Huevos Rancheros Con Papas

1. Thaw liquid eggs and turkey bacon in refrigerator.
   CCP: Hold at 41°F or below.
2. Preheat oven to 350° F.
3. Place turkey bacon strips on sheet pan; do not overlap. Bake for approx. 10 minutes. Place in refrigerator to chill if not using immediately.
4. Stack and cut into ¼ inch strips.
   CCP: Cook to a minimum internal temperature of 165°F. CCP: Cool to 70°F within 2 hours; Cool to 41°F within 4 hours.
   CCP: Hold at 41°F or below.
5. Combine cheddar and mozzarella cheeses.
6. Finely chop chipotle peppers in adobo sauce.
7. Spray 2-inch full size steamtable pan with pan release.
8. Pour 5 lb container of thawed liquid eggs in prepared pan.
9. Stir in chipotle peppers in adobo sauce, enchilada sauce and 3 cups (12 oz) of combined cheeses. Save 1 cup (4 oz) of combined cheeses for later.
10. Bake egg mixture for 15 minutes; remove from oven, stir eggs and return to oven for an additional 15 minutes or until a minimum internal temperature of 165°F.
    CCP: Cook to a minimum internal temperature of 165°F.
11. While eggs are cooking, spray full size sheet pan with pan release.
12. Place frozen potato rounds on prepared pan. Bake potato rounds according to manufacturer’s instructions.
    CCP: Cook to a minimum internal temperature of 135°F.
13. Rinse green onions under running water, drain and slice thinly. Hold refrigerated until service.
14. For service, sprinkle crushed tortilla chips over scrambled eggs.
15. Top with remaining combined cheeses and cooked, pre-cut turkey bacon bits.
16. Bake for approx. 5 minutes until cheese is melted.
17. Top with potato rounds – single layer.
18. Just prior to service, garnish with green onions.
19. For service, cut 6X6 into 36 (4.22 oz) equal servings.
    CCP: Hold and serve at 135°F or above.

The garnish on this dish can be varied to make use of product that may be reaching its end. Garnish with colorful peppers, Pico de gallo, green onions, or anything to give it a pop of color or interest!