Breakfast Casserole ideas

Breakfast Casseroles

Cheesy Hash Browns .58/serving 4377677 5925987 4040325 1203207 3653938 1159946 5229331 4326591 7350788 2393049

1.

2.

3.

4.

5.

POTATO HASHBROWN SHRD NSTR *BUTTER SOLID USDA AA SALTED SOUP CREAM OF CHICKEN *CREAM SOUR ALL NAT GRD A ONION YELLOW JBO CRTN CHEESE CHDR SHRP YEL SHRD SPICE PEPPER BLACK GRND PURE CEREAL CORN FLAKES ONION GREEN ICELS CHEESE GOUDA SMOKED

SYS NAT WHLFARM CAMPBEL WHLFARM SYS IMP SYS IMP IMP/MCC JUST RT SYS NAT BBRLCLS

64 OZ 8 OZ 1 EA 24 OZ 12 OZ 24 OZ 0.5 OZ 2 OZ 1 OZ 12 OZ

Melt butter and set aside Dice yellow onion and chop green onion and set aside In large mixing bowl thoroughly combine 1/2 cup butter with all other items except corn flakes Place in 2 half pans, top with corn flakes and drizzle with remaining butter Bake at 350 for 45 minutes

Sausage & Cheddar Grits .50/serving 8562654 *GRITS QUICK HSE REC 16 OZ Water 48 EA 4828802 *CREAM HEAVY WHIPPING WHLFARM 16 OZ 3763687 SAUSAGE BULK WHL HOG LARRY 32 OZ 3653938 ONION YELLOW JBO CRTN SYS IMP 8 OZ 1159946 CHEESE CHDR SHRP YEL SHRD SYS IMP 40 OZ 2105773 EGG SHELL LARGE WHITE WHLFCLS 6 OZ

1.

2.

3.

4.

5.

Cook grits according to package directions substituting 1 cup of cream for 1 cup of water While grits are simmering, crumble sausage into large saute pan and cook until just done. Drain excess fat Dice 1 onion When grits are done add sausage, onion and 4 cups of cheese and stir until blended In a small bowl beat eggs and add some of the hot grit mixtire to temper, then add egg mixtire into grits and stir until well blended

3763687 8386765 1159946 2105773 4828554 7350788 5229026 5229331 4002994 1005842

Sausage & Egg Strata

French Toast w/Praline Topping

.97/serving

.74/serving

SAUSAGE BULK WHL HOG BREAD WHITE PULLMAN 26 SLICE CHEESE CHDR SHRP YEL SHRD EGG SHELL LARGE WHITE USDA AA *CREAMER HALF & HALF ESL ONION GREEN ICELS SPICE MUSTARD GROUND SPICE PEPPER BLACK GRND PURE *SALT GRANULATED IODIZE ROUND *BACON LAYFLAT 18/22 CT

LARRY SYS CLS SYS IMP WHLFCLS WHLFARM SYS NAT IMP/MCC IMP/MCC SYS CLS SYS CLS

48 OZ 20 EA 32 OZ 18 EA 48 OZ 1OZ 0.5 OZ 0.5 OZ 1 OZ 12 EA

1.

2.

3.

4.

5.

6.

7.

Make the night before service Crumble sausage into large saute pan and cook until just done. Drain excess fat Remove crusts from bread and cut into 1” cubes Evenly divide half of the bread cubes between two half pans Layer with half of the sausage and half of the cheese Repeat layering process In a bowl beat together eggs, 1/2 & 1/2, onions, mustard, pepper and salt and pour equal amounts over layered mixture in pans.

8. Cover and refrigerate overnight 9. Cook bacon and crumble 10. Let casseroles rest at room temperature for one hour then bake at 350 for 30 minutes 11. Cover with bacon and continue baking for an additional 10 minutes

