Monterey Egg Bake 400pp@ 6oz Recipe
Ingredients
- 1 cup shortening, vegetable
- 38 pounds Hash browns, frozen
- 17 pounds Tomatoes, diced
- 10 pounds cheddar, cheese shredded
- 8 pounds peppers, green, diced
- 8 pounds frozen corn
- 3 pounds peppers, anaheim rstd chpd
- 5 pounds onions, chopped
- 1/4 cup salt
- 1/4 cup pepper
- 89 pounds eggs, whole frozen
- 22 cups H2O
- 5 cups milk, nonfat dried
Directions
- Lightly spray each steam table pan with non-stick cooking spray.
- Combine potatoes, tomatoes, cheddar cheese, monterey jack cheese, green pepper, corn, green chilies, green onions, salt, and pepper; mix well.
- Place 2-1/4 quarts of potato mixture into each steam table pan.
- Combine egg substitute, water and nonfat dry milk; blend until mixed.
- Pour 1-3/4 quarts of egg mixture into each steam table pan; stir to combine.
- Using a convection oven, bake at 325 F. for 55 to 65 minutes.
- CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 400 servings | |
| Calories 237 | |
| Calories from Fat 121 | 51% |
| Total Fat 13.6g | 17% |
| Saturated Fat 5.39g | 22% |
| Trans Fat 0.17g | |
| Cholesterol 388mg | 129% |
| Sodium 279mg | 12% |
| Potassium 383mg | 11% |
| Total Carbs 14.25g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.0g | 1% |
| Protein 15.92g | 25% |
