NSBW2007 - A World of School Breakfasts

2007 National School Breakfast Week Menus

Breakfast Burrito

Eggs, whole, fresh or frozen 12 lbs., 8 ozs.
Corn, sweet yellow, frozen 1 lb., 4 ozs.
Milk, 2% lowfat 1 1/2 cups
Green bell peppers, diced* 1 lb., 8 ozs.
Onions, diced 1 lb., 12 ozs.
Tomatoes, fresh, diced 4 ozs.
Mustard, yellow 1/2 cup
Garlic, granulated 1 Tbsp., 1 tsp.
Hot pepper sauce 2 Tbsps.
Salt 1 Tbsp., 1 tsp.
Tortillas, 7-in., flour 100 tortillas

Directions

1. In a mixer, using a paddle attachment, blend all of the ingredients except the tortillas.

2. Pour 1 gal., 2 cups of the mixture into each of four oiled, 12x20x2 1/2-in. steam table pan. Cover with foil or metal lid.

3. If using a conventional oven, bake the pans at 350(degrees)F for 1 hour. If using a convection oven, bake at 325(degrees)F for 50 minutes. If using a compartment steamer, bake for 30 minutes.

4. Arrange 25 tortillas in each of four steamtable pans measuring 12x20x2 1/2 inches, so that the tortillas overlap.

5. To heat the tortillas using a conventional or a convection oven, cover them with a clean, damp cloth and cook them at 300(degrees)F for 3 minutes. If using a compartment steamer, cover them with plastic wrap and cook for 2-3 minutes.

6. Fill each tortilla with a #10 scoop of cooked egg mixture. Roll the burritos.

7. Serve 1 burrito per child with 2 Tbsps. salsa.

*Note: You will need 1 lb., 14 ozs. of fresh, raw green peppers to yield 1 lb., 8 ozs. diced peppers.

Yield: 100 servings

Per Serving: 216 cal., 11 g pro., 23.1 g carb., 1.9 g fiber, 8.6 g fat, 2.5 g sat. fat, 240 mg chol., 542 mg sod., 487 IU vit. A, 7.9 mg vit. C, 86.8 mg ca., 2.9 mg iron

Recipe analysis: SNA, using Nutrikids (ver. 7.0)