Bacon & Egg Tachos

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  • Serves: 31
  • Cal: 338
  • By: Chef Brenda
Bacon & Egg Tachos
by Chef Brenda


  • 2 lb Scrambled eggs, pre-cooked eggs (at least 1 oz eq M/MA, USDA or Commercial)
  • 5 lb Potato tots, frozen, regular size
  • 2 lb 13 oz Turkey bacon, precooked (at least 1 oz eq M/MA, such as Butterball)
  • 2 Tbsp Apple cider vinegar
  • 1 ½ cups Mayonnaise, reduced calorie
  • ¼ cup Dijon mustard
  • 2 Tbsp Sugar, granulated
  • 1 Tbsp Lemon juice, bottled
  • 8 oz Mozzarella cheese, lite, shredded (at least ¼ oz eq M/MA, USDA or Commercial)
  • 1 cup Red onion, chopped


  1. Thaw eggs in the refrigerator the night before preparation. Hold at 40°F or lower.
  2. Cook Potatoes: Preheat oven to 450°F. Arrange each 5 lb bag potatoes in a single layer on a full sheet pan. Bake 10-15 minutes or until golden brown. Hold at 140° F or higher.
  3. Cook Eggs: Place 2 lb eggs in a 2-inch perforated pan. Place a solid pan in the steamer below the perforated pan to catch any pieces that may fall through the holes of the perforated pan. Heat in steamer for 10-15 minutes or until product reaches 165°F for 15 seconds. Heat to 165° F or higher for 15 seconds. Hold at 140° F or higher.
  4. Cook Turkey Bacon: Preheat oven to 350°F. Remove each sheet of parchment paper from the plastic packaging. Place three sheets (30 slices) per full sheet pan in a single layer. Place in the oven and heat for 10-12 minutes or until internal temperature reaches 165°F for 15 seconds. Chop bacon into pieces. Heat to 165° F or higher for 15 seconds. Hold at 140° F or higher.
  5. Prepare Sauce: May make the day before service. In a large bowl, whisk together apple cider vinegar, mayonnaise, mustard, sugar, and lemon juice. Hold at 41° F or lower. Use within 7 days.
  6. Assemble Tachos: In 1 lb boats or other heat resistant grab n go containers add ½ cup potato tots (4 fl oz spoodle), 1 oz wt scrambled eggs (#24 scoop), 1.44 oz wt chopped bacon (4 fl oz spoodle), ¼ oz wt cheese (1 Tbsp), and ½ Tbsp red onions. Heat to 165° F or higher for 15 seconds. Hold at 140° F or higher. Serve with ½ oz sauce on the side (#60 scoop or 3-1/4 tsp) or drizzled over the top. Hold at 41° F or lower.
  7. Recommend serving with whole grain rich garlic breadstick or garlic rounds to meet grain requirements for breakfast and lunch.

Nutrition Facts

Calories 338kcal
Saturated Fat 5g
Sodium 675mg
Sugars 1g
Total Fat 22g
Trans Fat 0g
Cholesterol 135mg
Carbohydrate 20g
Total Dietary Fiber 1g
Protein 12g
Vitamin A 141IU
Calcium 18mg
Vitamin C 0.5mg
Iron 0.8mg

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