|
Category: |
Category: |
| |
|
Assembly |
|
Ingredients: |
Ingredients: 1 recipe Cheesy Scrambled Eggs for 50
1 recipe Sausage for 50
1 recipe Hash Brown or O'Brian Potatoes for 50 (see notes)
125 oz Monterrey or Cheddar Cheese (this is probably too much cheese)º
50 large flour tortillas
|
|
Directions: |
Directions:Set up a work station to help assemble. One person for each step is fastest.
Take a softened tortilla.
Scoop of Eggs (61 gr.)
Scoop of Sausage (63 gr)
Scoop of Hashbrowns
Sprinkle on about 70 gr. of cheese.
Fold up burrito and wrap up in a large piece of foil
You can refrigerate for a few days of freeze for a few months.
Heat refrigerated burritos for 20-30 minutes at 350º F.
When warm, place in medium size cooler. They should stay warm for several hours. |
| |
|
Cheese Scrambled Eggs for 50 |
|
Ingredients: |
Ingredients: 4 T. butter
4 doz.large eggs
2 c. evaporated milk
4 tsp. seasoned salt
16 oz. shredded mild cheddar cheese
|
|
Directions: |
Directions:Preheat oven to 350º
Grease the bottom and sides of two 1/2 chafer pans with 2 T. butter each.
Whisk the eggs together in a large bowl. Add the evaporated milk, cheese, season salt. Divide between the 2 greased pans.
Bake uncovered for 15 minutes and then stir. Scrape the sides and the bottom of the pan.
Bake for 15 minutes and stir again.
Bake for 5 minutes and stir again.
Continue to bake eggs until eggs are set, stirring every 2 minutes.
It is easier for me to just do 1/2 at a time instead of trying to cook all at once.
Increase times if you are baking 2 pans at a time.
Do not cook more than 24 eggs in a pan. The times change drastically.
Break up into smaller curds. As the batch of eggs cool, transfer them to 1 gallon plastic freezer bags. You can store in refrigerator for a day.
|
| |
|
Sausage for 50 |
|
Ingredients: |
Ingredients: 6 lbs mild sausage
|
|
Directions: |
Directions:Easiest to do 1/2 at a time.
Preheat oven to 375º F.
Move oven rack to middle position.
Use cooking spray to grease pan.
Spread 3 lbs of sausage in a 1/2 sheet pan.
Bake for 15 to 20 minutes until sausage is browned and cooked through.
Break sausage up with a sturdy spatula.
Let sausage cool and store in 1 gallon freezer bags. May be stored in refrigerator for up to 2 days. |
| |
|
Hash browns for 50? |
|
Ingredients: |
Ingredients: 2 bags (30 oz. each) Shredded Hash Browns or O'Brian Potatoes
8 T butter
1-1/2 tsp. seasoned salt
|
|
Directions: |
Directions:Put two 1/2 sheet trays into 400º F. oven for 5 minutes.
Carefully spread the potatoes onto hot pans and spread potatoes to form an even layer. Cook for 15 minutes. Dot potatoes with 4 T. of butter (each pan). Stir to flip potatoes and coat in the butter. Cook 10 minutes more or until light golden brown and tender. Remove from oven and sprinkle with 1-1/2 tsp. seasoned salt.
Let potatoes cool and store in two 1 gallon freezer bags. Refrigerate for up to two days or freeze for up to two months. |
|
Personal
Notes: |
Personal
Notes: This makes very LARGE burritos.
Did not have much success with hash browns. They shrank too much and there wasn't enough. . Maybe Obrian potatoes would be better.because the potatoes are larger. I might just skip the potatoes next time.
|
This recipe for Breakfast Burritos for 50 is from