| 50 | large | eggs |
| 10 | oz. (2 cups) | frozen corn |
| ¾ | cup | low fat milk |
| 3 | lbs. | turkey ham, diced into ½ inch pieces |
| 12 | oz. | fresh green peppers, diced |
| 14 | oz. | onions, diced |
| 1 | tbsp. | fresh tomato, diced |
| ¼ | cup | prepared mustard |
| 2 | tsp. | granulated garlic |
| 1 | tbsp. | hot pepper sauce |
| 2 | tsp. | salt |
| 50 | at least 1.1 oz. flour tortillas | |
| 3 | lbs. | mild salsa |
In a mixer, using a paddle attachment, blend eggs, corn, milk, turkey ham, green peppers, onions, tomatoes, prepared mustard, granulated garlic, hot pepper sauce, and salt.
Pour egg mixture into an oiled 12x20x2 inch steam table pan. Cover tightly with foil or metal lid. To bake: Conventional Oven: 350 degrees for 60 minutes. Convection Oven: 325 degrees for 50 minutes. Compartment Steamer: 30 minutes.
Shingle 25 tortillas in each 12x20x2 inch steam table pan. To heat: Compartment Steamer: 2 to 3 minutes, covered with plastic wrap. Conventional Oven: 300 degrees, 3 minutes, covered with a clean damp cloth. Convection Oven: 300 degrees, 3 minutes, covered with a clean damp cloth.
Fill each tortilla with No. 10 scoop of cooked egg mixture. Roll tortilla. Serve each burrito with 2 tablespoons (1 oz.) of salsa.
Portion: 1 burrito: 3 ounces (#10 scoop) provides 2 oz. meat, ¼ cup vegetables and 1 serving grains/bread.
Makes 50 burritos. Perfect for children.