Yield: 100 portions
Each Portion: 1 Burrito (4-1/2 ounces)
| Ingredients | Weights | Measure |
|---|---|---|
| Eggs, whites, frozen
thawed
|
7 lb 8 ounces | 3-1/2 quarts |
| Eggs, table, frozen
thawed
|
7 lb 8 ounces | 3-1/2 quarts |
| Cheese, Monterey Jack, or Cheddar shredded
|
3 lb | 2-3/4 quarts |
| Pork Sausage, cooked
diced
|
2 lb | 1-1/2 quarts |
| Tomatoes, fresh
chopped
|
1 lb 12 ounces | 1-1/4 quarts |
| Onions, Dry, chopped | 12 ounces | 2-2/3 cups |
| Pepper, Black | 1/3 ounce | 1-1/3 tablespoons |
| Oregano, crushed
(optional)
|
1/5 ounce | 3 tablespoons |
| Tortillas, flour | 10 lb | 100 tortillas |
- Trim, wash and prepare vegetables.
- Combine Egg Whites and Eggs; blend thoroughly.
- Combine cheese, sausage, tomatoes, onions, pepper, and oregano; mix thoroughly.
- Pour about 2 lb 2 ounces (1 quart) egg mixture on lightly greased griddle. Cook until partially set. Add 6 ounces (about 3/4 cup) cheese sausage mixture. Cook until cheese is melted and eggs are firm.
- Place tortillas on lightly greased griddle; heat 30 seconds on each side.
- Place about 3 ounces (1/2 cup) cooked egg mixture in center of each tortilla; fold tortilla to cover eggs; and form buritto.
- Serve immediately.
NOTE:
- In Step 2, 15 lb (1-3/4 gallons) reduced cholesterol eggs may be used.
- In Step 3, 3 lb shredded American or Cheddar cheese may be used.
- In Step 3, 3 lb shredded low fat or reduced fat American or Cheddar Cheese may be used.
- In Step 3, 3 lb pork sausage will yield 2 lb cooked, diced sausage.
- In Step 3, 3 lb 3 ounce (1/2-No. 10 can) canned diced tomatoes may be used. Drain tomatoes.
BREAKFAST BURRITO
- In Step 3, 1 lb 13 ounces fresh tomatoes A.P. will yield 1 lb 12 ounces chopped tomatoes.
- In Step 3, 13 1/3 ounces dry onions A.P. will yeild 12 ounces chopped onions
- In Step 3, 1-1/2 ounces (14-1/2 tablespoons) dehydrated onions maybe used.
- In Step 3, 12 ounces chopped green onion (14-1/2 ounces A.P.) may be used for dry onions.
VARIATION
BREAKFAST PITA: Follow Steps 1 through 4. Omit Steps 5 and 6. Use 12 lb 8 ounces (100) pita pockets. Cut off top 1/3 and place inside pocket. Place pockets on sheet pans (18 by 26-inches). Bake at 425 F. 10 minutes or if convection oven used, bake at 350 F. 5 minutes, or until warm and pliable on high fan, closed vent. Place about 3 ounces (1/2 cup) egg mixture in each pocket. Serve immediately.
EACH PORTION: 1 Pita (5 ounces)