MONTEREY EGG BAKE
Ingredients| Ingredient |
Weight |
Measure |
Issue |
| COOKING SPRAY,NONSTICK |
2 oz |
1/4 cup 1/3 tbsp |
|
| POTATOES,WHITE,FROZEN,SHREDDED,HASHBROWN |
9-1/2 lbs |
1 gal 1-1/8 qts |
|
| TOMATOES,CANNED,DICED,DRAINED |
4-1/8 lbs |
1 qts 3-1/2 cup |
|
| CHEESE,CHEDDAR,LOWFAT,SHREDDED |
2-1/4 lbs |
2 qts 1 cup |
|
| CHEESE,MONTEREY JACK,REDUCED FAT,SHREDDED |
2-1/4 lbs |
2 qts 1 cup |
|
| PEPPERS,GREEN,FRESH,CHOPPED |
2 lbs |
1 qts 2 cup |
2-3/8 lbs |
| CORN,FROZEN,WHOLE KERNEL |
2 lbs |
1 qts 1-1/2 cup |
|
| PEPPERS,CHILI,GREEN,CANNED,CHOPPED,DRAINED |
12-1/4 oz |
2-1/2 cup |
|
| ONIONS,GREEN,FRESH,SLICED |
1-1/8 lbs |
1 qts 1-3/8 cup |
1-1/3 lbs |
| SALT |
1 oz |
1 tbsp |
|
| PEPPER,WHITE,GROUND |
3/8 oz |
1 tbsp |
|
| EGG SUBSTITUTE,PASTEURIZED |
22-1/8 lbs |
2 gal 2 qts |
|
| WATER |
3 lbs |
1 qts 1-3/4 cup |
|
| MILK,NONFAT,DRY |
3 oz |
1-1/4 cup |
|
Method 1 Lightly spray each steam table pan with non-stick cooking spray.
2 Combine potatoes, tomatoes, cheddar cheese, monterey jack cheese, green pepper, corn, green chilies, green onions, salt, and
pepper; mix well.
3 Place 2-1/4 quarts of potato mixture into each steam table pan.
4 Combine egg substitute, water and nonfat dry milk; blend until mixed.
5 Pour 1-3/4 quarts of egg mixture into each steam table pan; stir to combine.
6 Using a convection oven, bake at 325 F. for 55 to 65 minutes. CCP: Internal temperature must reach 145 F. or higher for 15
seconds. Hold for service at 140 F. or higher.
Nutrition| Calories |
Carbohydrates |
Protein |
Fat |
Cholesterol |
Sodium |
Calcium |
| 181 cal |
14 g |
19 g |
6 g |
5 mg |
473 mg |
166 mg |
|
