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Recipe for Turkey Bacon and Egg Burrito

Turkey bacon and egg breakfast burrito with cheese and tomatoes developed by the California Culinary Centers for school food service menu planning.

Turkey Bacon and Egg Burrito

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Yields 50 Servings

This recipe yields 50 turkey bacon and egg burritos: one–10 inch tortilla filled with 1 cup of potato, bacon, and egg mixture.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 11 pounds and 5 ounces as purchased fresh russet potatoes (U.S. Department of Agriculture [USDA] food item)
  • 1 cup vegetable oil (USDA food item)
  • ⅜ cup dried rosemary
  • 2 tablespoons ground black pepper
  • 1 teaspoon table salt
  • 14 ounces precooked turkey bacon slices
  • 6 pounds and 4 ounces precooked egg, bacon, and cheese mixture
  • 50 whole grain-rich tortillas, 10 inch round, 2 ounces each (USDA food item)
    11 pounds fresh, ready to use tomatoes, diced

Directions

  1. Preheat convection oven to 375°F or conventional oven to 400°F.
To Prepare Roasted Potato Mixture
  1. Wash and rinse potatoes. Cut into ½ inch cubes.
  2. Mix cubed potato, oil, rosemary, salt, and pepper together in large container.
  3. Place baking pan liner on two–12 inch by 20 inch by 2 inch baking pans. Divide evenly roasted potato mixture and place on pans.
  4. Place potatoes uncovered in oven for 30 minutes. Remove from oven. Stir and rotate potatoes.
  5. Place turkey bacon in blender and pulse for 10 seconds forming bacon bits. Sprinkle 7 ounces of bacon bits on potato mixture and combine.
  6. Return potatoes to oven for an additional 15 to 30 minutes until potatoes are golden brown. Critical Control Point (CCP): Heat to an internal temperature of 135°F or higher for 15 seconds.
To Prepare Egg, Bacon, and Cheese Mixture
  1. Place frozen egg, bacon, and cheese mixture in one–12 inch by 20 inch by 4 inch steam table pan for 50 servings. Cover and bake at 350°F for 30 minutes or until internal temperature has reached 160°F. CCP: Bake until internal reached 160°F or higher for at least 15 seconds.
  2. Place roasted potatoes in the egg mixture and gently fold until evenly distributed.
For Assembly
  1. Place tortillas in warmer for 20 minutes before assembly. Place each tortilla on top of a single 12 inch by 10¾ inch aluminum foil sheet.
  2. Portion 1 cup (one number 4 scoop) of potato and egg mixture onto center of tortilla.
  3. Add ½ cup (one number 8 scoop) diced tomato on top of the potato and egg mixture.
  4. Fold tortilla burrito style.
  5. Wrap burrito in foil. Serve immediately or place in a warmer. CCP: Hold at 135°F.
  6. Serve one burrito, 10 inch tortilla filled with 1 cup of potato, bacon, and egg mixture for each serving.

Nutritional Analysis

  • Calories, in K calories: 457.00
  • Carbohydrates, in grams: 52.80
  • Protein, in grams: 19.10
  • Saturated fat, in grams: 4.70
  • Trans fat, in grams: 0
  • Total fat, in grams: 18.70
    Sodium, in milligrams: 869.10

Yields 100 Servings

This recipe yields 100 turkey bacon and egg burritos: one–10 inch tortilla filled with 1 cup of potato, bacon, and egg mixture.

Ingredients

  • 22 pounds and 10 ounces as purchased fresh russet potatoes (U.S. Department of Agriculture [USDA] food item)
  • 2 cups vegetable oil (USDA food item)
  • ¾ cup dried rosemary
  • ¼ cup ground black pepper
  • 2 teaspoons table salt
  • 1 pound and 12 ounces precooked turkey bacon slices
  • 12 pounds and 8 ounces precooked egg, bacon, and cheese mixture
  • 100 whole grain-rich tortillas, 10 inch round, 2 ounces each (USDA food item)
  • 22 pounds fresh, ready to use tomatoes, diced

Directions

  1. Preheat convection oven to 375°F or conventional oven to 400°F.
To Prepare Roasted Potato Mixture
  1. Wash and rinse potatoes. Cut into ½ inch cubes.
  2. Mix cubed potato, oil, rosemary, salt, and pepper together in large container.
  3. Place baking pan liner on four–12 inch by 20 inch by 2 inch baking pans. Divide evenly roasted potato mixture and place on pans.
  4. Place potatoes uncovered in oven for 30 minutes. Remove from oven. Stir and rotate potatoes.
  5. Place turkey bacon in blender and pulse for 10 seconds forming bacon bits. Sprinkle 7 ounces of bacon bits on potato mixture and combine.
  6. Return potatoes to oven for an additional 15 to 30 minutes until potatoes are golden brown. Critical Control Point (CCP): Heat to an internal temperature of 135°F or higher for 15 seconds.
To Prepare Egg, Bacon, and Cheese Mixture
  1. Place frozen egg, bacon, and cheese mixture in two–12 inch by 20 inch by 4 inch steam table pans for 100 servings. Cover and bake at 350°F for 30 minutes or until internal temperature has reached 160°F. CCP: Bake until internal reached 160°F or higher for at least 15 seconds.
  2. Place roasted potatoes in the egg mixture and gently fold until evenly distributed.
For Assembly
  1. Place tortillas in warmer for 20 minutes before assembly. Place each tortilla on top of a single 12 inch by 10¾ inch aluminum foil sheet.
  2. Portion 1 cup (one number 4 scoop) of potato and egg mixture onto center of tortilla.
  3. Add ½ cup (one number 8 scoop) diced tomato on top of the potato and egg mixture.
  4. Fold tortilla burrito style.
  5. Wrap burrito in foil. Serve immediately or place in a warmer. CCP: Hold at 135°F.
  6. Serve one burrito, 10 inch tortilla filled with 1 cup of potato, bacon, and egg mixture for each serving.

Nutritional Analysis

  • Calories, in K calories: 457.00
  • Carbohydrates, in grams: 52.80
  • Protein, in grams: 19.10
  • Saturated fat, in grams: 4.70
  • Trans fat, in grams: 0
  • Total fat, in grams: 18.70
    Sodium, in milligrams: 869.10

General Recipe Information

Category

  • Mexican recipes

Serving Suggestion

  • Yield 50 or yield 100 turkey bacon and egg burritos: one–10 inch tortilla filled with 1 cup of potato, bacon, and egg mixture

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

  • 2 ounce equivalents meat/meat alternative
  • 2 ounce equivalents whole grain-rich
  • ⅜ cup red/orange vegetable
  • ½ cup starchy vegetable

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • Fresh russet potatoes
  • Vegetable oil
  • Whole grain-rich 10 inch tortillas, 2 ounces each

Recipe Roots (Flavor Profile)

  • American Classic
  • Southwest USA
  • Central/South America

Preparation Time

  • Preparation to serve time: 1 hour and 40 minutes for 50 servings and 2 hours and 5 minutes for 100 servings

Critical Control Point (CCP)

  • CCP: Heat potatoes to an internal temperature of 135°F or higher for 15 seconds
  • CCP: Bake egg, bacon, and cheese mixture until internal reached 160°F or higher for at least 15 seconds.
  • CCP: Hold turkey bacon and egg burrito for service at 135°F or higher.

Kid Rating

Five-fork kid rating.

Culinary Center

Natomas Unified School District

 

Questions:   Nutrition Services | 800-952-5609
Last Reviewed: Friday, May 12, 2023
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