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Egg Frittata

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Potato Type: Reds
Prep Method: Baked

Dish

Breakfast/Brunch

Prep Time

30 Mins

Cook Time

45 Mins

Serving

Serves 500

Ingredients

  • 15 dozen (180 fresh eggs) or liquid equivalent (45 cups liquid)
  • 50 lbs Red Potatoes. thinly sliced
  • 50 lbs. Yellow Onions, diced
  • 1 gallon Whole Milk
  • 4-5 lbs. Shredded Cheddar Cheese
  • 192 slices (about 10-1 lb uncooked packets) or about 12 cups bacon bits
  • 4 gallons Mayonnaise
  • Black Pepper, to taste

Preparation

  1. Layer thinly sliced potatoes in a 2” steam pan coated with cooking spray (approx. 5 lbs potatoes per pan). Add a little water to the pan (enough to cover first layer) and pre-cook at 350 degrees Fahrenheit for about 10-15 minutes.
  2.  If not already chopped, cut pre-cooked bacon into small bits.
  3. Whisk eggs and milk in a bowl until blended. Add mayonnaise, onions, and black pepper to taste. Mix well. Pour over potato mixture and layer cheese and bacon over the top.
  4. Bake for 30 minutes at 350 degrees Fahrenheit or until center is set. Let stand for 10 minutes, cut into squares and serve.

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Recipe By: Chicopee Public Schools

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