5 lb. 4 oz. hard-cooked eggs, peeled and coarsely chopped 3 lbs. cooked ham, chopped 3 lbs. bell pepper, finely chopped 1 lb. onion, finely chopped pepper, to taste 1 lb. 8 oz. shredded American cheese 1 lb. 8 oz. shredded mozzarella cheese 48 English muffins, split in half
Heat conventional oven to 350°F.
Mix eggs, ham, bell pepper, onion, and pepper in bowl. In spray-coated 12x20x2-inch pans, portion about 9 cups per pan.
In separate bowl, mix cheeses; sprinkle 1 lb. 8 oz. cheese mixture over egg mixture in each pan.
Bake 25 to 30 minutes until cheese is melted and mixture is thoroughly heated.
Bake English muffins on baking sheets in oven for 5 minutes.
Cut each pan into 24 sections. For each serving, use spatula/scoop to lift section onto each muffin bottom. Cover with a muffin top; serve immediately.
YIELD: 48 servings