Breakfast Burrito With Salsa - USDA Recipe for Child Care Centers

Breakfast Burrito With Salsa USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Enjoy a bountiful Southwest breakfast burrito! A warmed grainy wholewheat tortilla holds whipped frozen, thawed eggs with sweet corn and crispy green bell peppers, onion, fresh tomato, and low fat cheese topped off with a low-sodium salsa.
NSLP/SBP CREDITING INFORMATION
1 burrito provides 2 oz equivalent meat alternate, ¹⁄8 cup additional vegetable, and 1.5 oz equivalent grains.
3.67 from 6 votes

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Instructions
 

  • Pour eggs, corn, milk, peppers, onions, tomatoes, salsa, mustard, garlic, pepper sauce, and salt into a commercial mixer (batch as needed). Using a paddle attachment, mix on low speed. DO NOT OVERMIX.
    For 50 servings, mix for 4 minutes.
    For 100 servings, mix for 8 minutes.
  • Pour 2 qt 2 cups (about 3 lb 15½ oz) egg mixture into a steam table pan (12′′ x 20′′ x 2½′′) lightly coated with pan-release spray.
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Bake:
    Conventional oven: 350 °F for 60 minutes.
    Convection oven: 325 °F for 50 minutes.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Sprinkle 1¼ cups (about 5 oz) cheese over each pan.
  • Cut each pan 5 x 5 (25 pieces per pan). Set aside for step 8.
  • To prevent tortillas from tearing when folding, steam for 3 minutes until warm. OR hold tortillas in original packaging and place in a warmer at 135 °F for 10 minutes.
  • Place 1 piece (about 2′′ x 3¾′′ square) onto center of each tortilla. Roll in the form of a burrito and seal.
  • Place 25 burritos seam side down on a sheet pan (18′′ x 26′′ x 1′′).
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Critical Control Point: Hold for hot service at 135 °F or higher.
  • Serve 1 burrito.

Nutrition INFORMATION

Nutrition Facts
Breakfast Burrito With Salsa USDA Recipe for Schools
Amount Per Serving 1 burrito
Calories 218 Calories from Fat 63
% Daily Value*
Total Fat 7g11%
Saturated Fat 2g13%
Cholesterol 172mg57%
Sodium 432mg19%
Potassium 220mg6%
Total Carbohydrate 28g9%
Dietary Fiber 4g17%
Total Sugars 2g2%
Protein 12g24%
Vitamin D 50IU333%
Calcium 135mg14%
Iron 3mg17%
*
*Marketing Guide
50 Servings:
Mature onions: 1 lb
Green bell peppers: 10 oz
Tomatoes: 6 oz
100 Servings:
Mature onions: 2 lb
Green bell peppers: 1 lb 4 oz
Tomatoes: 12 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Yield / Volume
50 Servings:
About 8 lb
About 1 gal/50 burritos
100 Servings:
About 16 lb
About 2 gal/100 burritos