Buffalo & Blue Deviled Eggs

Pork Green Chili Baked Eggs 50 each eggs (hard cooked and peeled of shell)

¾ cup mayonnaise¼ cup Frank’s® Red Hot® Sauce1 tbsp Dijon mustard5-6 stalks celery, washed and cut into half-inch sticks1 cup bleu cheese crumbles

Ingredients

1. Separate cooked egg yolks from egg whites and place in a food processor. 2. Add mayonnaise, Dijon mustard and Frank’s Red Hot. Purée until smooth. 3. Place egg yolk purée in pastry bag with a straight, round tip. Pipe cooked egg white with buffalo yolk purée. Garnish with bleu cheese crumbles and celery stick. 4. Keep covered to avoid drying.

Directions

Chef Drew SmalbachWhite Manor Country Club

Malvern, PA

REGION

Midwest

REGION

Recipe yield: 25 portions2 eggs cut in half per portion, 4 halves per portion

Chesapeake Bay 0melet

2 lbs butter75 eggs8 tbsp Old Bay® Seasoning6 cups chopped tomatoes4 lbs colossal lump crabmeat, picked through to remove shells6 cups cheddar cheese, shredded

Ingredients1. Melt butter over medium heat in a heavy, 10-inch, nonstick pan.2. In a bowl, beat the eggs until slightly frothy. Add Old Bay, and continue to beat until evenly distributed. Stir in chopped tomatoes.3. When butter is melted, pour eggs into the pan.4. Sprinkle crabmeat over eggs. Cook eggs until just set on the bottom, about 3 minutes.5. Flip entire omelet.6. Sprinkle cheese over eggs.7. Using a spatula, lift one side of omelet to carefully fold in half.8. Continue cooking until eggs are cooked through, about 3 minutes.

Directions

Gary TeegardinDuesenberg’s American

Cafe and GrillCatonsville, MD

Servings: 25

Chicken Marsala Mushroom & Artichoke 0melet

75 eggs 25 tbsp butter

6 cups mushrooms, sliced25 ea green onions, sliced

6 tsp garlic, minced6 tsp shallots, minced

6 tsp chicken base6 cups manufacturing cream1 ½ cups marsala wine75 oz grilled chicken breast, diced 25 oz artichoke heart, sliced 4 cups jack cheese, shredded 2 cups Parmesan Riggiano

Ingredients

1. In a skillet pan sauté butter, mushrooms, green onions, garlic and shallots for a few minutes.2. Add chicken base, manufacturing cream, marsala wine, chicken, artichoke hearts. Combine well. 3. Use eggs to make omelet and fill with mixture. 4. Add cheeses and fold, drizzle with additional marsala sauce.

Directions

Servings: 25 omelets

Robin VandenbergOff Street GrillCerritos, CA

Route 66 Country Scrambler

50 ea eggs3 lbs cooked sausage50 ea biscuits6 lbs hash browns3 qts country gravy3 cups diced bell peppers3 cups diced onion4 c shredded cheese

Ingredients

1. Brown sausage in pan. 2. Fry hash browns with diced peppers and onions. 3. Scramble eggs. 4. Placed open-face biscuit in dish. Top with eggs, hash browns, sausage, country gravy and cheese.

Directions

Servings: 25, 8-10 oz per serving

3 qts pork green chili (homemade or use your favorite brand)1 qt tomato sauce (we make ours from Alta Cucina tomatoes)4 cups roasted fingerling potatoes, halved2 cups baby heirloom tomatoes, whole50 medium size shell eggs2 cups Scallions, for garnish Canola oilSalt and pepper to taste Ciabatta bread, sliced, grilled

Ingredients

1. Combine green chili and tomato sauce 3:1 mixture. 2. In cast iron skillet, heat oil. Sauté potatoes until browned. 3. Add green chili, tomato sauce and baby heirloom tomatoes, bring to a simmer. 4. Crack 2 eggs right into mixture and bring back to a simmer. 5. Place in oven until whites are set. Serve in the iron skillet, garnished with green onions and ciabatta toast.

