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