We cooked the eggs onsite (in a steam table liner in boiling water) mixed together with other ingredients according to my recipe. Placed egg mixture on flour tortilla, rolled up and wrapped in foil sheets. Held in a full size stream table pan from 8AM to 11AM. Then, if we had any remaining, we pulled them, placed in gallon sized ziplock freezer baggies, iced them down to cool fast and stored them in a cooler on ice and home for our personal eats. My daughter was always POed because we didn't have any leftovers for her to eat. We made these for the auctions we used to do. Cooking the eggs in the steam table liners meant that I could mix up the eggs the night before (with immersion stick blender), toss the eggs into the refrigerator overnight, then into a cooler the next morning (4AM... it was a long way to ABQ). As soon as the cart was leveled, I had the water being heated to a boil to cook the baggie of eggs (had to poke, turn & scrape down sides of bag). When all of the eggs were just solid but still moist (13 minutes @ high altitude), I would remove from the water, let cool for about 2 minutes so that I could scrape the eggs off the sides of the bag, add the other ingredients and mix well. I made 3/4 with meat and 1/4 with just cheese. It was the ratio that we sold. Not everyone wants meat. I did not add any potatoes to my breakfast burritos. Actually my recipe was a version of a very old German farmer's breakfast but the pancake was replaced with a flour tortilla.
You need to work on a few recipes to find what will be easy to make PLUS how well it will hold. We did holding "tests" on our cart (street vendor) for about a month while I worked on finding a recipe that would hold up to sitting in a pan for a few hours. My final recipe would hold from 10AM to 4PM (not that we would serve it to customers that long). You should be pulling your breakfast between 10:30 & 11AM. Lunch should be ready to serve by 11AM.
I cannot stress enough the testing. You need to make sure the oldest burrito tastes as good as the first burrito.
I found that I could cook 2 dozen eggs (579g) at a time well. So that is the recipe that I developed. 1/4 cup egg mixture + meat (or extra cheddar cheese) per 10" tortilla = 36 servings. You need to add something to the eggs to prevent weeping once cooked.
<message edited by lornaschinske on Wed, 06/20/12 1:41 PM>