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Breakfast Bowl with Tajin Yogurt Sauce

created by: To Taste

Recipe Category: Breakfast, Speed Scratch

Cooking Process: #2 Same Day Service

Total Time: 40 minutes

Meal Pattern Contribution: 2.75 oz eq m/ma (with cheese and Tajin yogurt sauce), 1/2 cup starchy vegetable, 1/8 cup red/orange vegetable (with salsa)

Ingredients

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This warm, savory bowl layers roasted potatoes, black beans, and scrambled eggs with optional cheddar cheese, salsa, and a zesty Tajin yogurt sauce for a flavorful start to the day. With 14 grams of protein and contributions to multiple meal components – including starchy and red/orange vegetables – it’s a satisfying, scratch-prep option that’s easy to batch and customize.

Directions

  1. Prepare potatoes according to manufacturer's directions.
    CCP: Heat to 135° F or higher for at least 15 seconds.
    CCP: Hold and serve at 135° F or higher.
  2. Prepare eggs according to manufacturer's directions. Defrost eggs the day before service if instructed.
    CCP: Heat to 155° F or above for at least 15 seconds.
    CCP: Hold and serve at 135° F or higher.
  3. Prepare beans. Preheat convection oven 425° F. Drain beans, but do not rinse. Add a #10 can black beans, 2 cups salsa, 1 Tbsp chili powder, 1 Tbsp cumin, and 2 Tbsp apple cider vinegar to each 2" deep steam table pan sprayed with pan release. Warm in oven covered until heated through, ~18-20 minutes.
    CCP: Heat to 135° F or higher for at least 15 seconds.
    CCP: Hold and serve at 135° F or higher.
    CCP: No bare hand contact with ready to eat food.                
  4. Assemble bowls. Place 3 oz (1/2 cup) potatoes in a serving bowl or on tray. Top with a #30 disher of black beans and a #16 disher of scrambled eggs.
  5. Offer .5 oz shredded cheddar cheese, 2 Tbsp salsa, and 2 Tbsp Tajin yogurt sauce as condiments.

 
Any frozen potato product can work in this recipe, including dices, tots, baby halves, etc.                

ALLERGENS: milk, eggs
Allergen and nutrient information may vary based on the specific products and ingredients used on site.

Nutrients Per Serving

Calories: 290
Total Fat: 25 g
Saturated Fat: 5 g
Cholesterol: 212 mg
Sodium: 600 mg
Total Carbohydrates: 26 g
Dietary Fiber: 4 g
Total Sugars: 2 g
Added Sugars: 0 g
Protein: 16 g

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