Breakfast Burrito

Instructions

Pre-Preparation

1. Preheat oven to 350°F on the day of service.

Preparation

1. Scramble the liquid eggs in a tilt skillet for 5–7 minutes or until fluffy, then add salt and pepper. 

2. Cook the turkey sausage in a tilt skillet for 15–20 minutes or until internal temperature of 165°F is reached. 
   Note: Alternatively, the sausage can be cooked on sheet pans at 350°F until 165°F is reached. 

3. Mix the cooked eggs, sausage, cheese and salsa together.
   Note: If preparing and serving the same day, hot hold the eggs and sausage at or above 140°F until ready to mix.

4. Assemble burritos in an assembly line:
   a. Use a #5 or #6 disher to place 6 oz of the eggs and sausage mixture in the center of each 9 inch tortilla.
   b. Fold in sides tightly and roll up.
   c. Place 26 burritos (4 x 6 plus 2 on the end) on each parchment-lined sheet pan.
   d. Cover pans with a piece of parchment paper and then foil.
   e. Heat covered burritos in a 350°F oven until internal temperature reaches 165°F (approximately 1 hour). Check internal temperature of a couple of burritos after 30 minutes of cooking time.

5.  If sending to site kitchens for service or preparing ahead of time:
   a. Cool the eggs and sausage per HACCP SOP, then mix together cooled eggs, sausage, cheese, and salsa. 
   b. Assemble burritos and place on pans, then cover each pan with a piece of parchment paper and place in a plastic bag.
   c. Label, date, and refrigerate until ready to transport.
   d. Chill burritos per HACCP. Keep cold during transport to satellite kitchens.
   e. At site kitchens on day of service: Take sheet pans out of the plastic bag, tightly wrap the pans with parchment paper and foil, and heat burritos in a 350°F oven until internal temperature reaches 165°F (approximately 1 hour).

Serving

Serving size: 1 Burrito

Recipe Source: Chef Ann Foundation