Ingredients
Ingredients
| INGREDIENT | QUANTITY | |
|---|---|---|
| 100 servings | 1 Serving | |
|
Ingredient
Liquid Whole Frozen |
Quantity - 100 Servings
18 ¾ c. Eggs
|
Quantity - 1 Serving
0.5 Large Eg
|
|
Ingredient
Sweet Potatoes, Cubed No Salt Added, Frozen |
Quantity - 100 Servings
3 gal. +2 c.
|
Quantity - 1 Serving
½ c.
|
|
Ingredient
Pepper/Onion Strips No Salt Added, Frozen |
Quantity - 100 Servings
6 lb. + 10 oz.
|
Quantity - 1 Serving
30 g.
|
|
Ingredient
Garlic Powder |
Quantity - 100 Servings
1 ½ c.
|
Quantity - 1 Serving
¼ Tbsp.
|
|
Ingredient
Cumin Powder |
Quantity - 100 Servings
1 ½ c.
|
Quantity - 1 Serving
¼ Tbsp.
|
|
Ingredient
Paprika |
Quantity - 100 Servings
1 ½ c.
|
Quantity - 1 Serving
¼ Tbsp.
|
|
Ingredient
Sodium Free Chicken Bouillon |
Quantity - 100 Servings
3 ½ oz.
|
Quantity - 1 Serving
1 g.
|
|
Ingredient
Sunchips® Garden Salsa Flavored Whole Grain Snacks. |
Quantity - 100 Servings
100 – 1 oz. Bags
|
Quantity - 1 Serving
1 oz. Bag
|
Preparation
- Preheat oven to 400°F.
- Cook liquid eggs to a soft scramble.
- Add remaining ingredients except Sunchips to a hotel pan and stir to coat everything with the spices evenly
- Return the hotel pan to the oven and cook for another 30 minutes.
- Put a portion of the Sunchips into the serving bowl. Top with sweet potato mixture and a portion of scrambled eggs.
