Breakfast items (including hash browns) continue to increase in restaurant menu penetration during non-breakfast times.
Recipe Image
INGREDIENTS

5 lbs. McCain

Reduced Sodium Tater Tots®

1 lb + 14 oz. Eggs

1/4 tsp Salt

1-1/4 tsp Pepper

1-1/2 cup lowfat white milk

1/3 TBSP Onion Powder

150 piece Chicken Nugget

3-3/4 c Country Gravy

Directions

Preheat oven to 425 degrees F. Place tater tots on baking sheet and

cook from frozen for 12-17 minutes. Hold tater tots hot for service.

CCP: Heat to 145° F or higher for at least 15 Seconds

CCP: Hold at 135° F or higher.

CCP: Hold for hot service at 135° F or higher


Preheat oven to 325 degrees F. Lightly spray full pan with non-stick spray.

In a medium bowl,whisk together eggs, milk, salt, pepper, and onion

powder.

Pour egg mixture into baking pan. Bake for 10 minutes or until reaches 165 degrees F internal temperature. Stir eggs so that they resemble scrambled eggs. Hold eggs hot for service.

CCP: Heat to 165° F or higher for at least 15 seconds

CCP: Hold at 135° F or higher.

CCP: Hold for hot service at 135° F or higher


Cook frozen chicken nuggets at 350° F for 6-8 minutes or until internal

temperature of 165􀀀°F is reached. Hold hot for service.

CCP: Heat to 165° F or higher for at least 15 seconds

CCP: Hold at 135° F or higher.

CCP: Hold for hot service at 135° F or higher


At time of service, place 2 and 2/3 oz (2.67 ounce) tater tots in bowl. This

is about 9 tots. Place 1 ounce scoop of eggs on top of tater tots (#30

scoop). Top with 5 chicken nuggets. Offer with 1/8 cup gravy.

ADDITIONAL NOTES

30 SERVINGS