Raspberry Bacon Breakfast Nachos

Serves 50 servings (1 waffle w/ toppings)

Ingredients

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

Instructions

  1. Mix 6 ¼ quarts of vanilla yogurt and 2 ¾ pounds raspberry puree together. Measure out 5-ounce portions into 50 souffle cups.

  2. Reserve remaining 1 ½ quarts of vanilla yogurt to drizzle on nachos.Hold cold, below 41 °F.

  3. Place thawed raspberries into a steam table pan, heat in steamer until temperature reaches 135° F. Hold hot for service, above 135° F.

  4. 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.

  5. For waffles: bake according to package directions. Hold hot for service, above 135° F.

  6. 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.

  7. 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

Nutrition Info

  • Calories: 350 kcal
  • Fat: 12 g
  • Saturated fat: 4 g
  • Cholesterol: 30 mg
  • Sodium: 650 mg
  • Potassium: 334 mg
  • Carbohydrates: 44 g
  • Fiber: 6 g
  • Sugar: 27 g
  • Protein: 21 g
  • Vitamin A: 1 IU
  • Calcium: 366 mg
  • Iron: 3 mg

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