Bacon & Egg Tachos

Directions

1. Thaw eggs in the refrigerator the night before preparation. Hold at 40°F or lower.
2. Cook Potatoes: Preheat oven to 450°F. Arrange each 5 lb bag potatoes in a single layer on a full sheet pan. Bake 10-15 minutes or until golden brown. Hold at 140° F or higher.
3. Cook Eggs: Place 2 lb eggs in a 2-inch perforated pan. Place a solid pan in the steamer below the perforated pan to catch any pieces that may fall through the holes of the perforated pan. Heat in steamer for 10-15 minutes or until product reaches 165°F for 15 seconds. Heat to 165° F or higher for 15 seconds. Hold at 140° F or higher.
4. Cook Turkey Bacon: Preheat oven to 350°F. Remove each sheet of parchment paper from the plastic packaging. Place three sheets (30 slices) per full sheet pan in a single layer. Place in the oven and heat for 10-12 minutes or until internal temperature reaches 165°F for 15 seconds. Chop bacon into pieces. Heat to 165° F or higher for 15 seconds. Hold at 140° F or higher.
5. Prepare Sauce: May make the day before service. In a large bowl, whisk together apple cider vinegar, mayonnaise, mustard, sugar, and lemon juice. Hold at 41° F or lower. Use within 7 days.
6. Assemble Tachos: In 1 lb boats or other heat resistant grab n go containers add ½ cup potato tots (4 fl oz spoodle), 1 oz wt scrambled eggs (#24 scoop), 1.44 oz wt chopped bacon (4 fl oz spoodle), ¼ oz wt cheese (1 Tbsp), and ½ Tbsp red onions. Heat to 165° F or higher for 15 seconds. Hold at 140° F or higher. Serve with ½ oz sauce on the side (#60 scoop or 3-1/4 tsp) or drizzled over the top. Hold at 41° F or lower.
7. Recommend serving with whole grain rich garlic breadstick or garlic rounds to meet grain requirements for breakfast and lunch.