Breakfast Casseroles

Cheesy Hash Browns .58/serving

4377677 POTATO HASHBROWN SHRD NSTR SYS NAT 64 OZ 5925987 *BUTTER SOLID USDA AA SALTED WHLFARM 8 OZ 4040325 SOUP CREAM OF CHICKEN CAMPBEL 1 EA 1203207 *CREAM SOUR ALL NAT GRD A WHLFARM 24 OZ 3653938 ONION YELLOW JBO CRTN SYS IMP 12 OZ 1159946 CHEESE CHDR SHRP YEL SHRD SYS IMP 24 OZ 5229331 SPICE PEPPER BLACK GRND PURE IMP/MCC 0.5 OZ 4326591 CEREAL CORN FLAKES JUST RT 2 OZ 7350788 ONION GREEN ICELS SYS NAT 1 OZ 2393049 CHEESE GOUDA SMOKED BBRLCLS 12 OZ

1. Melt butter and set aside2. Dice yellow onion and chop green onion and set aside3. In large mixing bowl thoroughly combine 1/2 cup butter with all other items except corn flakes4. Place in 2 half pans, top with corn flakes and drizzle with remaining butter5. Bake at 350 for 45 minutes

1. Cook grits according to package directions substituting 1 cup of cream for 1 cup of water2. While grits are simmering, crumble sausage into large saute pan and cook until just done. Drain excess fat3. Dice 1 onion4. When grits are done add sausage, onion and 4 cups of cheese and stir until blended5. 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

Sausage & Cheddar Grits .50/serving

8562654 *GRITS QUICK HSE REC 16 OZ Water 48 EA4828802 *CREAM HEAVY WHIPPING WHLFARM 16 OZ 3763687 SAUSAGE BULK WHL HOG LARRY 32 OZ 3653938 ONION YELLOW JBO CRTN SYS IMP 8 OZ1159946 CHEESE CHDR SHRP YEL SHRD SYS IMP 40 OZ 2105773 EGG SHELL LARGE WHITE WHLFCLS 6 OZ

Sausage & Egg Strata .97/serving

3763687 SAUSAGE BULK WHL HOG LARRY 48 OZ 8386765 BREAD WHITE PULLMAN 26 SLICE SYS CLS 20 EA 1159946 CHEESE CHDR SHRP YEL SHRD SYS IMP 32 OZ 2105773 EGG SHELL LARGE WHITE USDA AA WHLFCLS 18 EA 4828554 *CREAMER HALF & HALF ESL WHLFARM 48 OZ 7350788 ONION GREEN ICELS SYS NAT 1OZ 5229026 SPICE MUSTARD GROUND IMP/MCC 0.5 OZ 5229331 SPICE PEPPER BLACK GRND PURE IMP/MCC 0.5 OZ 4002994 *SALT GRANULATED IODIZE ROUND SYS CLS 1 OZ 1005842 *BACON LAYFLAT 18/22 CT SYS CLS 12 EA

1. Remove crust from bread and cut into 3/4” cubes2. 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 brown3. Crumble bulk sausage & dice link sausage & add to saute pan along with diced onion & cook until done4. Add spinach to the pan and cook for about 2 minutes while stirring. Drain excess liquid5. Rough chop tomatoes, roasted peppers and basil and add to the sausage mixture and season to taste with salt and pepper6. Evenly divide mixture between 2 half pans and sprinklw ith cheese and toasted bread cubes7. Make 12 indentations in each pan and cover and chill for 2 hours8. Uncover and crack an egg into each indentation. Salt and pepper each egg9. Bake at 400 degrees for about 10 minutes or until whites are done and yolks are still a little runny.

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. Make the night before service2. Crumble sausage into large saute pan and cook until just done. Drain excess fat3. Remove crusts from bread and cut into 1” cubes4. Evenly divide half of the bread cubes between two half pans5. Layer with half of the sausage and half of the cheese6. Repeat layering process7. 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 overnight9. Cook bacon and crumble10. Let casseroles rest at room temperature for one hour then bake at 350 for 30 minutes11. Cover with bacon and continue baking for an additional 10 minutes

