MEXICAN SCRAMBLED EGGS MADE WITH V8® SPICY HOT VEGETABLE JUICE AND PACE® SALSA

MEXICAN SCRAMBLED EGGS MADE WITH V8® SPICY HOT VEGETABLE JUICE AND PACE® SALSA

Nutrition Facts

Serving Size
SERVING (#4 scoop eggs plus 1-1/2 tsp salsal and c
Amount Per Serving
Calories 233
% Daily Value
Total Fat 17.4g
27%
Saturated Fat 5.6g
28%
Cholesterol 265mg
88%
Sodium 708mg
30%
Total Carbohydrate 5.6g
2%
Dietary Fiber 1.3g
5%
Protein 13.2g
26%
Vitamin A 14%
Vitamin C 0%
Calcium 10%
Iron 8%
Total Time

35 min.

Serving & Size

SERVING (#4 scoop eggs plus 1-1/2 tsp salsal and c

Add To Pantry

Spice up a breakfast staple with Spanish chorizo, cilantro, crumbled queso fresco, Pace Salsa and V8 Spicy Hot 100% vegetable juice

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
V8® Spicy Hot Vegetable Juice
0 333/1000  cups
Pace® Chunky Salsa- Medium
18 oz.
cups
chorizo sausage 7 oz. 0 667/1000  cups
pasteurized liquid egg 28 oz. cups
kosher salt 0 1/4  tsp.
black pepper 0 1/8  tsp.
canola oil tbsp.
cilantro tbsp.
queso fresco 3 oz. cups
Instructions
1. In a medium sized sauté pan, brown chorizo sausage. Drain. Reserve.
2. In a large mixing bowl, whip eggs with salt and pepper. Reserve.

3. In a large nonstick pan, heat canola oil. Add eggs. As eggs scramble, add chorizo, chopped cilantro, and V8® Spicy Hot Vegetable Juice. Continue to stir eggs as they cook to ensure all ingredients are well distributed.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.
4. Evenly top with Pace Salsa and cheese.

To Serve: Using a # 8 scoop, portion about 1/2 cup (4 oz.) scrambled eggs onto plate. Serve immediately.
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