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Potato Breakfast Bowl

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Potato Type: Russet
Cuisine: AmericanHispanic
Prep Method: BakedCasserole

Dish

Main DishSchool Foodservice

Prep Time

30 Mins

Cook Time

120 Mins

Serving

Serves 55

Ingredients

+

Potato Breakfast Bowl

  • 2 cartons liquid eggs
  • 2 whole red bell peppers
  • 1 whole diced green bell pepper
  • 6 whole chopped green onions
  • Pepper jack cheese, shredded 6 whole
  • 2 cups diced ham
  • 5 cups diced hash browns
  • 10 pounds shredded cheddar cheese
  • 2 tablespoons ground black pepper
  • 2 tablespoons garlic, powder

Preparation

  1. Spray non stick spray in shallow steam pan. Pour in thawed frozen eggs.
  2. Chop all vegetables. Add vegetables, ham, and pepper jack cheese together, stir well. Add to pan.
  3. Cover pan with plastic wrap and foil to seal the edges.
  4. Place in convection oven and bake at 350 for 2 hours.
  5. Line to sheet pans with parchment and spray parchment with non stick spray.
  6. Spread 1 bag of frozen diced hash browns evenly over each prepared pan. Spray top of potatoes with pan spray, to aid in browning. Sprinkle with garlic pepper mixture.
  7. Bake potatoes for the last 25 minutes of egg cooking time in the convection oven at the same temperature.
  8. Remove eggs from oven, uncover, stir to make sure eggs are thoroughly cooked.
  9. Serve eggs on tray, topping with 1/2 cup hash browns, sprinkle of cheddar. Offer salsa, sliced tomatoes, chopped green onions, black olives, or jalapenos if desired.

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Recipe By: Westran Middle School

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