Breakfast Tater Tot Tacos

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  • Serves: 100
  • Cal: 305
Breakfast Tater Tot Tacos
by Chef Brenda


  • 2 qt 2 ½ cups Eggs, liquid whole, frozen (USDA or Commercial)
  • 2 sprays Nonstick cooking spray
  • 3 lb/100 slices Turkey bacon (such as Butterball)
  • 15 lb 12 oz Tater tots or gems, reduced sodium
  • ¾ cup 1 Tbsp Taco seasoning, no salt added
  • 200 6” Corn tortillas (at least 54 gm per 2)
  • 3 lb 2 oz Cheddar cheese, reduced fat, shredded (USDA or Commercial)
  • 3 qt ½ cup (~1 ¼ #10 cans) Salsa, low-sodium, canned (USDA or Commercial)


  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.

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