Ingredients
30 servings
Granola
0.15
bag(s)
Olive Oil
2.0
tablespoon(s)
Eggs
60.0
whole
Yellow Onions
1.0
whole
Zucchini
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)
Tapatio (small)
1.0
jar(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)
Shredded Cheese (Mexican)
1.0
bag(s)
Tapatio (small)
1.0
jar(s)
Green onion (Scallions)
1.0
bunch(es)
Hashbrowns
8.0
box(es)
Ham (Half)
3.0
pound(s)
Dietary Restrictions
Eggs
Pork
Dairy
Recipe Instructions
Dice Bell pepper, onion, and Zucchini.
Crack eggs in large bowl, add milk and scramble.
Hydrate hash browns according to package direction. Heat oil on griddle and fry Hash browns over med-high heat.
Saute onions for 2-3 min, add bell peppers for another 5 min, add zucchini. Saute bacon bits for a quick minute, add eggs.
Be sure to make some eggs with veggie only.
Cook egg scramble and hashbrowns at the same time on different griddles. 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.