RECIPE DETAILS
Item ID: 1801440
Serving Size: 1 Burrito
HACCP Process Category:
#2 - Same Day Service
Food Category: Breakfast Entree
Attributes: Turkey, Sandwich, Wraps, Egg
Allergens: Eggs, Milk, Wheat
RECIPE DETAILS
Item ID: 1801440
Serving Size: 1 Burrito
HACCP Process Category:
#2 - Same Day Service
Food Category: Breakfast Entree
Attributes: Turkey, Sandwich, Wraps, Egg
Allergens: Eggs, Milk, Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Pre-Preparation
- Preheat oven to 350°F on the day of service.
Preparation
- Scramble the liquid eggs in a tilt skillet for 5–7 minutes or until fluffy, then add salt and pepper.
- Cook the turkey sausage in a tilt skillet for 15–20 minutes or until internal temperature of 165°F is reached.
Note: Alternatively, the sausage can be cooked on sheet pans at 350°F until 165°F is reached. - Mix the cooked eggs, sausage, cheese and salsa together.
Note: If preparing and serving the same day, hot hold the eggs and sausage at or above 140°F until ready to mix. - Assemble burritos in an assembly line:
a. Use a #5 or #6 disher to place 6 oz of the eggs and sausage mixture in the center of each 9 inch tortilla.
b. Fold in sides tightly and roll up.
c. Place 26 burritos (4 x 6 plus 2 on the end) on each parchment-lined sheet pan.
d. Cover pans with a piece of parchment paper and then foil.
e. Heat covered burritos in a 350°F oven until internal temperature reaches 165°F (approximately 1 hour). Check internal temperature of a couple of burritos after 30 minutes of cooking time. - If sending to site kitchens for service or preparing ahead of time:
a. Cool the eggs and sausage per HACCP SOP, then mix together cooled eggs, sausage, cheese, and salsa.
b. Assemble burritos and place on pans, then cover each pan with a piece of parchment paper and place in a plastic bag.
c. Label, date, and refrigerate until ready to transport.
d. Chill burritos per HACCP. Keep cold during transport to satellite kitchens.
e. At site kitchens on day of service: Take sheet pans out of the plastic bag, tightly wrap the pans with parchment paper and foil, and heat burritos in a 350°F oven until internal temperature reaches 165°F (approximately 1 hour).
Serving
Serving size: 1 Burrito
Recipe Source: Chef Ann Foundation
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 2.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 387.69 kcal |
| Total Fat | 21.79 gm |
| Saturated Fat | 10.41 gm |
| Trans Fat | 0.10* gm |
| Sodium | 1,404.39 mg |
| Carbohydrates | 26.13 gm |
| Fiber | 3.87 gm |
| Sugars | 2.71 gm |
| Added Sugars | 0.00* gm |
