Farmer’s Breakfast Bake

Some breakfast patrons have large morning appetites. The addition of this hearty dish to your morning menu will please hungry customers looking for a choice to help them quiet their grumbling stomach and get them through their busy day ahead. This substantial meal is easy to prepare and even with generous portions served to patrons, it is an economical menu item.

Ingredients:

Herb and garlic roasted

quartered russets                     40 oz.

Bacon ½” diced                      16 oz.

Spanish onion, peeled, diced  1 each

Egg, beaten                             16 ea.

Milk                                         40 fl. oz.

Heavy cream                           18 fl. oz.

Salt                                          1 tbsp.

Black pepper                           2 tsp.

Cheddar Cheese, shredded     24 oz.

Chives, chopped                     1 oz.   

*Approximately 16 servings*

Preparation Instructions:

Place herb and garlic roasted russets on a sheet pan and heat per instructions. Put cooked potatoes in a 2” pan that has been well sprayed with pan release. Cook bacon and onion in a sauté pan over medium-high heat until crisp, drain. Sprinkle the bacon and sauté onions over roasted potatoes. In a large bowl, whip eggs together with the milk and cream. Season with salt and pepper. Pour over potatoes and onions in pan. Top with 16 oz. of shredded cheddar cheese, cover with foil and place in 325 degree convection oven.