Garden Breakfast Focaccia

Garden Breakfast Focaccia

This recipe has been provided to AEB as is by the National Onion Association

Onion

Recipe and image courtesy of the National Onion Association.

Yield: 12

Ingredients

Roasted Onion Aioli (yield 1-1/2 cups)

Ingredients Weights Measures
Yellow onions, chopped 15 ounces 3 cups
Olive oil   2 tablespoons
Salt and pepper   to taste
Light mayonnaise   3/4 cup
Roasted garlic, mashed   2 tablespoons
Smoked paprika   2 teaspoons

Focaccia squares 12 6x6 inch squares

Ingredients Weights Measures
Roasted Onion Aioli   3/4 cup
Herbed Goat Cheese 12 ounces 1-1/2 cup
Cucumber, thinly sliced 1-1/2 lbs 36 slices
Onion, red, thinly sliced 15 ounces 24 slices
Carrots, shredded 9 ounces 3 quarts
Red bell peppers, julienned 1-1/2 pounds 3 quarts
Egg, fried, scrambled or hard-boiled   12

Method

For Roasted Onion Aioli: In a bowl combine onions, olive oil and salt and pepper; mix well. Transfer to a sheet pan and roast in a 400 degree oven for 30 to 35 minutes, stirring occasionally, or until golden and very tender. Cool and finely chop. Mix together mayonnaise, roasted onions, mashed garlic and smoked paprika until blended. Place in a covered container and refrigerate at least 2 hours before using.

Split focaccia squares and spread the inside of each top half with 1 tablespoon Roasted Onion Aioli. Spread the inside of each bottom half with 1 ounce herbed goat cheese. Place 6 cucumber slices, 2 slices red onion, 1/4 cup carrot, 1/4 cup red peppers and egg on the bottom of each bun. Place remaining half of focaccia on top and press firmly to secure.

Cheddar-Bacon Breakfast Biscuits

CHEDDAR-BACON BREAKFAST BISCUITS

Yield: 48 biscuits or scones

Ingredients

  • 5 lbs. all-purpose flour
  • 2 oz. baking powder
  • 0.75 oz. salt
  • 0.2 oz. pepper blend seasoning
  • 2 oz. sugar
  • 1 lb., 8 oz., butter
  • 1 lb., 8 oz., frozen (thawed) or refrigerated liquid whole egg
  • 12 oz. milk
  • 2 lb. shredded sharp cheddar cheese
  • 12 oz. real cooked bacon bits

Total approximate weight: 11 lb., 13 oz.

Instructions

  1. Sift together in a mixer bowl: flour, baking powder, salt, pepper blend seasoning and sugar.
  2. Using 3-speed mixer at second speed, cut butter into flour mixture, about 2 minutes.
  3. Blend eggs and milk into mixture.
  4. Add cheese and bacon and mix just until blended.
  5. Scale into 8 (1 lb., 8 oz. each) portions. Knead 4-5 times. Fold each into 6-inch round loaf.
  6. Use 3-inch cutter for biscuits or cut each into 6 pieces for scones. Place on prepared baking sheets (greased or lined).
  7. Bake at 375° F for 20 minutes.

Grilled Portabella with Sausage, Egg and Hollandaise

Grilled Portabella Breakfast Sandwich

This recipe has been provided to AEB as is by the Mushroom Council

IPC

Recipe courtesy of Chef Jeramiah Wheeless, Roots Restaurant, San Francisco and the Mushroom Council.

Pairing the savory flavor of a grilled mushroom with an egg takes the traditional breakfast sandwich to a new level of heartiness.

Yield: 24 servings

Ingredients

  • 2 cups extra-virgin olive oil
  • 1 1/2 cups chopped shallot
  • 24 cloves garlic, minced
  • 2 cups balsamic vinegar
  • ½ cup chopped fresh thyme
  • 8 teaspoons chopped fresh rosemary
  • 3 teaspoons chopped fresh parsley
  • Salt
  • Freshly ground black pepper
  • 24 medium to large portabella mushrooms, stemmed
  • 48 organic eggs
  • 24 English muffins, toasted
  • 24 slices Swiss cheese

Direction

  1. In a large container, whisk together the oil, shallot, garlic, vinegar, thyme, rosemary and parsley. Season with salt and pepper.
  2. Wipe the mushrooms with a damp paper towel. Place them in a hotel pan and pour the marinade over them. Let stand for 1 hour, then drain the mushrooms.
  3. For each serving, to order: Prepare 2 eggs over easy or as desired. Grill 1 mushroom over high heat on both sides until just tender, about 10 minutes. Layer the mushroom on a toasted English muffin and top with the eggs and a slice of Swiss cheese. Garnish with seasonal condiments.

Note: Picture substituted whole wheat bread slices for English muffins.

Nutritional Facts
Calories: 630; Total Fat: 41g; Saturated Fat: 12g; Cholesterol: 400mg; Sodium: 540mg; Protein: 28g; Carbohydrates: 37g; Dietary Fiber: 3g

Breakfast Club Flatbread Sandwich

Breakfast Club Flatbread Sandwich

Yield: 12 servings

Ingredients

  • 2 lb., 10 oz.* eggs (24 large)
  • 12 oz. (1 1/2 cups) water
  • 2 tsp. dried thyme
  • 2 tsp. onion powder
  • 1 tsp. cracked pepper
  • 12 flatbreads (8 to 9-inch rounds or oblongs)
  • 12 oz. Canadian bacon
  • 12 oz. turkey deli meat slices
  • 12 cooked bacon slices, halved (1 oz. each)
  • 18 oz. cheddar cheese, shredded

*If using frozen or liquid whole egg product.

Directions

  1. Blend eggs, water and spices.
  2. For each sandwich, pour ⅔ cup egg mixture into a spray-coated nonstick 8-inch pan. Cook, omelet-style, until eggs are firm throughout with no visible liquid egg remaining.
  3. Position flatbread horizontally. Add omelet. Onto left side of the omelet, layer 1 oz. Canadian bacon, 1 oz. turkey, 2 bacon halves and 1½ oz. cheese. Fold flatbread in half.
  4. Grill or fry flatbread over medium heat just until cheese melts and heated throughout.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Breakfast Tacos

Breakfast Tacos

This recipe has been provided to AEB as is by the Idaho Potato Commission

IPC

Recipe provided by Reyna and Maritza Vazquez, Veracruz All Natural, Austin, TX

Yield: 2 servings

Ingredients

Taco Ingredients

  • 2 Idaho® Russet potatoes
  • 1 tablespoon canola oil
  • 1 cup linked sausage, cubed
  • 4 large eggs, beaten
  • pinch of salt and pepper
  • 4 Corn Tortillas (see below)
  • 1/2 cup onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup Monterey Jack cheese, fancy shredded
  • 1/2 avocado, sliced
  • as needed Special Roasted Salsa (see below) for serving

Corn Tortilla Ingredients

  • 1 1/2 cups corn flour
  • as needed water, warm

Special Roasted Salsa Ingredients

  • 5 Roma tomatoes
  • 2 jalapeños
  • 1 clove garlic, large
  • salt, to taste

Directions

Taco Directions:

  • Boil the potatoes, adding a pinch of salt, until soft. Allow potatoes to cool, then peel and cut into cubes.
  • Beat the eggs in a bowl.
  • In a heated pan, add the oil and then the cubed potatoes. Cook potatoes for about 3 minutes over medium heat, until golden brown. Add the sausage and cook for about 2 minutes, until brown. Next, add the eggs to the pan with potatoes and sausage and season with a pinch of salt and pepper.
  • Scramble the eggs. Turn heat off when eggs are cooked.
  • Warm tortillas over the grill for a moment, then top with the eggs, potatoes and sausage. Garnish with onion, cilantro, cheese and a slice of avocado. Serve with salsa.

