Home
Recipes
Breakfast Nachos with Tajin Yogurt Sauce

Breakfast Nachos with Tajin Yogurt Sauce

created by: To Taste

Let us know what you think.

We’d love to hear your thoughts! Your feedback helps us improve and continue providing the best experience possible.

Recipe Category: Breakfast, Speed Scratch, Dips Sauce

Cooking Process: #2 Same Day Service

Total Time: 35 minutes

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

I Made This

Ingredients

9 lb 8 oz Eggs, scrambled, pre-cooked

#10 can Beans, black, low-sodium

2 c Salsa, low-sodium

1 Tbsp Chili powder

1 Tbsp Cumin

2 Tbsp Vinegar, apple cider

4 lb 8 oz Chips, tortilla, whole grain rich

2 lb 4 oz Cheese, cheddar, low-fat, shredded

2 qt + 1 c Salsa, low-sodium

2 qt + 1 c Tajin Yogurt Sauce, (see recipe)

19 lb Eggs, scrambled, pre-cooked

2 - #10 cans Beans, black, low-sodium

1 qt Salsa, low-sodium

2 Tbsp Chili powder

2 Tbsp Cumin

1/4 c Vinegar, apple cider

9 lb Chips, tortilla, whole grain rich

4 lb 8 oz Cheese, cheddar, low-fat, shredded

1 gal + 2 c Salsa, low-sodium

1 gal + 2 c Tajin Yogurt Sauce, (see recipe)

Download:

This savory breakfast bowl layers whole-grain tortilla chips, seasoned black beans, and scrambled eggs, topped with a zesty Tajin yogurt sauce and optional cheddar and salsa. With 17 grams of protein, 6 grams of fiber, and a colorful presentation, it’s a student-pleasing option that supports meal pattern requirements and adds global flair to your menu. Great for same-day service and customizable to fit your program’s needs.

Directions

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.
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.
Assemble bowls. Layer 1 oz chips in boat, a #30 disher of black beans, and a #16 disher of scrambled eggs.
Offer .5 oz shredded cheddar cheese, 2 Tbsp salsa, and 2 Tbsp Tajin yogurt sauce as condiments.

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

Nutrients Per Serving

Calories: 355

Total Fat: 10 g

Saturated Fat: 4.5 g

Cholesterol: 210 mg

Sodium: 690 mg

Total Carbohydrates: 6 g

Dietary Fiber: 6 g

Total Sugars: 2 g

Added Sugars: 0 g

Protein: 17 g

Related Recipes

Breakfast

Mint Chocolate Chip Smoothie

This refreshing smoothie combines bananas, low-fat vanilla yogurt, spinach, chocolate chips, and a hint of peppermint for a dessert-inspired flavor students love. Each 10-oz serving delivers 8 gram...

Breakfast

Breakfast Grilled Cheese

This hearty, handheld breakfast layers whole-grain bread, melty reduced-fat cheddar, and a protein-rich egg patty, served with a sweet-and-tangy honey mustard yogurt sauce. Each half-sandwich deliv...

Breakfast

Breakfast Nachos with Tajin Yogurt Sauce

Breakfast Nachos with Tajin Yogurt Sauce

Ingredients

Step by step recipe

Recipe card

Directions

Nutrients Per Serving