Safest Choice™ Pasteurized Shell Eggs for Foodservice

Pasteurized Shell Eggs for Foodservice

Quantity Foodservice Recipes

Hash Brown & Sausage Bake

Our hash brown and sausage bake quantity recipe is a savory and satisfying addition to your breakfast foodservice menu.

Recipe

Hash Brown & Sausage Bake foodservice recipe

Serving Size: 1 ramekin

Yield:

Ingredients:

  • 3 lb breakfast sausage
  • 3 c bell pepper, chopped
  • 3 c green onions, thinly sliced
  • 2 1/2 lb Simply Potatoes® Shredded Hash Browns
  • salt to taste
  • pepper to taste
  • as needed vegetable oil
  • 1 1/2 c shredded cheddar cheese
  • 24 Davidson's Safest Choice® pasteurized shell egg(s)
  • sliced green onions (optional)

Ingredients:

  • 6 lb breakfast sausage
  • 6 c bell pepper, chopped
  • 6 c green onions, thinly sliced
  • 5 lb frozen hash brown potatoes
  • salt to taste
  • pepper to taste
  • as needed vegetable oil
  • 3 c shredded cheddar cheese
  • 48 Davidson's Safest Choice® pasteurized shell egg(s)
  • sliced green onions (optional)

Ingredients:

  • 9 lb breakfast sausage
  • 9 c bell pepper, chopped
  • 9 c green onions, thinly sliced
  • 7 1/2 lb frozen hash brown potatoes
  • salt to taste
  • pepper to taste
  • as needed vegetable oil
  • 4 1/2 c shredded cheddar cheese
  • 72 Davidson's Safest Choice® pasteurized shell egg(s)
  • sliced green onions (optional)

Preparation:

  1. Preheat oven to 350°F. Lightly grease a 1-cup ramekin for each serving.
  2. In a large rondeau, cook sausage until lightly browned, stirring to break into crumbles. Add bell peppers and onions; cook and stir for 2-3 minutes. Using a slotted spoon, remove sausage mixture from pan, leaving behind any fat.
  3. Place hash browns in same pan. Sprinkle with salt and pepper. Cook over medium-high heat until potatoes begin to brown, stirring occasionally. If potatoes are sticking, add oil as needed.
  4. Divide potatoes evenly among ramekins, forming a cup shape on the bottom and slightly up the sides. Top each with equal amounts of sausage mixture. Make an indention in the center with the back of a tablespoon and break an egg into each.
  5. Sprinkle cheese around the edges of the ramekins. Bake to desired doneness, about 20-25 minutes for slightly undercooked eggs. Sprinkle tops with sliced green onions (optional).

Nutrition Facts

Hash Brown & Sausage Bake foodservice recipe

Nutrition Facts

Serving Size (1 ramekin)

Nutrition Category Amount
Calories 390
Calories from Fat 170
Total Fat 19g (29% DV)
Saturated Fat 7g (35% DV)
Trans Fat 0g
Cholesterol 215mg (72% DV)
Sodium 430mg (18% DV)
Total
Carbohydrate
40g (13% DV)
Dietary Fiber 4g (16% DV)
Sugars 1g
Protein 17g
Vitamin A 10%
Vitamin C 60%
Calcium 10%
Iron 20%

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 >