Corn Tortilla Directions:

  • Using two resealable plastic bags, cut out plastic circles the size of your tortilla press and place one on top of the press and one on the bottom.
  • Mix warm water with the corn flour; the mix should not be too hard or too soft, and it shouldn’t stick to your hand. You will know by touch when your mixture is ready.
  • Roll the mixture into medium-size balls, depending on what size you want your tortillas. Place a ball in the middle of the bottom plastic circle on the tortilla press and press it closed.
  • Heat up a comal over medium heat and spray it with canola oil to prevent sticking. Once a tortilla is pressed, place it on the comal and flip it back and forth until fully cooked

Special Roasted Salsa Directions:

  • Roast the tomatoes and jalapeños until they are charred.
  • Place the garlic clove in a blender with one of the tomatoes and process until garlic is completely blended.
  • Add the remaining tomatoes and the jalapeños and briefly blend, making sure that you do not liquefy the salsa. It should be chunky. Season with salt.

Breakfast Burger

Breakfast Burger

Yield: 12 servings

Ingredients

  • 12 hamburger buns or English muffins, split (3-4 oz. each)
  • 12 fresh or frozen hamburger patties (3 oz. each)
  • 12 thick-sliced pepper bacon slices, halved (1 oz. each)
  • 24 large eggs
  • 12 cheddar cheese slices (0.75 oz. each)
  • 2 1/4 cups prepared hollandaise sauce, kept warm

Directions

  1. Toast or grill buns; keep warm.
  2. Grill or pan-fry hamburger patties and bacon until thoroughly cooked; drain off fat. Keep warm.
  3. Grill or fry eggs over medium heat in a nonstick spray-coated pan until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). (Turn eggs over if desired, for additional firmness of yolks). Keep warm.

Assembly Instructions

  1. Onto cut side of each bun bottom, layer a cheese slice, burger patty, 2 bacon halves, egg and 3 tablespoons hollandaise sauce.
  2. Add bun top and serve immediately.

Avocado Toast

Avocado Toast

This recipe has been provided to AEB as is by Avocados From Mexico

AFM

Yield: 24 servings

Ingredients

  • 24 Sourdough rye bread
  • 24 Avocados from Mexico
  • 12 Lemons
  • Red pepper flakes for seasoning
  • Fine sea salt for seasoning
  • 24 Fire roast Roma tomatoes
  • 24 6-minute soft-cooked eggs shell removed
  • Freshly ground black pepper for seasoning
  • 3 cups Microgreens

Method

  1. For 1 Serving: Toast a slice of bread. Fork-mash 1 avocado with the juice of 1/2 lemon, a pinch of red pepper flakes, and salt to taste. Use the fork to spread the avocado on the toast to create a rustic texture on the surface. Cut a tomato into 1/2-inch pieces and arrange on the avocado. Cut an egg halfway through the yolk and place at the center of the toast so the yolk can run onto the avocado. Finish with a sprinkling of salt and pepper. Garnish with a scattering of microgreens.

Breakfast Bowl

Breakfast Bowl

Yield: 12 servings

Ingredients

  • 12 oz. (1 1/2 cups) butter or oil
  • 4 lb., 8 oz. frozen potatoes O’Brien
  • 2 lb., 10 oz.* eggs (24 large)
  • 6 oz. fully cooked chorizo sausage, minced or crumbled
  • 1 lb., 2 oz. pepper jack cheese, shredded
  • 1 lb., 2 oz. avocado, diced
  • 12 oz. sour cream, optional
  • 24 oz. (3 cups) bottled ranchero sauce, optional

*If using frozen or liquid whole egg product.

Directions

  1. Heat butter/oil in nonstick fry pan or on grill. Cook potatoes according to package directions; keep warm.
  2. In separate spray-coated pan or on griddle, cook and scramble eggs until soft. Stir in chorizo. Cook eggs until firm throughout with no visible liquid egg remaining.
  3. Portion 6 oz. potatoes and about ¾ cup eggs into each of 12 (2-cup) individual serving bowls. Top each bowl with 1½ oz. each cheese and avocado. Add 1 oz. sour cream and ¼ cup ranchero sauce, if desired.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Breakfast Pambazo

Breakfast Pambazo

AFM

This recipe has been provided to AEB as is by Avocados From Mexico

Yield: 12 servings

Ingredients

Croquetas

  • 9 each fresh chorizo links
  • 6 each fresh Avocados From Mexico
  • 1 tablespoon salt
  • 2 fresh limes, juiced
  • 3 tablespoons fresh chopped cilantro
  • 60 grams potato starch
  • 9 each fresh corn tortillas
  • 1 cup avocado oil for frying

Chili Sauce

  • 18 each dried guajillo peppers, de-seeded
  • 1 oz fresh avocado pulp (3 Tbsp)
  • 1/2 each small yellow onion (2 ounces)
  • 6 each garlic cloves. peeled
  • 2 sprigs Epazote
  • 18 each eggs
  • 1.5 pounds queso fresco
  • 18 sprigs of fresh cilantro (1/2 cup loosely packed)

Avocado English Muffin

  • 6 Ounces ripe Avocados From Mexico pulp
  • 7 cups bread flour
  • 1.5 tablespoons granulated sugar
  • 1 tablespoon salt
  • 1.5 tablespoons yeast
  • 3 cups buttermilk

Method

  1. To make croquetas: cook the chorizo (fresh chorizo is best). Drain well and refrigerate to cool. Remove and mash avocado pulp with a fork leaving some chunks for texture. Season with salt, lime juice and cilantro and fold in. Once cool, fold in chorizo to the avocado mixture. Add potato starch and fold in well making sure to eliminate any clumps. Cover and refrigerate for an hour to firm up. In a food processor chop frozen tortillas until they are a fine crumb and reserve.
  2. Begin preparing your sauce. In a dry pan toast the chilies, put in a saucepan with water to cover. Bring to a boil and turn off heat. Cover and allow the chilies to soak for 30 minutes. In the same pan cook onions and garlic with a little oil on high heat quickly to caramelize. Transfer to blender with avocado and epazote. Add the rehydrated chilies to the blender with a little water to loosen. Blend well and strain. Reduce sauce until it coats the back of a spoon. Begin frying the croquetas: portion about 2 tablespoons of the Avocado-Chorizo mixture, roll in tortilla crumbs and pan fry in oil on medium heat for 4 minutes on each side. Hold in a warm oven until ready to build. To build, split English muffins with a fork and soak the outside of top and bottom portion in the chili sauce. Sear muffins chili side down in a dry pan to reheat and dry out the sauce. Place the Avocado-Chorizo Croqueta on the bottom portion of sandwich, top with favorite egg preparation, queso fresco and garnish with cilantro leaves. Top with remaining muffin halves.
  3. Avocado English Muffins: in a mixing bowl using a paddle attachment beat the avocado pulp for 2 minutes; add flour, salt, sugar and yeast. Mix on low speed for 3 minutes scraping the sides periodically. Slowly add the milk until the dough comes together, starting with 3/4 cups and adding the remaining 1/4 cup if needed. The dough should be tacky but not sticky. Replace the paddle with a dough hook or knead on a floured surface for 5-8 minutes until the dough is smooth. Coat dough with oil, place in a bowl and cover with plastic wrap. Let ferment for 60-90 min at room temperature or until doubled in size. Remove dough to a floured surface, separate into 6 portions and shape or roll out dough 3/4 inch thick and cut with a 3" ring cutter. Line sheet pan with parchment and lightly oil. Sprinkle the pan with cornmeal and gently place muffins 1 inch apart. Brush or spray oil on the tops and sprinkle with cornmeal. Heat oven to 350 F also heat a skillet or flat top to medium or 350 F. Gently transfer muffins to flat top and cook for 5-8 min., flip and cook another 4-5 min. and immediately bake in oven for 5-8 min. Remove from oven and allow to cool before reheating.

