Loaded Breakfast Bakers

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  • Serves: 100
  • Cal: 310
  • By: Chef Brenda
Loaded Breakfast Bakers
by Chef Brenda


  • Russet potato, fresh, whole (6 oz each) 37 lb 8 oz or 100 each
  • Beef crumbles with soy protein product, cooked, frozen (USDA or Commercial) 7 lb 3 oz
  • Onion & herb seasoning blend, no sodium 1 1/4 cup
  • Eggs, liquid whole, frozen 6 lb 4 oz or 2 qt 2 cup
  • Granulated garlic 1/4 cup
  • Cheddar cheese, reduced fat, shredded (USDA or Commercial) 1 lb 9 oz
  • Salsa, tomato, low-sodium, canned (USDA or Commercial) 14 lb 6 oz or 1 gal 2 qt 1 cup (2 #10 cans)


  1. Two days before preparation, thaw eggs in cooler.
  2. Preheat oven to 375° F.
  3. Wash, Prepare, and Bake Potatoes: Wash potatoes and pierce each potato 4-6 times with a fork. Place potatoes on a sheet pan lined with parchment paper. Bake in the oven for 40-50 minutes or until internal temperatures reaches 200-210° F for fluffy baked potatoes. Cut potatoes in half for service. CCP: Hold at 140° F or higher.
  4. Season and Heat Beef: Place beef in steamtable pans and toss with onion & herb seasoning. Heat beef in the steamer for 20-30 minutes, covered. CCP: Heat to 165° F or higher for 15 seconds. CCP: Hold and serve at 140° F or higher.
  5. Cook Eggs: Generously spray 1 (12” x 20” x 2-1/2”) steamtable pan(s) with cooking spray. Place liquid eggs in the pan and whisk in granulated garlic. Bake for 5 minutes. Remove from the oven and stir eggs to remove cooked egg from the edges. 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.
  6. Serve: Fluff cut potatoes with fork and top with 1 oz eq seasoned beef, 1 oz eq (#24 scoop) scrambled eggs, 1/4 oz (1 Tbsp) cheese and 1/4 cup (#16 scoop) salsa.

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