Veggie Browns & Eggs


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

Restrictions alimentaires
Eggs
Pork
Dairy

Spécifications de la recette

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.