Breakfast Burritos for a Crowd

Source: cdkitchen

50 large eggs
10 ounces frozen corn
OR
2 cups frozen corn
3/4 cup low fat milk
3 pounds TURKEY or HAM diced into 1/2-inch pieces
12 ounces fresh green peppers diced
14 ounces onions diced
1 fresh tomatoes diced
1/4 cup prepared mustard
2 teaspoons granulated garlic
1 tablespoon hot pepper sauce
2 teaspoons salt
50 flour tortillas
3 pounds mild salsa

In a mixer, using a paddle attachment, blend eggs, corn, milk, turkey ham, green peppers, onions, tomatoes, prepared mustard, granulated garlic, hot pepper sauce, and salt. 
Pour egg mixture into an oiled 12x20x2-inch steam table pan. Cover tightly with foil or metal lid. 

To Bake: Conventional oven: 350 degrees Fahrenheit for 60 minutes. 
Convection oven: 325 degrees Fahrenheit for 50 minutes. 
Compartment Steamer: 30 minutes. 
Shingle 25 tortillas in each 12x20x2 inch steam table pan.

To Heat: Compartment Steamer: 2 to 3 minutes, covered with plastic wrap. 
Conventional oven: 300 degrees Fahrenheit, 3 minutes, covered with a clean damp cloth. 
Convection oven: 300 degrees Fahrenheit, 3 minutes, covered with a clean damp cloth. 
Fill each tortilla with No. 10 scoop of cooked egg mixture. Roll tortilla. Serve each burrito with 2 tablespoons (1 ounce) of salsa.