☰
×
× 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
Search
Advanced Search
One Sheet Salads Appetizers Mindfully Prepared Soups, Stews & Chowders

Potato Breakfast Bowl

Leave a Review

Share this

Print Recipe
Prep Time30 Mins
Cook Time120 Mins
ServingsServes 55

Dish

School 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.

Reviews

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.

Recipe By: Westran Middle School

Visit Website

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

Other School Foodservice Recipes You'll Enjoy

Italian Scalloped Potatoes Ranch Style Hashbrown Buffalo Chicken Potato Slam Dunks