Breakfast Burritos with Fruit Salsa |
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Ingredients96 eggs
6 cups milk
16 Tbsp (12-ozs.) pimento, drained, diced
3 cups chilies, canned, chopped
8 Tbsp cumin
8 Tbsp cilantro, fresh, chopped
- salt and pepper, to taste
8 Tbsp butter
20 cups (8 lbs.) precooked sausage, crumbled
96 flour tortillas
4 cups sour cream
- Cheddar or Monterey Jack cheese, shredded
16 (7 lb. 8 oz.) apples, cored, peeled, and diced
16 (4 lbs.) peahes, pitted, peeled and diced
4 cups (2 lbs.) lime juice
24 Tbsp (1 lb. 9 oz.) honey
16 Tbsp (1/2 oz.) cinnamon, ground
1/2 cup cilantro, fresh, chopped
6 cups milk
16 Tbsp (12-ozs.) pimento, drained, diced
3 cups chilies, canned, chopped
8 Tbsp cumin
8 Tbsp cilantro, fresh, chopped
- salt and pepper, to taste
8 Tbsp butter
20 cups (8 lbs.) precooked sausage, crumbled
96 flour tortillas
4 cups sour cream
- Cheddar or Monterey Jack cheese, shredded
16 (7 lb. 8 oz.) apples, cored, peeled, and diced
16 (4 lbs.) peahes, pitted, peeled and diced
4 cups (2 lbs.) lime juice
24 Tbsp (1 lb. 9 oz.) honey
16 Tbsp (1/2 oz.) cinnamon, ground
1/2 cup cilantro, fresh, chopped
Procedures1. In a bowl combine the eggs, milk, pimento, chilies, cumin, cilantro, salt, and pepper. 2. Melt butter in a large saute pan. Pour egg mixture into pan and scramble eggs. 3. Add sausage to heat through. 4. Place about 1/2 cup of sausage-egg mixture onto the center of each flour tortilla. 5. Place about 2 Tbsp of sour cream and 1/4 cup of cheese on each and fold as would for a burrito. These can be made in advance, wrapped in paper and when ready to serve, reheat. 6. Combine all ingredients and refrigerate until ready to use. Can be made a day in advance. Serve on the side with burritos. - Serve garnished with cilantro, lime slices, and sour cream. Can be served with Spanish rice or refried beans on the side. Makes 96 Burritos
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