Ingredients
| 66 Each | Waffle Flatbread (whole Grain) 192/1.1 Oz |
|---|---|
| 24 Each | Eggs, Large, Fresh, Raw |
| 1/2 C | Milk, 1% |
| 1 tsp. | Salt |
| 66 Each | Sausage Links, Lower Sodium |
| 16.5 oz | Cheese, Cheddar, Shredded |
Chef Notes
2 tacos = 2 oz Meat/Meat Alternate and 2 oz Grain equivalent
Directions
1 |
Separate the flatbread and place on a sheet pan with spacing between each round for airflow. Place the sheet pans in the warmer to defrost. |
|---|---|
2 |
Crack and beat eggs thoroughly. |
3 |
Add 1/2 cup of milk and salt. Stir well. |
4 |
Lightly coat steam table half pan with pan release spray. |
5 |
Cook in convection oven at 300 degrees F for 15 minutes. Stir once after 10 minutes. CCP: Heat to 155° F or higher for at least 15 Seconds |
6 |
Tray sausage on parchment lined sheet pan and cook in oven at 325 degrees for 5.5 minutes. CCP: Heat to 155° F or higher for at least 15 Seconds |
7 |
Place two flatbreads at a 45 degree angle in a 1lb boat. Top each with one sausage link and one #30 scoop of eggs. Sprinkle one #40 scoop of cheddar cheese between each of the two flatbread. |
66 Breakfast Tacos
