1. Thaw Turkey: Thaw turkey in refrigerator for 4-5 days before use. CCP: Hold at 40°F or lower.
2. Heat and Shred: Preheat oven to 350°F. Line a full 4-inch steamed table pan with a full 4-inch perforated pan. Place three turkey roasts and juices in steam table pans. Using gloved hands, shred turkey removing any fatty pieces. Cover and cook for 30 minutes. Remove from the oven and stir. Place back in the oven and heat for 30 more minutes or until internal temperature reaches 165°F. CCP: Heat to 165 °F or higher for 15 seconds. CCP: Hold at 140 °F or higher.
3. Drain Excess Juices: Drain excess juices by removing the perforated pan and draining the juices to prevent tortillas from getting soggy. CCP: Hold at 140 °F or higher.
4. Warm Tortillas: Remove tortillas from packaging. Wrap tightly in saran wrap and place in the warmers.
5. Season and Roast Potatoes: Remove potatoes from the freezer and allow to sit at room temperature for 15 minutes. Toss frozen potatoes with granulated garlic, onion powder, and paprika. Place each 5 lb bag potatoes on a full-size sheet pan line with parchment paper. Bake for 20 minutes. Remove from the oven, toss to turn and cook for 15 more minutes or until golden brown. Heat to 140° F for at least 15 seconds. Hold at 140° F or higher.
6. Steam Egg Patties: Place egg patties in perforated steam pan and steam for 6-8 minutes. Heat to 165° F or higher for 15 seconds. Hold at 140° F or higher.
7. Build Burrito Bowls: Place each tortilla in a bowl. Place egg patty in the center. Top with 1/8 cup (1 fl oz spoodle) seasoned potatoes, 1.8 oz wt shredded turkey, and ½ oz (1 fl oz spoodle) cheese. If placing in the warmer before service, cover with saran. Serve within 30 minutes of preparation. Hold at 140° F or higher.
8. Serve: 1 bowl with 2 Tbsp salsa (1 fl oz spoodle). Refrigerate at 41° F or lower until served. Cold service 41° F or lower.

CCP: If counting the starchy vegetable for the breakfast meal pattern, please refer to the offer vs serve guidance for breakfast: “Schools may offer vegetables in place of fruits. The first two cups per week of any such substitution must be from the following subgroups: dark green, red/orange, beans/peas, or “Other vegetables” as discussed in 7 CFR 210.10 (c)(2)(iii) and program guidance.”