Tot and Chicken Nugget Breakfast Bowl

1. Preheat oven to 425 degrees F.
2. Place potato rounds on baking sheet and cook from frozen for 12-17 minutes or per manufacture instructions.  Hold potato rounds hot for service.
   CCP: Heat to 145° F or higher for at least 15 Seconds
3. Preheat oven to 325° F.  Lightly spray full pan with non-stick spray.
4. In a medium bowl, whisk together eggs, milk, salt, pepper, and onion powder.
5. Pour egg mixture into baking pan.  Bake for 10 minutes or until reaches 165 ° F internal temperature.
6. Stir eggs so that they resemble scrambled eggs.  Hold eggs hot for service.
   CCP: Heat to 165° F or higher for at least 15 seconds
7. Cook frozen chicken nuggets at 350° F per manufacture instructions.  Hold hot for service. CCP: Heat to 165° F or higher for at least 15 seconds
8. Heat country gravy to 165° F or higher for at least 15 seconds or per manufacture instruction.

At time of service, place 2 and 2/3 oz (2.67 ounce) potato rounds in bowl (about 9 potato rounds).  Place 1 ounce scoop of eggs on top of potatoes (#30 scoop).  Then top with 5 chicken nuggets (3 oz).  Offer with 1/8 cup gravy.