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Breakfast Enchilada

Breakfast Enchilada
Print Recipe

Ingredients

Yields 50 Serving(s)

Quantity

Measure

Weight
Eggs, large 25 ea.
Milk, 1% 4 oz.
JENNIE-O® Turkey Chorizo Sausage Crumbles Fully Cooked, #33038 1 lb. 15 oz.
Monterey jack cheese, shredded 1 lb. 12 oz.
Whole grain tortillas, 5" 50 ea.
Salsa Verde, prepared or canned 1 qt. 3 c.

1 serving provides 2 oz. meat/meat alternate and 1 oz. Eq. servings bread/grain.

For preparation by a food preparation establishment only, according to the food code or equivalent.

Nutrients Per Serving
Calories259 cal
Total Fat12 g
Saturated Fat6 g
Trans Fat0 g
Cholesterol 115 mg
Sodium716 mg
Total Carbohydrates24 g
Dietary Fiber2 g
Total Sugars*
Protein13 g
Potassium*
Iron*
Calcium*
Vitamin A*
Vitamin C*
Vitamin D*

*Indicates missing Nutrient Information.

Directions

Portion Size: 1 enchilada

  1. Beat eggs and add milk. Scramble eggs to 155°F.
  2. Stir sausage and half of the cheese into eggs.
  3. Use #16 scoop to portion ¼ c. egg mixture onto each tortilla. Roll tortilla and place in 20"x12"x2½" pans.
  4. Pour 2 tbsp. salsa down the middle of enchiladas. Sprinkle remaining cheese over enchiladas.
  5. Bake at 350°F for 15-20 minutes until cheese is melted. Hold at 140°F until service.