Southwestern Breakfast Bake
Yields: 48 servings
Preheat oven to 400 degrees (350 convection) for individual dishes. Use 325-350 degrees for 3-4 9x13 casseroles casseroles.
Frozen Shredded Hashbrown Potatoes: Weight: 9 lbs. Measure: 1 carton
Butter Flavored Oil: 24 oz. Measure: 3 cups
Quiche egg mixture, commercially prepared: Weight: 4 lbs. Measure: 2 quarts
OR 1 quart plus 1 cup milk, beaten with 1 dozen fresh large eggs plus 1 teaspoon salt
Sausage or lean ground meat, Soy burger or baked tofu, crumbled & cooked: Weight: 4 lbs. cooked, 8 lbs. raw Measure: 3-4 quarts
Frozen corn kernels, thawed in refrigerator and drained: Weight: 2 lb. Measure: 1 3/4 qt. (7 cups)
Chipotle in adobo sauce, commercially prepared, pureed: Weight: 5 oz. Measure: 1/3 cup
Monterey Jack Cheese, shredded: Weight: 2 1/4 lb. Measure: 9 cups packed
Onion & bell pepper mix, commercially prepared, chopped: Weight: 48 oz. (3 lb.) Measure: 1 1/2 qt.
OPTIONAL 1 cup fresh cilantro, chopped
Garnish
Sour Cream: Weight: 24 oz. Measure: 3 cups
Pico de gallo or picante sauce: Measure: 6 coups
Procedure
Refresh commercial frozen hashbrowns according to package directions.
In large mixing bowl, toss hashbrowns in oil; reserve. In second large bowl, place quiche mixture, sausage, corn, chipotle puree, cheese, optional cilantro, and onion and pepper mix; mix until thoroughly combined.
Divide egg mixture evenly into well-greased individual gratin dishes, about 6 oz or 2/3 cup each serving. Top each serving with 1/2 cup hash browns.
Bake for about 20 minutes (depends on depth of liquid) in preheated ovens until custard has just set and potatoes have browned. Most attractive and fastest cooking in individual dishes, but can also be baked in 3-4 9x13 pans. It takes up to twice as long to bake in the larger dishes, due to lower temperature and thicker layer.
Garnish each serving with 1 tablespoon sour cream; serve hot with side dishes of pico de gallo or picante sauce.
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