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