Safest Choice™ Pasteurized Shell Eggs for Foodservice

Pasteurized Shell Eggs for Foodservice

Quantity Foodservice Recipes

Baked Eggs with Kale, Mushrooms and Tomato

Our baked eggs with kale, mushrooms, and tomato quantity recipe for foodservice offers your guests a healthy way to enjoy eggs and vegetables.


Baked Eggs with Kale, Mushrooms and Tomato recipe

Serving Size: divide recipe



  • 6 Tbsp extra-virgin olive oil
  • 3/4 tsp turmeric
  • 1 1/2 c onions, chopped
  • 1/2 lb mushrooms
  • 1 1/2 qt kale, finely chopped
  • 1 lb Roma tomato, sliced
  • 12 Davidson's Safest Choice® pasteurized shell egg(s)
  • 3/4 tsp salt
  • 3/4 tsp ground black pepper


  • 1 1/2 c extra-virgin olive oil
  • 1 Tbsp turmeric
  • 1 1/2 qt onions, chopped
  • 2 lb mushrooms
  • 1 1/2 gal kale, finely chopped
  • 4 lb Roma tomato, sliced
  • 48 Davidson's Safest Choice® pasteurized shell egg(s)
  • 1 Tbsp salt
  • 1 Tbsp ground black pepper


  1. Preheat oven to 350°F.
  2. Cook in batches, starting with a cast iron skillet. One small skillet works for 2 servings. Heat cast iron skillet over medium high heat and add the extra-virgin olive oil.
  3. When oil is hot, sautée turmeric, onions, and mushrooms.
  4. When vegetables have softened, about 5 minutes, stir in kale and Roma tomato.
  5. Open up small circles in the vegetables and drop in one egg per circle.
  6. Remove skillet from heat and place in the hot oven. Cook until desired doneness, 8-10 minutes for slightly undercooked eggs.
  7. Season eggs with salt, ground pepper and hot sauce (optional).

Nutrition Facts

Baked Eggs with Kale, Mushrooms and Tomato recipe

Nutrition Facts

Serving Size (divide recipe)

Nutrition Category Amount
Calories 170
Calories from Fat 110
Total Fat 12g (18% DV)
Saturated Fat 2.5g (13% DV)
Trans Fat 0g
Cholesterol 185mg (62% DV)
Sodium 220mg (9% DV)
7g (2% DV)
Dietary Fiber 2g (8% DV)
Sugars 2g
Protein 8g
Vitamin A 6%
Vitamin C 80%
Calcium 8%
Iron 8%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Cost Calculator

Food Cost Calculator: Calculate the cost of recipes featuring Davidson's Safest Choice® pasteurized shell eggs using your own food costs. And—discover the retail profitability!

  • Type in the ingredients and associated costs for your recipe
  • Then enter your labor hours and rate of pay. (Example: 2 workers create meatloaf. One works in pre-prep for 1 hour. A second works in final production for 1 hour. The labor hours = 2. We add 15% to this figure to cover benefits.)
  • Now, hit the CALCULATE COSTS button to calculate the recipe cost per serving.

Retail Profit Calculator: For retail profit calculations, enter your cost, your selling price, and the number of servings you'll sell per day. See the impact on daily and annual profits for your foodservice menu!

Food Cost Calculator
Total Cost of Ingredients $
Labor Hours Required
Rate of Pay $ /hour Food Cost Per Serving  
# of Servings   Total Cost Per Serving  
Calculate Cost
Retail Profit Calculator
Cost Per Serving $ Profit Per Serving  
Selling Price $ Profit Per Day  
# Sold Per Day Profit Per Year  
Calculate Profits
CDC "Cracks Down" on Unpasteurized Eggs in Restaurants

The Centers for Disease Control and Prevention (CDC) recently conducted a study to analyze how restaurants handle risk management and egg safety. And it's advising foodservice sanitation inspectors to pay close attention to egg storage and preparation practices in food service. Read more in the Davidson's Safest Choice® Foodservice blog >

Kitchen Cheat Sheet:
Classic Egg Favorites

Eggs are a classic comfort food—economical and versatile. Help your team prepare classic egg favorites such as soft scrambled eggs and the beloved omelet perfectly every time. Download our cheat sheet and read more on the Davidson's Safest Choice® Foodservice blog >