Breakfast Continues to Grow

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Breakfast Continues to Grow

Breakfast has long been known for carrying great significance when it comes to jump-starting the day, regardless of whether you’re an early riser or a late sleeper. However, today’s breakfast doesn’t just stop at a simple bowl of cereal or buttered toast. Consumers are looking further for their daybreak satisfaction, but they also want it on their agenda.

The grab-and-go attitude continues to emphasize the need for portable and flexible options as well, such as breakfast sandwiches. However, a recent Technomic study suggests that consumers are searching for more protein in their breakfast items, along with recognizable ingredients that can benefit their health in some way.

Breakfast in 2015 is expected to overflow into other areas of the day, which will continue to drive interest and generate profit. McDonald’s is one quick-service restaurant to consider extending their breakfast menu through the lunch and dinner hours.

ACP products offer the speed and quality that consumers are demanding as the breakfast trend continues to grow. ACP Corporate Chef Sandy Gibilisco created a recipe for a delicious handheld breakfast item that is sure to satisfy anyone.

Ham and Egg Breakfast Squares
Yield: 12 servings

1 package refrigerated crescent rolls
6 eggs, beaten
½ cup cubed ham or bacon crumbles
4 oz. canned mushrooms, pieces and stems, drained and chopped
1 cup shredded cheddar cheese
¼ parmesan cheese
½ tsp. dried thyme
½ tsp. salt
½ tsp. pepper
1 Tbsp. finely sliced green onions

1.  Preheat MXP22 oven to 400°F
2.  Spray ¼ sheet pan with non-stick spray
3.  Unroll crescent rolls and line sheet pan with dough strips. Pinch together to form a uniform sheet, making sure there are no gaps or holes in the dough.
4.  Beat eggs in small bowl, add ham (or bacon), mushrooms, cheddar cheese, parmesan cheese, thyme, salt, pepper and green onions. Pour over crescent roll strips.
5.  Place in MXP22 at the following settings:

Stage 1:    2 minutes                      40% MW         0% AIR         100% IR
Stage 2:    3 minutes                      30% MW        10% AIR        100% IR
Stage 3:    1 minute 30 seconds    40% MW         0% AIR         100% IR

6. Let cool for at least 2 minutes before cutting into squares.

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