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 ends under. Transfer tortillas, seam side down, to spray-coated baking pans.
4. Bake 5 to 8 minutes, until heated through. Serve each warm tortilla with ¼ cup salsa. Serve immediately.SERVINGS:24 servingsFrom:Recipe from Joan Fitzsimmons, Assistant Manager East Petersburg Elementary School, PAPHOTO CREDIT:Photo Credit: AMERICAN EGG BOARD
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