Breakfast Burrito with Ultimate White Cheese Sauce

Yield: 10 burritos | Serving Size: 1 burrito
Child Nutrition: 2.5 meat/meat alternate, 1 oz. eq. grain, 1/2 cup vegetable (other) | HACCP Process III.


  • 2 1/2 cups | Three Ingredient Queso (1 recipe)
  • 5 cups (25 ounces) | Hash brown potatoes with onion, red and green peppers, cooked to golden
  • 2 1/2 cups (20 ounces) | Liquid egg product, scrambled and cooked



Combine all queso ingredients in 1/3 steam table pan.  Cover, heat on full steam until sauce reaches 165°F for 15 seconds.  Hold warm.


Place warmed tortilla on foil deli sheet.


Top each tortilla with:
1/4 cup queso, spreading in middle of tortilla and leaving 1-inch free of sauce
1/2 cup hash brown mixture
1/4 cup cooked eggs


Wrap tortilla around filling into a burrito shape, closing the ends.


Wrap burrito in foil sheet.


Hold warm until service.

CCP: Heat to 165°F for at least 15 seconds
CCP: Maintain hot food at 140°F or above

Recipe Tips

Tip #1

Burritos can be prepped one day ahead and held in the refrigerator for morning service.  To reheat, place foil wrapped burritos onto baking sheet and bake 20 to 30 minutes in oven that has been preheated to 325°F, until internal temperature reaches 165°F for 15 seconds.

Nutritional Information

  • Serving Size1 burrito
  • Calories347 calories
  • Fat 15 grams
  • Sat. Fat 6 grams
  • Trans Fat 0 grams
  • Cholesterol 256 milligrams
  • Sodium 703 milligrams
  • Carbohydrates 35 grams
  • Dietary Fiber 6 grams
  • Sugars 1 grams
  • Protein 17 grams
  • Vitamin A 294 IU
  • Vitamin C 5 milligrams
  • Calcium 259 milligrams
  • Iron 2.44 milligrams

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