Bluegrass Egg Biscuit

Bluegrass Egg Biscuit 

Yield: 12 servings

Ingredients for Lemon-Pepper Mayo

  • 8 oz. (1 cup) mayonnaise
  • 1 tbsp. lemon juice
  • 1 tbsp. hot pepper sauce

Directions for Lemon-Pepper Mayo

  1. Blend mayonnaise, lemon juice and hot sauce; cover and refrigerate until needed.

Ingredients for Pecan Flour Mix

  • 4 oz. (1 cup) pecan pieces
  • 5 oz. (1 cup) flour
  • 6 oz. (1 cup) white corn meal
  • 2 tsp. salt
  • 1 tsp. white pepper
  • 1/2 tsp. cayenne pepper

Directions for Pecan Flour Mix

  1. In a food processor, grind pecans, flour, cornmeal, salt, white pepper and cayenne.

Ingredients for Filling

  • 8 oz. (1 cup) buttermilk
  • Approx. 2 lb., 8 oz. chcken fingers (24)
  • 16 oz. (2 cups) canola oil
  • 1 lb., 5 oz.* eggs (12 large), beaten
  • 1 lb., 8 oz. large baked biscuits (12 3-in.), warmed
  • 6 oz. (1 1/2 cups) Cheddar cheese, shredded
  • 2 oz. (1 1/2 cups) iceberg lettuce leaves, shredded

* If using frozen or liquid whole egg product.

Directions for Filling Preparation

  1. Soak chicken in buttermilk for 15 to 20 minutes.
  2. Roll chicken in pecan flour mix, then fry in canola oil until browned, crisp and cook throughout.
  3. Remove chicken and keep warm.
  4. Cook and scramble eggs in a spray-coated or buttered nonstick pan until firm throughout with no visible liquid remaining.

Assembly Instructions

  1. For each serving, split a warm biscuit; spread about 2 teaspoons lemon-pepper mayo onto cut sides of biscuit.
  2. Stack on 2 chicken fingers, 1/2 cup scrambled eggs, 2 tablespoons cheese and 2 tablespoons lettuce.
  3. Cover with biscuit top. Repeat for remaining sandwiches.
  4. Serve immediately.

Note: Do not let egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Ham, Cheese, Egg & Avocado Breakfast Burrito

Ham, Cheese, Egg & Avocado Breakfast Burrito

This recipe has been provided to AEB as is by Avocados From Mexico

AFM

Yield: 12 servings

Ingredients

  • 2 tbsp unsalted butter
  • 8 ounces black forest ham or honey ham or deli meat of your choice, chopped
  • 8 large eggs well beaten with a whisk or fork
  • 6 ounces Monterrey Jack cheese shredded (may substitute Mozzarella or Oaxaca)
  • 12 each flour tortillas
  • 2 each Avocados From Mexico halved, pitted, meat scooped out and sliced
  • 1/2 cup Mexican creama or crème fraiche
  • 1 tbsp chipotle chillies in adobo sauce or to taste

Directions

  1. To make the eggs: Heat butter in a medium sauce pan over medium heat. Once melted and bubbly, add ham. Cook for 1 to 2 minutes, stirring occasionally until barely beginning to brown along the edges. Lower the heat to low, pour in beaten eggs and sprinkle with salt to taste.
  2. Stir the eggs a couple times, as they cook, for about 4 minutes. Once they begin to set, incorporate the grated cheese and let it melt as the eggs finish cooking, 1 or 2 minutes more. Don't over cook the eggs; turn off the heat while they are still moist.
  3. To make the chipotle crema: Combine the Mexican crema and adobo sauce in a small bowl and mix well. Garnish with chives. Set aside.
  4. To assemble burritos: In a hot comal or skillet set over medium heat, heat the flour tortillas for about 30 seconds to 1 minute per side. Don't let them toast, just heat thoroughly. Taking one tortilla at a time, spoon in a couple tablespoons of the ham and cheese scrambled eggs, add a couple slices of avocado, and roll. Serve along with the chipotle crema.

B.E.L.T. Sandwich

B.E.L.T. Sandwich

Yield: 12 sandwiches

Ingredients

  • 1 lb., 8 oz. brioche bread, sliced (24 slices)
  • 1 lb., 8 oz. applewood bacon, thick-sliced (24 slices)
  • 12 large eggs
  • 12 oz. mayonnaise (1 1/2 cups)
  • Approx. 2 lb. tomatoes (4 large), cut in 6 slices each
  • 6 oz. arugula* (6 cups)

*Arugula may be wilted down, if desired.

Directions

  1. Toast bread; set aside and keep warm.
  2. In large nonstick pan over medium heat, cook bacon until crisp. Remove bacon and keep warm; reserve drippings.
  3. For each sandwich, using about 2 teaspoons bacon drippings per egg, cook eggs in drippings until whites are set (completely coagulated and firm). Turn eggs over and cook an additional minute until yolks begin to thicken (no longer runny, but not hard).
  4. Assemble each sandwich: Spread each of 2 slices of toasted bread with 1 tablespoon of mayonnaise. Top one slice with 2 slices tomato, 2 slices bacon, 1 egg, and 1 cup arugula. Top with remaining bread slice. Serve immediately.

Young at Heart Healthy Breakfast Sandwich

Young at Heart Healthy Breakfast Sandwich

Yield: 12 servings

Ingredients

  • 12 oz. red onion (1 large)
  • 1 tbsp. olive oil
  • 2 lb., 8 oz. frozen vegetable patties (12)
  • 12 large eggs
  • 3/4 cup mayonnaise
  • 1 tsp. green hot pepper sauce
  • 1 lb., 8 oz. whole grain or whole wheat English muffins (12), toasted and kept warm
  • Approx. 8 oz. American process cheese slices (12)

Directions

  1. Cut onion in half, then slice each half into 6 slices. In a large skillet or on a griddle, sauté onions in oil until soft, about 5 minutes, stirring occasionally. Remove onions; keep warm.
  2. Wipe out pan, coat with cooking spray. Add veggie patties; cook over medium heat until browned and cooked through, about 5 minutes per side. Remove patties from pan/griddle; keep warm.
  3. Fry eggs in small batches in spray-coated pan on first side; turn over and continue cooking for about 2 to 3 minutes over medium heat until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard).
  4. Blend mayonnaise and hot pepper sauce.
  5. For each sandwich, spread 1 tablespoon mayonnaise on English muffin bottom. Top with a vegetable patty, layer with egg, a slice of cheese, and 1 tablespoon onions. Add muffin top. Serve immediately.

Spinach Breakfast Tacos

Spinach Breakfast Tacos

Yield: 12 servings

Ingredients

  • 1 oz. (2 tbsp.) olive oil
  • 8 oz. (1 cup) white onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 small jalapeño pepper, minced
  • 2 tsp. garlic (2 cloves), minced
  • 12 oz. (approx. 3 qt.) fresh spinach leaves, chopped
  • 1 lb., 5 oz.* eggs (12 large), beaten
  • Salt and pepper, to taste
  • 1/4 cup fresh cilantro, chopped
  • 12 hard taco shells (6 in. size)
  • 6 oz. (1 1/2 cups) queso fresco, crumbled
  • 12 oz. (1 1/2 cups) red or green salsa

*If using frozen or liquid whole egg product.

