Wednesday, April 22, 2015

Monterey Breakfast Bake

I have seen hundreds of Mountain man, Lumber jack and many other recipes much like this, but here is  one more you may what to try. it is a little spicy but not so bad the kids can't eat it. To take some heat out, just use plane Monterey jack. This should feed four, but if you are Lumber jacks, or working Cowboys, maybe only two.
I am going to do something I have not done in the past. I am giving you the ingredients for 4 and 25.

4 servings.
8 ounces loose shredded hashbrowns
1/3 cup diced tomatoes, drained
¾ cup shredded cheddar cheese
1cup shredded Monterey pepper jack cheese
¾ green peppers, small diced
¾ corn, *
2  tablespoons diced green chilis, drained
1/8 teaspoon salt
1/8 teaspoon white pepper
6 to 8 eggs
½ cup milk

* canned or frozen. Of coarse fresh would be best.

25 servings

2 pounds loose shredded hashbrowns
2cups diced tomatoes, drained
8 ounces shredded cheddar cheese
8½ ounces shredded Monterey pepper jack cheese
8¼ ounces green peppers, small diced
8¼ ounces corn *
½ cup diced green chilis, drained
¾ teaspoons salt
¾ teaspoons white pepper
3 quarts liquid whole eggs
1¾ cups milk

4 servings will fit in a 10" Dutch oven with 6 charcoals on the bottom and 15 on top.  for the 25 servings  a 12" or 14" with 8 on the bottom of a 12" oven, 16 or 17 on top. 14" would be 10 on the bottom  about 20 on top. In a medium, or large mixing bowl, combine first 9 ingredients. Whisk till well mixed. In a well greased oven, pure potato mixture in oven NOT over coals yet. Combine eggs and milk a mixing bowl. blind till well mixed. Pour egg mixture over potatoes in oven. Now place oven over coals. Place lid with coals on oven. Bake for 55 to 65 minutes, checking after 45 minutes to see if starting to brown. Add or subtract 4 or 5 charcoals depending on browning. When golden brown on top, Serve.

No comments:

Post a Comment