Campbell's® Condensed Tomato Soup and Pace® Medium Picante Sauce combine to create a delicious Mexican Breakfast Burrito that will spice up any menu.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
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.
|pasteurized liquid egg||12 lb.||5 1/2 qt.|
|Cheddar cheese||2 lb.|
|flour tortilla||100 ea.|
|1. Combine soup and picante sauce. CCP: Heat until internal temperature is 165°F for 15 seconds, stirring occasionally.|
|2. Scramble eggs according to package instructions. Combine sauce and cheese with hot scrambled egg mixture.|
|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.