Breakfast Burritos

By North Star


50 Large eggs
10 Ounces OR 2 Cups frozen corn
3/4 Cup low fat milk
3 Pounds, 2 Ounces TURKEY HAM diced into 1/2-inch pieces
12 Ounces fresh green peppers diced
14 Ounces onions diced
1 fresh tomatoes diced
1/4 Cup prepared mustard
2 Teaspoons granulated garlic
1 Tablespoon hot pepper sauce
2 Teaspoons salt
50 at least 1.1 ounces flour tortillas
3 Pounds, 2 Ounces mild salsa

In a mixer, using a paddle attachment, blend eggs, corn, milk, turkey
ham, green peppers, onions, tomatoes, prepared mustard, granulated
garlic, hot pepper sauce, and salt.
Pour egg mixture into an oiled 12x20x2-inch steam table pan. Cover
tightly with foil or metal lid. To Bake: Conventional oven: 350 degrees
Fahrenheit for 60 minutes. Convection oven: 325 degrees Fahrenheit for
50 minutes. Compartment Steamer: 30 minutes.

Shingle 25 tortillas in each 12x20x2 inch steam table pan. To Heat:
Compartment Steamer: 2 to 3 minutes, covered with plastic wrap.
Conventional oven: 300 degrees Fahrenheit, 3 minutes, covered with a
clean damp cloth. Convection oven: 300 degrees Fahrenheit, 3 minutes,
covered with a clean damp cloth.

Fill each tortilla with No. 10 scoop of cooked egg mixture. Roll tortilla.
Serve each burrito with 2 tablespoons (1 ounce) of salsa.
.Portion: 1 burrito: 3 ounces (#10 scoop) provides 2 ounces meat, 1/4 cup
of vegetables and 1 serving grains/bread.
Makes 50 Burritos.