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Ham ‘n Egg Breakfast Casserole

Ingredients

  • 32 eggs
  • 10 cups milk
  • 1 1/2 TBL mustard powder
  • 1/2 TBL pepper
  • 1/2 cup onion minced
  • 3/4 cup parsley finely chopped
  • 6 1/4 quarts hashbrown potatoes frozen
  • 5 pounds ham cubed
  • 1 1/4 pounds Cheddar cheese low fat, shredded

Method

One day before serving:
  1. In a large bowl, whisk together eggs, milk, mustard, spices, onion and parsley until all ingredients are blended well.
  2. Add the potatoes, ham and cheese to the egg mixture. Stir gently until all ingredients are blended well. 
  3. Pour into a pan that has been coated with non-cooking spray. Cover and refrigerate overnight.
 
On the day of serving:
  1. Remove the casserole from the cooler.
  2. Bake in a convection oven preheated to 325 degrees Fahrenheit for approximately 1 ½ hours. 
  3. Hold at 140 degrees Fahrenheit or higher to serve.

Cooling CCP:
Cover and place on rack in the cooler. Do not stack pans. Allow for air to circulate around the pans. Cool to 40 degrees Fahrenheit within 4 hours.

Reheating CCP:
Reheat product to 170 degrees Fahrenheit or higher for at least 1 minute. Hold at 140 degrees Fahrenheit or higher to serve.


Servings: 50
Portion Size: 2" x 3" piece
Food Exchanges: 1.5 bread; 2 meat

Total Calories ........... 200
Total Fat ................ 8g
Saturated Fat .......... 3g
Cholesterol................ 150mg
Carbohydrate.......... 11g
Fiber ................. 1g
Protein..............  21g
Sodium ............... 900mg
Vitamin A .............  8%
Vitamin C ........... 10%
Calcium .................. 15%
Iron.................  8%