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Mexican Breakfast Pizza
Source: U.S. Department of Defence
CHEESE AND EGGS No.F 015 01
MEXICAN BREAKFAST PIZZA
Portion 1 Piece
1/4 cup 1/3 tbsp
2 qts 2 cup
1 gal 3 qts
CHEESE,MONTEREY JACK,REDUCED FAT,SHREDDED
1 gal 2 qts
2 qts 1-1/2 cup
2 qts 3-7/8 cup
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
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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