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  • Monterey Egg Bake 400pp@ 6oz

    1 vote
    Monterey Egg Bake 400pp@ 6oz
    Prep time:
    Cook time:
    Servings: 400
    by william ruiz
    67 recipes
    		 >

    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

    1. Lightly spray each steam table pan with non-stick cooking spray.
    2. Combine potatoes, tomatoes, cheddar cheese, monterey jack cheese, green pepper, corn, green chilies, green onions, salt, and pepper; mix well.
    3. Place 2-1/4 quarts of potato mixture into each steam table pan.
    4. Combine egg substitute, water and nonfat dry milk; blend until mixed.
    5. Pour 1-3/4 quarts of egg mixture into each steam table pan; stir to combine.
    6. Using a convection oven, bake at 325 F. for 55 to 65 minutes.
    7. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

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