Veggie Browns & Eggs


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

Dietary Restrictions
Eggs
Pork
Dairy

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.