Breakfast Chilaquiles Bake with Tostitos® Reduced Fat Crispy Rounds Tortilla Chips

Breakfast Chilaquiles Baked with Tostitos Reduced Fat Crispy Rounds

Prep Time

20

Minutes

Cook Time

~35

Minutes

Total Time

55

Minutes

Yield (Serves)

100

Servings

Description

A high-volume, easy portioning breakfast entrée built from USDA staples. Holds well on the line, minimizes waste, and delivers a craveable, customizable format that boosts breakfast participation. Using bulk Tostitos® Whole Grain Rich Tortilla Chips provides a familiar brand students recognize while keeping labor low and flavor high.

Meal Contribution

  • 1 oz. Eq M/MA
  • 2 oz. Eq Grain
  • ¼ Cup Vegetable
Nutrition
Per Serving
 
Calories365
Saturated Fat 5g
Sodium 510mg
Added Sugar 0g

1 serving = 1¾ oz. seasoned scrambled eggs & 1 oz. enchilada sauce & ½ oz. cheese & 1.5 oz. Tostitos® Whole Grain Rich tortilla chips & ¼ cup salsa

Ingredients

Ingredients

Measure

Weight

USDA liquid whole eggs, thawed

–

11 lb.

USDA shredded yellow cheese

–

3 lb. 2 oz.

USDA salsa

–

1 gal. + 2 qt. + 1 cup
 Mild red enchilada sauce (low sodium)  2 gallons  –

Salt-free taco seasoning

6 tbsp

3 oz.

Bulk Tostitos® Whole Grain Rich Crispy Rounds tortilla chips

150 oz.

1½ oz. per serving

Pan release spray

As needed

–

 

Directions

Pre-Preparation – One day before service

  1. Move USDA liquid whole eggs from freezer to cooler to thaw overnight.
  2. CCP: Store at ≤41°F.
  3. Place shredded cheese in a hotel pan and salsa in a separate hotel pan. Store each, wrapped, labeled, and dated in the cooler.
  4. CCP: Store at ≤41°F.
  5. Measure taco seasoning: place in dry storage, wrapped, labeled, and dated.
  6. Stage deli paper and boats for service.

Preparation – Day of service

  1. Scramble eggs by whisking thawed eggs until uniform.
  2. Heat a tilt skillet or heavy pan to 300–325°F; coat with pan spray.
  3. Cook eggs in batches, folding gently into large curds.
  4. Cook to 145°F with no visible liquid.
  5. For each batch, fold in proportional amounts of taco seasoning, shredded cheese, and 1 oz mild red enchilada sauce per serving (scaled to batch size).
  6. Lightly spray hotel pans and spread a thin layer of enchilada sauce.
  7. Add a layer of bulk Tostitos® WGR Tortilla Chips (1 oz per serving × number of servings per pan).
  8. Spread the hot egg mixture evenly over the chips.
  9. Add a second light layer of chips on top to create true chilaquiles texture (½ oz per serving × number of servings per pan.
  10. Bake at 350°F for 10–15 minutes until heated through and chips have softened slightly.
  11. Transfer pans to steam table and hold at 135°F or higher.
  12. CCP Temps: Cook eggs to 145°F; hold casserole at 135°F or higher.

Assembly

  1. Cut casserole into 100 equal squares.
  2. Line boats with deli paper.
  3. Place one square of chilaquiles bake into each boat.
  4. Top with 1/4 cup cold salsa.
  5. Serve immediately.

Tips | Notes

  • Casserole holds well on the steam table for up to 2 hours when kept covered and above 135°F.
  • Enchilada sauce adds moisture that helps chips soften into true chilaquiles texture.
  • Deli-paper-lined boats improve presentation and reduce sogginess.

Food Safety

  • Process: Same Day (Process #2)