Ingredients

  • 32 eggs
  • 10 cups milk
  • 1 1/2 tablespoons mustard powder
  • 1/2 tablespoon 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)

Directions

  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.
  4. Remove the casserole from the cooler.
  5. Bake in a convection oven preheated to 325 degrees Fahrenheit for approximately 1 ½ hours.
  6. Hold at 140 degrees Fahrenheit or higher to serve.
  7. 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.
  8. Reheat product to 170 degrees Fahrenheit or higher for at least 1 minute. Hold at 140 degrees Fahrenheit or higher to serve.
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