Directions

Chef DJ Nagle Humboldt Farm, Fish, WineDenver, C0

Eggza BenedictServings: 1 pizza, serves 1

1 ea flatbread or naan dough3 tbsp hollandaise, warmed up with heavy cream 1 tbsp heavy cream6 thin slices of tomato ½ lg portabella mushroom, sliced and roasted4 tbsp cheddar cheese, shredded2 tbsp parmesan cheese, shredded2 strips of pork belly 2 medium-shell eggs Chives and red onion, chopped to garnishHollandaise sauce drizzled over the top

IngredientsFor Sauce:1. Combine hollandaise and heavy creamFor Pizza:2. Spread sauce evenly on flatbread or naan. 3. Top with tomato, mushrooms, pork belly and cheese. 4. Crack 2 eggs on top. 5. Drizzle reserve hollandaise on top. 6. Bake for at 375°F for 4-5 minutes or until cheese is melted.7. Garnish with chives and red onion after baking.

Directions

Chef Jordan ShortUgly’s, Milwaukee, WI

REGION

Midwest

REGION

REGION

SouthwestREGION

Chef MoJim’s RestaurantBethany, 0K

REGION

SouthwestREGION

REGION

PacificREGION

REGION

AtlanticREGION

B.E.L.T SaladFor Cider Vinaigrette, recipe makes

1 quart. Servings: 25, 1.3 oz serving:1 cup apple cider vinegar1 tsp minced garlic1 tsp mince shallots½ cup mayonnaise3 cups salad oil1 tsp dried oregano leaf½ tsp dried basil leaf½ tsp dried thyme leaf1 tsp Kosher saltFor Bourbon Glazed Bacon, 25 servings:½ lb applewood bacon2 tbsp brown sugar2 tbsp real maple syrup2 tsp bourbon whiskey

Ingredients

Chef Sean Redden

Grandview Tavern

Ft. Mitchell, KY

For Cider Vinaigrette:1. Combine all ingredients except oil. Using a food processor, stick blender or hand whisk, add the oil slowly while stirring to emulsify. For Bourbon Glazed Bacon:1. Combine maple syrup, bourbon and brown sugar in a mixing bowl and whisk to combine. 2. Cut bacon pieces into ¼ inch slivers, and add to the mixing bowl.3. Place bacon on a sheet tray lined with parchment paper. Bake 12-15 minutes at 325°F, or until bacon is crispy. Pat dry with paper towels and reserve.For Poached Eggs:1. Bring water and vinegar to a simmer. 2. Crack each egg individually into a small bowl. 3. Add eggs to liquid, turn off the heat and cover for 4-5 minutes. 4. Remove with a slotted spoon, and season with a pinch of kosher salt and black pepper. For Buttered Breadcrumbs:1. Melt butter in a skillet on medium heat, add breadcrumbs and stir to coat with butter. 2. Toast for 3-4 minutes, stirring often to brown evenly. 3. When crumbs are golden brown, transfer to a plate in an even layer to dry.

Directions

For Poached Eggs, 25 servings, 2 eggs per serving:50 eggs2 cups vinegar1 gal waterFor Buttered Breadcrumbs, 25 servings, ¼ cup per serving:6 cups panko breadcrumbs1 cup unsalted butter

To build the salad: 1. Cut a whole head of sweet gem lettuce in half, leaving the trimmed root end in place. 3. Brush lettuce lightly with canola oil, or another oil with a high smoke point, and place on hot grill for 30 seconds to achieve nice grill marks. 4. Slice cherry tomatoes in half, season with a pinch of salt and pepper. Place lettuce and tomatoes on a plate. 5. Drop eggs into poaching liquid and follow procedure. When cooked, place eggs on a paper towel lined plate to drain liquid. 6. Place eggs adjacent to lettuce and sprinkle with breadcrumbs. 7. Add the Bourbon bacon next to lettuce and eggs, drizzle everything with the cider vinaigrette.

Recipes featuring two new Glenview Farms® easy-to-use egg mixes and traditional egg favorites with a spin from around the country

Breakfast Lunch Dinner Dessert

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Baked Pizza Frittata

5 pieces of pepperoni, sliced3 sausage links, diced1 tbsp green bell peppers, diced2 tbsp cremini mushrooms, diced2 tbsp tomatoes, diced¾ cup Glenview Farms® Savory Egg Mix½ cup mozzarella cheese, shredded

Ingredients

1. In 6” skillet or shallow casserole pan, combine all ingredients and mix well. 2. Bake at 325°F for 30-40 minutes or until inserted knife comes out clean.

