Breakfast Nachos with Tostitos® Whole Grain Rich Crispy Rounds Tortilla Chips

breakfast-nachos-with-tostitos-whole-grain-crispy-round-tortilla-chips

Prep Time

20

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.

Meal Contribution

  • 2 oz. Eq M/MA
  • 2 oz. Eq Grain
  • ⅛ Cup Vegetable red/orange

     

Nutrition
Per Serving
 
Calories310
Saturated Fat 5g
Sodium 480mg
Added Sugar 0g

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

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

Reduced sodium taco seasoning

6 tbsp

3 oz.

Chopped onions

2 cups

–

Tostitos® Whole Grain Rich Crispy Rounds tortilla chips

 

9 ½ bulk 16 oz. bags

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. Chop onions if needed; store, wrapped, labeled, and dated in the cooler. Place the shredded cheese in a hotel pan and the 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 and place in dry storage, wrapped, labeled, and dated.

Preparation – Day of service

  1. Portion 1.5 oz. servings of chips into paper boats.
  2. Scramble eggs by whisking thawed eggs until uniform.
  3. Heat a tilt skillet or heavy pan to 300–325°F, coat with pan spray.
  4. Cook eggs in batches, folding gently into large curds.
  5. Cook to 145°F with no visible liquid.
  6. For each batch, fold in proportional amounts of: taco seasoning, shredded cheese, and chopped onion.
  7. Transfer to a steam table and hold at 135°F or higher.
  8. CCP Temps: Cook to 145°F; hold at 135°F or higher.

Assembly

  1. Use a #16 scoop or 1 ¾ oz. spoodle to portion hot eggs on top of Tostitos®.
  2. Top with ¼ cup cold salsa or serve in portion cup alongside nachos.

Tips | Notes

  • Tostitos® Reduced Fat Crispy Rounds Walking Taco bags can be used instead of portioning chips into boats. Stage 100 Tostitos® bags at the service line. Keep sealed until service. Count out bags and place in a basket or bin for easy student access or staff hand-off at the line.
  • Eggs hold well on the steam table for up to 2 hours when kept covered and above 135°F.

Food Safety

CCP Temps:

  • Eggs: Cook to 145°F
  • Hot hold at 135°F or higher
  • Salsa: Hold at ≤41°F
  • Process: Same Day (Process #2)