BREAKFAST
BOWL
BREAKFAST BOWL
measurement
ingredients
1 ½ cups / 12 oz.
4 lb. 8 oz.
24 large / 2 lb. 10 oz.*
6 oz.
1 lb. 2 oz.
1 lb. 2 oz.
12 oz.
3 cups / 24 oz.
Butter or oil
Frozen O’Brien potatoes
Eggs, beaten
Fully-cooked chorizo sausage,
minced or crumbled
Pepper-Jack cheese, shredded
Diced avocado
Sour cream (optional)
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)
12 (3 oz. each)
12 (1 oz. each)
12 large
12 (.75 oz. each)
2 ¼ cups
Hamburger buns or English muffin, split
Fresh or frozen hamburger patties
Thick-sliced pepper bacon slices, halved
Eggs
Cheddar cheese slices
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.
3 cups / 12 oz.
2 Tbsp. / 1 oz.
24 large / 2 lb. 10 oz.*
12 (10-inch size)
1 lb. 8 oz.
4 cups / 1 lb.
¾ cup / 6 oz.
12 oz.
As needed
Prepared salsa verde
Diced avocado
Canned chipotle chilies in adobo sauce, minced
Eggs, beaten
Flour tortillas, warmed
Roasted, diced skinless chicken, heated through
Seeded and diced tomato
Canned, diced green (or jalapeno) chilies
Shredded Jack cheese
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.*
1 ½ cups / 12 oz.
2 tsp.
2 tsp.
1 tsp.
12 (8” to 9” rounds or oblongs)
12 oz.
12 oz.
12 (1 oz. each)
18 oz.
Eggs, beaten
Water
Dried thyme
Onion powder
Cracked pepper
Flatbreads
Canadian bacon slices
Turkey deli meat slices
Cooked bacon slices, halved
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)
8 oz.
⅓ cup / 3 oz.
24 (1 oz. each)
36 large / 4 lb.*
1 1/2 cups / 12 oz.
To taste
12 (.75 oz. each)
Pork sausage patty
Butter, softened
Pure maple syrup
Cinnamon-raisin bread slices
Eggs, beaten
Water
Salt and Pepper
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)
As needed
24 large / 2 lb. 10 oz.*
To taste
1 lb. 2 oz.
12 (.75 oz.each)
Ciabatta rolls
Flavor-infused olive oil
(pepper, basil, garlic, etc.)
Eggs, beaten
Salt and Pepper
Thinly-sliced rosemary ham
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