Safest Choice™ Pasteurized Shell Eggs for Foodservice

Pasteurized Shell Eggs for Foodservice

Quantity Foodservice Recipes

Breakfast Muffin

Our breakfast muffin quantity recipe for foodservice is no ordinary muffin. It’s packed with potatoes, sausage, and Parmesan cheese!

Recipe

Breakfast Muffin foodservice recipe

Serving Size: 1 muffin

Yield:

Ingredients:

  • 2 c breakfast potatoes, cooked and cubed
  • 12 Davidson's Safest Choice® pasteurized shell egg(s)
  • 1 c half & half
  • 1/8 tsp white pepper
  • 1/8 tsp onion powder
  • 1/8 tsp salt
  • 1 c fresh tarragon, cut into thin strips
  • 3/4 c Parmesan cheese, grated medium
  • 12 oz breakfast sausage, pre-cooked/freshly cooked, crumbled or cut into small pieces

Ingredients:

  • 4 c breakfast potatoes, cooked and cubed
  • 24 Davidson's Safest Choice® pasteurized shell egg(s)
  • 2 c half & half
  • 1/4 tsp white pepper
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 2 c fresh tarragon, cut into thin strips
  • 1 1/2 c Parmesan cheese, grated medium
  • 1 1/2 lb breakfast sausage, pre-cooked/freshly cooked, crumbled or cut into small pieces

Ingredients:

  • 8 c breakfast potatoes, cooked and cubed
  • 48 Davidson's Safest Choice® pasteurized shell egg(s)
  • 4 c half & half
  • 1/2 tsp white pepper
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 4 c fresh tarragon, cut into thin strips
  • 3 c Parmesan cheese, grated medium
  • 3 lb breakfast sausage, pre-cooked/freshly cooked, crumbled or cut into small pieces

Ingredients:

  • 3 qt breakfast potatoes, cooked and cubed
  • 72 Davidson's Safest Choice® pasteurized shell egg(s)
  • 6 c half & half
  • 3/4 tsp white pepper
  • 3/4 tsp onion powder
  • 3/4 tsp salt
  • 6 c fresh tarragon, cut into thin strips
  • 4 1/2 c Parmesan cheese, grated medium
  • 4 1/2 lb breakfast sausage, pre-cooked/freshly cooked, crumbled or cut into small pieces

Preparation:

  1. Preheat oven to 325ºF. Spray individual ramekins with cooking spray.
  2. Cook cubed potatoes according to package directions. Set aside for assembly.
  3. In mixing bowl, whisk together eggs, half & half, white pepper, onion powder, salt and fresh tarragon.
  4. Place ingredients in ramekins in the following order: sausage (1 ounce), potatoes (1 ounce), tarragon-egg mixture (3 tablespoons or 1 3/4 ounce), and parmesan cheese (1 tablespoon).
  5. Bake at 325ºF for 15 to 20 minutes, checking for doneness often as the time approaches 15 minutes and beyond. Egg mixture will rise slightly. Do not overcook, as eggs will continue to cook for several minutes after removal from oven. Garnish with fresh tarragon ribbons or leaf and serve hot. Or, you make ahead and allow to cool briefly before refrigerating for future service once reheated to 165ºF in the microwave.         

Nutrition Facts

Breakfast Muffin foodservice recipe

Nutrition Facts

Serving Size (1 muffin)

Nutrition Category Amount
Calories 210
Calories from Fat 120
Total Fat 14g (22% DV)
Saturated Fat 6g (30% DV)
Trans Fat 0g
Cholesterol 225mg (75% DV)
Sodium 410mg (17% DV)
Total
Carbohydrate
6g (2% DV)
Dietary Fiber 1g (4% DV)
Sugars 1g
Protein 17g
Vitamin A 8%
Vitamin C 10%
Calcium 15%
Iron 8%

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

Cost Calculator

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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 >