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Potato Egg Bake
Serving Size: 3x3-1/2-inch piece
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48 SERVINGS
2 (12x 20x2-inch) pans
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96 SERVINGS
4 (12x 20x2-inch) pans
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| INGREDIENTS |
WEIGHT |
MEASURE |
WEIGHT |
MEASURE |
| Thick-sliced bacon |
4 lb. |
48 slices |
8 lb. |
96 slices |
| Frozen shredded hash browns, thawed |
8 lb. |
- |
16 lb. |
- |
| Cheddar cheese, shredded |
4 lb. |
- |
8 lb. |
- |
| Eggs |
5 lb. 4 oz.* |
48 Large |
10 lb. 8 oz.* |
96 Large |
| Salt |
- |
As needed |
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As needed |
| Pepper |
- |
As needed |
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As needed |
DIRECTIONS
- Heat conventional oven to 350°F.
- Fry bacon until crisp. Drain and crumble bacon. Spray-coat bottom and sides of each 12x20x2-inch pan.
- In separate bowl, mix bacon and cheese.
- Divide and spread 4 lb. hash browns evenly over bottom of each pan. Season each pan of potatoes with 2 teaspoons salt, and pepper to taste. Divide and spread bacon-cheese mixture over potatoes.
- For each 48 servings, beat eggs, 1 tablespoon salt, and 1 teaspoon pepper. Pour approximately 4 cups eggs over ingredients in each pan, moving potatoes slightly to allow eggs to disperse throughout pan.
- Bake 50 to 55 minutes until firm in center and golden and internal temperature has reached 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 one hour (including preparation and service time).
Contribution to School Lunch Program: Each serving provides 3.3 oz. meat/meat alternate and 1/4 cup vegetable.
Nutritional Analysis (per serving): Calories-350, Protein-20g, Carbohydrate-15g, Total Fat-23g, Saturated Fat-12g, Cholesterol-260mg, Vitamin A-716 IU, Vitamin C-10mg, Iron-1.9mg, Calcium-306mg, Sodium-483mg, Dietary Fiber-1g.
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