FOOD CALCULATOR
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General
Ingredients
30 servings
Eggs
60.0
whole
Onion - Yellow
2.0
whole
Bell Pepper - Tri colored
3.0
whole
Bell Peppers - Green
2.0
whole
Hashbrowns
8.0
box(es)
Cheese - Shredded Mexican
1.0
bag(s)
Oil - Olive light
2.0
tablespoon(s)
Salt (to taste)
2.0
teaspoon(s)
Pepper (to taste)
2.0
teaspoon(s)
Melon - Cantelope
2.0
whole
Granola
0.15
bag(s)
Yogurt (Vanilla)
0.5
whole
Coffee
0.25
can(s)
Hot Cocoa
0.1
can(s)
Tea Bags Mixed
5.0
whole
Sugar - White
0.4
cup(s)
Half and Half
1.0
pint(s)
Juice
30.0
ounce(s)
Dietary Restrictions
Eggs
Dairy
Recipe Instructions
Dice Bell pepper & onion
Hydrate hash browns according to package direction. Heat oil on griddle and fry Hash browns over med-high heat, flipping once to keep crispy.
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.
SERVE FIRST 5-8 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.
