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Eggs Monterey
Yield: 24 servings
12x20x2 inch pan
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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).
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