Products used in this recipe
Breakfast Buck Burrito (BBB)
Yield: 26 Servings (13.5 oz.)
Yield: 26 Servings (13.5 oz.)
This walking breakfast burrito will start your grab-and-go day. Tortilla loaded with tater buck potatoes, eggs, peppers and onions, cheese, and salsa verde. A great way to start your day!
| Ingredient | Weight | Measure |
|---|---|---|
| Flour tortillas, 12-inch, warmed | 26 each | |
| Eggs, whipped | 104 fl. oz. | |
| Simplot Traditional Potatoes: Tater Bucks® 6/5lb | 80 oz. | |
| Simplot RoastWorks®: RTE Flame-Roasted Peppers & Onions Blend 6/2.5lb | 52 oz. | |
| Cheddar cheese, sharp, shredded | 26 oz. | |
| Salsa verde | 26 fl. oz. |
Preparation Instructions:
- Warm peppers and onions, set aside. For each burrito, cook 3 oz. Tater Bucks according to package instructions. Keep warm. Scramble two eggs (4 fl. oz,) and keep warm. Place cooked eggs onto the bottom third of the tortilla. Top with cooked Tater Bucks, 2 oz. peppers and onions, and 1 oz. shredded cheese. Finish with 1 oz. salsa verde. Fold in sides and roll.