Tuscan Egg Bake 1.56/serving 7280084 BREAD ITAL BRUSCHETTA 16” TURANO 1 EA 5934302 *OIL OLIVE BLEND 80/20 AREZZIO 2 EA 2536134 SAUSAGE ITAL LNK HOT AREZZIO 16 OZ 2140580 SAUSAGE ITAL BULK MILD SYS CLS 16 OZ 3653938 ONION YELLOW JBO CRTN SYS IMP 12 OZ 8474538 SPINACH BABY FRSH SYS NAT 32 OZ 7705344 TOMATO RSTD OVEN FLVRAUS 16 OZ 7201783 PEPPER RED RSTD PIECES AREZZIO 4 OZ 1794882 BASIL FRESH PACKER 4 OZ 4002994 *SALT GRANULATED SYS CLS 1 OZ 5229356 SPICE PEPPER BLACK TABLE GRND IMP/MCC 1 OZ 3693348 CHEESE MOZZ PRT SKM PROV SHRD AREZZIO 16 OZ 2389278 CHEESE PARMESAN GRATED AREZZIO 2 OZ 2105773 EGG SHELL LARGE WHITE WHLFCLS 24 EA

1. Remove crust from bread and cut into 3/4” cubes 2. Toss bread cubes with 2 TBSP olive oil and place in single layer on sheet pan. Bake at 400 for about 8 minutes or until light golden brown 3. Crumble bulk sausage & dice link sausage & add to saute pan along with diced onion & cook until done 4. Add spinach to the pan and cook for about 2 minutes while stirring. Drain excess liquid 5. Rough chop tomatoes, roasted peppers and basil and add to the sausage mixture and season to taste with salt and pepper 6. Evenly divide mixture between 2 half pans and sprinklw ith cheese and toasted bread cubes 7. Make 12 indentations in each pan and cover and chill for 2 hours 8. Uncover and crack an egg into each indentation. Salt and pepper each egg 9. Bake at 400 degrees for about 10 minutes or until whites are done and yolks are still a little runny.

1357466 2105773 4828554 5087572 5230040 5228614 5229067 5926928 5593702 7068687 5296504

BREAD FRENCH LOAF 10 OZ 22 IN EGG SHELL LARGE WHITE USDA AA *CREAMER HALF & HALF ESL *SUGAR GRANULATED CANE X FINE EXTRACT VANILLA PURE SPICE CINNAMON GROUND BAKER SPICE NUTMEG GROUND *BUTTER SOLID SALTED NON USDA *SUGAR BROWN LIGHT CANE *PECAN PCS SML FCY *SYRUP CORN LIGHT W/VANILA

BBRLCLS WHLFCLS WHLFARM SYS CLS IMP/MCC IMP/MCC IMP/MCC WHLFCLS BKRSCLS SYS CLS SYS CLS

2 EA 16 EA 48 OZ 4 OZ 1OZ 1 OZ 1 OZ 16 OZ 16 OZ 16 OZ 4 OZ

1. Arrange bread slices in half size pan in 2 rows overlapping slices 2. In a large bowl combine eggs, 1/2 & 1/2, sugar, vanilla, 1/2 tsp cinnamon and 1/2 tsp nutmeg and whisk until thoroughly blended then pour mixture over bread slices 3. Cover and refrigerate overnight 4. In a separate bowl stir together softened butter, brown sugar, corn syrup and 1/2 tsp each of cinnamon & nutmeg 5. Preheat oven to 350, remove french toast from refrigerator and spread the sugar/pecan mixture evenly over bread 6. Bake for 30 minutes or until puffed up and golden. Serve w/ maple syrup

Savory Croissant Pudding 1.35/serving 5926910 3653938 1005883 3763687 2105773 4828554 5491626 4002994 5229331 6303630 2393064 2382570 2389278

saute thinly 1. In a large fry pan

2.

3.

4.

5.

6.

7.

8.

9.

*BUTTER SOLID UNSLT WHLFARM ONION YELLOW JBO CRTN SYS IMP *BACON CANDN STY NAT JUCE SYS IMP SAUSAGE BULK WHL HOG LARRY EGG SHELL LARGE WHITE WHLFCLS *CREAMER HALF & HALF ESL WHLFARM SEASNING BLACKENED REDFSH MAGIC *SALT GRNULTD IODIZE RND SYS CLS SPICE PEPPER BLCK GRND PURE IMP/MCC *CROISSANT BUTTER CURVED BKRSIMP CHEESE FONTINA SWED WHL BBRLIMP CHEESE GOUDA WHL RED WAX BBRLIMP CHEESE PARMESAN GRATED AREZZIO

