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Monterey Egg Bake
Source: U.S. Department of Defence

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CHEESE AND EGGS No.F 014 00
MONTEREY EGG BAKE
Yield 100
Portion 6 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
181 cal
14 g
19 g
6g
5 mg
473 mg
166 mg
Ingredient
Weight
Measure
Issue
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
POTATOES,WHITE,FROZEN,SHREDDED,HASHBROWN
9-1/2 lbs
1 gal 1-1/8 qts
TOMATOES,CANNED,DICED,DRAINED
4-1/8 lbs
1 qts 3-1/2 cup
CHEESE,CHEDDAR,LOWFAT,SHREDDED
2-1/4 lbs
2 qts 1 cup
CHEESE,MONTEREY JACK,REDUCED FAT,SHREDDED
2-1/4 lbs
2 qts 1 cup
PEPPERS,GREEN,FRESH,CHOPPED
2 lbs
1 qts 2 cup
2-3/8 lbs
CORN,FROZEN,WHOLE KERNEL
2 lbs
1 qts 1-1/2 cup
PEPPERS,CHILI,GREEN,CANNED,CHOPPED,DRAINED
12-1/4 oz
2-1/2 cup
ONIONS,GREEN,FRESH,SLICED
1-1/8 lbs
1 qts 1-3/8 cup
1-1/3 lbs
SALT
1 oz
1 tbsp
3/8 oz
1 tbsp
PEPPER,WHITE,GROUND
EGG SUBSTITUTE,PASTEURIZED
22-1/8 lbs
2 gal 2 qts
WATER
3 lbs
1 qts 1-3/4 cup
MILK,NONFAT,DRY
3 oz
1-1/4 cup
Method
1 Lightly spray each steam table pan with non-stick cooking spray.
2 Combine potatoes, tomatoes, cheddar cheese, monterey jack cheese, green pepper, corn, green chilies, green onions, salt, and
pepper; mix well.
3 Place 2-1/4 quarts of potato mixture into each steam table pan.
4 Combine egg substitute, water and nonfat dry milk; blend until mixed.
5 Pour 1-3/4 quarts of egg mixture into each steam table pan; stir to combine.
6 Using a convection oven, bake at 325 F. for 55 to 65 minutes. CCP: Internal temperature must reach 145 F. or higher for 15
seconds. Hold for service at 140 F. or higher.



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Monterey Egg Bake

Yield: 100 Portion: 6 Ounces
Calories: 181 cal
Carbohydrates: 14 g
Protein: 19 g
Fat: 6g
Cholesterol: 5 mg
Sodium: 473 mg
Calcium: 166 mg

Ingredient Weight Measure Issue
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
POTATOES,WHITE,FROZEN,SHREDDED,HASHBROWN 9-1/2 lbs 1 gal 1-1/8 qts
TOMATOES,CANNED,DICED,DRAINED 4-1/8 lbs 1 qts 3-1/2 cup
CHEESE,CHEDDAR,LOWFAT,SHREDDED 2-1/4 lbs 2 qts 1 cup
CHEESE,MONTEREY JACK,REDUCED FAT,SHREDDED 2-1/4 lbs 2 qts 1 cup
PEPPERS,GREEN,FRESH,CHOPPED 2 lbs 1 qts 2 cup 2-3/8 lbs
CORN,FROZEN,WHOLE KERNEL 2 lbs 1 qts 1-1/2 cup
PEPPERS,CHILI,GREEN,CANNED,CHOPPED,DRAINED 12-1/4 oz 2-1/2 cup
ONIONS,GREEN,FRESH,SLICED 1-1/8 lbs 1 qts 1-3/8 cup 1-1/3 lbs
SALT 1 oz 1 tbsp
PEPPER,WHITE,GROUND 3/8 oz 1 tbsp
EGG SUBSTITUTE,PASTEURIZED 22-1/8 lbs 2 gal 2 qts
WATER 3 lbs 1 qts 1-3/4 cup
MILK,NONFAT,DRY 3 oz 1-1/4 cup

Method:
1 Lightly spray each steam table pan with non-stick cooking spray.
2 Combine potatoes, tomatoes, cheddar cheese, monterey jack cheese, green pepper, corn, green chilies, green onions, salt, and
pepper; mix well.
3 Place 2-1/4 quarts of potato mixture into each steam table pan.
4 Combine egg substitute, water and nonfat dry milk; blend until mixed.
5 Pour 1-3/4 quarts of egg mixture into each steam table pan; stir to combine.
6 Using a convection oven, bake at 325 F. for 55 to 65 minutes. CCP: Internal temperature must reach 145 F. or higher for 15
seconds. Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/cheese_and_eggs/monterey_egg_bake.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence