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Egg-cellent Breakfast Tacos


  1. Beat eggs.Add diced onions.Pour eggs into steam table pan (1/2 pan for 24 servings and full pan for 50 servings) sprayed with pan release spray. 
  2. Dice onions and add to eggs.Steam for 3-4 minutes or bake in convection oven at 350° F for approximately 15-20 minutes (stirring once after 10 minutes).  Stir to break up to look like scrambled eggs. CCP: Heat eggs to an internal temperature of    145° F or above for 15 seconds
  3. Stir Mexican seasoning and cheese into the egg mixture. CCP: Hold for hot service at 135° F or above
  4. Portion #10 scoop of egg mixture into each taco shell.Transfer tacos to 12 x 20 x 4 inch steam table pan.
  5. Heat convection oven to 300° F.  Bake tacos 3-5 minutes or until tacos are heated through.
  6. Wrap individually in foil for service.

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Makes 100 tacos

  • 11 lb. 2 oz. whole frozen eggs, thawed
  • 6 oz. onion, AP
  • Pan release spray (as needed)
  • 3 oz. taco seasoning
  • 2 lb. reduced fat cheddar cheese shredded
  • 100 whole gain corn taco shells