Pan Size 12 x 20 x 2-1/2 in Steam Table Pan ( 6) Pans 350° F.
Each Portion 1 Square (6 ounces)
| Ingredients | Weights | Measure |
|---|---|---|
| NONSTICK COOKING SPRAY | 1 ounce | |
| POTATO, WHITE, FROZEN, SHREDDED HASHBROWN, THAWED |
7 lb | 5-1/8 quarts |
| TOMATOES, CANNED, DICED DRAINED | 3-2/3 lb | 1-7/8 quarts |
| CHEESE, CHEDDAR, LOWFAT SHREDDED | 2-1/4 lb | 2-1/4 quarts |
| CHEESE, MONTEREY JACK REDUCED FAT, SHREDDED | 2-1/4 lb | 2-1/4 quarts |
| PEPPERS, SWEET, FRESH, GREEN STEMMED, SEEDED, CORED, DICED 1/4 INCH |
2 lb | 1-1/2 quarts |
| CORN, FROZEN, WHOLE KERNEL THAWED | 2 lb | 5-1/2 cups |
| PEPPERS, GREEN CHILIES, CANNED DRAINED, CHOPPED | 2 lb | 2-1/2 cup |
| ONIONS, GREEN TRIMMED, SLICED 1/4 INCH | 1 lb | 5-1/3 cups |
| SALT | 1 oz | 1-2/3 tablespoons |
| PEPPER, WHITE, GROUND | 3/8 ounce | 1-2/3 tablespoons |
| EGG SUBSTITUTE PASTEURIZED, THAWED | 20 lb | 2-1/2 gallons |
| WATER | 2-7/8 lb | 5-3/4 cups |
| MILK, NONFAT, DRY | 5 ounces | 1-1/4 cups |
Lightly spray each steam table pan with nonstick cooking spray.
Combine potatoes, tomatoes, cheddar cheese, monterey jack cheese, green pepper, corn, green
chilies, green onions, salt and pepper; mix well.
Place approximately 3 lb 11 ounces (2-1/4 quarts) potato mixture into each steam table pan. Cover; Refrigerate product at 41° F. or lower for use in Step 5.
Thaw egg substitute under constant refrigeration at 41° F. or lower. Combine egg substitute,
water and nonfat dry milk; blend until mixed.
Pour approximately 3 lb 10 ounces (1-3/4 quarts) of egg mixture into each steam table pan; stir to combine.
Bake 1 hour 50 minutes or until an internal temperature of 145° F. or higher is reached and
eggs are set. Hold at 140° F. or higher until ready to serve.
NOTE:
In Step 6, if a convection oven is used, bake at 325° F. 55 to 65 minutes or until an internal temperature of 145° F. is reached and eggs are set.