Safest Choice™ Pasteurized Shell Eggs for Foodservice

Pasteurized Shell Eggs for Foodservice

Quantity Foodservice Recipes

Peppered Bacon and Egg Biscuit Sandwich

This peppered bacon and egg biscuit sandwich is a breakfast foodservice staple. Our quantity recipe adds a dash of excitement with TABASCO® sauce.

Recipe

A Dash of Excitement

Featuring the TABASCO® Family of Flavors®. More info: TABASCOFOODSERVICE.COM Download the recipe booklet (PDF) >

Tabasco

Serving Size: 1 sandwich

Yield: 12 servings

Ingredients:

  • 24 slices bacon
  • 6 Tbsp TABASCO® brand Original Pepper Sauce
  • 12 Davidson's Safest Choice® pasteurized shell egg(s)
  • 6 Tbsp milk
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 tsp butter
  • 12 slices cheddar jack cheese
  • 12 large baked biscuits, halved

Preparation:

  1. Heat oven to 400°F.
  2. Place bacon slices on a baking sheet with sides, or in a large casserole dish, and brush generously with TABASCO® Original Pepper Sauce.
  3. Bake until crisp, about 18 minutes. Remove to a paper towel-lined plate and set aside.
  4. In a medium bowl, beat together eggs, milk, salt and black pepper.
  5. Melt butter in a skillet over medium-low heat. Add the eggs and cook, stirring often, until set, about 5 minutes.
  6. Divide the cooked eggs into 12 portions. Place 1 portion of eggs, 2 slices of bacon and 1 slice of cheese on each of the 12 biscuit bottoms.
  7. Cover with the 12 biscuit tops and serve.

Nutrition Facts

Nutrition Facts

Serving Size (1 sandwich)

Nutrition Category Amount
Calories 610
Calories from Fat 330
Total Fat 36g (55% DV)
Saturated Fat 14g (70% DV)
Trans Fat 0g
Cholesterol 230mg (77% DV)
Sodium 1500mg (63% DV)
Total
Carbohydrate
47g (16% DV)
Dietary Fiber 2g (8% DV)
Sugars 3g
Protein 24g
Vitamin A 15%
Vitamin C 0%
Calcium 40%
Iron 25%

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 >