× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Breakfast Totchos To-Go

Share this

Print Recipe


School Foodservice


Serves 32-64



32 Servings

  • 5 lbs. potato tots/drums, reduced sodium, frozen
  • 32 6-inch whole grain rich tortillas
  • 3 lbs. 8 ounces liquid whole eggs
  • 1 teaspoon ground black pepper
  • 1 #10 can whole pinto beans, low sodium, canned with liquid
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 8 ounces shredded cheddar cheese, reduced fat
  • 1 quart prepared tomato salsa

64 Servings

  • 10 lbs.potato tots/drums, reduced sodium, frozen
  • 64 6-inch whole grain rich tortillas
  • 7 lbs. liquid whole eggs
  • 2 teaspoon ground black pepper
  • 2 #10 can whole pinto beans, low sodium, canned with liquid
  • 1 Tablespoon 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 lb. shredded cheddar cheese, reduced fat
  • 2 quarts prepared tomato salsa


  1. Preheat the oven to 400°F. Place frozen tots on a perforated sheet pan and hold in the freezer until just before baking. Use a speed rack to hold full pans of tater tots in the freezer.
  2. Wrap whole grain flour tortillas in plastic wrap or foil and place in a warmer to soften.
  3. Spray a 2-inch full-size steamtable pan with pan-release spray. In a large container, combine the liquid whole eggs, and ground black pepper. Whisk until well combined. Pour the eggs into the prepared pan. Bake the eggs in a preheated 350°F oven for 20 minutes, stirring after 15 minutes. Or steam the eggs in a steamer for about 3-5 minutes (depending on the steamer). CCP: Heat to 155°F.
  4. Remove the cooked eggs and stir to break into curds. Hold in the warmer until ready to assemble the bowls. CCP: Hold hot at 135°F or above.
  5. Place the pinto beans with their liquid in a saucepan or a steam kettle. Stir in the ground cumin, cayenne pepper, and garlic powder. Bring the beans to a low boil, reduce to a simmer and cook, uncovered, until the bean liquid has thickened slightly, about 15 minutes. CCP: Heat to 135°F or above for 15 seconds. Transfer seasoned beans into a 4-inch halfsize steamtable pan. Hold hot until service. CCP: Hold hot at 135°F or above.
  6. Bake the frozen tots in the preheated 400°F oven for about 15 minutes, or until they are browned and crisp on the outside. CCP: Heat to 135°F for 15 seconds. Transfer tots into 2-inch full-size steamtable pans. Hold hot until service. CCP: Hold hot at 135°F or above.

Bowl Assembly:

Set up the line with the serving containers, tortillas, tots, scrambled eggs, seasoned pinto beans, and cheese. In each serving container place: 1 8-inch tortilla to create the bowl and fill with 8 tots (1/2 cup), 1/4 cup scrambled eggs (#16 scoop), 1/4 cup seasoned pinto beans (2 ounce perforated spoodle), and top with 1 tablespoon shredded cheddar cheese. Offer 1-ounce portion cups of prepared tomato salsa on the side.


Serving size= 1 bowl. Each serving provides 1 ounce equivalent grains, 2 ounce equivalents meat/meat alternate, ½ cup starchy vegetable, ¼ cup legume vegetable


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving















Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up