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stuffed_breakfast_potato

Stuffed Breakfast Potato 

Serving Size: 1 stuffed potato half

 

48 SERVINGS

2 (12x20x2-inch) pans

96 SERVINGS

4 (12x20x2-inch) pans

INGREDIENTS WEIGHT MEASURE WEIGHT MEASURE
Baking potatoes Approx. 12 lb. 25 medium Approx. 24 lb. 50 medium
Eggs 5 lb. 8 oz.* 50 Large 11 lb.* 100 Large
Salsa 2 lb. 2 cups 4 lb. 4 cups
Cheddar cheese, shredded 1 lb. 4 oz. - 2 lb. 8 oz. -
Canned diced chilies 1 lb. - 2 lb. -
Green onion, chopped 1 oz. 1 cup 2 oz. 2 cups
Salt - 2 tsp. - 1 1/2 Tbsp.
Pepper - 1 tsp. - 2 tsp.

DIRECTIONS

  • Bake potatoes in 350°F conventional oven about 45 minutes or until soft. Cool 1 hour in refrigerator.
  • Cut potatoes in half lengthwise; spoon out centers, leaving 1/4 to 1/2-inch shell. Reserve 8 cups potato for each 50 servings; dice reserved potatoes into 1/2-inch pieces. Keep warm.
  • Beat together eggs, salsa, chilies, onion, salt, and pepper. Cook and scramble eggs in small batches in large spray-coated pan** over medium heat until firm throughout with no visible liquid egg remaining. Stir in reserved potatoes and 3/4 of the total cheese. Keep warm.
  • Divide and portion about 3/4 cup egg/potato mixture into each potato half. Transfer to baking sheets; bake 14 to 16 minutes at 350°F in conventional oven. Remove from oven and sprinkle on remaining cheese. Continue baking 2 to 3 minutes until cheese melts and filling is heated thoroughly. Serve immediately.

*If using frozen of liquid whole egg product. 

**Or follow your operation's standardized procedure for cooking scrambled eggs.

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 2.4 oz. meat/meat alternate, 1/2 cup vegetable.

Nutritional Analysis (per serving): Calories-209, Protein-12g. Carbohydrate-21g, Total Fat-9g, Saturated Fat-4g, Cholesterol-224mg, Vitamin A-554 IU, Vitamin C-28mg, Iron-2.3mg, Calcium-121 mg, Sodium-413mg, Dietary Fiber-2g.