Ruby Wild Blend Breakfast Burrito K-12

Print Pin This
< >
  • Ruby wild blend breakfast burrito cut in half

INGREDIENTS

  • 2 quarts water
  • 1 T ground cumin
  • 1 t kosher salt
  • 1/2 t pepper
  • 2 cups cilantro, chopped
  • 2 T lime juice
  • 1 T vegetable oil
  • 17 large eggs, beaten
  • 17 oz cheddar cheese, low sodium, grated
  • 4 1/4 cups USDA salsa, low sodium, canned (or other low sodium salsa)
  • 24 – 8" whole grain tortillas (44 grams)

Recipe of the Month

Sprouted Sienna Red Rice & Baby Greens Breakfast Salad with Green Goddess Dressing Get recipes in your inbox >

Directions

  1. In a pot, bring the water to a boil.
  2. Into each 2½” hotel pan, place 2 lbs InHarvest Ruby Wild Blend, 2 tablespoons cumin, 1 teaspoon kosher salt, ½ teaspoon pepper and 2 quarts boiling water. Stir well to combine. Cover the pan with foil.
  3. Cook in a 350°F convection oven for approximately 50 minutes or until the grain is tender and most of the liquid is absorbed. (If using different equipment, adjust per package instructions.)
  4. Remove the pan from the oven, remove the foil, and stir in the cilantro and lime juice using a rubber spatula.
  5. Replace the foil and hold hot for service.
  6. Heat a large pan over medium-high heat. Add the vegetable oil.
  7. Add the eggs and cook, stirring, until the eggs are cooked through.* Hold hot until ready to build burritos.
  8. Heat the tortillas in an oven or steamer.
  9. At service, place ½ cup cooked grain in the center of a tortilla and spread it out to the right and left edges. Top the grain with ⅛ cup scrambled eggs. Top the eggs with ½ oz cheese. Top the cheese with ⅛ cup salsa. Fold the bottom of the tortilla up and over the filling. Fold in the edges and roll the burrito.
  10. Heat to 165°F and serve. (If making a day ahead, chill properly and reheat to 165°F before serving.)

Nutrition Facts

Per serving: 339 cal., 14 g pro., 43 g carb., 5 g fiber, 13 g fat, 5 g. sat. fat, 122 mg chol., 342 mg sod.

Recipe Tip

Alternately, the eggs can be cooked in a 350°F oven. Oil the bottom of a hotel pan and add beaten eggs. Bake, uncovered, for approximately 15 minutes, removing once to stir with a rubber spatula and break up the eggs as they cook.

Crediting Information

One burrito provides 1¼ oz equivalent grain/bread, ⅛ cup red/orange vegetable and 1½ oz equivalent meat/alt