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A breakfast delight to all age groups made with fresh red potatoes.
School District: Maplewood Richmond Heights School District
Operator: Chef Robert Rusan
Breakfast Potato Bake
24 large fresh beaten eggs
6 cups low fat milk
3 tablespoons yellow mustard
1/2 cup dried parsley
1 1/2 teaspoon salt
1 tablespoon black pepper
1/2 cup finely chopped onion
1/2 cup chopped red bell pepper
3 pounds chopped ham
9 pounds diced red potatoes
13.5 ounces shredded American cheese
Pan release spray
Preheat convection oven to 325 F or conventional oven to 350
Wash potatoes dice ½ in cubes. Spray 12”x 20” x 2” steam table pans with pan release spray. Place potatoes and onions in pan. Bake for 10-12 minutes, until lightly fork tender.
In a mixing bowl, beat eggs well. Mix in milk and yellow mustard until well blended.
Add spices and seasonings to egg mixture.
Add meat to potatoes and onions.
Pour egg mixture over meat and vegetable mixture. Stir until well blended.
Add 3 qt of casserole mixture to each pan.
Sprinkle with remaining cheese (approximately 2.25 oz per pan).
Bake casserole for 20-30 minutes or until internal temperature reaches 160 F.
Cut each pan in 4×4. Heat to 160 F or higher for 15 seconds. Hold for hot service at 135 F or higher
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