Directions

Breakfast Banh Mi

2 quarts Glenview Farms® Savory Egg Mix100 jalapeños, sliced or finely juliennedCilantro to garnishFor pickling vegetables, 25 servings, 1 oz per serving:1 tbsp salt2 tbsp sugar2 tsp pickling spice1 cup water2 cups rice wine vinegar4 cups sliced cucumber (skin on), carrot and enoki mushroom mixture

IngredientsTo pickle vegetables:1. Mix together salt, sugar, pickling spice, water and vinegar. 2. Add vegetables to marinate and chill 3-5 hours. To make filling:1. Sauté Savory Egg Mix in pan. 2. Combine Sriracha Mayo ingredients and set aside. 3. Combine meat ingredients to make filling. 4. Build sandwich.

Directions

Americans are increasingly attracted to the exotic tastes of Asian cuisines, with flavors in the form of Asian omelets and breakfast bento boxes. This recipe combines notes of lemongrass, garlic, pickled vegetables and Sriracha, one of the most popular new flavors on menus today.

Banh Mi is a Vietnamese sandwich, typically filled with meat on thin, airy bread.

Servings: 25, 1 sandwich per serving

“N by NW” Pizza

For sauce:½ tsp salt4 oz cream cheese4 oz goat cheese8 oz sour cream¼ cup dill, fresh or choppedFor pizza:1 cup Glenview Farms® Savory Egg Mix, cooked in skillet 1 lg 16” pizza crust, raw 2 cups mozzarella 100 oz smoked salmon, sliced ¼ cup capers, drained 1/3 cup cherry tomatoes, quartered 6 thin strips of prosciutto ½ cup baby arugula

1 tbsp olive oil

Ingredients1. Mix arugula with olive oil.2. Cook Savory Egg Mix in skillet.3. Combine all sauce ingredients to make sauce.4. Build pizza by layering arugula, capers, cherry tomatoes, prosciutto, salmon, egg mixture, cheese sauce and crust (bottom).5. Bake at 400°F for 10-12 minutes.

Directions

Using upscale items like capers and salmon in unexpected ways elevates both a menu and the operator’s image. Combining Savory Egg Mix with the above, then adding an item like goat cheese, produces an unforgettable pizza.

Texas HashFor biscuit gravy, 2 quarts, 2.5 oz per serving: Make 2 quarts of gravy following directions on manufacturer’s packaging. Allow 2 cups of coffee to replace 2 cups of water. Add in sliced jalapeños to spice.

For hash, 25 servings, 3 oz per serving:3 oz olive oil 2 lbs potatoes, ¼-inch dice 1 red bell pepper, ¼-inch dice1 green bell pepper, ¼-inch dice

1 lb cooked black beans, drained and rinsed

1 lb whole kernel corn, drained 1 yellow onion, ¼-inch dice ½ cup cumin powder ¼ cup chili powder 2 tsp sea salt 2 ½ quarts Glenview Farms® Savory Egg Mix 3 lbs strip steak Salt and pepper, to taste

Ingredients

Servings: 25, 5-7 oz per serving

Serving: 1 pizza; Cut each pizza into 8 slices, 2 slices per serving

1. Heat olive oil and sauté all vegetables together, adding spices at the end. Season with sea salt.2. Sauté egg mixture until fluffy. Sauté potatoes.3. Grill steaks to medium, allow to rest, slice into thin strips, season with salt and pepper. 4. Build plate as follows: Heap 3 oz of vegetable black bean hash, potatoes and corn on plate. Top with 3 oz cooked egg mixture. Fan out 2 oz sliced steak. Fill 2 ½ oz ramekin with spicy biscuit gravy.

Directions

Breakfast classics keep popping up on menus because of their broad appeal and comfort food credentials. This dish makes a statement with multiple twists of Latin flair, plus the comfort and heartiness of potatoes.

Protein Breakfast Bowl

Servings: 25 servings, 1 (6.5 oz) skillet per serving

3 lbs sweet potato fries2 quarts Glenview Farms® Egg White Scrambled Mix3 lbs turkey sausage, crumbled2 cups aged cheddar cheese, shredded2 tbsp six pepper spice blendHot sauce or salsa as desired, to garnish

Ingredients

1. Sauté egg mix, season with six pepper blend. 2. Deep fry sweet potatoes. 3. Sauté sausage and crumble. 4. Build dish in skillet as shown below: Cheese (top), egg whites, turkey sausage crumbles, sweet potato fries (bottom).5. Place dish under salamander to melt cheese, and serve with hot sauce or salsa on side.

Directions

Sweet potatoes are enjoying a big surge in popularity, whether as fries, baked or as an ingredient, and turkey is the fastest growing

protein in the breakfast daypart. Giving guests what they want is always a good idea, so this recipe combines the two

winning ingredients to do just that.

California Wrap

1 tortilla (whole wheat or spinach)½ cup Glenview Farms® Egg White Scrambled Mix2 oz sliced turkey¼ cup zucchini and julienned carrots¼ avocado, sliced1 slice cheese, cheddar2 tbsp roasted red pepper hummus1 tbsp Sriracha1 tbsp cream cheese1 ea leaf lettuce

Ingredients

1. Sauté egg whites and slice turkey.2. Spread 1 oz cream cheese on tortilla.3. Combine hummus with Spicy Secret Sauce or Sriracha to make spicy dressing. 4. On top of cream cheese, layer spicy dressing and zucchini and carrot mix.5. Layer eggs, cheese, avocados and leaf lettuce. 6. Roll tight and cut in half to serve.

Directions

Serving Size: 1 wrap

Denver Portobello Bowl

Servings: 25, 1 mushroom per serving

25 portobello mushrooms3 quarts Glenview Farms® Egg White Scrambled Mix5 tbsp garlic pepper6 cups red and green bell peppers, sautéed4 cups Metro Deli® Caramelized Balsamic Onion Jam25 slices swiss or cheddar cheese1 cup seasoned bread crumbs1 lb butter

Ingredients1. Wash portobellos, leave gills. 2. Sauté Egg White Scrambled Mix, season with garlic pepper. 3. Sauté peppers in onion jam. 4. In a separate pan, sauté bread crumbs in butter and remainder of garlic pepper. 5. Fill each mushroom with egg mix, onion jam and peppers and top with cheese. 6. Bake at 350°F for 5-7 minutes. 7. Melt cheese on top and season with bread crumbs.

Directions

Whether used as a topping, meat replacement or stuffed with savory ingredients, portobellos are always an attraction on the menu. This recipe uses the mushroom cap as a bowl, filling it with a mixture of scrambled egg whites, spices, sauteed peppers and onion jam.

White Chocolate Bread Pudding

Servings: 25 Americans are getting serious about healthier dining and less processed foods. With taste continuing to reign supreme, our wrap makes it all come together by mixing upscale vegetables with protein and cheese to create a light, delicious, yet satisfying meal.

1 quart Glenview Farms® Egg White Scrambled Mix1 cup heavy cream8 rolls, torta bun or brioche (chef’s choice)3 tbsp granulated sugar1 tsp vanilla extract3 bananas, sliced2 tbsp butter2 tbsp brown sugar½ tsp cinnamon½ tsp nutmeg1 cup white chocolate chips1 cup whipping cream½ cup powdered sugar

Ingredients

1. Dice bread into ½-inch cubes. 2. Combine egg mix with granulated sugar, cinnamon, nutmeg, vanilla and heavy cream. 3. Sauté sliced bananas in butter and brown sugar. 4. In baking pan, combine bread with egg mixture and white chocolate chips. 5. Top with sautéed bananas. 6. Bake at 300°F for 20 minutes or until pudding is set. 7. Remove from oven, cut and top with whipped cream. 8. Dust with powdered sugar.

25 ea graham crackers 8 oz prepared lemon curd1 tbsp fresh lemon zest 4 oz whipped Egg White Marshmallows (makes 25 marshmallows)8 oz white chocolate chips, melted (or melted almond bark)3 oz powdered sugar3 oz corn starch

For marshmallows:1 cup granulated sugar

1/3 cup light corn syrup4 oz Glenview Farms® Egg White Scrambled Mix2 tsp vanilla extract2 envelopes of powdered gelatin (17 g ea)1 1/3 cup cold waterPinch of salt

Directions

Bread pudding would be high on any list of comfort foods. This one is offered with a twist: it’s topped with bananas, sauteed in butter and brown sugar.

Lemon Meringue Smores

Servings: 25

Ingredients

To prepare Egg White Marshmallows: 1. Sprinkle gelatin over ½ cup cold water

to dissolve and soften. 2. In a small saucepan, fitted with a candy thermometer,

mix sugar and corn syrup with 1/3 cup water. 3. When syrup reaches 210°F, add gelatin and blend. Scrape all sides of bowl and remove from heat. 4. In an electric mixer, pour in egg whites, and beat until frothy. Add pinch of salt. Increase speed and pour in sugar/ syrup mixture. Beat until thick and fluffy. 5. Combine corn starch and powdered sugar for dusting.6. Dust a baking sheet with a 50/50 mix of powdered sugar and corn starch. 7. Pour marshmallow mixture onto sheet, sprinkle remaining powdered sugar mixture on top. 8. Allow to cool, cut to desired shape. To prepare Smores:1. Snap crackers to desired size (think individual sticks).2. Dip graham cracker in white chocolate so about 50% of it is covered. 3. Spread graham cracker with ½ oz lemon curd, dust with fresh lemon zest.4. Top with fresh marshmallow piece, torch to a golden brown. Serve while still warm.

