Baked Scrambled Eggs

Asian Tuna Burger

Servings: 25

Ingredient Weight or Measure

Canned low-sodium tuna, drained, broken into small pieces 3 lb 2 oz or 2 qt Low-fat mayonnaise 10 2/3 oz or 1 cup Garlic, minced 2 tbsp Fresh ginger, minced 1 tbsp Low-sodium soy sauce 2 tbsp Fresh green onions, top and bottom, diced finely 2 oz or ¼ 2 tsp Fresh red bell peppers, diced 4 oz or ¾ cup Sesame oil 1 tbsp 1 tsp Canola oil 1 tbsp 1 tsp Egg whites 4 oz or ½ cup Panko bread crumbs 6 oz or 1 ½ cups 2 tbsp

Mini whole-grain rolls (~1 oz each) 1 lb 9 oz or 25 rolls

Fresh romaine lettuce 12.5 oz

Fresh tomatoes, sliced 1 lb 9 oz or 25 slices

Instructions:

1. Combine tuna, mayonnaise, garlic, ginger, soy sauce, onions, peppers, sesame oil, canola oil, egg whites, and breadcrumbs in a large bowl. Stir well. 2. Using a No. 8 scoop, portion ½ cup (about 2 ⅘ oz) tuna patties onto a sheet pan (18″ x 26″ x 1″) lined with parchment paper and lightly coated with pan release spray. Flatten 25 meat patties into an oval shape in each pan. For 25 servings, use 1 pan. 3. Bake in conventional oven at 400 °F for 10 minutes, or in convection oven at 375 °F for 8 minutes. • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. 4. Remove from oven. Set tuna patties aside for step 6. 5. Place the bottom half of 25 rolls on a steam table pan (12″ x 20″ x 2 ½″). For 25 servings, use 1 pan. 6. Place 1 tuna patty on top of each bottom half of roll. 7. Place 1 lettuce leaf (about ½oz) on top of each tuna patty. 8. Place 1 tomato slice (about 1 oz) on top of lettuce. 9. Place top half of roll on each sandwich. • Critical Control Point: Hold for hot service at 140 °F or higher. 10. Serve 1 burger.

CACFP Guidelines:

One burger provides: 2 oz equivalent meat, 3/8 cup vegetable, and 1 oz equivalent grains

Marketing Guide:

Green onions: 3 oz Romaine lettuce: 1 lb 4 oz Tomatoes: 1 lb 14 oz Red bell peppers: 5 oz

Baked Scrambled Eggs

Servings: 25

Ingredient Weight or Measure

Fresh large eggs 2 dozen Instant nonfat dry milk, reconstituted 2 cups Salt ¾ tsp Margarine or butter 2 Tbsp 2 tsp Reduced fat cheddar cheese, shredded 8 oz or 2 cups

Instructions:

1. Beat eggs thoroughly 2. Add milk and salt. Mix until well blended. 3. Into each half-steamtable pan (12" x 10" x 2") which has been lightly coated with pan release spray, pour egg mixture. For 25 servings, use 1 pan. 4. Bake: • Conventional oven: 350° F for 20 minutes Stir once after 15 minutes. • Convection oven: 300° F for 10 minutes • CCP: Heat to 160° F or higher. 5. Remove from oven. Stir well. Eggs will be cooked completely but still have a slightly moist appearance. 6. To pan, add approximately 2 Tbsp 2 tsp margarine or butter (optional). Stir. 7. Sprinkle 8 oz (2 cups) cheese (optional) over pan. • CCP: Hold for hot service at 140° F or warmer. 8. For best results, serve within 15 minutes. Cut each pan 5 x 5 (25 pieces). Portion is 1 piece.

CACFP Guidelines:

1 piece provides: 1 large egg or the equivalent of 2 oz of cooked lean meat