Breakfast Burrito
Portion Size: 1 Breakfast Burrito
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 eggs, beaten | May use 2 cups egg substitute |
| 1/2 Cup nonfat milk | |
| 1 Cup shredded low fat cheddar cheese | |
| 8 (6 inch) Flour tortilla | May use whole grain |
| ½ c. onion | Wash, peel and dice |
| 2 tablespoons oil | |
| 3 tablespoons canned diced green chili pepper | |
| ½ c. Salsa |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Place oil in a large skillet and begin to sauté the onions | |
| 2 | Add eggs, milk, and green chilies to skillet | |
| 3 | Using a large spoon, lift and fold partially cooked eggs uncooked portions flow underneath | |
| 4 | Continue cooking over medium heat for 2 to 3 minutes or till eggs are cooked throughout | Cook until internal end temperature is 160 ° degrees F. |
| 5 | Divide eggs into each tortilla | |
| 6 | Top with cheese and salsa. Serve immediately. |
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 135° F. Do not mix old product with new. Cool
Posted in Breakfast and Egg Recipes, Breakfast Entree
