Breakfast Pizza With Hashbrown Crust USDA Recipe for Schools

3.67 from 6 votes

Breakfast Pizza With Hashbrown Crust USDA Recipe for Schools

A sensible, savory, delicious, and nutritious Breakfast Pizza With Hashbrown Crust. Traditional lean turkey sausage is blended with eggs and peppers and served on a hash brown crust.

NSLP/SBP CREDITING INFORMATION

One piece provides 1 oz equivalent meat/meat alternate, 5⁄8 cup starchy vegetable, and ⅛ cup additional vegetable.

Course: Breakfast

Keyword: Schools

Age Group: Ages 6-18

Serving Size: 50-100

Program Type: School Meals

Program Meal Type: Breakfast

Conventional Meal Category: Main Dish (Entrée)

Program Meal Component: Meats, Vegetables

Vegetable Subgroup: Starchy Vegetables

Meal Service Temperature: Hot

Cooking Method: Bake, Sauté

Season: Summer, Fall, Spring, Winter

50 Servings

Calories: 93

Ingredients

50 Servings

Weight

2 lb Turkey breast, ground, raw (no more than 15% fat)
- - Fennel seeds, whole
- - Salt
- - Cayenne pepper
- - Ground sage
- - Red pepper flakes
- - Coriander seeds, whole
6 oz Canned applesauce, unsweetened
6 lb Hash brown potatoes, frozen thawed
1 lb 4 oz Whole eggs, frozen, thawed
8 oz Cheddar cheese, low-fat
- - *Green onions, fresh, diced
1 lb *Red bell pepper, fresh, diced

Measure

1 qt Turkey breast, ground, raw (no more than 15% fat)
2 tsp Fennel seeds, whole
2 tsp Salt
½ tsp Cayenne pepper
1 tsp Ground sage
½ tsp Red pepper flakes
1 Tbsp 2 tsp Coriander seeds, whole
¼ cup 2 Tbsp Canned applesauce, unsweetened
1 gap 1 qt 1 cup 2 Tbsp 2½ tsp Hash brown potatoes, frozen, thawed
2 cups 3 Tbsp 2⅓ tsp Whole eggs, frozen, thawed
2 cups Cheddar cheese, low-fat
2 Tbsp 2 tsp *Green onions, fresh, diced
3 cups *Red bell pepper, fresh, diced

100 Servings

Weight

4 lb Turkey breast, ground, raw (no more than 15% fat)
- - Fennel seeds, whole
- - Salt
- - Cayenne pepper
- - Ground sage
- - Red pepper flakes
- - Coriander seeds, whole
12 oz Canned applesauce, unsweetened
12 lb Hash brown potatoes, frozen, thawed
2 lb 8 oz Whole eggs, frozen, thawed
1 lb Cheddar cheese, low-fat
2 oz *Green onions, fresh, diced
2 lb *Red bell peppers, fresh, diced

Measure

2 qt Turkey breast, ground, raw (no more than 15% fat)
1 Tbsp 1 tsp Fennel seeds, whole
1 Tbsp 1 tsp Salt
1 tsp Cayenne pepper
2 tsp Ground sage
`1 tsp Red pepper flakes
3 Tbsp 1 tsp Coriander seeds, whole
¾ cup (about ⅛ No. 10 can) Canned applesauce, unsweetened
2 gal 2 qt 2¼ cups 1 Tbsp 2 tsp Hash brown potatoes, frozen, thawed
1 qt ¼ cup 3 Tbsp 1⅔ tsp Whole eggs, frozen, thawed
1 qt Cheddar cheese, low-fat
¼ cup 1 Tbsp 1 tsp *Green onions, fresh, diced
1 qt 2 cups *Red bell pepper, fresh, diced

