O'Brien Breakfast Potato Bakes

POTATO, EGG, MILK, GREEN BELL PEPPER,

CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, AND ANNATTO [FOR COLOR]), ONION, RED BELL PEPPER, CANOLA OIL, CONTAINS LESS THAN 2 % OR LESS OF : CORN STARCH, ONION POWDER, UMAMI FLAVORS (CONCENTRATED TOMATO, WATER, SEA SALT, NATURAL FLAVORS), SUGAR, NATURAL FLAVORS, SALT, CITRUS FIBER, GARLIC POWDER, EXTRA SHARP NON-DAIRY CHEESE POWDER (TORULA YEAST, CORN STARCH, MALTODEXTRIN, ARABIC GUM, SALT, SUNFLOWER OIL, NATURAL FLAVOR AND RICE CONCENTRATE), BLACK PEPPER, CAYENNE PEPPER. CONTAINS: EGG, MILK

Serving Size: 1 bake (57g)

AMOUNT PER SERVING

Calories - 120

Total Fat - 8g (10% DV)

‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‎ Saturated Fat - 2g (10% DV)

‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‎ Trans Fat - 0g

Cholesterol - 50mg (17% DV)

Sodium - 290mg (13% DV)

Total Carb - 9g (3% DV)

Dietary Fiber - 1g (4% DV)

Total Sugars - 2g

‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‎ Incl. 1g Added Sugars (2% DV)

Protein - 4g

Vitamin D - 0mcg (0% DV)

Calcium - 70mg (6% DV)

Iron - 0mg (0% DV)

Potassium - 160mg (4% DV)


*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Refrigerated: 7 days

Frozen: 540 days

Ships frozen

Tools & Equipment: Full Baking Sheet Pan, Parchment Paper

Amount Per Tray: 28 units (4x7)

Heat product from frozen. Pre-heat the convection oven to 350°F with LOW FAN on. Place 28 frozen potato bakes on the full baking sheet pan lined with parchment paper in a 4 by 7 configuration with some spacing between each. Place into the convection oven on the middle rack. Bake for 14-16 minutes, or until the product reaches an internal temperature of at least 165°F. Product should have nice browning on the edges.

Optional: Spray down with cooking oil first and place parchment paper on top to help parchment paper stay while baking

Tools & Equipment: Full Baking Sheet Pan, Parchment Paper

Amount Per Tray: 28 units (4x7)

Heat product from frozen. Pre-heat the conventional oven to 425°F. Place 28 frozen potato bakes on the full baking sheet pan lined with parchment paper in a 4 by 7 configuration with some spacing between each. Place into the convection oven on the middle rack. Bake for 20-24 minutes, or until the product reaches an internal temperature of at least 165°F. Product should have nice browning on the edges.

Optional: Spray down with cooking oil first and place parchment paper on top to help parchment paper stay while baking

Tools & Equipment: TurboChef Oven, TurboChef Metal Cooking Tray

Preparation: Program your TurboChef to the settings listed.

Heating: Place Breakfast Potato Bakes on cooking tray. Heat on the selected program, or until product reaches an internal temperature of at least 165.°

1 Breakfast Potato Bake

Oven: 450°

Air: 10%

Microwave: 100%

Time: 40 seconds

2 Breakfast Potato Bakes

Oven: 450°

Air: 10%

Microwave: 100%

Time: 1 minute

*Time and temperature may vary model to model. These instructions were tested using the Turbo Chef Model Eco ST. Initial testing is needed to make sure product reaches at least 165F.

THESE INSTRUCTIONS ARE FOR FOODSERVICE ONLY - NOT FOR RETAIL.

Microwave times are based on a 1000 watt oven and may vary due to wattage.

Take 2 bakes out of packaging and put side by side onto a microwave safe plate. Heat on HIGH for approximately 2 - 2 minutes and 15 seconds. Let stand for 1 minute.

Heat product until internal temperature reaches 165°F.

CAUTION: BAG WILL BE HOT!