Egg & Cheese Breakfast Quesadilla

Egg & Cheese Breakfast Quesadilla

(Same Day Service — HACCP Process #2)


100 servings (1 piece, 3.8 oz., 109 g)

Meal Equivalence:

Each quesadilla provides 2.5 oz. eq. meat/meat alternative and 1.5 oz. eq. wgr grain
3 days prior to day of service:
  1. Pull eggs from freezer. Open cases and remove 
cartons from case.

  2. Place cartons on sheet pans with space between 
to allow for thawing.

  3. Place pans on lowest available shelf in cooler to thaw. CCP: Hold below 41° F.

  4. Wash hands thoroughly.

Day of service:
  1. Pull 3 shallow steam table pans and place at workstation.

  2. Spray completely with butter flavored pan spray.

  3. Pull thawed eggs from cooler and place at workstation.

  1. Wash hands thoroughly and cover with gloves.

  2. Empty eggs into steam table pans, using 3 lb. plus 12 oz. per pan. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four hours.

  1. Cover eggs and place in preheated 325° F convection or combi oven. Bake for 10 minutes, whisk eggs. Bake for an additional 5 minutes or until an internal temperature of 165° F is reached. CCP: Heat until an internal temperature is reached of 165° F for 15 seconds. SOP: Batch cook as necessary for best product and nutritional.

Day of service continued:
  1. Pull cheese and tortillas from cooler.

  2. Wash hands thoroughly and put on gloves. SOP: Never handle ready-to-eat foods with bare hands.

  3. Open bags of cheese and place in a food safe container. Place in assembly line.

  4. Open tortillas and place in food safe container. Place in assembly line.

  5. Pull 1 sheet of foil wrap.

  6. Place 1 tortilla on foil.

  7. On one half of the tortilla, place 1/4 cup scrambled eggs using #16 disher.

  8. Top with 1/2 oz. of shredded cheese using a 1 oz. spoodle.

  9. Fold over other half of tortilla, forming a half moon.

  10. Fold over foil wrap and crimp edges.

  11. Place flat in steamtable pans, layer with parchment paper up to 4 layers.

  1. Hold in warming cart above 135° F until service. CCP: Hold above 135° F.

  1. 1 egg & cheese quesadilla. CCP: Hold above 135° F.


  • pasteurized whole eggs, frozen
 (USDA Material #100045) 11 lb. 4 oz.
  • soft wgr tortillas (USDA material #100045 100 pieces
  • American cheese, shredded, reduced fat 3 lb. 2 oz.
  • pan spray, butter flavored 1 oz.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.