-

50 Servings

Weight

2 lb Turkey breast, ground, raw (no more than 15% fat)
- - Fennel seeds, whole
- - Salt
- - Cayenne pepper
- - Ground sage
- - Red pepper flakes
- - Coriander seeds, whole
6 oz Canned applesauce, unsweetened
6 lb Hash brown potatoes, frozen thawed
1 lb 4 oz Whole eggs, frozen, thawed
8 oz Cheddar cheese, low-fat
- - *Green onions, fresh, diced
1 lb *Red bell pepper, fresh, diced

Measure

1 qt Turkey breast, ground, raw (no more than 15% fat)
2 tsp Fennel seeds, whole
2 tsp Salt
½ tsp Cayenne pepper
1 tsp Ground sage
½ tsp Red pepper flakes
1 Tbsp 2 tsp Coriander seeds, whole
¼ cup 2 Tbsp Canned applesauce, unsweetened
1 gap 1 qt 1 cup 2 Tbsp 2½ tsp Hash brown potatoes, frozen, thawed
2 cups 3 Tbsp 2⅓ tsp Whole eggs, frozen, thawed
2 cups Cheddar cheese, low-fat
2 Tbsp 2 tsp *Green onions, fresh, diced
3 cups *Red bell pepper, fresh, diced

100 Servings

Weight

4 lb Turkey breast, ground, raw (no more than 15% fat)
- - Fennel seeds, whole
- - Salt
- - Cayenne pepper
- - Ground sage
- - Red pepper flakes
- - Coriander seeds, whole
12 oz Canned applesauce, unsweetened
12 lb Hash brown potatoes, frozen, thawed
2 lb 8 oz Whole eggs, frozen, thawed
1 lb Cheddar cheese, low-fat
2 oz *Green onions, fresh, diced
2 lb *Red bell peppers, fresh, diced

Measure

2 qt Turkey breast, ground, raw (no more than 15% fat)
1 Tbsp 1 tsp Fennel seeds, whole
1 Tbsp 1 tsp Salt
1 tsp Cayenne pepper
2 tsp Ground sage
`1 tsp Red pepper flakes
3 Tbsp 1 tsp Coriander seeds, whole
¾ cup (about ⅛ No. 10 can) Canned applesauce, unsweetened
2 gal 2 qt 2¼ cups 1 Tbsp 2 tsp Hash brown potatoes, frozen, thawed
1 qt ¼ cup 3 Tbsp 1⅔ tsp Whole eggs, frozen, thawed
1 qt Cheddar cheese, low-fat
¼ cup 1 Tbsp 1 tsp *Green onions, fresh, diced
1 qt 2 cups *Red bell pepper, fresh, diced

Instructions

Combine turkey, fennel, salt, cayenne pepper, sage, red pepper flakes, coriander, and applesauce in a large bowl. Stir well.
In a large stock pot, add turkey mixture. Cook uncovered over medium–high heat for 10 minutes.
Remove turkey from heat. Drain turkey in a colander. Set aside for step 4.
Combine 1⅓ cups (about 10 oz) turkey, hash browns, and eggs in a large bowl. Double the amount for 100 servings. Stir well. Set remaining turkey aside for step 7. Set hash brown mixture aside for step 5.
Pour 2 qt (about 3 lb 10 oz) hash brown mixture into a half sheet pan (18′′ x 13′′ x 1”) lightly coated with pan release spray. Spread evenly.
For 50 servings, use 2 pans.
For 100 servings, use 4 pans.
Bake:
Conventional oven: 425 °F for 30 minutes.
Convection oven: 400 °F for 20 minutes.
Sprinkle the crust with remaining turkey, cheese, onions, and bell peppers.
Bake:
Conventional oven: 425 °F for 15 minutes.
Convection oven: 400 °F for 10 minutes.
Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
Critical Control Point: Hold for hot service at 135 °F or higher.
Portion: Cut each pan 5 x 5 (25 pieces per pan).
Serve 1 piece (about 3½" x 2½").

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

Cooking Process #2: Same Day Service.

Nutrition