MEXI BREAKFAST BURRITO

Made With:

Soups

Campbell's® Condensed Tomato Soup

This rich, smooth soup is made with a flavorful tomato puree and delicately seasoned.

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Sauces/Gravies

Pace® Picante Sauce- Medium

Smoothly blended tomatoes, chunks of savory onions and of course, our famously fresh, hand-picked jalapeños, make Pace® Picante sauce the perfect ingredient or dip.

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Nutrition Facts
Serving Size
1 EACH
Amount Per Serving
Calories 261
% Daily Value
Total Fat 11.8g
18%
Saturated Fat 3.9g
20%
Cholesterol 194mg
65%
Sodium 602mg
25%
Total Carbohydrate 25.8g
9%
Dietary Fiber 1.5g
6%
Protein 12g
24%
Vitamin A 8%
Vitamin C 1%
Calcium 17%
Iron 14%
Total Time

95 min.

Serving & Size

1 EACH

Yields

Campbell's® Condensed Tomato Soup and Pace® Medium Picante Sauce combine to create a delicious Mexican Breakfast Burrito that will spice up any menu.

Nutrition Facts

Nutrition Facts
Serving Size
1 EACH
Amount Per Serving
Calories 261
% Daily Value
Total Fat 11.8g
18%
Saturated Fat 3.9g
20%
Cholesterol 194mg
65%
Sodium 602mg
25%
Total Carbohydrate 25.8g
9%
Dietary Fiber 1.5g
6%
Protein 12g
24%
Vitamin A 8%
Vitamin C 1%
Calcium 17%
Iron 14%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Sauces/Gravies

Campbell's® Condensed Tomato Soup

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Weight Measure
Campbell's® Condensed Tomato Soup, 50 oz ea cans
Made With:

Soups

Pace® Picante Sauce- Medium

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Pace® Picante Sauce- Medium 1 1/8  qt.
1. Combine soup and picante sauce. CCP: Heat until internal temperature is 165°F for 15 seconds, stirring occasionally.
Weight Measure
pasteurized liquid egg 12 lb. 5 1/2  qt.
Cheddar cheese, shredded 2 lb.
2. Scramble eggs according to package instructions. Combine sauce and cheese with hot scrambled egg mixture.
Weight Measure
flour tortilla, 8-inch 100  ea.
3. To assemble: Place 1/3 c. (2-3/4 oz.) scrambled egg mixture in center of each tortilla. Fold one side of tortilla to center. Fold in two sides to cover egg, leaving one end open.

4. Place burritos open end up in (12 x 20 x 2-1/2) steam table pans. CCP: Hold at 140° - 150°F for service.
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