Directions

For Sriracha Mayo, 25 servings, 1 tsp per serving:2 cloves garlic, minced½ lemon, juiced1 cup mayonnaise2 tbsp Sriracha ½ tsp saltFor meat, 25 servings, 1/3 cup per serving:2 tbsp olive oil 4 cups cooked chicken, shredded2 oz lemon grass paste

Serving: 1, 6” frittata

Baked Pizza Frittata

5 pieces of pepperoni, sliced3 sausage links, diced1 tbsp green bell peppers, diced2 tbsp cremini mushrooms, diced2 tbsp tomatoes, diced¾ cup Glenview Farms® Savory Egg Mix½ cup mozzarella cheese, shredded

Ingredients

1. In 6” skillet or shallow casserole pan, combine all ingredients and mix well. 2. Bake at 325°F for 30-40 minutes or until inserted knife comes out clean.

Directions

Breakfast Banh Mi

2 quarts Glenview Farms® Savory Egg Mix100 jalapeños, sliced or finely juliennedCilantro to garnishFor pickling vegetables, 25 servings, 1 oz per serving:1 tbsp salt2 tbsp sugar2 tsp pickling spice1 cup water2 cups rice wine vinegar4 cups sliced cucumber (skin on), carrot and enoki mushroom mixture

IngredientsTo pickle vegetables:1. Mix together salt, sugar, pickling spice, water and vinegar. 2. Add vegetables to marinate and chill 3-5 hours. To make filling:1. Sauté Savory Egg Mix in pan. 2. Combine Sriracha Mayo ingredients and set aside. 3. Combine meat ingredients to make filling. 4. Build sandwich.

Directions

Americans are increasingly attracted to the exotic tastes of Asian cuisines, with flavors in the form of Asian omelets and breakfast bento boxes. This recipe combines notes of lemongrass, garlic, pickled vegetables and Sriracha, one of the most popular new flavors on menus today.

Banh Mi is a Vietnamese sandwich, typically filled with meat on thin, airy bread.

Servings: 25, 1 sandwich per serving

“N by NW” Pizza

For sauce:½ tsp salt4 oz cream cheese4 oz goat cheese8 oz sour cream¼ cup dill, fresh or choppedFor pizza:1 cup Glenview Farms® Savory Egg Mix, cooked in skillet 1 lg 16” pizza crust, raw 2 cups mozzarella 100 oz smoked salmon, sliced ¼ cup capers, drained 1/3 cup cherry tomatoes, quartered 6 thin strips of prosciutto ½ cup baby arugula

1 tbsp olive oil

Ingredients1. Mix arugula with olive oil.2. Cook Savory Egg Mix in skillet.3. Combine all sauce ingredients to make sauce.4. Build pizza by layering arugula, capers, cherry tomatoes, prosciutto, salmon, egg mixture, cheese sauce and crust (bottom).5. Bake at 400°F for 10-12 minutes.

Directions

Using upscale items like capers and salmon in unexpected ways elevates both a menu and the operator’s image. Combining Savory Egg Mix with the above, then adding an item like goat cheese, produces an unforgettable pizza.

Texas HashFor biscuit gravy, 2 quarts, 2.5 oz per serving: Make 2 quarts of gravy following directions on manufacturer’s packaging. Allow 2 cups of coffee to replace 2 cups of water. Add in sliced jalapeños to spice.

For hash, 25 servings, 3 oz per serving:3 oz olive oil 2 lbs potatoes, ¼-inch dice 1 red bell pepper, ¼-inch dice1 green bell pepper, ¼-inch dice

1 lb cooked black beans, drained and rinsed

1 lb whole kernel corn, drained 1 yellow onion, ¼-inch dice ½ cup cumin powder ¼ cup chili powder 2 tsp sea salt 2 ½ quarts Glenview Farms® Savory Egg Mix 3 lbs strip steak Salt and pepper, to taste

Ingredients

Servings: 25, 5-7 oz per serving

Serving: 1 pizza; Cut each pizza into 8 slices, 2 slices per serving

1. Heat olive oil and sauté all vegetables together, adding spices at the end. Season with sea salt.2. Sauté egg mixture until fluffy. Sauté potatoes.3. Grill steaks to medium, allow to rest, slice into thin strips, season with salt and pepper. 4. Build plate as follows: Heap 3 oz of vegetable black bean hash, potatoes and corn on plate. Top with 3 oz cooked egg mixture. Fan out 2 oz sliced steak. Fill 2 ½ oz ramekin with spicy biscuit gravy.

