© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
50 Large eggs
10 oz OR 2 c frozen corn
3/4 c lowfat milk
3 lbs + 2 oz TURKEY HAM, diced into 1/2-inch pieces
12 oz fresh green peppers, seeded and diced
14 oz onions, diced
2 oz fresh tomatoes, diced
1/4 c prepared mustard
2 tsp granulated garlic
1 tbsp hot pepper sauce
2 tsp salt
50 (at least 1.1 oz) flour tortillas
3 lbs + 2 oz mild salsa
In a mixer, using a paddle attachment, blend eggs, corn, milk, turkey ham, green peppers, onions, tomatoes, prepared mustard, granulated garlic, hot pepper sauce and salt.
Pour egg mixture into an oiled 12x20x2-inch steamtable pan. Cover tightly with foil or metal lid. To Bake: Conventional oven: 350 degrees F for 60 minutes. Convection oven: 325 degrees F for 50 minutes. Compartment Steamer: 30 minutes.
Shingle 25 tortillas in each 12x20x2 inch steamtable pan. To Heat: Conventional oven: 300 degrees F for 3 minutes, covered with a clean damp cloth. Convection oven: 300 degrees F for 3 minutes, covered with a clean damp cloth. Compartment Steamer: 2 to 3 minutes, covered with plastic wrap.
Fill each tortilla with No. 10 scoop of cooked egg mixture. Roll tortilla.
Serve each burrito with 2 tablespoons (1 ounce) of salsa.
Portion: 1 burrito: 3 ounces (#10 scoop) provides 2 ounces meat, 1/4 cup of vegetables and 1 serving grains/bread.
185 Total Calories
8 g Total Fat
241 g Cholesterol
378 mg Sodium
19 g Total Carbohydrates
10 g Protein