American Egg Board | Foodservice Professionals


	Excellent Egg Tacos Serving Size: 1 taco (4- to 5-in.)


	50 SERVINGS		100 SERVINGS
INGREDIENTS	WEIGHT	MEASURE	WEIGHT	MEASURE
Eggs	5 lb. 8 oz.*	50 Large	11 lb.*	100 Large
Taco seasoning**	Approx. 1.5 oz.	1/4 cup	Approx. 3 oz.	1/2 cup
Cheddar cheese, shredded	1 lb.	-	2 lb.	-
Onion, diced	4 oz.	1 cup	8 oz.	2 cups
Corn taco shells (4- or 5-in.)	1 lb. 11 oz.	50 shells	3 lb. 6 oz.	100 shells
Thick and chunky salsa	Approx. 6 lb.	3 qt.	Approx. 12 lb.	1-1/2 gal.

DIRECTIONS
» Heat conventional oven to 300°F.
» Beat eggs. Cook and scramble eggs in small batches in spray-coated or buttered pan over medium heat until firm throughout with no visible liquid egg remaining.¹Stir in taco seasoning, cheese, and onion. Keep warm.
» Portion about 1/3 cup egg mixture into each taco shell. Transfer tacos to baking pans.
» Bake 5 to 8 minutes, until tacos are heated through. Serve each warm taco with 1/4 cup salsa. Serve immediately.

¹Or follow your operation's standard procedure for cooking scrambled eggs.
*If using frozen or liquid whole egg product.
**Less seasoning may be used, if desired.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Contribution to School Lunch Program: Each serving provides 2.3 oz. meat/meat alternate, 1/8 cup vegetable (provided salsa is commodity), and 1/2 serving of grains/breads.

Nutritional Analysis (per serving): Calories-198, Protein-10g, Carbohydrate-15g, Total Fat-11g, Saturated Fat-4g, Cholesterol-222mg, Vitamin A-705 IU, Vitamin C-6mg, Iron-1.0mg, Calcium-112mg, Sodium-663mg, Dietary Fiber-1g.