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Bacon and Egg Salad Breakfast Wrap
Serving Size: 1 half sandwich
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50 SERVINGS |
100 SERVINGS |
| INGREDIENTS |
WEIGHT |
MEASURE |
WEIGHT |
MEASURE |
| Light mayonnaise |
1 lb. 10 oz. |
3 cups |
3 lb. 4 oz. |
6 cups |
| Plain non-fat yogurt |
8.5 oz. |
1 cup + 1 Tbsp. |
1 lb. 1 oz. |
2 cup + 2 Tbsp. |
| Mexican seasoning* |
- |
2 Tbsp. |
- |
1/4 cup |
| Hard-cooked eggs, peeled and diced |
10 lb. 15 oz.** |
100* |
21 lb. 14 oz.** |
200 |
| Celery, finely diced |
1 lb. 1 oz. |
4 1/4 cups |
2 lb. 2 oz. |
8 1/2 cups |
| Real bacon bits |
8 1/4 oz. |
1 1/2 cups |
1 lb. 1/2 oz |
3 cups |
| Regular or whole wheat flour tortillas |
6 lb. 4 oz. |
50 (8") |
12 lb. 8 oz. |
100 (8") |
Directions
- Blend mayonnaise, yogurt, and Mexican seasoning in mixer bowl.
- Add eggs, celery, and bacon bits; blend to coat eggs.
- Portion 1/2 cup (#12 scoop) egg salad onto lower half of each tortilla; roll up. Cut in half, if desired. Wrap individually and serve immediately or refrigerate until serving.
*Ranch-style, Cajun, Caribbean or Italian seasoning may be substituted.
**If using peeled, hard-cooked egg product.
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