Two-Layer Breakfast Casserole
A savory blend of eggs, ricotta cheese, green onions, sauteed zucchini, and sour cream, baked beneath a crispy crust of hashbrown potatoes.
Cost per serving -- .85 Total cost for 48 servings $40.73
Note: Recipe cost is based on seasonal averages and does not reflect labor cost. All costs are based on nationwide averages and may vary in your region.
Serving size: 5.5 oz. (3-1/3
Instructions
| Ingredient |
Quantity |
Instructions |
|
|
Preheat oven to 350° F (325° F convection). |
| Redi-Shred® Hashbrown Potatoes |
1/2 carton
|
Combine first 2 ingredients. Cover with hot tap water (140 to 150 F). Let stand 20 minutes; drain. |
| Onion, dehydrated |
1/2 cup
|
|
| Butter, unsalted, melted |
1/2 cup
|
Stir in next 2 ingredients; set aside. |
| Garlic powder |
1/2 tsp.
|
|
| Butter, unsalted |
1/2 cup
|
Heat butter in large skillet (two skillets if necessary). Add next 2 ingredients; cook until soft. |
| Zucchini, sliced |
6 lb.
|
|
| Green onion, chopped |
1 1/2 lb.
|
|
| Eggs, large |
24
|
Combine next 4 ingredients in bowl. Stir into vegetable mixture. |
| Farmers or ricotta cheese |
4 lb.
|
|
| Sour cream |
3 cup
|
|
| Black pepper |
1 1/2 tsp.
|
|
| Vegetable oil |
|
Brush two 20" x 12" x 2" baking pans with oil. Divide mixture evenly between pans. Bake 40 minutes or until mixture has set. |
|
|
Increase oven temperature to 525 F (450 F convection). Sprinkle each pan with about 6-1/2 cups of potato mixture. Bake for about 10 minutes or until golden brown and knife inserted into center comes out clean. |
Nutritional Information Per Serving
| Calories — 185 |
Protein — 9 g |
Fat — 13 g |
| Carbs — 14 g |
Iron — 1 mg |
Sodium — 85 mg |
| Potassium — 340 mg |
Zinc — 1 mg |
Vitamin A — 615 IU |
| Riboflavin — 0.22 mg |
Niacin — 1.03 mg |
Calcium — 131 mg |
| Cholesterol — 168 mg |
Vitamin B6 — 230 mcg |
Vitamin B12 — 0.56 mcg |
| Thiamine — 0.06 mg |
Phosphorus — 155 mg |
Folic Acid — 25.8 mcg |
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