INGREDIENTS:24 large eggs 2 Tbsps. taco seasoning 2 cups cheddar cheese, shredded ½ cup onion, diced 24 flour tortillas (7 inch or 8 inch), warmed 6 cups salsaDIRECTIONS:1. Heat conventional oven to 350ºF. 2. Beat eggs. Cook and scramble eggs in small batches in spray-coated or buttered pan over medium heat until firm throughout with no visible liquid egg remaining. Stir in taco seasoning, cheese and onion. Keep warm. 3. Portion about 1/3 cup egg mixture onto each tortilla. Roll up and tuck ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.