Yield:
66 Breakfast Tacos

Ingredients

66 Each Rich's Logo 8" Whole Grain Rich Waffle Bread, 192 Ct, 1.1oz (#17279)
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

This recipe provides 2 oz grain eq. and 3.75 MMA per 2 tacos in accordance with USDA guidelines for child nutrition.

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.