Breakfast Burrito With Salsa USDA Recipe for Child Care Centers
Enjoy a bountiful Southwest breakfast burrito! A warmed grainy whole wheat 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.CACFP CREDITING INFORMATION 1 burrito provides 2 oz equivalent meat alternate, ¹⁄8 cup vegetable, and 1.5 oz equivalent grains.
25 Servings
Calories: 218
Ingredients
25 Servings
Weight
- 2 lb 8 oz Frozen whole eggs, thawed
- 8 oz Frozen corn
- - - Low-fat (1%) milk
- 4 oz *Fresh green peppers, diced
- 7 oz *Fresh onions, diced
- 2 oz *Fresh tomatoes, diced
- 1 lb 10¹⁄2 oz Canned low sodium salsa
- 2 oz Yellow mustard
- - - Garlic powder
- - - Hot pepper sauce
- - - Salt
- 5 oz Low-fat cheddar cheese, shredded
- 2 lb 5¹⁄2 oz Whole-grain tortillas, 8′′ (1¹⁄2 oz each)
Measure
- 1 qt ¹⁄2 cup Frozen whole eggs, thawed
- 1¹⁄4 cup 2 Tbsp Frozen corn
- 1⁄4 cup 2 Tbsp Low-fat (1%) milk
- ³⁄4 cup *Fresh green peppers, diced
- ¹⁄3 cup 3 Tbsp *Fresh onions, diced
- 1⁄4 cup 1 Tbsp *Fresh tomatoes, diced
- 3 cups 2 Tbsp (¹⁄4 No. 10 can) Canned low sodium salsa
- 3 Tbsp Yellow mustard
- 1 tsp Garlic powder
- 1¹⁄2 tsp Hot pepper sauce
- 1 tsp Sal
- 1¹⁄4 cups Low-fat cheddar cheese, shredded
- 25 each Whole-grain tortillas, 8" (1¹⁄2 oz each)
50 Servings
Weight
- 5 lb Frozen whole eggs, thawed
- 1 lb Frozen corn
- - - Low-fat (1%) milk
- 8 oz *Fresh green peppers, diced
- 14 oz *Fresh onions, diced
- 4 oz *Fresh tomatoes, diced
- 3 lb 5 oz Canned low-sodium salsa
- 4 oz Yellow mustard
- - - Garlic mustard
- - - Hot pepper sauce
- - - Salt
- 10 oz Low-fat cheddar cheese, shredded
- 4 lb 11 oz Whole-grain tortillas, 8" (1¹⁄2 oz each)
Measure
- 2 qt 1 cup Frozen whole eggs, thawed
- 2¾ cups Frozen corn
- ¾ cup Low-fat (1%) milk
- 1½ cups *Fresh green peppers, diced
- 1 cup 2 tsp *Fresh onions, diced
- ½ cup 2 Tbsp *Fresh tomatoes, diced
- 1 qt 2¼ cups (¹⁄2 No. 10 can) Canned low-sodium salsa
- ¼ cup 1 Tbsp Yellow mustard
- 2 tsp Garlic powder
- 1 Tbsp Hot pepper sauce
- 2 tsp Salt
- 2½ cups Low-fat cheddar cheese, shredded
- 50 each Whole-grain tortillas, 8" (1¹⁄2 oz each)
-
25 Servings
Weight
- 2 lb 8 oz Frozen whole eggs, thawed
- 8 oz Frozen corn
- - - Low-fat (1%) milk
- 4 oz *Fresh green peppers, diced
- 7 oz *Fresh onions, diced
- 2 oz *Fresh tomatoes, diced
- 1 lb 10¹⁄2 oz Canned low sodium salsa
- 2 oz Yellow mustard
- - - Garlic powder
- - - Hot pepper sauce
- - - Salt
- 5 oz Low-fat cheddar cheese, shredded
- 2 lb 5¹⁄2 oz Whole-grain tortillas, 8′′ (1¹⁄2 oz each)
Measure
- 1 qt ¹⁄2 cup Frozen whole eggs, thawed
- 1¹⁄4 cup 2 Tbsp Frozen corn
- 1⁄4 cup 2 Tbsp Low-fat (1%) milk
- ³⁄4 cup *Fresh green peppers, diced
- ¹⁄3 cup 3 Tbsp *Fresh onions, diced
- 1⁄4 cup 1 Tbsp *Fresh tomatoes, diced
- 3 cups 2 Tbsp (¹⁄4 No. 10 can) Canned low sodium salsa
- 3 Tbsp Yellow mustard
- 1 tsp Garlic powder
- 1¹⁄2 tsp Hot pepper sauce
- 1 tsp Sal
- 1¹⁄4 cups Low-fat cheddar cheese, shredded
- 25 each Whole-grain tortillas, 8" (1¹⁄2 oz each)
50 Servings
Weight
- 5 lb Frozen whole eggs, thawed
- 1 lb Frozen corn
- - - Low-fat (1%) milk
- 8 oz *Fresh green peppers, diced
- 14 oz *Fresh onions, diced
- 4 oz *Fresh tomatoes, diced
- 3 lb 5 oz Canned low-sodium salsa
- 4 oz Yellow mustard
- - - Garlic mustard
- - - Hot pepper sauce
- - - Salt
- 10 oz Low-fat cheddar cheese, shredded
- 4 lb 11 oz Whole-grain tortillas, 8" (1¹⁄2 oz each)
Measure
- 2 qt 1 cup Frozen whole eggs, thawed
- 2¾ cups Frozen corn
- ¾ cup Low-fat (1%) milk
- 1½ cups *Fresh green peppers, diced
- 1 cup 2 tsp *Fresh onions, diced
- ½ cup 2 Tbsp *Fresh tomatoes, diced
- 1 qt 2¼ cups (¹⁄2 No. 10 can) Canned low-sodium salsa
- ¼ cup 1 Tbsp Yellow mustard
- 2 tsp Garlic powder
- 1 Tbsp Hot pepper sauce
- 2 tsp Salt
- 2½ cups Low-fat cheddar cheese, shredded
- 50 each Whole-grain tortillas, 8" (1¹⁄2 oz each)
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 25 servings, mix for 2 minutes. For 50 servings, mix for 4 minutes.
- Pour 2 qt 2 cups (about 3 lb 15¹⁄2 oz) egg mixture into a steam table pan (12′′ x 20" x 2¹⁄2") lightly coated with pan-release spray.For 25 servings, use 1 pan. For 50 servings, use 2 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 1¹⁄4 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 3³⁄4" 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 25 servings, use 1 pan. For 50 servings, use 2 pans.
- Critical Control Point: Hold for hot service at 140 °F or higher.
- Serve 1 burrito.
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.
Nutrition
Serving: 1burrito | Calories: 218 | Total Carbohydrate: 28g | Protein: 12g | Total Fat: 7g | Saturated Fat: 2g | Cholesterol: 172mg | Sodium: 432mg | Potassium: 220mg | Dietary Fiber: 4g | Total Sugars: 2g | Vitamin D: 50IU | Calcium: 135mg | Iron: 3mg