Ingredients
30 servings
Hashbrowns
8.0
box(es)
Onion - Yellow
2.0
whole
Bell Pepper - Tri colored
3.0
whole
Zucchini
2.0
whole
Eggs
60.0
whole
Ham (Half)
4.0
pound(s)
Olive Oil
2.0
tablespoon(s)
Cheese - Shredded Mexican
1.0
bag(s)
Onion - Green (Scallions)
1.0
bunch(es)
Fresh parsley
0.5
bunch(es)
Melon - Cantelope
2.0
whole
Pepper (to taste)
2.0
teaspoon(s)
Salt (to taste)
2.0
teaspoon(s)
Yogurt (Vanilla)
0.5
whole
Granola
0.15
bag(s)
Juice
30.0
ounce(s)
Coffee
0.25
can(s)
Half and Half
1.0
pint(s)
white sugar
0.4
cup(s)
Hot Cocoa
0.1
can(s)
Tea Bags Mixed
5.0
whole
Dietary Restrictions
Eggs
Pork
Dairy
Recipe Instructions
Dice Bell pepper, onion, and Zucchini.
Hydrate hash browns according to package direction. Heat oil on griddle and fry Hash browns over med-high heat, flipping to brown.
Saute onions for 2-3 min, add bell peppers for another 5 min, add zucchini. Top the hash browns with veggies and shredded cheese, keep warm on griddle and cover with foil to melt the cheese. Set aside some with no cheese for any non-dairy.
Cook eggs to order, scrambled or fried. Serve from griddle with veggie browns.
Brown Ham to serve
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.