Potatoes, Scrambled Eggs, Granola + Yogurt

30 servings
olive oil
3.0 fluid ounce(s)
salt (to taste)
6.0 gram(s)
black pepper (to taste)
0.2 ounce(s)
milk - cow
0.5 gallon(s)
melon - cantelope
2.0 whole
yogurt - vanilla
32.0 ounce(s)
16.0 ounce(s)
cheese - shredded Mexican blend
1.0 pound(s)
potatoes - diced, "homestyle"
135.0 ounce(s)
Tapatio sauce
2.0 fluid ounce(s)
onion - red
3.0 whole
eggs - liquid
90.0 ounce(s)

Dietary Restrictions
Wheat / Gluten

Recipe Instructions

Instructions are based a serving size of 30. Adjust cooking times accordingly.

Dice Bell pepper, onion, and Zucchini.
Crack eggs in large bowl, add milk and scramble.
Hydrate hash browns according to package direction. Heat oil on griddle and fry hashbrowns over med-high heat.
Saute onions for 2-3 min, add bell peppers for another 5 min, add zucchini.
Seperate hash browns for vegetarians and add eggs accordingly.
Be sure to make some eggs with veggie only.
Cook egg scramble and hashbrowns at the same time on different griddles. SERVE FIRST 8-10 while it's hot. Do another round until everyone is fed. Try and serve in groups so everyone gets a hot breakfast.
If kids or picky eaters, make plain or cheesy eggs on request.