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Eggs Monterey SourceOfRecipe
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| INGREDIENTS | WEIGHT | MEASURE | ||||
| Eggs | 2 lb. 10 oz.* | 24 Large | ||||
| Skim Milk | 12 oz. | 1-1/2 cups | ||||
| Canned tomatoes with diced chiles, not drained | 1 lb. 4 oz. | 2-1/2 cups | ||||
| Frozen hash brown potato shreds, thawed | 12 oz. | 5 cups | ||||
| Reduced-fat Cheddar cheese, shredded | 12 oz. | 3 cups | ||||
| Reduced-fat Monterey Jack cheese, shredded | 12 oz. | 3 cups | ||||
| Green pepper, diced | 8 oz. | 2 cups | ||||
| Green onion, sliced | 4 oz. | 1 cup | ||||
| Frozen corn, thawed | 4 oz. | 1 cup | ||||
| Salt | - | 2 tsp. | ||||
| Pepper | - | 1/2 tsp. |
- DIRECTIONS
- » In bowl, blend eggs and milk.
- » In separate mixing bowl, combine canned tomatoes, hash browns, cheeses, green pepper, green onion, corn, salt, and pepper.
- » Blend eggs into potato mixture. Pour mixture into spray-coated 12x20x2-inch steam table pan.
- » Bake in preheated 350°F oven for 60 to 70 minutes, until puffy and golden and internal temperature is a minimum of 160°F. Cut each pan 6x4. Serve immediately.
*If using frozen or liquid whole egg product.
Note: Do not let uncooked egg mixture remain at room temperature for longer than 1 hour (including preparation and service time).