Ингредиенты
30 servings
Yellow Onions
2.0 целое
Zucchini
2.0 целое
Olive Oil
2.0 ст. ложка
Granola
0.15 мешок
Half and Half
1.0 пинта
Coffee
0.25 ж/б
white sugar
0.4 кружка
Juice
30.0 унция
Tea Bags Mixed
5.0 целое
Hot Cocoa
0.1 ж/б
Yogurt (Vanilla)
0.5 целое
cantelope
2.0 целое
Milk
1.0 кружка
Pepper (to taste)
2.0 чайн. ложка
Salt (to taste)
2.0 чайн. ложка
Fresh parsley
0.5 связка
Bell Peppers - Tri colored
3.0 целое
Eggs
60.0 целое
Bacon Bits
2.0 кружка
Shredded Cheese (Mexican)
1.0 мешок
Hashbrowns
8.0 коробка
Green onion (Scallions)
1.0 связка

Диетические ограничения
Eggs
Pork
Dairy

Инструкция рецепта

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.