Egg-cellent Way to Spice Up National School Breakfast Week!

This week is National School Breakfast Week!

These Huevos Rancheros are one of the breakfast recipes from the Meals Plus Child Nutrition Cookbook, which you can download here. The cookbook includes recipes from Meals Plus Customers and school breakfast recipes using USDA foods. Its hard to beat a recipe this good!

Huevos Rancheroes

Ingredients:
11 lb. 4 oz. pasteurized whole eggs, frozen (USDA Material #100046)
18 lb. 2 oz. nutritionally enhanced salsa
10 oz. chipotle peppers and adobo sauce
1 lb. cilantro, cleaned and ready to use
3 lb. 2 oz. shredded cheddar cheese, RF/RS (USDA Material #100012)
200 pieces corn tortillas (WG), 6 inch
1 oz. pan spray

K-12_food_serviceDirections:

1. Pull cilantro leaves from stems and place leaves in food storage container. Cover and date stamp.
2. Measure 1/2 oz. of cheese into 2 oz. soufflé’s. Cover and place in shallow steam table pans, two layers deep. Cover and date stamp.
3. Place in cooler until service. CCP: Hold below 41°F.
4. Empty 18 lb. plus 2 oz. of salsa into stockpot or steam jacket kettle.
5. Pull tortillas, place bags on sheet pans in a single layer.
6. Tortillas will warm and soften in warming cart above 135°F until service.
7. Add 10 oz. of chipotle peppers and adobo sauce.
8. Cook over medium heat, simmering gently for 1 hour. Stir Occasionally CCP: Heat until an internal temperature of 140°F is reached for 15 seconds.
9. Using an immersion blender carefully blend sauce. Blend until chunks in salsa are 1/3 original size.Cafeteria_foods_in_school
10. Empty into 4” deep steam table pans. Hold covered ranchero sauce in warming cart until service. CCP: Hold above 135°F.
11. Pull 3 shallow steam table pans and place at workstation. Spray lightly with pan spray. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four hours.
12. Pull thawed eggs from cooler, Empty eggs into steam table pans.
13. Using 3 lb. plus 12 oz. per pan. Whisk eggs in pans.
14. Cover eggs and place in preheated 325°F convection or combi oven. Bake for 10 minutes, whisk eggs. Bake for an additional 5 minutes CCP: Heat until an internal temperature of 155°F is reached for 15 seconds.
15. Hold covered eggs in warming cart CCP: Hold above 135°F.
16. Pull cilantro and cheese from cooler and place at service station.
17. Serve 1/4 c. scrambled eggs using a #16 disher with 2 corn tortillas and 3 oz. of ranchero using a 3 oz. ladle or proportion into a 4 oz. soufflé. Add 1/2 oz. cheese and sprinkle with cilantro. CCP: Hold above 135°F.
School_meal_trackingNutrients per serving:
Calories – 280
Chol (mg) – 175
Sodium (mg) – 360
Fiber (gm) – 3
Iron (mg) – 4
Calc (mg) – 306
Vit A (IU) – 2459
VitC (mg) – 19
Protein (gm) – 12
Carb (gm) – 33
Tot Fat (gm) – 10
Sat Fat (gm) – 3.5
Sugars (gm) – 8
Trans Fat (gm) – 0.000*

Software_for_school_cafeteria