× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Denver Omelet Brunch Bowl

Share this

Print Recipe


School Foodservice



56 Servings

  • 10 lbs. potato wedges, frozen
  • 2 lbs. 12 oz. red bell peppers, raw, diced
  • 2 lbs. 12 oz. green bell peppers, raw, diced
  • 2 lbs. 12 oz. yellow onion, raw, diced
  • 2 Tablespoons vegetable oil
  • 1 Tablespoon black pepper
  • 1/2 teaspoon salt
  • 3 lbs. 2 oz. eggs, liquid, scrambled
  • 2 cups milk, lowfat 1%
  • 2 lbs. 3 oz. ham, diced
  • 1lb. 12 oz. cheddar cheese, reduced fat, shredded
  • 3 1/2 cups salsa, prepared

112 Servings

  • 20 lbs. potato wedges, frozen
  • 5 lbs. 8 oz. red bell peppers, raw, diced
  • 5 lbs. 8 oz. green bell peppers, raw, diced
  • 5 lbs. 8 oz. yellow onion, raw, diced
  • 1/4 cup vegetable oil
  • 2 teaspoons black pepper
  • 6 lbs. 4 oz. eggs, liquid, scrambled
  • 1 quart milk, lowfat 1%
  • 4 lbs. 8 oz. ham, diced
  • 3 lbs. 8 oz. cheddar cheese, reduced fat, shredded
  • 7 cups salsa, prepared


  1. Preheat oven to 375°F.
  2. Place frozen potato wedges on parchment-lined sheet pans in a single layer making sure not to crowd the pieces.
  3. Bake in the preheated oven 10–15 minutes, or until the potatoes are browned and tender. Internal temperature should reach at least 135°F. Remove from oven and hold at or above 135°F until service.
  4. Combine the bell peppers, onions, vegetable oil, black pepper and salt.
  5. Mix until the vegetables are evenly coated with oil.
  6. Place vegetables in a single layer on parchment-lined sheet pans. Bake in the preheated oven for 5 minutes, or until the vegetables begin to soften. Remove from oven and hold at or above 135°F until service
  7. Combine the eggs and milk and mix thoroughly.
  8. Coat 2-inch full-size steamtable pans with pan-release spray. For 56 servings use 2 pans, for 112 servings use 4 pans.
  9. Divide the egg mixture evenly between the pans. Add the diced ham to the pans, dividing evenly between each pan.
  10. Bake in a preheated 350°F oven for about 15 minutes, stirring eggs once after about 10 minutes.
  11. Eggs should reach an internal temperature of 145°F for 3 minutes.
  12. Remove from oven and sprinkle the shredded cheese over the top, dividing evenly between each pan. Hold at or above 135°F until service.
  13. To serve, place 1/2 cup potato wedges into a portion container.
  14. Using number 16 scoops, add 1/4 cup of the pepper and onion mixture and 1/3 cup of the scrambled eggs with ham and cheese. Serve with 1 tablespoon of salsa.


1 bowl = 1/2 cup starchy vegetable, 1/4 cup other vegetables, 2 ounces equivalent meat/meat alternative

Download Recipe Card.


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving















Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up