Ingredients
30 servings
Eggs
60.0 whole
Half and Half
2.0 pint(s)
cantelope
1.0 whole
Golden Honey dew
1.0 whole
Coffee
0.5 can(s)
white sugar
0.75 cup(s)
Juice
59.0 ounce(s)
Hot Cocoa
0.2 can(s)
Granola
0.3 bag(s)
Yogurt (Vanilla)
0.5 whole
Lemonade (Dry)
5.0 ounce(s)
Tea Bags Mixed
8.0 whole
Tapatio (small)
1.0 bottle(s)
Corn Tortillas
60.0 whole
Salsa
1.0 jar(s)
Beans - Pinto
8.0 can(s)
Cotija
1.0 package(s)
Romaine
2.0 head(s)
Red Chile Sauce 28 oz Las Palmas
2.0 can(s)

Diätetische Beschränkungen
Eggs
Wheat / Gluten
Dairy

Rezept-Anleitung

Cut fruit and set aside. Slice Romaine into thin shreds and crumble cotija for garnish.
Warm up beans in DO
Warm up Red Chile Sauce (enchilada sauce) in DO
Fry tortillas and eggs simultaneous to serve warm. Each person gets two tortillas and two eggs, top with warm red chile sauce.
Serve on the side : romaine, cotija, salsa, beans