Brisket Breakfast Burrito With Eggs & Slaw | Gordon Food Service

Ingredients

• 4 oz Beef Brisket Burnt Ends, chop to 1/2 Inch
• 4 oz Hash Browns, cubed, frozen
• 3 oz Quesadilla Cheese
• 2 oz Crema
• 1 Tbsp Cilantro
• 1/2 each Lime
• 2 each Flour Tortilla, 6 Inch
• 1/2 each Tortillas, Yellow Corn, 6 Inch, shelf-stable
• 2 oz Green Cabbage Coleslaw, shredded, fresh cut
• 1/2 oz Yellow Peppers
• 1/2 oz Red Peppers
• 1/2 oz Green Peppers
• 1 oz Buttermilk Ranch
• 2 tsp Jalapeno Garlic Seasoning
• 2 each Egg Shell, Large Grade A
• 1 1/2 oz Salsa Verde
• 2 tsp Cotija Cheese