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Breakfast Burrito
Source: U.S. Department of Defence

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CHEESE AND EGGS No.F 012 00
BREAKFAST BURRITO
Yield 100
Portion 1 Each
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
302 cal
26 g
16 g
14 g
167 mg
499 mg
170 mg
Ingredient
Weight
Measure
Issue
EGG WHITES,FROZEN,THAWED
7-1/2 lbs
3 qts 2 cup
EGGS,WHOLE,FROZEN
7-1/2 lbs
3 qts 2 cup
CHEESE,CHEDDAR,SHREDDED
2-2/3 lbs
2 qts 2-5/8 cup
SAUSAGE,PORK,COOKED,DICED
2 lbs
TOMATOES,FRESH,CHOPPED
2 lbs
1 qts 1 cup
2 lbs
1 lbs
2-5/8 cup
1 lbs
ONIONS,FRESH,CHOPPED
PEPPER,BLACK,GROUND
1/3 oz
1 tbsp
OREGANO,CRUSHED
1/2 oz
3 tbsp
2 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
TORTILLAS,FLOUR,8 INCH
9-1/2 lbs
100 each
Method
1 Combine egg whites and eggs. Blend thoroughly.
2 Combine cheese, sausage, tomatoes, onions, pepper and oregano; mix thoroughly.
3 Lightly spray griddle with non-stick cooking spray. Pour about 1 quart egg mixture on 325 F. lightly sprayed griddle. Cook until
partially set. Add 6 ounces cheese-sausage mixture. Cook until cheese is melted and eggs are firm. CCP: Internal temperature
must reach 145 F. or higher for 15 seconds.
4 Place tortillas on lightly sprayed griddle; heat 30 seconds on each side.
5 Place about 1/2 cup cooked egg mixture in center of each tortilla; fold tortilla to cover eggs and form burrito.
6 CCP: Hold for service at 140 F. or higher.
Notes
1 In Step 2, 3-1/4 pounds (1/2 No. 10 can) of canned diced tomatoes may be used per 100 portions. Drain before using.



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Breakfast Burrito

Yield: 100 Portion: 1 Each
Calories: 302 cal
Carbohydrates: 26 g
Protein: 16 g
Fat: 14 g
Cholesterol: 167 mg
Sodium: 499 mg
Calcium: 170 mg

Ingredient Weight Measure Issue
EGG WHITES,FROZEN,THAWED 7-1/2 lbs 3 qts 2 cup
EGGS,WHOLE,FROZEN 7-1/2 lbs 3 qts 2 cup
CHEESE,CHEDDAR,SHREDDED 2-2/3 lbs 2 qts 2-5/8 cup
SAUSAGE,PORK,COOKED,DICED 2 lbs
TOMATOES,FRESH,CHOPPED 2 lbs 1 qts 1 cup 2 lbs
ONIONS,FRESH,CHOPPED 1 lbs 2-5/8 cup 1 lbs
PEPPER,BLACK,GROUND 1/3 oz 1 tbsp
OREGANO,CRUSHED 1/2 oz 3 tbsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
TORTILLAS,FLOUR,8 INCH 9-1/2 lbs 100 each

Method:
1 Combine egg whites and eggs. Blend thoroughly.
2 Combine cheese, sausage, tomatoes, onions, pepper and oregano; mix thoroughly.
3 Lightly spray griddle with non-stick cooking spray. Pour about 1 quart egg mixture on 325 F. lightly sprayed griddle. Cook until
partially set. Add 6 ounces cheese-sausage mixture. Cook until cheese is melted and eggs are firm. CCP: Internal temperature
must reach 145 F. or higher for 15 seconds.
4 Place tortillas on lightly sprayed griddle; heat 30 seconds on each side.
5 Place about 1/2 cup cooked egg mixture in center of each tortilla; fold tortilla to cover eggs and form burrito.
6 CCP: Hold for service at 140 F. or higher.
Notes
1 In Step 2, 3-1/4 pounds (1/2 No. 10 can) of canned diced tomatoes may be used per 100 portions. Drain before using.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/cheese_and_eggs/breakfast_burrito.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence