This is my recipe for 24 people, eating 2 tacos each (48 tacos total). So if you’re feeding 100, make 4 batches of this recipe (hash browns, sausage, eggs and sauce.) The great news is, unlike breakfast burritos, you don’t have to stuff these.
Go for it.
NOTE: This sauce benefits from an overnight stay in the refrigerator. Cover well and refrigerate overnight or up to two days.
NOTE: Don’t cook more than 24 eggs in each pan or the cooking time will be significantly impacted (ask me how I found out the very hard way.) Cooking 3 – 4 dozen eggs in a larger roasting pan is an entirely different endeavor.)
Grease the bottom and sides of a 9 x 13 inch baking dish with 2 tablespoons of butter. Use all of it for flavor.
In a large bowl, whisk eggs and mix in 1 cup of milk, 8 ounces of cheese and 1 tablespoon Lawry’s seasoned salt. Pour into the greased baking dish.
Continue to bake until eggs are set, stirring every 2 minutes (it will probably take an 5 - 6 additional minutes.) Plan 30 – 35 minutes baking time total. NOTE: If you are baking more than two 9 x 13 dishes of eggs in the same oven at one time, plan on an additional 5 – 15 minutes total depending on your oven and the number of batches. I would not do more than 4 batches in 1 oven.
To serve, crumble hash browns into a large serving bowl.
To serve, set out the following items on the serving table in this order:
Cheesy scrambled eggs
Avocado Chili Cream sauce in several squeeze bottles (Label these so your guests know what good stuff is inside!)
Utensils and Napkins