Vermont Maple Scramble

Vermont Maple Scramble

Yield: 12 servings, 10 oz. each.

72 oz. M.G. Waldbaum's Easy EggsÆ or Papetti's Table Ready Liquid Eggs
8 oz. Northern Star or Farm Fresh Diced Potatoes
18 oz. Canadian bacon, 1/2" cubes
6 oz. onions, medium dice
6 oz. white Vermont Cheddar, shredded
3 oz. pure maple syrup
to taste, salt and pepper
8 oz. butter or butter alternative

Place half of the butter on preheated grill. Cook the potatoes, Canadian bacon and onions until golden brown and tender. Season to taste with salt and pepper. Pour the remaining butter on the grill and add eggs and maple syrup. Fold the mixture over itself until almost set; sprinkle on the Cheddar cheese and cook until set. Drizzle with additional maple syrup if desired.