American Egg Board | Foodservice Professionals


	Bacon and Egg Salad Breakfast Wrap Serving Size: 1 half sandwich


	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.