Southwest Breakfast Taco

Southwest Breakfast Taco

Download PDF

(HACCP Process #2)

Yield: 100 servings (7.2 oz. 204 g)

Meal Equivalencies: 2.5 oz. eq. meat/meat alternate, 1.5 oz. eq. grain, 1/8 cup legume, 1/4 cup red/orange vegetable

Ingredients

  • 11 lb. 4 oz. pasteurized whole eggs, frozen 
(USDA Material #100046)
  • 7 lb. 1 oz. black beans, low sodium (USDA Material #100359)
  • 1 tbsp. cumin
  • 1 tbsp. salt
  • 1 tbsp. ground black pepper
  • 200 corn tortillas (WG) 6-inch
  • 3 lb. 2 oz. shredded Cheddar cheese, RF/RS (USDA Material #100012)
  • 8 lb. 2 oz. nutritionally enhanced salsa
  • 1 oz. pan spray

Directions

3 days prior to day of service:

  1. Pull eggs from freezer. Open cases and remove 
cartons from case.
  2. Place cartons on sheet pans with space between 
to allow for thawing.
  3. Place pans on lowest available shelf in cooler to thaw. 
CCP: Hold below 41° F.
  4. Wash hands thoroughly.

PRE-PREP

Day of service:

  1. Clean and sanitize prep area.
  2. Pull black beans from dry storage. Wipe off lids. 
Open and carefully discard lids.
  3. Wash hands thoroughly.
  4. Drain beans well. Place beans in 1 deep steam table pan. Add 1 tbsp. of cumin and mix well. Cover.

COOK

  1. Place beans in preheated steamer for 20 minutes or until 
an internal temperature of 140° F is reached. CCP: Heat until an internal temperature of 140° F is reached for 
15 seconds.

HOLD

  1. Hold beans in warming cart above 135° F until service. CCP: Hold above 135° F.
  2. Clean and sanitize prep area.
  3. Pull salt and pepper and pan spray. Place at workstation.

PRE-PREP

  1. Pull 3 shallow steam table pans and place at workstation. Spray lightly with pan spray. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four hours.
  2. Pull thawed eggs from cooler and place at workstation.
  3. Wash hands thoroughly and cover with gloves.

PREP

Day of Service (continued):
  1. Empty eggs into steam table pans, using 3 lb. plus 12 oz. per pan.
  2. Whisk salt and pepper into eggs in pans, 1 tsp. of each 
in each pan.

COOK

  1. Cover eggs and place in preheated 325° F convection 
or combi oven. Bake for 10 minutes, whisk eggs. Bake for an additional 5 minutes or until an internal temperature of 155° F is reached. CCP: Heat until an internal 
temperature of 155° F is reached for 15 seconds.

HOLD

  1. Hold eggs in warming cart above 135° F until service.
 CCP: Hold above 135º F. SOP: Batch cook as necessary for best product and nutritional.

PREP

  1. Pull cheese from cooler. Open bags and place in a food
 safe container. Place in assembly line.
  2. Wash hands thoroughly and cover with gloves. 
SOP: Never handle ready-to-eat foods with bare hands.
  3. To assemble use #1 boats.
  4. Place 2 tortillas in boat.
  5. Place 1/4 cup scrambled eggs on top using #16 disher.
  6. Add 1/8 cup black beans using a 1 oz. spoodle.
  7. Sprinkle 1/2 oz of cheese on top (2 tbsp).
  8. Wrap in a foil sheet and place in warmer

SERVE

  1. 1 boat. CCP: Hold above 135° F.

Breakfast Boat Nutrition Label


Recipes

Elevated Recipes

Global Recipes

Egg Salad Recipes

Plant-Forward Recipes

Upscale Deviled Eggs

Egg Bowls

Latin Recipes

EggPops

School Recipes

Commodity Board Recipes

The Culinary Institute of America Recipes

Breakfast Sandwiches

Entrees

Sandwiches

Salads and Sides



THE CULINARY INSTITUTE OF AMERICA FEATURED RECIPE

Mediterranean Cobb Salad

Mediterranean Cobb Salad with Nutritionist Kathleen Zelman

FEATURED SCHOOL RECIPE

POWER PACK OPTION

Power Pack

OUR RECIPE OF THE MONTH

Power Spinach Bisque with Egg

Power Spinach Bisque with Egg

You are now leaving an American Egg Board-funded site.
Click here to continuehttp://www.google.com.