Directions

  1. In a large, deep sauté pan, cook onion, sweet pepper and jalapeño in oil over medium heat until onions are tender, about 5 minutes, stirring frequently. Add garlic; cook one minute.
  2. Stir in spinach. Turn heat to medium-low and continue to cook and stir occasionally, about 5 minutes until spinach is wilted. Remove from heat; keep warm.
  3. Season eggs with salt and pepper, to taste. Stir in cilantro. Pour mixture into pan with cooked vegetables. Cook and scramble eggs over medium-low heat until eggs are firm throughout with no visible egg liquid remaining.
  4. For each serving, spoon about ½ cup egg mixture into a taco shell. Sprinkle with 2 tablespoons cheese and spoon on 2 tablespoons salsa. Serve immediately.

NOTE: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

texas-Style Egg Tacos

Texas-Style Egg Tacos

Yield: 12 (2 tortillas each) servings

Ingredients

  • 8 oz. applewood smoked bacon (8 slices), diced
  • 4 oz. red pepper (1 whole), roasted
  • 2 oz. jalapeño pepper (1 large)
  • 1 lb. russett potatoes (2 medium), (1/2 in. diced)
  • 4 oz. red onion (1 small), chopped
  • 1 tsp. garlic, minced
  • 24 flour tortillas (8-9 in. size), warmed
  • 2 lb., 10 oz.* eggs (24 large), beaten
  • 12 oz. smoked white cheddar cheese, shredded

*If using frozen or liquid whole egg product.

Directions

  1. Crisp cook bacon; drain and reserve 3 tablespoons bacon drippings. Keep bacon warm.
  2. Finely dice roasted red pepper; reserve.
  3. Slice jalapeño pepper lengthwise; reserving half of seeds. Mince pepper.
  4. Cook potatoes in reserved bacon drippings in nonstick skillet until golden brown, about 8 minutes.
  5. Add onion and garlic; sauté 3 to 4 four minutes until soft.
  6. Add peppers; sauté 1 minute.
  7. Stir in bacon; keep warm.
  8. Add eggs to pan. Cook and scramble eggs until firm throughout with no visible liquid egg remaining. Add salt and pepper to taste. Keep warm.
  9. To serve, portion about 1/2 cup egg mixture onto each tortilla. Top with 1/2 oz. cheese. Roll up tortilla. Serve immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Maple-Waffle Sandwich

Maple-Waffle Sandwich

Yield: 8 servings

Ingredients

  • 12 oz. cream cheese
  • 2 tbsp. maple syrup
  • 1 tbsp. brown sugar
  • 1 tbsp. oil
  • 1/4 cup melted butter
  • 32 oz. (4 cups) waffle mix
  • Milk, if needed
  • 8 sausage patties (3 oz. ea.)
  • 8 large eggs

Directions

  1. In a mixer, whip together cream cheese, syrup and brown sugar until well blended. Refrigerate for 1 hour.  Set aside. Keep warm.
  2. Add oil and melted butter to the waffle mix and add a small amount of milk to make it thinner, if needed. Pour in waffle iron and cook till golden brown, repeat for remaining batter.
  3. Cook sausage patties until heated through. Set aside and keep warm. In same pan, cook eggs over medium heat until whites are set (completely coagulated and firm) and yolks begin to thicken, but are not hard. Turn eggs over, if desired, for additional firmness.
  4. Spread cream cheese on one waffle. Place eggs and sausage on top, cover with additional waffle.

Note: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

Spicy Steak and Eggs Breakfast Tacos

Spicy Steak and Eggs Breakfast Tacos

Yield: 12 servings

Ingredients

  • 1 tbsp. olive or vegetable oil
  • 2-3 oz. jalapeño peppers (2 medium), sliced (and seeded, if desired)
  • 4 oz. onion (half an onion), sliced
  • 8 oz. red bell pepper, seeded and sliced
  • 12 oz. thinly sliced steak (flank, skirt or tenderloin)
  • Garlic salt and pepper, to taste
  • 1 lb., 5 oz.* eggs (12 large), beaten
  • 12 oz. Jack cheese
  • 12-15 oz. flour tortillas (12, 6 in. size)
  • 2 oz. (1/4 cup) sour cream

*If using frozen or liquid whole egg product.

Directions

  1. In a large nonstick pan or on a griddle, heat oil. Add jalapeño, onions and bell peppers; sauté 2 to 3 minutes, until vegetables are soft.
  2. Stir in steak strips and cook, stirring occasionally, until steak is fully cooked. Season with garlic salt and pepper, to taste.
  3. In a separate spray-coated pan, add eggs and scramble over medium heat until eggs are cooked until firm throughout with no visible liquid egg remaining. Stir in cheese. Gently stir eggs into vegetable mixture. Keep warm.
  4. For each serving, heat a tortilla in a hot pan or on a griddle. Top with about 2/3 cup egg mixture and a teaspoon of sour cream. Repeat for remaining tortillas. Serve immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Canadian, Pepper and Egg Breakfast Sandwich

Canadian Bacon, Pepper and Egg Breakfast Sandwich 

Yield: 12 servings

Ingredients

  • 1/2 cup butter
  • 4 oz. (1 cup) sweet red pepper, diced
  • 4 oz. (1 cup) sweet green pepper, diced
  • 2 oz. (1/2 cup) onion, finely chopped
  • 2 lb., 10 oz.* eggs (24 large), beaten
  • 12 English muffins, toasted
  • 12 slices Canadian bacon
  • Salt and pepper, to taste

*If using frozen or liquid whole egg product.

Directions

  1. In a large pan, sauté peppers and onion in butter until vegetables are soft, about 5 minutes.
  2. Whisk together eggs. Pour egg mixture over vegetables in pan. Cook and scramble eggs in a large spray-coated nonstick large pan over medium-low heat until firm throughout with no visible egg liquid remaining.
  3. Cook Canadian bacon until heated through. Set aside and keep warm.
  4. Place Canadian bacon on the bottom of each English muffin. Portion cooked egg mixture on top of the bacon. Top with other half of muffin.

 

Scrambled Egg Banh Mi

Scrambled Egg Banh Mi

Yield: 12 servings

Ingredients

  • 3 oz. (1/3 cup) fish sauce
  • 3 oz. (1/3 cup) rice vinegar
  • 2 oz. (1/4 cup) fresh lime juice
  • 2 tsp. sugar
  • 1 tsp. crushed red pepper flakes
  • 1 tbsp. fresh, peeled ginger, minced
  • 1 tsp. minced garlic
  • 1 lb. seedless cucumber (2 medium)
  • 12 peeled carrots (4 medium)
  • 8 oz. fresh cilantro (1 bunch)
  • 1 1/2 cups mayonnaise
  • 2 tsp. Sriracha sauce
  • 1 lb., 8 oz. baguettes (12, 3 in. pieces)
  • 2 lb.* eggs (18 large)
  • 8 oz. (1 cup) butter
  • 4 oz. jalapeños (2 medium), cut in paper thin slices

*If using frozen or liquid whole egg product.

