Breakfast Burrito

Portion Size: 1 Breakfast Burrito

Ingredients: Yields: 8 servings

Ingredients Notes: 
8  eggs, beatenMay use 2 cups egg substitute
1/2 Cup  nonfat milk
1 Cup shredded low fat cheddar cheese
8 (6 inch) Flour tortillaMay use whole grain
½ c.  onionWash, peel and dice
2 tablespoons oil
3 tablespoons canned diced green chili pepper
½ c. Salsa
For gluten free (GF): Use GF tortillas Check all ingredients to ensure they are gluten free.


Steps:Directions: Critical Control Point /Quality Assurance
1Place oil in a large skillet and begin to sauté the onions
2Add eggs, milk, and green chilies to skillet
3Using a large spoon, lift and fold partially cooked eggs uncooked portions flow underneath
4Continue cooking over medium heat for 2 to 3 minutes or till eggs are cooked throughoutCook until internal  end temperature is 160 ° degrees F.
5Divide eggs into each tortilla
6Top 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

Jacqueline Larson M.S., R.D.N. and Associates