Ham ‘n Egg Breakfast CasserolePork Foodservice
10 cups milk
1 1/2 tablespoons mustard powder
1/2 tablespoon pepper
1/2 cup onions (minced)
3/4 cup parsley (finely chopped)
6 1/4 quarts hash brown potatoes (frozen)
5 pounds ham (cubed)
1 1/4 pounds low-fat cheddar cheese (shredded)
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1In a large bowl, whisk together eggs, milk, mustard, spices, onion and parsley until all ingredients are blended well.
2Add the potatoes, ham and cheese to the egg mixture. Stir gently until all ingredients are blended well.
3Pour into a pan that has been coated with non-cooking spray. Cover and refrigerate overnight.
4Remove the casserole from the cooler.
5Bake in a convection oven preheated to 325 degrees Fahrenheit for approximately 1 ½ hours.
6Hold at 140 degrees Fahrenheit or higher to serve.
7Cover 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.
8Reheat product to 170 degrees Fahrenheit or higher for at least 1 minute. Hold at 140 degrees Fahrenheit or higher to serve.