Breakfast Burrito / Bowls


Ingredients
30 servings
Eggs
60.0 whole
Milk
1.0 cup(s)
Pepper (to taste)
2.0 teaspoon(s)
Salt (to taste)
2.0 teaspoon(s)
Fresh parsley
0.5 bunch(es)
Bell Peppers - Tri colored
3.0 whole
Yellow Onions
2.0 whole
Zucchini
2.0 whole
Olive Oil
2.0 tablespoon(s)
Granola
0.15 bag(s)
Half and Half
1.0 pint(s)
Coffee
0.25 can(s)
white sugar
0.4 cup(s)
Juice
30.0 ounce(s)
Tea Bags Mixed
5.0 whole
Hot Cocoa
0.1 can(s)
Yogurt (Vanilla)
0.5 whole
cantelope
2.0 whole
Shredded Cheese (Mexican)
1.0 bag(s)
Flour Tortillas
30.0 whole
Sour Cream
1.0 pound(s)
Hashbrowns
8.0 box(es)
Green onion (Scallions)
1.0 bunch(es)
Salsa
1.0 jar(s)
Tapatio (small)
1.0 jar(s)
Avocado
6.0 whole
Bacon
4.0 pound(s)

Dietary Restrictions
Eggs
Pork
Dairy

Recipe Instructions

Dice Bell pepper & onion and saute.
Hydrate hash browns according to package direction. Heat oil on griddle and fry Hash browns over med-high heat, flipping once to keep crispy.
Fry the bacon
Scramble the eggs
Warm the tortillas
Let folks build their own burrito or bowl.
SERVE FIRST 8-10 while it's hot. Do another round until everyone is fed. Try and serve in groups so everyone gets a hot breakfast.