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Community library
Potatoes, Scrambled Eggs, Granola + Yogurt
30
Servings
13
Ingredients
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Ingredients
Makes 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)
- granola 16.0 ounce(s)
- bell pepper - any color 3.0 whole
- cheese - shredded Mexican blend 1.0 pound(s)
- potatoes - diced, "homestyle" 135.0 ounce(s)
- Tapatio sauce 2.0 fluid ounce(s)
- eggs - liquid 90.0 ounce(s)
- onion - red 3.0 whole
Dietary Restrictions
Dairy
Eggs
Wheat / Gluten
Nuts
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.
