This is a print preview of "Monterey Egg Bake 400pp@ 6oz" recipe.

Monterey Egg Bake 400pp@ 6oz Recipe
by william ruiz

Monterey Egg Bake 400pp@ 6oz
Rating: 4/5
Avg. 4/5 1 vote
Prep time: Mexico Mexican
Cook time: Servings: 400

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.