Breakfast Burrito Tray Recipe
Recipe information
Make Breakfast Burrito Tray in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Scrambled Egg Mixture
Meat (choose one or combine)
Vegetables & Add-ins
Cheese
Salsa & Sauces
Tortillas & Assembly
Garnish / Optional Serving Items
Scrambled Egg Mixture
1. Whisk eggs
Crack all eggs into a very large mixing bowl or two medium bowls. Add the milk, salt, and pepper. Whisk vigorously until uniform and slightly frothy, about 1–2 minutes.
2. Cook eggs
Heat a large (or two) nonstick skillet over medium-low and melt 1–2 tablespoons butter per pan. Pour in the egg mixture and cook gently, stirring and folding with a rubber spatula to form soft curds. Remove from heat when slightly underdone (carryover heat will finish cooking). Transfer scrambled eggs to a shallow hotel pan to keep warm.
Meat
4. Cook protein
If using sausage or chorizo, brown in a skillet over medium-high heat until cooked through and no pink remains, breaking into small crumbles; drain excess fat. If using bacon, bake on sheet pans at 400°F (200°C) for 15–20 minutes until crisp, then chop. Keep warm in a hotel pan; if there is excess grease, blot with paper towels so burritos aren’t greasy.
5. Season
Taste a small piece and season with a pinch of salt and pepper if needed. For chorizo you may not need extra salt.
Vegetables & Add-ins
6. Sauté aromatics
Heat remaining butter (about 2 tbsp) or 1–2 tbsp oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 4–5 minutes. Add diced bell peppers and cook 4–6 more minutes until softened. Add jalapeño if using and cook 1 minute more. Season with 1/2 tsp salt and 1/4 tsp pepper.
7. Prepare potatoes
If using frozen hash browns, cook according to package until golden and cooked through (you can bake on sheet pans or cook in a skillet). If using pre-cooked diced potatoes, reheat in a skillet until lightly crisp. Combine potatoes with the sautéed vegetables and keep warm in a hotel pan.
8. Add cilantro
Stir chopped cilantro into the vegetable/potato mix just before assembly to retain freshness, reserving a small amount for garnish.
Cheese
9. Shred and portion
Shred cheeses and mix together in a bowl. Portion into a shallow pan so line cooks can sprinkle cheese into each burrito during assembly. Keep covered and at room temperature for quick melting; if long hold, keep in a warm oven (140–150°F/60–65°C) but avoid melting into a single mass.
Salsa & Sauces
10. Prepare condiments
Place salsa/pico, sour cream, and salsa verde in serving bowls or hotel pans. For catering service, keep salsa chilled and cover. Provide small serving spoons or ladles. If making ahead, stir and taste to adjust seasoning (lime, salt) before service.
Tortillas & Assembly
11. Warm tortillas
Warm tortillas just before service so they’re pliable: stack tortillas in small batches, wrap in a clean kitchen towel or foil, and heat in a 300–350°F oven for 8–12 minutes, or use steam wells/tortilla warmers. Keep wrapped to stay warm and moist.
12. Assemble burritos
Set an assembly line: tortilla, spoon 1/2 cup scrambled eggs, 2–3 tbsp cooked meat, 1/3 cup vegetable/potato mix, 1/4 to 1/3 cup shredded cheese, 1–2 tbsp salsa/pico (or leave on side), and 1 tbsp sour cream if desired. Fold sides in, then roll tightly from the bottom up to make a burrito. Each burrito will be roughly 1 to 1 1/4 cups of filling.
13. Wrap for service
Place each burrito on a sheet of aluminum foil and wrap halfway or fully (depending on service). For a tray presentation, cut burritos in half on a bias and arrange cut-side up in hotel pans lined with parchment or chafing tray liners. Alternatively, leave whole and arrange in rows. Sprinkle reserved cilantro and additional shredded cheese on top if desired.
14. Keep warm and label
Keep assembled foil-wrapped burritos in a warm box or chafing tray on low until service. If holding uncovered halves on a chafing tray, maintain at 140°F (60°C) and replenish heat source as needed. Label any burritos with a different protein (bacon, chorizo, vegetarian) for guests.
Garnish / Serving
15. Finish tray
Place bowls of salsa, sour cream, guacamole, lime wedges, and hot sauce on or beside the tray. Garnish tray with cilantro and optionally a light sprinkle of shredded cheese. Provide tongs for picking up foil-wrapped burritos and small plates and napkins for guests.
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