Potato Breakfast Bowl

Main Dish For School

Potato Breakfast Bowl

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  • Prep Time: 30min
    Cook Time: 120min
  • Potato Type: Russet
  • Serves: 55
    Prep Method: BakedCasserole
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Recipe by: Westran Middle School

Operator Notes:
I bake the eggs, a day ahead. Then reheat the morning of service . Cook hash browns freshly, and put together immediately.
I have varied this with breakfast sausage crumbles instead of diced ham.


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

Prep Time: 30min | Cook Time: 120min

  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.


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