BREAKFAST BOWL
BREAKFAST BOWL measurement ingredients 1 ½ cups / 12 oz. Butter or oil 4 lb. 8 oz. Frozen O Brien potatoes 24 large / 2 lb. 10 oz.* Eggs, beaten 6 oz. Fully-cooked chorizo sausage, minced or crumbled 1 lb. 2 oz. Pepper-Jack cheese, shredded 1 lb. 2 oz. Diced avocado 12 oz. Sour cream (optional) 3 cups / 24 oz. Bottled ranchero sauce (optional) Yield: 12 (2-egg) servings directions 1. Heat butter/oil in non-stick 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. * If using frozen or liquid whole egg product. NOTE: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time). American Egg Board aeb.org/foodservice 1460 Renaissance Drive Park Ridge, IL 60068-1340 (847) 296-7043 www.aeb.org aeb@aeb.org F-0629
BREAKFAST BURGER
BREAKFAST BURGER measurement ingredients 12 (3-4 oz. each) Hamburger buns or English muffin, split 12 (3 oz. each) Fresh or frozen hamburger patties 12 (1 oz. each) Thick-sliced pepper bacon slices, halved 12 large Eggs 12 (.75 oz. each) Cheddar cheese slices 2 ¼ cups Prepared hollandaise sauce, kept warm Yield: 12 servings 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 non-stick 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. 4. Assemble sandwiches: Onto cut side of each hamburger bun bottom, layer a cheese slice, burger patty, 2 bacon halves, egg, and 3 tablespoons hollandaise sauce. Add bun top and serve immediately. American Egg Board aeb.org/foodservice 1460 Renaissance Drive Park Ridge, IL 60068-1340 (847) 296-7043 www.aeb.org aeb@aeb.org F-0629
CHIPOTLE CHICKEN BREAKFAST BURRITO
CHIPOTLE CHICKEN BREAKFAST BURRITO measurement ingredients 3 cups / 24 oz. Prepared salsa verde 3 cups / 12 oz. Diced avocado 2 Tbsp. / 1 oz. Canned chipotle chilies in adobo sauce, minced 24 large / 2 lb. 10 oz.* Eggs, beaten 12 (10-inch size) Flour tortillas, warmed 1 lb. 8 oz. Roasted, diced skinless chicken, heated through 4 cups / 1 lb. Seeded and diced tomato ¾ cup / 6 oz. Canned, diced green (or jalapeno) chilies 12 oz. Shredded Jack cheese As needed Cilantro sprigs, for garnish Yield: 12 servings directions 1. Prepare sauce: Blend salsa, avocado, and chilies in adobo sauce in small bowl. 2. Cook and scramble eggs in spray-coated non-stick pan or on griddle until firm throughout with no visible liquid egg remaining. 3. Portion onto center of each warm tortilla: ⅔ cup eggs, 2 oz. chicken, ⅓ 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. * If using frozen or liquid whole egg product. NOTE: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time). American Egg Board aeb.org/foodservice 1460 Renaissance Drive Park Ridge, IL 60068-1340 (847) 296-7043 www.aeb.org aeb@aeb.org F-0629
BREAKFAST CLUB FLATBREAD SANDWICH
BREAKFAST CLUB FLATBREAD SANDWICH measurement ingredients 24 large / 2 lb.10 oz.* Eggs, beaten 1 ½ cups / 12 oz. Water 2 tsp. Dried thyme 2 tsp. Onion powder 1 tsp. Cracked pepper 12 (8 to 9 rounds or oblongs) Flatbreads 12 oz. Canadian bacon slices 12 oz. Turkey deli meat slices 12 (1 oz. each) Cooked bacon slices, halved 18 oz. Shredded Cheddar cheese Yield: 12 servings directions 1. Blend eggs, water, and spices. 2. For each sandwich, pour ⅔ cup egg mixture into a spray-coated non-stick 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 1 ½ oz. cheese. Fold flatbread in half. 4. Grill or fry flatbread over medium heat just until cheese melts and heated throughout. * If using frozen or liquid whole egg product. NOTE: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time). American Egg Board aeb.org/foodservice 1460 Renaissance Drive Park Ridge, IL 60068-1340 (847) 296-7043 www.aeb.org aeb@aeb.org F-0629
HOT and SWEET BREAKFAST SANDWICH
HOT & SWEET BREAKFAST SANDWICH measurement ingredients 12 (2-3 oz. each) Pork sausage patty 8 oz. Butter, softened ⅓ cup / 3 oz. Pure maple syrup 24 (1 oz. each) Cinnamon-raisin bread slices 36 large / 4 lb.* Eggs, beaten 1 1/2 cups / 12 oz. Water To taste Salt and Pepper 12 (.75 oz. each) Cheddar cheese slices Yield: 12 servings 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, non-stick 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 toasted bread, layer cheese slice, sausage patty, and omelet. Close with a toasted bread slice. Serve immediately. * If using frozen or liquid whole egg product. NOTE: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time). American Egg Board aeb.org/foodservice 1460 Renaissance Drive Park Ridge, IL 60068-1340 (847) 296-7043 www.aeb.org aeb@aeb.org F-0629
PANINI PERFECTO BREAKFAST SANDWICH
PANINI PERFECTO BREAKFAST SANDWICH measurement ingredients 12 (4-5 oz. each) Ciabatta rolls As needed Flavor-infused olive oil (pepper, basil, garlic, etc.) 24 large / 2 lb. 10 oz.* Eggs, beaten To taste Salt and Pepper 1 lb. 2 oz. Thinly-sliced rosemary ham 12 (.75 oz.each) Provolone or Havarti cheese slices Yield: 12 servings 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 1 ½ 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. * If using frozen or liquid whole egg product. NOTE: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time). American Egg Board aeb.org/foodservice 1460 Renaissance Drive Park Ridge, IL 60068-1340 (847) 296-7043 www.aeb.org aeb@aeb.org F-0629