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Big Breakfast Burrito

Big Breakfast Burrito BBB Recipe
Yield: 100 Servings (230.05 grams each - 1 Burrito)

Yield: 100 Servings (230.05 grams each - 1 Burrito)

Meal Components: 1/4 cup starch, 1/4 cup other, 1.5 oz. eq whole grain rich and 3.0 oz. eq. meat /alt

Ingredient Weight Measure
Simplot Harvest Fresh™ Avocados: Avocado Pulp, Frozen 12/1lb 10 lbs.
Simplot RoastWorks®: RTE Flame-Roasted Unseasoned Peppers & Onions Blend 3/8" 8 lbs.
Simplot Tater Pals™ Fries: Savory Loops, Reduced Sodium 6/5lb 7 lbs.
Whole grain tortillas 100 each
Whole liquid eggs 12 lbs. 1 1/2 gallon
Cheddar cheese, shredded 6 lbs. + 4 oz.
Preparation Instructions:
Step 1
Pull avocado pulp from freezer. Leave avocado in original bags. Place bags in a single layer on sheet pan. Thaw under refrigeration for 15-24 hours.
Step 2
Prepare peppers and onions, eggs, and loops according to package instructions.
Step 3
For service; Place one tortilla on a foil sheet. In the middle of the tortilla, place 1.92 oz. of scrambled egg. Top with 1 oz. shredded cheese, 1.10 oz. loops, 1.16 oz. peppers and onions, and 1.57 oz. avocado pulp. Fold in ends of tortilla, then wrap tightly. Fold over foil wrap and crimp edges, place in warmer.
Products used in this recipe

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