Breakfast Bowl

Preheat oven to: Conventional oven: 350 °F. Convection oven: 325 °F. Place potatoes into a large baking pan (9” x 13” x 2 ½”).

In a small bowl combine salt-free seasoning, granulated garlic, pepper, and salt. Stir well.

Drizzle potatoes with olive oil and toss to coat the potatoes. Sprinkle seasoning blend over potatoes and stir to distribute the spices. Roast the potatoes in the preheated oven until fork tender and slightly browned.Critical Control Point: Heat to 140 °F or higher. Hold for hot service at 140 °F or higher. Save for step 7.

Place black beans in a saucepan. Add the cumin, granulated garlic, and onion powder. Place saucepan over medium heat and cook black beans for 5-10 minutes.Critical Control Point: Heat to 140 °F or higher. Hold for hot service at 140 °F or higher. Save for step 7.

In a large mixing bowl combine eggs, milk, and salt. Stir well.

Spray a large skillet with a pan release spray and heat over medium-high heat. Add eggs, scramble quickly, remove from heat. Save for step 7.Critical Control Point: Heat to 160 °F or higher. Hold at 140 °F or higher until served.

Assembly:a. Use a 4 oz spoodle to portion ½ cup roasted potatoes into each serving bowl.b. Use a #24 scoop to portion 1 oz scrambled eggs into each bowl.c. Use a #12 scoop to portion ⅓ cup black beans into each bowl.d. Top each bowl with 1 tablespoon of shredded cheese.e. Garnish with 1 tablespoon salsa in center of bowl. Serve 1 bowl.