American Egg Board | Foodservice Professionals


	Eggritos Serving Size: 1 tortilla


	50 SERVINGS		100 SERVINGS
INGREDIENTS	WEIGHT	MEASURE	WEIGHT	MEASURE
All-purpose dried egg mix	2 lb. 8 oz.	-	5 lb.	-
Water	-	2 qt. + 2 cups	-	1 gal. + 1 qt.
Skim milk	-	2 cups	-	1 qt.
Canned, whole kernel corn, drained	4 lb.	2 qt.	8 lb.	1 gal.
Chopped bell peppers*	1 lb. 4 oz.	1 qt.	2 lb. 8 oz.	2 qt.
Minced onions, dehydrated	-	1/3 cup	-	2/3 cup
Prepared mustard	-	1/4 cup	-	1/3 cup
Salt	-	1 Tbsp.	-	2 Tbsp.
Garlic powder	-	2 tsp.	-	1-1/2 Tbsp.
Hot pepper sauce	-	2 tsp.	-	1-1/2 Tbsp.
Flour tortillas, warm	-	50 (6- to 8-in.)	-	100 (6- to 8-in.)

DIRECTIONS
» In mixing bowl, blend together dried egg, water, and skim milk until smooth.
» Stir in corn, bell peppers, minced onions, mustard, salt, garlic powder, and hot pepper sauce.
» In nonstick or spray-coated skillet or steam-jacketed kettle, scramble egg mixture over medium-low heat. Cook until firm throughout with no visible liquid egg remaining. Repeat procedure with remaining egg mixture, if necessary. Keep cooked scrambled eggs warm.
» Portion 1/2 cup (#8 scoop) egg mixture into a tortilla; roll up.
» Serve immediately.

*Dehydrated green peppers may be used in recipe. Rehydrate and drain peppers, if necessary, before using in recipe.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Contribution to School Lunch Program: Each serving provides 2.5 oz. meat/meat alternate, 3/4 serving bread alternate providing tortilla is enriched (using 6-inch tortilla).

Nutritional Analysis (per serving): Calories-277, Protein-15g, Carbohydrate-27g, Total Fat-12g, Saturated Fat-4g, Cholesterol-389mg, Vitamin A-353 IU, Vitamin C-14mg, Iron-3mg, Calcium-109mg, Sodium-515mg, Dietary Fiber-2g.