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Breakfast Bowl
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Butter or oil |
12 oz. |
1 1/2 cups |
| Frozen potatoes O'Brien |
4 lb. 8 oz. |
- |
| Eggs, beaten |
2 lb. 10 oz.* |
24 large |
| Fully-cooked chorizo sausage, minced or crumbled |
6 oz. |
- |
| Pepper-Jack cheese, shredded |
1 lb. 2 oz. |
- |
| Diced avocado |
1 lb. 2 oz. |
- |
| Sour cream, optional |
12 oz. |
- |
| Bottled ranchero sauce, optional |
24 oz. |
3 cups |
Directions
- Heat butter/oil in non-stick fry pan or on grill. Cook potatoes according to package directions; keep warm.
- In separate spray-coated pan or on griddle, cook and scramble eggs until soft. Stir in chorizo. Cook eggs until firm throughout with no visible liquid egg remaining.
- Portion 6 oz. potatoes and about ¾ cup eggs into each of 12 (2-cup) individual serving bowls. Top each bowl with 1½ oz. each cheese and avocado. Add 1 oz. sour cream and ¼ cup ranchero sauce, if desired.
*If using frozen or liquid whole egg product.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).
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