Large Platter Recipe

Crack eggs into a large mixing bowl. Add whole milk, kosher salt, and black pepper. Whisk until mixture is homogeneous and slightly frothy, about 30 seconds.

Heat a large nonstick skillet or two medium skillets over medium-low heat. Add 1 tbs butter to each pan. When butter is foamy, pour in eggs and let sit undisturbed 20–30 seconds.

Using a heatproof spatula, gently push eggs from the edges toward the center, forming large soft curds. Continue folding and turning until eggs are mostly set but still moist, about 3–4 minutes total. Remove from heat just before fully firm—they will continue to cook off the heat.

Transfer eggs to a warm bowl and cover loosely with foil to keep warm while you prepare fillings (or keep on lowest oven setting, 200°F/95°C).

Cook proteins and potatoes (if not pre-cooked)

If sausage, bacon, or potatoes are not already cooked: cook breakfast sausage in a skillet over medium heat until no longer pink, breaking into crumbles; cook bacon until crisp then chop; pan-roast diced potatoes in oil until browned and tender. Drain any excess fat and keep warm.

Sauté peppers and onions

In a skillet over medium heat, add 1 tbs oil and cook sliced bell peppers and onions with a pinch of salt until softened and lightly caramelized, 6–8 minutes. Keep warm.

Combine and portion fillings

Place cooked proteins (sausage, bacon), potatoes, sautéed peppers & onions, shredded cheddar, and optional queso fresco and cilantro into separate bowls or hotel pans for assembly. Maintain at warm holding temperature (140°F/60°C) if catering hot; otherwise hold covered at room temperature for short service.

Warm tortillas

Preheat oven to 300°F (150°C). Wrap tortillas in foil (6–9 per foil packet). Place packets in oven for 10–12 minutes to warm through. Alternatively, warm individually for 20–30 seconds per side on a hot dry skillet brushed lightly with butter or oil.

Assemble burritos

Lay a warm tortilla flat. Spoon ~1/2 cup scrambled eggs into center. Top with 1/4 cup cooked potatoes, 1/4 cup selected protein (sausage or bacon), 1/4 cup sautéed peppers & onions, and 1/4–1/3 cup shredded cheddar. Add a spoon of salsa or a dollop of sour cream/guacamole if desired. Fold sides in, then roll tightly to form a burrito. Repeat to make 18 burritos (mix fillings as requested to create variety on the platter).

Wrap for holding

Wrap each burrito tightly in foil to hold heat. If serving immediately unwrapped on a platter, place finished burritos seam-side down to keep them closed.

Arrange wrapped or unwrapped burritos on a large catering platter. Place bowls of salsa roja, salsa verde, sour cream, guacamole, and pickled jalapeños on the platter or alongside in condiment trays.

Garnish platter edges with chopped cilantro or microgreens and scatter lime wedges for squeezing. Label burrito varieties (e.g., sausage & egg, bacon & egg, veggie) so guests know options.

Keep platter hot for service by covering with foil and placing on a warming tray, or serve at room temperature if the event calls for it. Provide utensils, napkins, and extra condiments separately.