Directions

  1. Julienne the cucumber and carrots. Place in non-reactive bowl.
  2. Blend fish sauce, rice vinegar, lime juice, warm water, sugar, red pepper flakes, ginger and garlic; reserve.
  3. Separate the stems from cilantro leaves. Reserve cilantro leaves for garnish. Mince the stems; add to the julienned vegetables. Pour on fish sauce blend; toss to marinate.
  4. Blend mayonnaise and Sriracha sauce; cover and reserve.
  5. Split baguettes in half; toast in 400° F oven for 5 minutes.
  6. In sauté pan, cook and scramble eggs in butter in small batches until firm throughout with no visible liquid egg remaining.
  7. Spread spicy mayonnaise mixture on both cut sides of a toasted baguette. Top half of bread with 1/3 to 1/2 cup each eggs and drained vegetable slaw. Sprinkle on 2 tablespoons cilantro leaves and 2-3 strips jalapeño. Cover with baguette tops. Serve immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Philly Quesadilla

Philly Quesadilla

Yield: 12 servings

Ingredients

  • 2 tbsp. olive oil
  • 12 oz. (2 cups) red bell pepper, thinly sliced
  • 12 oz. (2 cups) onion, thin sliced
  • 2 tbsp. garlic, minced
  • 1 tbsp. basil, dried
  • Salt and pepper, to taste 
  • 1 lb., 14 oz. Philly steak slices (12, 2.5 oz. slices) frozen
  • 2 lb., 10 oz.* eggs (24 large)
  • 2 tsp. salt
  • 1 1/2 tsp. lemon-pepper blend
  • 24 slices provolone cheese (0.75 oz. ea.)
  • 12 flour tortillas (8- to 9-in. size)

*If using frozen or liquid whole egg product.

Directions

  1. Grill peppers, onions and garlic in olive oil until soft and lightly browned. Sprinkle on basil. Add salt and pepper to taste. Toss; keep warm.
  2. Grill steak slices on hot grill until thoroughly cooked, about 2 to 3 minutes; keep warm.
  3. Blend eggs, salt and lemon-pepper. Cook and scramble eggs in small batches, as needed, until firm throughout with no visible liquid egg remaining. Keep eggs warm.
  4. For each sandwich, layer 2 slices cheese, 1.5 oz. onion mixture, 2.5 oz. cooked meat slices, and 1/2 cup scrambled eggs on half of one side of tortilla. Fold tortilla over; grill or cook on Panini press until cheese is melted. Cut in half to serve. Serve immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Perfectly Peppered Pita Egg Sandwich

Perfectly Peppered Pita Egg Sandwich

Yield: 12 servings

Ingredients

  • 1 lb., 8 oz. bulk breakfast sausage (or bulk sausage of choice)
  • 4 oz. red bell pepper, diced
  • 1 lb., 5 oz.* eggs (12 large), beaten
  • 8 oz. (2 cups) Pepper Jack cheese, shredded
  • 1 lb., 8 oz. frozen hash brown triangles (12), prepared according to package directions and kept warm
  • 6 pita breads (12 to 15 oz.), cut in half

*If using frozen or liquid whole egg product.

Directions

  1. Cook sausage and red bell peppers in large pan over medium heat, stirring frequently, until sausage is browned and cooked throughout. Drain off fat.
  2. Add eggs. Cook and scramble eggs until eggs are firm throughout with no visible liquid egg remaining
  3. Fold in cheese. Keep warm.
  4. Heat oven to 350° F. Place a hash brown triangle in each pita half. Portion about 2/3 cup egg-sausage mixture into each pita, dividing mixture equally among the pitas.
  5. Wrap sandwiches in foil. Heat sandwiches 15 minutes or until heated throughout. Serve immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Fried Egg Burgers

Fried Egg Burgers

Yield: 12 servings

Ingredients

  • 12 oz. applewood smoked bacon (12 slices, 1 oz. ea.)
  • 60 oz. coarse ground beef, 12-20% fat (12 patties, 5 oz. ea.)
  • Sea salt, to taste
  • Black pepper, coarse ground, to taste
  • 36 oz. sesame brioche round rolls or quality sesame buns (12, 3 oz. buns), split in half
  • 3 oz. melted butter
  • 12 large eggs
  • 9 oz. sharp cheddar cheese slices (12, 0.75 oz. slices)
  • 3-4 oz. (12 sprigs) watercress or baby arugula
  • Condiments: Cocktail sauce or hot pepper sauce, pickle slices, coarse grain mustard, grilled red onions, as desired

Directions

  1. Crisp cook bacon; drain off fat. Cut slices in half; keep warm.
  2. Season patties with salt and pepper to taste. Grill or pan fry until thoroughly cooked; keep warm.
  3. Lightly brush cut side of buns with butter; grill or toast buns.
  4. Pan fry eggs over medium heat until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). (Turn eggs over if desired, for additional firmness of yolks.) Keep warm.
  5. To serve, place a cooked burger on bottom of bun, top with slice of cheese. Broil just until cheese is melted. Top cheese with a fried egg, 2 pieces criss-crossed bacon, and about 1/2 cup (.25 oz.) watercress or arugula. Cover with bun top. Offer condiments as desired. Serve immediately.

Panini Perfecto

Panini Perfecto

Yield: 12 servings

Ingredients

  • 12 ciabatta rolls (4-5 oz. ea.)
  • Flavor-infused olive oil (pepper, basil, garlic, etc.), as needed
  • 2 lb., 10 oz.* eggs (24 large), beaten
  • Salt and pepper, to taste
  • 1 lb., 2 oz. rosemary ham, thinly sliced
  • 12 provolone or Havarti cheese slices (0.75 oz. ea.)

*If using frozen or liquid whole egg product.

Directions

  1. Lightly brush cut surfaces of bread with oil.
  2. Scramble eggs in small batches, as needed, on grill or in spray-coated pan until firm throughout with no visible liquid egg remaining. Season to taste with salt and pepper. Keep warm.
  3. Assemble sandwiches, layering 1½ oz. of the ham, approximately ⅔ cup cooked eggs, and 1 slice cheese on cut side of each bread bottom. Close with roll/bread top.
  4. Cook on grill or in Panini press until cheese melts and sandwich is browned and heated through. Serve immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Beakfast Gyro

Breakfast Gyro

Yield: 12 servings

Ingredients

  • 12 (7-in. size) pitas
  • 18 oz. lamb gyro meat, sliced
  • 2 lb.* (18) eggs, beaten, large
  • 6 oz. (1½ cups) crumbled feta cheese (or smoked shredded feta cheese)
  • 12 oz. (1½ cups) tzatziki sauce
  • 3 oz. (3/4 cup) tomatoes, chopped

Directions

  1. Wrap pita breads in foil. Place in 400° F oven.
  2. Place meat in covered container. Reheat in oven, keep warm.
  3. Cook and scramble eggs in a large spray-coated nonstick large pan over medium-low heat until firm throughout with no visible egg liquid remaining.
  4. Divide and portion about 2/3 cup egg mixture onto each pita, add gyro meat. Top with 2 tablespoons feta, 2 tablespoons sauce and 1 tablespoon tomatoes. Serve immediately.

*If using frozen or liquid whole egg product.

NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

M. Henry Fried Egg Sandwich

M. Henry Fried Egg Sandwich 

Yield: 12 servings

  • 1 lb. 8 oz. applewood smoked bacon (24 slices), cooked crisp
  • 24 large sourdough bread slices
  • 6 oz. (1 1/2 cups) gorgonzola cheese, crumbled
  • 2 lb., 4 oz. plum tomatoes (approx. 8), sliced
  • 24 large eggs
  • 1 tbsp. fresh thyme, chopped

Directions

  1. Cook and drain bacon; keep warm.
  2. Toast bread; keep warm.
  3. For each sandwich, place a toast slice on a plate. Top with 1 tablespoon gorgonzola; spread evenly on toast. Add 2 bacon slices and 3 oz. tomato slices.
  4. For each serving, fry 2 eggs until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Turn eggs over, if desired, for additional firmness of yolks. Remove eggs; place over tomato.
  5. Sprinkle on 2 teaspoons thyme and close sandwich with another toast slice. Serve immediately.

