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Breakfast Hashbrown Casserole

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School Foodservice

Prep Time

45 Mins

Cook Time

40 Mins


Serves 30



Breakfast Hashbrown Casserole

  • 1 1/2 quarts eggs, liquid
  • 5 lbs hash browns, shredded or diced, frozen
  • 1 1/2 cups turkey ham, diced (8 oz)
  • 1 cup milk, 1%
  • 1 cup onions, fresh, diced (5 oz)
  • 2 quarts cheese, cheddar, shredded (1 lb)
  • 1/2 cup togurt, Greek, plain, non-fat
  • 1 teaspoon parsley
  • 1 teaspoon black pepper
  • 2 1/2 teaspoons salt
  • 1/4 teaspoon cayenne pepper


  1. Preheat oven to 350° F.
  2. Thaw liquid eggs, hash brown potatoes, and turkey ham in the refrigerator.
    CCP: Hold at 41°F or below.
  3. Dice ham into small ¼ inch cubes.
    CCP: Hold at 41°F or below
  4. Spray each 2-inch full size Steamtable pan with pan release.
  5. Rinse onions under running water. Dice into ¼ inch dices.
  6. In large mixing bowl or container, combine eggs, hash browns, diced ham, diced onions, cheese, yogurt, parsley, black pepper and salt.
  7. Pour egg and cheese mixture into each 2-inch full size pan.
  8. Cover pans with aluminum foil; spray foil to prevent cheese from sticking.
  9. Bake covered for ~30 minutes. Remove foil and bake another 15 minutes or until top is lightly browned and bake is firm.
    CCP: Cook to a minimum internal temperature of 165°F.
  10. For service, cut 5X6 into 30 (5.3 oz) equal size portions.
    CCP: Hold and serve at 135°F or above.

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We'd suggest reaching out to the Wolfe County School District and seeing how they count this recipe!


We'd suggest reaching out to the Wolfe County School District and seeing how they count this recipe!

Recipe By: Campton Elementary School

Nutrition Facts Per Serving









Vitamin C








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