4 OZ 16 OZ 18 OZ 18 OZ 24 OZ 96 OZ 1 OZ 1 OZ 0.5 OZ 24 EA 16 OZ 24 OZ 12 OZ

sliced onions in butter until lightly carmelized Rough chop Canadian bacon and cook in a separate fry pan for about 3 minutes, remove and drain on paper towel Add sausage to pan and cook until browned In a large bowl beat together eggs, 1/2 & 1/2, seasoning, salt and pepper Cut croissants into quarters and place in 3 half pans Spread sausage, Canadian bacon and onions over croissants Shred fontina and gouda cheeses and spread over all Pour egg mixture over everything and let rest 1 hour Bake at 325 for about 30 minutes, remove, sprinkle parmesan cheese over the top and return to oven increasing the heat to 375 for 10 minutes

Mexican Breakfast 1.60/serving 1008796 PEPPER POBLANO FRESH PACKER 80 OZ 5926910 *BUTTER SOLID UNSLT WHLFARM 3 OZ 6171755 SAUSAGE CHORIZO LINK 4X1 CASASOL 64 OZ 3653938 ONION YELLOW JBO CRTN SYS IMP 16 OZ 8397689 PEPPER RED BELL FRESH SYS IMP 12 OZ 5975289 GARLIC CHOPPED IN WATER AREZZIO 4 OZ 5228564 SPICE CHILI POWDER LT IMP/MCC 1 OZ 2385680 TORTILLA CORN YEL 6.25 IN CASASOL 20 EA 2105773 EGG SHELL LARGE WHITE WHLFCLS 30 EA 4828554 *CREAMER HALF & HALF ESL WHLFARM 72 OZ 4063186 SAUCE HOT TEXPETE 4 OZ 4002994 *SALT GRNULTD IODIZE RND SYS CLS 1 OZ 5229331 SPICE PEPPER BLCK GRND PURE IMP/MCC 1 OZ 7350788 ONION GREEN ICELS SYS NAT 8 OZ 1008689 CILANTRO BUNCH FRESH PACKER 2 OZ 7086861 CHEESE PEPPER JACK SHRED CASASOL 32 OZ 1159946 CHEESE CHDR SHRP YEL SHRD SYS IMP 24 OZ 6484018 SALSA FRESH PACKER 8 OZ 1203207 *CREAM SOUR ALL NAT GRD A WHLFARM 4 OZ

1. Roast and peel 12 poblano peppers then remove stem and seeds and cut in half lengthwise and spread evenly in the bottom of 2 half pans 2. Remove chorizo sausage from casings and cook in large skillet until just done.

3. Add onions (diced), red peppers (diced), garlic and chili powder and cook for about 5 minutes more 4. In a large bowl mix together eggs, 1/2 & 1/2, hot sauce and pepper 5. In another bowl combine green onions, cilantro and cheeses 6. In 3 half pans spoon in order: half sausage mixture, half of the tortilla quarters and half of the cheese mixture. Repeat 7. Pour egg mixture over all and let rest for 4-6 hours 8. Bake in 325 oven for about an hour until bubbly 9. Let rest for about 15 minutes and garnish with salsa and sour cream

All in One Breakfast Bake 1.00/serving 2105773 5229331 4040325 1203207 4369815 8969842 3653938 1205889 8919086 5926910

1.

2.

3.

4.

EGG SHELL LARGE WHITE USDA AA SPICE PEPPER BLACK GRND PURE SOUP CREAM OF CHICKEN *CREAM SOUR ALL NAT GRD A POTATO DICED LG FRSH *HAM BUFFET BNLS 25% HW 96% FF ONION YELLOW JBO CRTN PEPPER GREEN BELL FRSH MED *CHEESE CHDR JACK SHRD FTHR *BUTTER SOLID UNSLT USDA AA

WHLFCLS IMP/MCC CAMPBEL WHLFARM SYS NAT BBR SYS IMP SYS IMP CASASOL WHLFARM

12 EA 0.5 OZ 1 EA 48 OZ 128 OZ 48 OZ 16 OZ 8 OZ 32 OZ 8 OZ

Preheat oven to 325. In a bowl beat together eggs with black pepper In a large bowl blend soup, sour cream, potatoes, ham(diced), onion(diced), green pepper(diced) and cheese Pour beaten eggs into 2 half pans then pour potato mixture over eggs Bake for 30 minutes, remove from oven, drizzle with melted butter and return to oven for 10 additional minutes