1. Preheat oven to 375°F for casserole and 425°F for potatoes. Preheat tilt skillet to 375°F.
2. Thoroughly wash all produce under running water. Drain and dry prior to use.
3. Dice turkey sausage into small, uniform pieces. Critical Control Point: Hold cold at 41°F or below unt
4. Dice peppers and onions into small, uniform pieces. Critical Control Point: Hold cold at 41°F or below until assembly.
5. Place potatoes on a lined sheet pan and roast at 425°F for 20–25 minutes, or until lightly browned and tender. Critical Control Point: Hold hot at 135°F or above until assembly.
6. Cook scrambled eggs by placing unopened bags of liquid eggs in the steamer and steaming for 12–15 minutes, or until fully set. Critical Control Point: Heat to an internal temperature of 165°F for 15 seconds.
7. Remove eggs from bags and break into uniform pieces. Transfer to steam table pan, cover and place in hot holding cabinet. Critical Control Point: Hold hot at 135°F or above until assembly.
8. Heat tilt skillet or braising pan and add a small amount of oil. Add diced peppers and onions and sauté for 5–7 minutes, or until softened. Add diced turkey sausage and cook until heated through. Critical Control Point: Heat to an internal temperature of 165°F for 15 seconds.
9. Add roasted potatoes and scrambled eggs to the braising pan. Mix until evenly combined.
10. Transfer mixture into a 2-inch hotel pan, spreading evenly (24 servings per pan).
11. Sprinkle 3/4 lb shredded cheddar cheese evenly over the top of the pan.
12. Place pan in oven and bake for 10–15 minutes, or until mixture is hot throughout and cheese is fully melted. Critical Control Point: Heat to an internal temperature of 165°F for 15 seconds.
13. Transfer pan to hot holding cabinet until service. Critical Control Point: Hold hot at 135°F or above until service.
14. Serve: (1) 6 oz spoodle (24 servings pe

CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object. Record time and internal temperature of product when received on daily log.