School Foodservice Turkey Breakfast Burrito with Salsa



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.

Nutrition Facts

185 Total Calories

8 g Total Fat

241 g Cholesterol

378 mg Sodium

19 g Total Carbohydrates

10 g Protein