KBBQ Breakfast Burrito

Directions

Day before service: 

1. Bake potato rounds according to manufacturer’s instructions until fully heated and lightly crisp.
   CCP: Cool rapidly to ≤41°F.  Refrigerate.
2. Combine egg and melted butter, whip thoroughly. Pour in a sprayed 2″ hotel pan.
3. Cook in a steamer for approximately 20 minutes. Half way through cooking, stir to loosen eggs into a scramble.
   CCP: Cook eggs to ≥155°F for 15 sec.   
4. Once cooked, transfer eggs to a perforated pan inside a hotel pan in cooler to drain.
   CCP: Cool rapidly to ≤41°F.  Refrigerate.
5. Mix KBBQ Sauce and turkey crumbles until thoroughly combined.
6. Fold in chilled scrambled eggs, cheese, and green onions.
7. To assemble lay out warmed tortilla shells on a clean surface area.
   On each tortilla add: 1-#8 scoop (rounded) of Egg/Sausage mixture and 4-Crispy potato rounds
8. Gently fold ends of tortilla in to cover mixture and roll tightly, burrito style. Swaddle wrap burrito in foil paper.
   CCP: Cold hold at ≤41°F overnight in refrigerator. 

Day of Service:

1. Preheat oven to 350°F
2. Reheat burrito for 20 minutes.
   CCP: Reheat previously cooked and cooled foods to ≥165°F for 15 sec within 2 hr.
   CCP: Hold hot foods at ≥135°F during service.