× 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

Tot and Chicken Nugget Breakfast Bowl

Share this

Print Recipe
Potato Type: Russet
Cuisine: American
Prep Method: Baked

Dish

Breakfast/BrunchMain DishSnackSchool Foodservice

Prep Time

10 Mins

Cook Time

35 Mins

Serving

Serves 30

Ingredients

  • 5 pounds potato rounds, low sodium
  • 1 pound + 14 ounce eggs, liquid
  • 1/4 teaspoon salt
  • 1-1/4 teaspoon black pepper, ground
  • 1/2 tablespoon onion powder
  • 1-1/2 cup milk, low fat, white
  • 150 chicken nuggets (5 pieces = 3 oz)
  • 3-3/4 cup Country Gravy

Preparation

 

  1. Preheat oven to 425 degrees F.
  2. Place potato rounds on baking sheet and cook from frozen for 12-17 minutes or per manufacture instructions.  Hold potato rounds hot for service.
    CCP: Heat to 145° F or higher for at least 15 Seconds
  3. Preheat oven to 325° F.  Lightly spray full pan with non-stick spray.
  4. In a medium bowl, whisk together eggs, milk, salt, pepper, and onion powder.
  5. Pour egg mixture into baking pan.  Bake for 10 minutes or until reaches 165 ° F internal temperature.
  6. Stir eggs so that they resemble scrambled eggs.  Hold eggs hot for service.
    CCP: Heat to 165° F or higher for at least 15 seconds
  7. Cook frozen chicken nuggets at 350° F per manufacture instructions.  Hold hot for service. CCP: Heat to 165° F or higher for at least 15 seconds
  8. Heat country gravy to 165° F or higher for at least 15 seconds or per manufacture instruction.

At time of service, place 2 and 2/3 oz (2.67 ounce) potato rounds in bowl (about 9 potato rounds).  Place 1 ounce scoop of eggs on top of potatoes (#30 scoop).  Then top with 5 chicken nuggets (3 oz).  Offer with 1/8 cup gravy.

Reviews

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.

Recipe By: Eagle Mountain-Saginaw ISD

Nutrition Facts Per Serving

Calories

290

Fat

13g

Sodium

660mg

Cholesterol

136g

Vitamin C

1mg

Carbohydrates

27g

Protein

18g

Sugar

2g

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