Egg & Potato Breakfast Wrap
Cook Time: Per Recips
Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Cook Cook Temp.: 155°F
Nutritional Content
Allergens: Eggs, soy , milk, garlic, wheat, potatoes
Calories: 340 Kcal
Carbohydrates: 43 g
Protein: 14 g
Total Fat: 13 g
Calcium: 175 mg
Sodium: 690 mg
Ingredients
10 Servings
3oz, yellow onion, minced
1 Tbsp, 2 tsp margarine
10 oz Russet baking potato, peeled and cubed
1/4 tsp garlic powder
1/4 tsp black pepper, ground
1/4 tsp salt, iodized
2 1/3 cup egg, liquid, non-dairy
10 each, four tortilla, 10 in
25 Servings
8oz, yellow onion, minced
1/4 cup margarine
1 lb 9 oz Russet baking potato, peeled and cubed
3/4 tsp garlic powder
3/4 tsp black pepper, ground
3/4 tsp salt, iodized
1 1/2 quart egg, liquid, non-dairy
25 each, four tortilla, 10 in
50 Servings
1 lb yellow onion, minced
1/2 cup margarine
3 lb 2 oz Russet baking potato, peeled and cubed
1 1/2 tsp garlic powder
1 1/2 tsp black pepper, ground
1 1/2 tsp salt, iodized
3 quart egg, liquid, non-dairy
50 each, four tortilla, 10 in
100 Servings
2 lb yellow onion, minced
1 cup margarine
6 lb 4 oz Russet baking potato, peeled and cubed
2 3/4 tsp garlic powder
2 3/4 tsp black pepper, ground
2 3/4 tsp salt, iodized
1 gallon, 3 cup egg, liquid, non-dairy
100 each, four tortilla, 10 in
Instructions
Wash hands before beginning to prepare & sanitize surfaces and equipment.
Sauté onion in margarine. Add drained potatoes and seasonings. Cook until potatoes are slightly browned- about 10 minutes.
Add eggs to potato mixture stirring occasionally until eggs are set- about 6 minutes.
Place 1 #10 scoop of egg mixture in warmed tortilla. Wrap like a burrito.
For ground meat and Eggs- cook to internal temp of 155F held for 17 seconds.
CCP- Maintain: Product held at >135F. Temperature should be taken every 2 hours during holding. * Maintaining at the proper temperature will present no food safety issue: long hot holding times can affect food quality.
Discard unused product.
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