Raspberry Bacon Breakfast Nachos

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Serves 50 servings (1 waffle w/ toppings)

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Yogurt, low fat, vanilla	7¾ quarts
Raspberry puree	2¾ pounds
Raspberries, frozen, thawed, drained	8 pounds
Turkey bacon bits, low sodium, cooked	3 pounds 2 ounces
Waffles, whole grain, frozen	50 each

Serves

50 servings (1 waffle w/ toppings)

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Serves

50 servings (1 waffle w/ toppings)

Mix 6 ¼ quarts of vanilla yogurt and 2 ¾ pounds raspberry puree together. Measure out 5-ounce portions into 50 souffle cups.
Reserve remaining 1 ½ quarts of vanilla yogurt to drizzle on nachos.Hold cold, below 41 °F.
Place thawed raspberries into a steam table pan, heat in steamer until temperature reaches 135° F. Hold hot for service, above 135° F.
Place bacon on parchment lined sheet pans. Preheat oven to 350° degrees. Cooked bacon until warmed, and temperature reaches 165° F. Hold hot for service, above 135° F.
For waffles: bake according to package directions. Hold hot for service, above 135° F.
To assemble nachos, place waffles in a boat around raspberry yogurt souffle cup. Top waffles with ½ cup of warm raspberries and 1 ounce of bacon. Drizzle with 1 ounce of vanilla yogurt.
Serve immediately.

Notes:

Portion all ingredients and serve in a boat for grab and go and students can assemble later.

This sweet and savory dish is a great Valentines Day breakfast option.

Crediting: 1 oz meat/meat alternate, 1 oz grain and ½ cup fruit

K-12 Recipes