Recipe: Eggs Monterey (serves 24)

EGGS MONTEREY
Makes 24 servings (12x20x2-inch pan)

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

In bowl, blend eggs and milk.

In separate mixing bowl, combine canned tomatoes, hash browns, cheeses, green pepper, green onion, corn, salt, and pepper.

Blend eggs into potato mixture. Pour mixture into spray-coated 12x20x2-inch steam table pan.

Bake in preheated 350 degree F oven for 60 to 70 minutes, until puffy and golden and internal temperature is a minimum of 160 degrees F. Cut each pan 6x4. Serve immediately.

*If using frozen or liquid whole egg product.

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

Source: American Egg Board