RECIPE DETAILS
Item ID: 1801468
Serving Size: 1 Slice
HACCP Process Category:
None
Food Category: Breakfast Entree
Attributes: Pizza, Pork, Egg
Allergens: Eggs, Milk, Wheat
RECIPE DETAILS
Item ID: 1801468
Serving Size: 1 Slice
HACCP Process Category:
None
Food Category: Breakfast Entree
Attributes: Pizza, Pork, Egg
Allergens: Eggs, Milk, Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Bacon: 31% (cooked)
Pre-Preparation
- Preheat oven to 375°F.
- Cook the bacon on sheet pans in 375°F oven for about 12 minutes or until crispy. Once cooked, drain excess fat and chop into small pieces.
- In a tilt skillet, scramble liquid eggs for 5–7 minutes or until fluffy.
- Combine mozzarella and cheddar cheese until well mixed to form a cheese blend.
Preparation
- Place pizza crusts on parchment-lined sheet pans.
- Top each pizza crust with 1 cup of salsa verde.
- Top the salsa with 1 lb. of the cheese blend per crust.
- Add 1 1/8 oz. of chopped bacon and 14 oz. of cooked scrambled eggs per crust.
- Bake at 375°F for about 15 minutes or until crust is golden and cheese is melted.
- Cut into 8 slices, using a pizza cutter.
- Hold in hotbox uncovered until service.
Serving
Serving size: 1 Slice
Recipe Source: Chef Ann Foundation
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 3.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 491.79 kcal |
| Total Fat | 30.30 gm |
| Saturated Fat | 13.90 gm |
| Trans Fat | 0.04* gm |
| Sodium | 983.88 mg |
| Carbohydrates | 27.86 gm |
| Fiber | 2.01 gm |
| Sugars | 2.91 gm |
| Added Sugars | 1.00* gm |
