Breakfast Nachos With Whole-Grain Tositdos

Pre-Preparation—Day Before Service

1. Move 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 Tostitos® Crispy Rounds Tortilla Chips into boats (about 2 cups or 15 chips per serving).
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 3/4 oz spoodle to portion hot eggs onto chips.
2. Top with 1/4 cup cold salsa or serve on the side.

Shop This Recipe’s Ingredients

Find Child Documentation Below:

465771 – Gordon Choice Scrambled Mix Liquid Eggs
538263 – Tostitos Round Bite Size Tortilla Chips