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Eggs Monterey

Egg29

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24
serves

INGREDIENTS

24 large eggs (about 2 lb. 10 oz. liquid whole egg product)
1 1/2 cups skim milk (about 12 oz.)
2 1/2 cups tomatoes with diced chiles, canned, not drained (about 1 lb. 4 oz.)
5 cups frozen hash brown potato shreds, thawed (about 12 oz.)
3 cups reduced-fat Cheddar cheese, shredded (about 12 oz.)
3 cups reduced-fat Monterey Jack cheese, shredded (about 12 oz.)
2 cups green pepper, diced (about 8 oz.)
1 cup green onion, sliced (about 4 oz.)
1 cup frozen corn, thawed (about 4 oz.)
2 tsp. salt
1/2 tsp. pepper

INSTRUCTIONS

  1. 1
    In bowl, blend eggs and milk.
  2. 2
    In separate mixing bowl, combine canned tomatoes, hash browns, cheeses, green pepper, green onion, corn, salt, and pepper.
  3. 3
    Blend eggs into potato mixture. Pour mixture into spray-coated 12"x20"x2" steam table pan.
  4. 4
    Bake in preheated 350°F oven for 60 to 70 minutes, until puffy and golden and internal temperature is a minimum of 160°F. Cut each pan 6x4. Serve immediately.

notes

Do not let uncooked egg mixture remain at room temperature for longer than 1 hour (including preparation and service time).

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preparation methods
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cuisines North & South American, Other North American
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