Breakfast Burritos for a Crowd
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Serves/Makes: 50
Ready in: < 30 minutes
- 50 large eggs
- 3/4 cup low fat milk
- 2 cups frozen corn
- 3 pounds ham or turkey ham diced into 1/2-inch pieces
- 12 ounces diced green bell peppers
- 14 ounces diced onions
- 1 fresh tomato diced
- 1/4 cup prepared mustard
- 2 teaspoons granulated garlic
- 1 tablespoon hot pepper sauce
- 2 teaspoons salt
- 50 flour tortillas
- 3 pounds mild salsa
Preheat an oven to 350 degrees F. If using a convection oven, heat it to 325 degrees F. Grease a 12x20x2-inch steam table pan. Combine the eggs and milk in a large mixing bowl. Beat on medium speed with an electric mixer until uniform in color. Add the corn, ham, bell pepper, onion, tomatoes, mustard, garlic, hot sauce and salt. Mix well by hand. Transfer the egg mixture to the prepared steam pan. Cover tightly with foil. Place the pan in the oven and bake at 350 degrees F for 1 hour (if using a convection oven, bake at 325 degrees F for 50 minutes). Meanwhile, heat the tortillas by layering them in another steam pan. Cover with a damp cloth and heat in the oven for 3 minutes at 300 degrees F (same for convection oven). Remove the tortillas and eggs from the oven. Fill each tortilla with a scoop of the egg mixture (a No. 10 scoop works well). Fold the tortilla around the egg filling. Serve each breakfast burrito with 1 ounce of salsa (about 2 tablespoons).
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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