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Breakfast Potato Bake

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School Foodservice



Breakfast Potato Bake

  • 24 large fresh beaten eggs
  • 6 cups low fat milk
  • 3 tablespoons yellow mustard
  • 1/2 cup dried parsley
  • 1 1/2 teaspoon salt
  • 1 tablespoon black pepper
  • 1/2 cup finely chopped onion
  • 1/2 cup chopped red bell pepper
  • 3 pounds chopped ham
  • 9 pounds diced red potatoes
  • 13.5 ounces shredded American cheese
  • Pan release spray


  1. Preheat convection oven to 325 F or conventional oven to 350
  2. Wash potatoes dice ½ in cubes. Spray 12”x 20” x 2” steam table pans with pan release spray. Place potatoes and onions in pan. Bake for 10-12 minutes, until lightly fork tender.
  3. In a mixing bowl, beat eggs well. Mix in milk and yellow mustard until well blended.
  4. Add spices and seasonings to egg mixture.
  5. Add meat to potatoes and onions.
  6. Pour egg mixture over meat and vegetable mixture. Stir until well blended.
  7. Add 3 qt of casserole mixture to each pan.
  8. Sprinkle with remaining cheese (approximately 2.25 oz per pan).
  9. Bake casserole for 20-30 minutes or until internal temperature reaches 160 F.
  10. Cut each pan in 4×4. Heat to 160 F or higher for 15 seconds. Hold for hot service at 135 F or higher


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Recipe By: Maplewood Richmond Heights Middle and High School

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