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Steak & Egg Breakfast Burrito

Steak & Egg Breakfast Burrito
 
Yield:
24 servings

Ingredients

Ingredients Weights Measures
frozen Southern-style hash browns, cooked 3 lb. 3 qt.
Italian parsley, chopped - 1/2 cup
flour tortillas, burrito size - 24 each
boneless beef sirloin steaks, grilled, thinly sliced 3 lb. + 5 oz. 3 qt.
A.1. Thick & Hearty Steak Sauce 13.5 fl oz 1-1/2 cups
eggs, scrambled 4 lb. 3 qt.
onions, caramelized 2.25 lb. 1-1/2 qt.
green peppers, small dice 15 oz. 3 cups
red peppers, small dice 15 oz. 3 cups

Directions

COMBINE hash browns and parsley.

FOR each serving: Heat 1 tortilla until softened; top with 1/2 cup steak, 1 Tbsp. steak sauce, 1/2 cup eggs, 1/4 cup onions, 2 Tbsp. of each pepper and 1/2 cup of the hash browns. Fold in opposite sides of tortilla, then roll up burrito-style.

Kraft Kitchens Tips

Substitute
Prepare using A.1. Original Sauce.
K:62338v01:136602
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Nutritional Information

Nutrition Information

Calories
 640
Total fat
 27 g
Saturated fat
 7 g
Cholesterol
 335 mg
Sodium
 930 mg
Carbohydrate
 60 g
Dietary fiber
 4 g
Sugars
 9 g
Protein
 36 g
Vitamin A
 25 %DV
Vitamin C
 70 %DV
Calcium
 15 %DV
Iron
 35 %DV