Ingredients
30 servings
Hashbrowns
7.0
box(es)
Eggs
60.0
whole
Yellow Onions
3.0
whole
Bell Peppers - Green
2.0
whole
Olive Oil
1.0
cup(s)
Salsa
1.0
jar(s)
Bell Peppers - Tri colored
3.0
whole
Fresh parsley
0.5
bunch(es)
cantelope
1.0
whole
Honey dew
1.0
whole
Coffee
0.5
can(s)
white sugar
0.75
cup(s)
Juice
59.0
ounce(s)
Hot Cocoa
0.2
can(s)
Lemonade (Dry)
5.0
ounce(s)
Granola
0.3
bag(s)
Half and Half
2.0
pint(s)
Yogurt (Vanilla)
0.5
whole
Tea Bags Mixed
8.0
whole
Soy Creamer
1.0
pint(s)
Beans - Black
1.0
can(s)
Shredded Cheese (Mexican)
1.0
bag(s)
Bacon Bits
3.0
cup(s)
Green onion (Scallions)
1.0
bunch(es)
Dietary Restrictions
Eggs
Pork
Dairy
Recipe Instructions
Chop the parsley.
Follow instructions to rehydrate hash brown potatoes. Use one box per Dutch Oven (DO). Scramble eggs on griddle and set aside. Dice and sauté onions, green & red bells, set aside. Sauté bacon bits, set aside. Coat each DO with 1/4 cup of olive oil. Layer hash browns on bottom of DO, then ham (one cup per DO), then veggies. Make one DO veggie with black beans only, then scramble eggs, top with green onions and shredded cheese. Cook over low heat until all ingredients are heated through and cheese is melted.