French Toast w/Praline Topping .74/serving

1357466 BREAD FRENCH LOAF 10 OZ 22 IN BBRLCLS 2 EA 2105773 EGG SHELL LARGE WHITE USDA AA WHLFCLS 16 EA 4828554 *CREAMER HALF & HALF ESL WHLFARM 48 OZ 5087572 *SUGAR GRANULATED CANE X FINE SYS CLS 4 OZ 5230040 EXTRACT VANILLA PURE IMP/MCC 1OZ 5228614 SPICE CINNAMON GROUND BAKER IMP/MCC 1 OZ 5229067 SPICE NUTMEG GROUND IMP/MCC 1 OZ 5926928 *BUTTER SOLID SALTED NON USDA WHLFCLS 16 OZ 5593702 *SUGAR BROWN LIGHT CANE BKRSCLS 16 OZ 7068687 *PECAN PCS SML FCY SYS CLS 16 OZ 5296504 *SYRUP CORN LIGHT W/VANILA SYS CLS 4 OZ

1. Arrange bread slices in half size pan in 2 rows overlapping slices2. 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 slices3. Cover and refrigerate overnight4. In a separate bowl stir together softened butter, brown sugar, corn syrup and 1/2 tsp each of cinnamon & nutmeg5. Preheat oven to 350, remove french toast from refrigerator and spread the sugar/pecan mixture evenly over bread6. Bake for 30 minutes or until puffed up and golden. Serve w/ maple syrup

Savory Croissant Pudding 1.35/serving

5926910 *BUTTER SOLID UNSLT WHLFARM 4 OZ 3653938 ONION YELLOW JBO CRTN SYS IMP 16 OZ 1005883 *BACON CANDN STY NAT JUCE SYS IMP 18 OZ 3763687 SAUSAGE BULK WHL HOG LARRY 18 OZ 2105773 EGG SHELL LARGE WHITE WHLFCLS 24 OZ 4828554 *CREAMER HALF & HALF ESL WHLFARM 96 OZ 5491626 SEASNING BLACKENED REDFSH MAGIC 1 OZ 4002994 *SALT GRNULTD IODIZE RND SYS CLS 1 OZ 5229331 SPICE PEPPER BLCK GRND PURE IMP/MCC 0.5 OZ 6303630 *CROISSANT BUTTER CURVED BKRSIMP 24 EA 2393064 CHEESE FONTINA SWED WHL BBRLIMP 16 OZ 2382570 CHEESE GOUDA WHL RED WAX BBRLIMP 24 OZ 2389278 CHEESE PARMESAN GRATED AREZZIO 12 OZ 1. In a large fry pan saute thinly sliced onions in butter until lightly carmelized

2. Rough chop Canadian bacon and cook in a separate fry pan for about 3 minutes, remove and drain on paper towel3. Add sausage to pan and cook until browned4. In a large bowl beat together eggs, 1/2 & 1/2, seasoning, salt and pepper5. Cut croissants into quarters and place in 3 half pans6. Spread sausage, Canadian bacon and onions over croissants7. Shred fontina and gouda cheeses and spread over all8. Pour egg mixture over everything and let rest 1 hour9. 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. Preheat oven to 325. In a bowl beat together eggs with black pepper2. In a large bowl blend soup, sour cream, potatoes, ham(diced), onion(diced), green pepper(diced) and cheese3. Pour beaten eggs into 2 half pans then pour potato mixture over eggs4. Bake for 30 minutes, remove from oven, drizzle with melted butter and return to oven for 10 additional minutes

All in One Breakfast Bake 1.00/serving

2105773 EGG SHELL LARGE WHITE USDA AA WHLFCLS 12 EA 5229331 SPICE PEPPER BLACK GRND PURE IMP/MCC 0.5 OZ 4040325 SOUP CREAM OF CHICKEN CAMPBEL 1 EA 1203207 *CREAM SOUR ALL NAT GRD A WHLFARM 48 OZ 4369815 POTATO DICED LG FRSH SYS NAT 128 OZ 8969842 *HAM BUFFET BNLS 25% HW 96% FF BBR 48 OZ 3653938 ONION YELLOW JBO CRTN SYS IMP 16 OZ 1205889 PEPPER GREEN BELL FRSH MED SYS IMP 8 OZ 8919086 *CHEESE CHDR JACK SHRD FTHR CASASOL 32 OZ 5926910 *BUTTER SOLID UNSLT USDA AA WHLFARM 8 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 pans2. 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 more4. In a large bowl mix together eggs, 1/2 & 1/2, hot sauce and pepper5. In another bowl combine green onions, cilantro and cheeses6. In 3 half pans spoon in order: half sausage mixture, half of the tortilla quarters and half of the cheese mixture. Repeat7. Pour egg mixture over all and let rest for 4-6 hours8. Bake in 325 oven for about an hour until bubbly9. Let rest for about 15 minutes and garnish with salsa and sour cream