Veggie Browns & Eggs

30 servings
0.25 can(s)
Hot Cocoa
0.1 can(s)
Tea Bags Mixed
5.0 whole
white sugar
0.4 cup(s)
Half and Half
1.0 pint(s)
30.0 ounce(s)
0.15 bag(s)
Yogurt (Vanilla)
0.5 whole
2.0 whole
60.0 whole
Yellow Onions
2.0 whole
2.0 whole
Bell Peppers - Tri colored
3.0 whole
Fresh parsley
0.5 bunch(es)
8.0 box(es)
Bacon Bits
2.0 cup(s)
Shredded Cheese (Mexican)
1.0 bag(s)
Green onion (Scallions)
1.0 bunch(es)
Olive Oil
2.0 tablespoon(s)
Salt (to taste)
2.0 teaspoon(s)
Pepper (to taste)
2.0 teaspoon(s)

Dietary Restrictions

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 once to keep crispy. Top with bacon bits, but reserve some without bacon for vegetarians.
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 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.