Halal Beef Breakfast Sausage Scramble

SBP CREDITING (estimated): ¾ cup (6 fl oz scoop) provides approximately 2 oz eq meat/meat alternate, ¼ cup red/orange vegetable, ⅛ cup other vegetable. Grain credit depends on accompaniment (whole grain roll, toast, or tortilla served separately).

Recipe origin: Original recipe developed for Five Pillars Butchery institutional toolkit. Standardized in accordance with USDA Recipe Standardization Guide for School Nutrition Programs (ICN, 2022).

HALAL COMPLIANCE NOTE:

Five Pillars Butchery halal beef breakfast sausage is 100% halal-certified and USDA-inspected. No pork products are used in this recipe. The following must be verified halal: sausage patty seasoning blend, smoked paprika, and non-stick cooking spray. Eggs, fresh vegetables (peppers, onions, garlic), frozen diced potatoes, canola oil, and standard spices (salt, black pepper, garlic powder, onion powder, dried parsley) are halal-compliant. This recipe contains no alcohol-derived ingredients.

Instructions

PREP — Thaw frozen diced potatoes overnight in refrigerator. Dice red and green bell peppers and yellow onions. Mince garlic. Beat eggs in a large mixing bowl. Crumble Five Pillars halal beef breakfast sausage patties by hand or with a fork into roughly 1″ pieces. Critical Control Point: Keep all raw ingredients at 41°F or below until cooking begins.
COOK SAUSAGE — Spray two large tilt skillets or commercial flat-top griddles with non-stick spray. Heat over medium-high. Add crumbled halal beef sausage in a single layer. Cook uncovered 6–8 minutes, stirring frequently, until well browned and cooked through. Critical Control Point: Heat to 165°F or higher for at least 15 seconds. Remove sausage and set aside in a hotel pan. Drain excess fat.
COOK POTATOES — Add oil to the same skillet over medium-high heat. Add thawed diced potatoes in an even layer. Season with half the salt, black pepper, onion powder, garlic powder, and smoked paprika. Cook undisturbed 4–5 minutes until golden on the bottom, then stir and cook another 3–4 minutes. For 50 servings, work in 2–3 batches.
COOK VEGETABLES — Add diced onions, red and green bell peppers, and minced garlic to the potatoes. Sauté over medium heat 4–5 minutes until softened and onions are translucent. Season with remaining salt and dried parsley.
COMBINE SAUSAGE & VEGETABLES — Return cooked sausage to the skillet with the potato and vegetable mixture. Stir well to combine. Spread evenly across the cooking surface. Critical Control Point: Mixture must hold at 135°F or higher at all times.
SCRAMBLE EGGS — Pour beaten eggs evenly over the sausage and vegetable mixture. Using a large spatula, gently fold eggs through the mixture in slow, wide strokes. Do not over-stir. Cook 3–4 minutes until eggs are just set and no liquid remains. Critical Control Point: Heat to 165°F or higher for at least 15 seconds.
TRANSFER TO HOTEL PANS — Transfer approximately 18 lb 12 oz scramble into each full-size steam table pan (12″ x 20″ x 2½″). For 50 servings, use 2 pans. Spread evenly.
Critical Control Point: Hold for hot service at 135°F or higher. Portion with 6 fl oz spoodle (¾ cup) per serving. Serve immediately. Do not hold longer than 2 hours for best quality.

Nutrition Facts

Calories

290

Fat

16 g

Sat. Fat

5 g

Carbs

16 g

Fiber

2 g

Net carbs

16 g

Sugar

2 g

Protein

19 g

Sodium

480 mg

Cholesterol

215 mg