Depending on what else you’re serving, the following recipe will serve 1 whole burrito to 50 people. If you’re also serving other breakfast items or want a lighter breakfast, you can cut each burrito in half on the diagonal like in the picture above to serve 100.
Breakfast Burritos for 50
Here’s the quickest, easiest way I’ve found to make fantastic breakfast burritos for a crowd.
1 recipe Cheesy Scrambled Eggs for 50 (see below)
1 recipe Sausage for 50 (see below)
1 recipe O’Brian Potatoes for 50 (see below)
125 ounces Monterey Jack Cheese (2.5 ounces per burrito)
50 Large flour tortillas (1 tortilla per burrito)
3 (12.5 x 18 x 3 inch) disposable aluminum roasting pans (for assembly)
Aluminum foil squares for wrapping (1 per burrito)
Cheesy Scrambled Eggs for 50
Prep time: 20 minutes (you can crack two dozen eggs in 3 minutes)
Cook time: 30 – 35 minutes
Total time: 50 – 55 minutes
4 Dozen Eggs
2 cups Evaporated Milk
4 Teaspoons Lawry’s Seasoned Salt
4 Tablespoons Butter
16 ounces shredded mild cheddar cheese
2 (9 x 13 inch) baking pans
NOTE: Don’t cook more than 24 eggs in each pan or the cooking time will be significantly impacted (ask me how I found out the (very) hard way. Cooking 3 – 4 dozen eggs in a larger roasting pan is an entirely different endeavor.)
- Preheat oven to 350 degrees F.
- Grease the bottom of two 9 x 13 glass baking dishes with 2 tablespoons butter each.
- In a large bowl, whisk eggs and mix in milk, cheese and Lawry’s Seasoned Salt. Divide between the 2 greased baking dishes.
- Bake, uncovered, for 15 minutes and then stir.
- Bake for another 10 minutes and stir again.
- Continue to bake until eggs are set, stirring every 2 minutes (it will probably take an 5 – 6 additional minutes.) NOTE: If you are baking more than two 9 x 13 dishes of eggs in the same oven at one time, plan on an additional 5 – 15 minutes depending on your oven and the number of batches. I would not do more than 4 batches in 1 oven.
MAKE AHEAD NOTE: As each batch finishes cooking and cools, transfer them into a 1 gallon plastic freezer bag and store in refrigerator for up to 1 day.
Prior to assembly, fluff eggs with a rubber spatula or large spoon by breaking up the larger curd masses into several inch size pieces.
O’Brien Potatoes for 50
Cook Time: 20 – 30 minutes
2 bags Ore-Ida Potatoes O’Brien with Onions and Peppers (56 ounces total)
2/3 cup oil or, for ALTERNATE METHOD, 8 tablespoons butter
1 1/2 tablespoons seasoned salt
2 large skillets with covers
Heat 1/3 cup cooking oil in two large non-stick skillets over medium-high heat. Carefully add frozen potatoes to form an even layer. Cover & cook 20 – 25 minutes, turn, and continue cooking for another 15 – 20 minutes, turn, and if necessary, continue cooking for another 5 – 10 minutes. Cook to a light golden color. Stir in 1 and 1/2 tablespoons seasoned salt.
ALTERNATE METHOD: Use the rimmed baking trays you used for the sausage, no need to wash. Put trays in 400 degree oven for 5 minutes. Carefully dump potatoes onto hot trays and spread potatoes to form an even layer, roughly 1 potato thick. Cook 15 minutes. Add 4 tablespoons butter to each tray. Stir to flip potatoes and coat in butter. Cook 10 minutes more.
MAKE AHEAD NOTE: Let cool and add to 2 (1 gallon) freezer bags. Refrigerate overnight or freeze for up to 2 months.
To serve – If frozen, let thaw in the refrigerator overnight.
Sausage for 50
Cook time: 30 minutes
6 pounds mild sausage (3 oz. per burrito)
2 large rimmed baking pans
Food processor (optional)
- Move oven shelves to middle positions. Preheat oven to 375. (8:30)
- Spread sausage over 2 rimmed non-stick baking trays (or spray with cooking spray).
- Bake for 15- 20 minutes until browned and cooked through.
- Add in batches to food processor and, using short pulses, break up into small pieces. Or you can break it up by hand with a sturdy spatula.
MAKE AHEAD NOTE: Can be made up to this point, let cooled, and refrigerated in 1 gallon freezer bags for up to 2 days or frozen for up to 2 months.
- Place stacks of softened tortillas at the start of your assembly line.
- Place potatoes next in a large disposable aluminum tray with 2 large serving spoons.
- Place eggs next in line in a disposable aluminum tray with 2 large serving spoons.
- Place sausages next in line in a disposable aluminum tray with 2 large serving spoons.
- Place a bowl of cheese next with 2 tongs.
- Place a stack of aluminum foil squares at the end of the line
The cooks remain stationary in front of one of the filling components and the burrito slide down the line, with each cook adding their filling item to the burrito.
You can either fold each side (left and right) of the tortilla in over the filling and then fold over and roll the tortilla length-wise. Or simply roll the burrito if you’re pressed for time or simply want to provide your guests easy access to add condiments later.
Wrap with 1 foil sheet.
For use within 2 days – Refrigerate. Once made, the burritos can be held refrigerated for up to 2 days.
For use within 2 months – Freeze. Assembled burritos can be frozen in a freezer container with waxed paper between layers for up to 2 months. On the night before use, place burritos in refrigerator to thaw.
When ready to serve, heat oven to 350°F. Place burritos in 1 large disposable aluminum roasting pan. Bake 20 – 30 minutes or until hot.
Once heated, place them in a medium size cooler. They’ll stay warm for several hours.
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