Ingredients
30 servings
Hashbrowns
8.0
box(es)
Eggs
60.0
whole
Bacon
4.0
pound(s)
Olive Oil
2.0
tablespoon(s)
Onion - Yellow
1.0
whole
Bell Pepper - Tri colored
3.0
whole
Onion - Green (Scallions)
1.0
bunch(es)
Cheese - Shredded Mexican
1.0
bag(s)
Sour Cream
24.0
ounce(s)
Salsa
1.0
jar(s)
Salt (to taste)
2.0
teaspoon(s)
Pepper (to taste)
2.0
teaspoon(s)
Tapatio (small)
1.0
jar(s)
Tortilla Burrito size
30.0
whole
Granola
0.15
bag(s)
Melon - Cantelope
2.0
whole
Yogurt (Vanilla)
0.5
whole
Hot Cocoa
0.1
can(s)
Tea Bags Mixed
5.0
whole
Juice
30.0
ounce(s)
white sugar
0.4
cup(s)
Coffee
0.25
can(s)
Half and Half
1.0
pint(s)
Dietary Restrictions
Wheat / Gluten
Pork
Recipe Instructions
Dice Bell pepper & onion
Crack eggs in large bowl, add milk and scramble.
Hydrate hash browns according to package direction. Heat oil on griddle and fry Hash browns over med-high heat.
Saute onions & bell pepper
Cook bacon
Build burritos and warm on the griddle
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.