Apple-Jack Breakfast Sandwich

Apple-Jack Breakfast Sandwich

Yield: 12 servings

Ingredients

  • 3 lb. Granny Smith apples, thinly sliced
  • 1 red onion, thinly sliced
  • 24 slices applewood-smoked bacon
  • 12 large eggs
  • 12 English muffins or Portuguese rolls, toasted
  • 12 slices Monterey Jack cheese, sliced

Directions

  1. Sauté apples and onions separately in butter. Set aside. Keep warm.
  2. On spray-coated or parchment-lined baking sheet, lay strips of bacon. Bake until bacon is crisp and browned, about 15-18 minutes. Keep warm.
  3. Cook eggs over medium heat in spray-coated nonstick pan until whites are set (completely coagulated and firm) and yolks begin to thicken, but are not hard. Turn eggs over, if desired, for additional firmness.
  4. On the bottom of English muffin or soft Portuguese roll, place cheese, bacon, cooked egg, apple and onion.
  5. Heat in 350° F oven for 12 minutes or until cheese is melted.
  6. Top with other half of muffin or roll.

NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

 

Huevos Chimichanga

Huevos Chimichanga

Yield: 12 servings

Ingredients

  • 1 lb. (4 cups) bell pepper and onion blend, frozen (thawed) or fresh
  • 1 lb., 4 oz. (4 cups) potatoes, shredded
  • 1/2 cup butter or oil blend
  • 1 lb., 12 oz. eggs* (16 large)
  • 1 lb. cooked sausage chunks
  • 1 lb. (4 cups) jack and cheddar shredded cheese blend
  • Approx. 2 lb. flavored tortillas** (12 large)
  • 3 cups canned cheese sauce
  • 3 cups Picante sauce

*If using frozen or liquid whole egg product.

**Garlic/herb, spinach, tomato, etc.

Directions

  1. Fry pepper-onion blend in 1/4 cup butter; remove and reserve warm in large bowl.
  2. Fry potatoes in 1/4 cup butter until golden brown. Add to peppers; reserve warm.
  3. Scramble eggs until firm throughout with no visible liquid egg remaining; stir in sausage.
  4. Add scrambled eggs to potato-pepper mixture. Mix in shredded cheeses. Keep warm.
  5. Portion about 1 cup egg mixture into each tortilla. Roll up envelope-style, securing with toothpicks or wooden skewers, if needed.
  6. Deep fry rolls until golden brown, about 2 to 3 minutes.
  7. Blend cheese sauce and picante; heat through.
  8. Serve about 1/2 cup sauce with each chimichanga. Serve immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Pub Breakfast Sandwich

Pub Breakfast Sandwich

Folded egg patty, Canadian bacon and Gouda cheese with Dijon Béchamel on a Pretzel Roll.

Yield: 12 sandwiches

Ingredients for Dijon Béchamel

  • 3 tbsp. unsalted butter
  • 1 tbsp. grated yellow onion
  • 1 minced garlic clove
  • 3 tbsp. all-purpose flour
  • 1/2 tsp. Kosher salt
  • 1/2 tsp. dry mustard
  • 1/4 tsp. white pepper
  • 2 1/4 cups whole milk

Directions for Dijon Béchamel

  1. In a medium saucepan, melt butter over medium heat.
  2. Stir in onion and garlic; cook about 2 minutes or until onion begins to soften.
  3. Add flour, salt, dry mustard and pepper and stir well.
  4. Cook until mixture is pale gold in color, then whisk in milk, stirring constantly.
  5. Continue to stir and cook until mixture reaches a simmer and thickens.
  6. Whisk in Dijon mustard until smooth. Keep warm.

Ingredients for Egg Patty

  • 2 lb., 10 oz.* eggs (24 eggs)
  • Salt and pepper, to taste

Directions for Egg Preparation

  1. Beat together eggs with milk, salt and pepper.
  2. For each sandwich, pour ⅓ cup egg mixture into a nonstick 8-inch pan prepared with nonstick spray.
  3. Cook, omelet-style, until eggs are firm throughout with no visible liquid egg remaining.

Additional Ingredients

  • 24 slices Canadian bacon
  • 12 slices Gouda cheese
  • 12 (4 oz.) pretzel rolls

Sandwich Assembly

  1. Split pretzel roll and grill both sides until warm.
  2. Cover bottom half with 1 ½ tablespoons Dijon Béchamel, then egg patty, folded to fit the roll.
  3. Top with 2 slices Canadian bacon, a slice of Gouda and an additional 1 ½ tablespoons Dijon Béchamel.
  4. Cover with the top half of roll. Serve immediately.

*If using frozen or liquid whole egg product.

NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

Hot & Sweet Breakfast Sandwich

Hot & Sweet Breakfast Sandwich

Yield: 12 servings

Ingredients

  • 12 pork sausage patties (2-3 oz. ea.)
  • 8 oz. softened butter
  • 24 cinnamon-raisin bread slices (1 oz. ea.)
  • 4 lb.* eggs (36 large), beaten
  • 12 oz. (1 1/2 cups) water
  • Salt and pepper, to taste
  • 12 cheddar cheese slices (0.75 oz. ea.)

*If using frozen or liquid whole egg product.

Directions

  1. Grill or pan-fry sausage patties until thoroughly cooked; keep warm.
  2. Blend butter and maple syrup.
  3. Toast or grill bread slices; spread one side of each slice with butter blend.
  4. Blend eggs, water, salt and pepper. For each omelet, portion about ¾ cup egg mixture into spray-coated, nonstick 8-inch pan. Cook, omelet-style, until eggs are firm throughout with no visible liquid egg remaining.
  5. Fold flat omelets in half, then cut each crosswise.
  6. Assemble sandwiches: Onto a toasted bread, layer cheese slice, sausage patty and omelet. Close with a toasted bread slice. Serve immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

"Steakhouse

Steakhouse Breakfast Sandwich

Yield: 12 sandwiches

Ingredients for Blue Cheese Spread

  • 8 oz. (1 ½ cups) blue cheese crumbles
  • 6 oz. softened cream cheese
  • 1/4 cup sour cream
  • 1/2 tsp. Kosher salt
  • Freshly ground black pepper, to taste

Directions

  1. Beat all ingredients together until smooth. Chill.

Sauteed Mushrooms Ingredients

  • 1 oz. butter
  • 1 tbsp. shallots
  • 12 oz. assorted mushrooms (buttons, creminis, and portobellos)
  • Salt and pepper, to taste

Directions for Sautéed Mushrooms

  1. Melt 1 ounce butter in large sauté pan.
  2. Add shallots and mushrooms, season with salt and pepper.
  3. Cook until mushrooms have softened. Keep warm.

Ingredients for Steak Strips

  • Butter, for sautéing
  • 2 lb. beef top sirloin steak, cut in thin strips
  • 12 large eggs
  • 2 half sheets of Asiago cheese focaccia, each cut into 12 squares

Directions for Steak Strips

  1. For each serving: Heat butter in sauté pan over medium high heat.
  2. Sear 2 ½ ounces sirloin steak strips, season with salt and pepper and sauté until thoroughly cooked. Keep warm.
  3. For each sandwich, cook one large egg over medium heat in spray-coated nonstick pan until white is set and yolk begins to thicken, but is not hard.
  4. Flip over and cook briefly on other side for additional firmness.

Sandwich Assembly

  1. Split focaccia and grill the cut sides until warm.
  2. Cover bottom slice with 3 tablespoons blue cheese spread.
  3. Top with 2 tablespoons sautéed mushrooms, steak strips, and fried egg.
  4. Cover with focaccia top. Serve immediately.

NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

Grilled Sausage and Cheddar Panini

Grilled Sausage and Cheddar Panini

Yield: 12 sandwiches

Ingredients

  • 2 lb., 10 oz.* eggs (24 large)
  • 12 oz. (3/4 cup) milk
  • Salt and pepper, to taste
  • Butter, as needed
  • 1 lb., 2 oz. (24 slices) cheddar cheese
  • 1 lb., 8 oz. sausage patties (24), cooked and kept warm
  • Approx. 2 lb. sourdough bread slices (24 large)

*If using frozen or liquid whole egg product.

Directions

  1. In large bowl, beat eggs, milk, salt, and pepper; keep refrigerated until service.
  2. For each sandwich, pour 1/2 cup egg mixture in buttered 6-inch pan over medium heat. Cook until firm throughout with no visible liquid remaining.
  3. Layer each sandwich: bread, cheddar slice, 2 sausage patties, eggs, cheddar slice, bread.
  4. In spray-coated Panini machine, cook sandwiches until cheese melts and sandwiches are deep golden brown. (If using a grill pan, press/weigh-down sandwiches using smaller heavy pan.) Serve immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Protein Power Sandwich

Protein Power Sandwich

Ingredients

  • 2 lb., 10 oz.* large eggs (24 eggs)
  • 12 (3 oz.) chicken sausage patties, fully cooked and kept warm
  • 12 slices Baby Swiss cheese
  • 3 cups baby kale
  • 12 English muffins, whole grain

Directions for Egg Patties

  1. For each sandwich, whisk together two large eggs (½ cup of liquid whole eggs), divide evenly and pour into two egg rings on preheated griddle or sauté pan that has been seasoned with nonstick spray.
  2. Cook until edges of the eggs are set, then remove rings and carefully flip over to cook on the other side until eggs are completely set, with no visible liquid egg remaining.

Assembly Directions

  1. Split and toast one whole-grain English muffin. Position one egg patty on bottom half of English muffin, cover with one slice of Baby Swiss cheese, a chicken sausage patty, ¼ cup baby kale, then top with another egg patty.
  2. Cover all with remaining English muffin half. Serve immediately.

*If using frozen or liquid whole egg product.

NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

Fontinella Egg Wrap

Fontinella Egg Wrap 

Yield: 12 servings

Ingredients

  • 1 cup prepared white sauce
  • 3 oz. fontina cheese, shredded (3/4 cup)
  • 1 tsp. white truffle oil (or garlic oil)
  • Salt and pepper to taste
  • Fresh ground nutmeg to taste
  • 1 lb. portobello mushroom caps, gills scraped off
  • 2 oz. olive oil (1/4 cup)
  • 2 lb. 36 large asparagus spears, trimmed
  • 2 lb. eggs (18 large), beaten 
  • Olive oil, as needed
  • 12 (10 in.) spinach-flavored tortillas

*If using frozen or liquid whole egg product

Directions

    1. Make Fontina cream: In small saucepan over medium-low heat, heat white sauce until simmering. Remove from heat; stir in fontina cheese until melted. Stir in truffle oil; season to taste with salt, pepper and nutmeg. Cover and keep warm.
    2. Thinly slice mushrooms, drizzle with 1/4 cup olive oil, season to taste with salt and pepper. Transfer to spray-coated baking sheet and roast in 350° F oven until tender, about 10 minutes. Remove and set aside.
    3. Blanch asparagus spears in boiling water for 2 minutes. Drain; set aside.
    4. Working in small batches, portion 3 oz. eggs into a heated spray-coated 10-inch nonstick omelet pan. Cook over medium heat about 2 minutes until omelet is firm throughout with no visible liquid remaining.
    5. For each wrap, spread about 2 tablespoons Fontina cream onto surface of a tortilla. Place an omelet over cream. Lay 3 asparagus and 3 to 4 mushroom slices across the lower center of the tortilla. Roll up the omelet, burrito-style, and brush lightly with olive oil. Cook in a panini press for 3 to 4 minutes until browned on the outside and heated throughout. Repeat for remaining tortillas. Serve immediately.

Note: Do not let egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Muffaletta AM (NEW)

Muffaletta AM

Yield: 12 servings

  • 6 oz. green olives
  • 6 oz. pitted Kalamata olives
  • 2 cloves garlic, chopped
  • 3 tbsp. capers, well-drained
  • 1/4 cup olive oil
  • 1/2 tsp. black pepper
  • 1 tbsp. fresh lemon juice
  • 1/4 cup minced parsley

Directions for Olive Tapenade

  1. Combine all ingredients in food processor and process to a chunky paste. Taste for seasoning.
  2. Yield: 2 ½ cups

Ingredients for Caper Cream Cheese

  • 12 oz. softened cream cheese
  • 1/3 cup sour cream
  • 1 ½ tbsp. capers, well-drained and minced
  • Zest and juice of one lemon
  • Freshly ground black pepper, to taste

Directions for Caper Cream Cheese

  1. Place cream cheese, sour cream, capers, lemon zest and juice and pepper in bowl. Beat with electric mixer until well blended.
  2. Cover and refrigerate.

Additional Sandwich Ingredients

  • 12 large eggs
  • 12 muffaletta bread rolls
  • 12 slices provolone cheese
  • 12 slices capicola
  • 12 slices ham

Sandwich Assembly Instructions

  1. For each sandwich, cook one large egg over medium heat in spray-coated nonstick pan until whites are set and yolks begin to thicken, but are not hard. Flip over and cook briefly on other side for additional firmness.
  2. Split muffaletta bread and cover bottom half with 2 tablespoons olive tapenade, then top with one slice provolone, 2 slices capicola, 1 slice salami, a fried egg and one slice of ham. Dress the top half of the bread with 2 tablespoons caper cream cheese and press it down on top of the sandwich. Serve immediately.

NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

Club Sandwich Espana

Club Sandwich España

Yield: 12 sandwiches

Ingredients

  • 12 oz. mayonnaise (1 1/2 cups)
  • 1 oz. parsley, chopped (3/4 cup)
  • 2 tbsp. ground cumin
  • 1 lb., 8 oz. thick-sliced applewood bacon (24 slices)
  • 1 lb., 5 oz. eggs* (12 large)
  • Approx. 2 lb., 4 oz. country or hearty bread, toasted (24 slices)
  • 1 lb., 8 oz. serrano ham, very thinly sliced
  • 12 oz. manchego cheese, sliced (12 slices)
  • Approx. 2 lb. tomatoes (4 large), cut into 6 slices each
  • 12 oz. crisp lettuce leaves (12 leaves)

*If using frozen or liquid whole egg product for scrambled or omelet-style.

Directions

  1. Prepare flavored mayonnaise: Blend mayonnaise, parsley, and cumin. Refrigerate until needed.
  2. Heat a large nonstick pan over medium-high heat. Cook bacon until crisp; reserve and keep warm.
  3. For each sandwich, using about 2 teaspoons bacon drippings per egg, cook eggs until whites are set (completely coagulated and firm) and the yolks begin to thicken (no longer runny, but not hard). Or cook beaten eggs scrambled egg or omelet-style, until firm throughout with no visible liquid egg remaining.
  4. Assemble each sandwich: Spread each of 2 slices of toasted bread with 1 heaping tablespoon of mayonnaise mixture. Top one slice with 1 oz. ham, 1 oz. cheese, 1 egg, 2 slices bacon, 2 slices tomato, and 1 lettuce leaf. Top with remaining bread slice. Serve immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Green Curry Egg Sandwich

Yield: 12 sandwiches

Green Curry Sauce Ingredients

  • 2 (13.5 oz. cans) unsweetened coconut milk
  • 1/4 cup green curry paste
  • 3 tbsp. fish sauce
  • 1/2 cup fresh basil

Green Curry Sauce Preparation

  1. Heat coconut milk, curry paste and fish sauce in a medium saucepan over medium-high heat.
  2. Bring to a simmer and cook for 5 minutes.
  3. Stir in fresh basil.
  4. Keep warm.

