Breakfast Tater Tot Tacos

Directions

1. Thaw eggs and turkey bacon: Thaw eggs in the refrigerator two days before Thaw bacon in the refrigerator one day before use. CCP: Hold at 40 °F or lower.
2. Cook Eggs: For every 50 servings, generously spray 1 (12” x 20” x 2-1/2”) steamtable pan(s) with cooking spray. Place 1 qt 1 ¼ cups (3 lb 2 oz) egg in the Bake for 5 minutes. Remove from the oven and stir eggs to move cooked egg from the edges to center. Cook for 5 more minutes or until no longer runny. Remove from the oven and chop into small pieces. (Tip: For fast and easy cutting, use a dough scraper.) CCP: Heat to 160 °F or higher for 15 seconds. CCP: Hold at 140 °F or higher.
3. Cook and cut bacon: Preheat oven to 350 ̊F. If bacon is pre-packaged on sheets of parchment paper, line full sheet pans with an additional sheet of parchment Place 4 parchment sheets of bacon in a single layer on each lined pan. Cook for 8-10 minutes or until bacon begins to brown. CCP: Heat to 165 °F or higher for 15 seconds. Using a pizza cutter or knife, cut bacon slices in half. CCP: Hold at 140 °F or higher.
4. Season and cook potatoes: Preheat oven to 450 Place each 5 lb bag of tater tots in a 4” steam table pan or large bowl. Toss with ¼ cup (1 oz) taco seasoning. Place in a single layer on a full sheet pan lined with parchment paper. Bake for 10-15 minutes or according to manufacturer’s directions.
5. Heat tortillas: Place in steamtable pans and Place in the warmer for 1 hour before service. (Note: Check to be sure they are covered tightly enough to prevent them from drying out.)
6. Build Tacos: Place 2 tortillas in a U shape in 2 pound (#220 paper boats). Place ½ slice bacon in the center of each tortilla. Top each bacon slice with ¼ cup (4 tater tots or half of 4 oz spoodle), ½ oz egg (half of #16 scoop), and ¼ oz cheese (half of 1 oz spoodle). Serve 2 Tbsp (#30 scoop) salsa on the side.