Vegetarian Breakfast Burrito


1- Tortilla, wheat, 10″…
2 oz cheddar shred cheese
#8 scoop, put Egg mixture
#16 scoop of Diced potatoes


Chef Notes:

1. Thaw Egg, day before in refrigerator in bottom shelf.
2. Day to cook, preheat oven at 350°
3. In a mixing bowl mix the Egg, Green Chilis and Black Pepper.
4. In a 2 inch hotel pan, place a pan saver liner and pour the Egg mixture. Fold bag to cover the egg. Cover with foil.
5. Place the hotel pan in the oven and cook approx. 15-20 minutes. Internal temp should be 165°
6. Refrigerate to 41° or below 7.
Into a lined sheet pan pur potatoes evenly, roast in oven until edges are brown. Approx 25 min Internal temp 165°
8. Refrigerate to 41° or below
9. Wrap tortillas in foil and put in oven to warm for 10 minutes .
10. Cover table with plastic wrap and layout the tortillas
11. Portion: 2 oz cheddar shred cheese on each of the tortillas
12. Using a #8 scoop, put Egg mixture in center of warm tortilla. Spread out the length of the tortilla.
13. Add a #16 scoop of Diced potatoes
14. Fold and Roll tortilla to make burrito. Wrap in Silver Foil Wrap. →
15. Place on sheet pan and refrigerate at 41° or below
When ready to serve place on parchement line bun pan.
Preheat oven to 325°
Place pan with the burritos in the oven and heat for 20-25 min until temperature reaches 165°.
Then Hold at minimum of 140° in the warfmer until served
CCP: Cool cooked food to 70°F withing two hours and from 70°F degrees to 41°F or below in an additional four hours or less.
CCP: Reheat foods to an internal temperature of 165°F for fifteen seconds within two hours.