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Mexican Breakfast Pizza
Source: U.S. Department of Defence

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CHEESE AND EGGS No.F 015 01
MEXICAN BREAKFAST PIZZA
Yield 100
Portion 1 Piece
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
364 cal
50 g
26 g
6g
6 mg
880 mg
189 mg
Ingredient
Weight
Measure
Issue
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
DOUGH,PIZZA
16 lbs
SAUCE,SALSA
5-3/8 lbs
2 qts 2 cup
PEPPER,BLACK,GROUND
1/8 oz
1/8 tsp
SALT
1/4 oz
1/8 tsp
EGG SUBSTITUTE,PASTEURIZED
15-1/2 lbs
1 gal 3 qts
CHEESE,MONTEREY JACK,REDUCED FAT,SHREDDED
6 lbs
1 gal 2 qts
BEANS,BLACK,CANNED,DRAINED
5-1/3 lbs
2 qts 1-1/2 cup
POTATOES,WHITE,FROZEN,SHREDDED,HASHBROWN
5-1/2 lbs
2 qts 3-7/8 cup
Method
1 Lightly spray sheet pans with non-stick cooking spray.
2 Shape dough into four 4 lb pieces. Let dough rest 15 minutes. Place dough pieces on lightly floured working surface. Roll out
each piece to 1/4-inch thickness. Transfer dough to pans, pushing dough slightly up edges of pans. Gently prick dough to prevent
bubbling.
3 Using a convection oven, bake 8 minutes at 450 F. on high fan, open vent until crusts are lightly browned.
4 Spread 2-1/2 cups salsa evenly over crust in each pan. Set aside for use in Step 6.
5 Add salt and pepper to eggs. Blend well. Scramble eggs until just set. Do not over cook. Pasteurized eggs will be safe at an
internal temperature of 145 F. but will not set until they reach 160 F.
6 Distribute 1-1/2 qt cheese over sauce on each crust.
7 Distribute 1-1/2 qt scrambled eggs over cheese on each pan.
8 Distribute 2-1/3 cup beans over eggs on each pan.
9 Distribute 1 quart shredded potatoes over beans in each pan.
10 Bake 8 minutes or until crust is browned and hash browns begin to turn golden brown on high fan, open vent. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds.
11 Cut 5 by 5. CCP: Hold for service at 140 F. or higher.



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