Ingredients for Filling

  • Canola oil, as needed
  • 8 oz. sliced, assorted mushrooms (white button, cremini and shiitake)
  • 2-3 julienned red bell peppers
  • 2-3 julienned green bell peppers
  • 1 medium sweet onion, julienned

Filling preparation

  1. Heat 1 teaspoon oil in small sauté pan over medium high heat.
  2. Add 1 oz. sliced mushrooms and cook until softened, then add 1 oz. red bell pepper, 1 oz. green bell pepper and 1 oz. sweet onion and sauté for about 1 minute.
  3. Add 3 tablespoons warm green curry sauce and cook for about 1 minute until vegetables are crisp tender.
  4. Set aside and keep warm.

Eggs

  • 2 lb., 12 oz.* eggs (2 dozen)

Egg Preparation

  1. Whisk 2 eggs (about ⅓ cup) and pour into a spray-coated 8-inch nonstick sauté pan.
  2. Cook eggs until firm throughout, with no visible liquid egg remaining.

Additional Ingredients

  • 12 Naan bread or oven-baked flatbread
  • Spicy radish sprouts (for garnish)

Sandwich Assembly

  1. Warm Naan in a hot oven or on a dry sauté pan.
  2. Spoon eggs and vegetable mixture down the center of the Naan; add 2 tablespoons of curry sauce.
  3. Garnish with sprouts. Serve immediately.

*If using frozen or liquid whole egg product.

NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

Ciao Ciabatta Breakfast Sndwich

Ciao Ciabatta Breakfast Sandwich

Yield: 12 servings

Ingredients

  • 6 Roma tomatoes, halved lengthwise
  • 1 cup olive oil
  • 1 tbsp. minced garlic
  • 1 tbsp. fresh basil, chopped
  • 1 tbsp. fresh thyme, chopped
  • 1 tbsp. chives, minced
  • 1 tbsp. parsley, chopped
  • 1 tbsp. fresh rosemary, minced
  • Salt and pepper, 1 tsp. each
  • 12 pancetta slices (1-2 oz.)
  • 12 large eggs
  • 24-36 basil leaves
  • 12 ciabatta rolls, sliced in half
  • 1 lb., 8 oz. goat cheese

Directions

  1. Heat oven to 275° F. Blend olive oil, garlic, herbs, salt and pepper. Place tomatoes cut side up on parchment-lined sheet pan. Drizzle herbed oil over tomatoes. Roast 40 minutes; remove and keep warm.
  2. Heat oven to 400° F. Place pancetta slices on parchment-coated sheet pan. Cook until crisp; remove and keep warm.
  3. Fry eggs over medium heat in nonstick pan until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Turn eggs over, if desired, for additional firmness of yolks. Keep warm.
  4. For each sandwich, spread 1 oz. (2 tablespoons) goat cheese on cut sides of a roll. Place a roasted tomato slice on the ciabatta roll bottom, then add a crispy pancetta slice, 2-3 basil leaves and top with a fried egg. Close with roll top. Serve immediately.

Carnitas Benedict Breakfast Sandwich

 

Yield: 12 sandwiches

Carnitas Benedict Breakfast Sandwich

Ingredients for Ancho Pulled Pork

  • 1.5 tbsp. Kosher salt
  • 2 tbsp. ground cumin
  • 1 tbsp. ground coriander
  • 1 tbsp. freshly cracked black pepper
  • 2 tbsp. Ancho chili powder
  • 2 tbsp. sweet paprika
  • Vegetable oil, as needed
  • 3-4 lb. pork shoulder

Pulled Pork Preparation

  1. Preheat oven to 275° F.
  2. Combine all ingredients for the rub. Rub pork butt generously with Ancho Chile Rub.
  3. Quickly sear on all sides in a nonstick oil-coated sauté pan over medium heat until dark brown.
  4. Place in roasting pan, fat side up. Cover with foil and seal.
  5. Roast for 4 ½ -5 hours at 275° F until tender, and internal temperature reaches 180° F. Remove from pan and rest on a cutting board.
  6. Cool slightly, then shred with a fork. Keep warm.

Ingredients for Cheddar Biscuits

  • 4 cups sifted, all-purpose flour
  • 2 tsp. sugar
  • 1 tsp. baking soda
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 8 oz. frozen and grated unsalted butter
  • 1-1/3 cups buttermilk
  • 8 oz. (2 cups) grated cheddar cheese

Cheddar Biscuits preparation

  1. Whisk together flour, baking powder, baking soda, sugar and salt.
  2. Mix in frozen grated butter and grated cheese.
  3. Stir in buttermilk and form a dough, bringing it together gently and kneading only once or twice.
  4. Roll out until dough is 1-inch thick and cut into twelve 3-inch rounds.
  5. Bake at 375° F for about 18 minutes, or until golden brown on the bottom. Keep warm.

Avocado Cream Ingredients

  • 2 mashed avocados
  • Zest and juice of 2 limes
  • 2 cups sour cream
  • 1/4 cup fresh cilantro
  • Kosher salt, to taste

Avocado Cream Preparation

  1. Whisk all ingredients together in small bowl. Chill.

Egg Patty Ingredients

  • 1 lb., 5 oz.* large eggs (12)
  • 1/4 cup caramelized onions
  • 12 slices pepper jack cheese

Preparation of Egg Patties

  1. For each egg patty, whisk one large egg (or about ¼ cup liquid whole eggs) with 1 teaspoon minced chives.
  2. Pour into egg ring on preheated griddle or sauté pan that has been seasoned with nonstick spray.
  3. Cook until edges of the egg are set, then remove ring and carefully flip over to cook the other side until egg is completely firm.

Sandwich Assembly

  1. Split a warm biscuit and cover the bottom with one egg patty, 2 oz. pulled pork, 1 slice cheese, 2 tablespoons caramelized onions and 2 tablespoons avocado cream.
  2. Cover with top of biscuit and serve immediately.

*If using frozen or liquid whole egg product.

NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

Chipotle Chicken Breakfast Burrito

Chipotle Chicken Breakfast Burrito

Yield: 12 servings

Ingredients

  • 24 oz. (3 cups) prepared salsa verde
  • 12 oz. (3 cups) diced avocado
  • 1 oz. (2 tbsp.) canned chipotle chilies in adobo sauce, minced
  • 2 lb., 10 oz.* eggs (24 large), beaten
  • 12 flour tortillas (10-in. size), warm
  • 1 lb., 8 oz. roasted, diced skinless chicken, heated through
  • 1 lb. (4 cups) seeded and diced tomato
  • 6 oz. (3/4 cup) canned, or diced green chilies (or jalapeño)
  • Cilantro sprigs as needed, for garnish

*If using frozen or liquid whole egg product.

Directions

  1. Prepare sauce: Blend salsa, avocado and chilies (or jalapeño) in adobo sauce in small bowl.
  2. Cook and scramble eggs in spray-coated nonstick pan or on griddle until firm throughout with no visible liquid egg remaining.
  3. Portion onto center of each warm tortilla 2/3 cup eggs, 2 oz. chicken, 1/3 cup tomatoes and 1 tablespoon chilies. Sprinkle on 1 oz. cheese.
  4. Roll up tortilla, envelope-style. Serve with ½ cup salsa and garnish with cilantro, if desired.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).


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