Directions

Breakfast classics keep popping up on menus because of their broad appeal and comfort food credentials. This dish makes a statement with multiple twists of Latin flair, plus the comfort and heartiness of potatoes.

Protein Breakfast Bowl

Servings: 25 servings, 1 (6.5 oz) skillet per serving

3 lbs sweet potato fries2 quarts Glenview Farms® Egg White Scrambled Mix3 lbs turkey sausage, crumbled2 cups aged cheddar cheese, shredded2 tbsp six pepper spice blendHot sauce or salsa as desired, to garnish

Ingredients

1. Sauté egg mix, season with six pepper blend. 2. Deep fry sweet potatoes. 3. Sauté sausage and crumble. 4. Build dish in skillet as shown below: Cheese (top), egg whites, turkey sausage crumbles, sweet potato fries (bottom).5. Place dish under salamander to melt cheese, and serve with hot sauce or salsa on side.

Directions

Sweet potatoes are enjoying a big surge in popularity, whether as fries, baked or as an ingredient, and turkey is the fastest growing

protein in the breakfast daypart. Giving guests what they want is always a good idea, so this recipe combines the two

winning ingredients to do just that.

California Wrap

1 tortilla (whole wheat or spinach)½ cup Glenview Farms® Egg White Scrambled Mix2 oz sliced turkey¼ cup zucchini and julienned carrots¼ avocado, sliced1 slice cheese, cheddar2 tbsp roasted red pepper hummus1 tbsp Sriracha1 tbsp cream cheese1 ea leaf lettuce

Ingredients

1. Sauté egg whites and slice turkey.2. Spread 1 oz cream cheese on tortilla.3. Combine hummus with Spicy Secret Sauce or Sriracha to make spicy dressing. 4. On top of cream cheese, layer spicy dressing and zucchini and carrot mix.5. Layer eggs, cheese, avocados and leaf lettuce. 6. Roll tight and cut in half to serve.

Directions

Serving Size: 1 wrap

Denver Portobello Bowl

Servings: 25, 1 mushroom per serving

25 portobello mushrooms3 quarts Glenview Farms® Egg White Scrambled Mix5 tbsp garlic pepper6 cups red and green bell peppers, sautéed4 cups Metro Deli® Caramelized Balsamic Onion Jam25 slices swiss or cheddar cheese1 cup seasoned bread crumbs1 lb butter

Ingredients1. Wash portobellos, leave gills. 2. Sauté Egg White Scrambled Mix, season with garlic pepper. 3. Sauté peppers in onion jam. 4. In a separate pan, sauté bread crumbs in butter and remainder of garlic pepper. 5. Fill each mushroom with egg mix, onion jam and peppers and top with cheese. 6. Bake at 350°F for 5-7 minutes. 7. Melt cheese on top and season with bread crumbs.

Directions

Whether used as a topping, meat replacement or stuffed with savory ingredients, portobellos are always an attraction on the menu. This recipe uses the mushroom cap as a bowl, filling it with a mixture of scrambled egg whites, spices, sauteed peppers and onion jam.

White Chocolate Bread Pudding

Servings: 25 Americans are getting serious about healthier dining and less processed foods. With taste continuing to reign supreme, our wrap makes it all come together by mixing upscale vegetables with protein and cheese to create a light, delicious, yet satisfying meal.

1 quart Glenview Farms® Egg White Scrambled Mix1 cup heavy cream8 rolls, torta bun or brioche (chef’s choice)3 tbsp granulated sugar1 tsp vanilla extract3 bananas, sliced2 tbsp butter2 tbsp brown sugar½ tsp cinnamon½ tsp nutmeg1 cup white chocolate chips1 cup whipping cream½ cup powdered sugar

Ingredients

1. Dice bread into ½-inch cubes. 2. Combine egg mix with granulated sugar, cinnamon, nutmeg, vanilla and heavy cream. 3. Sauté sliced bananas in butter and brown sugar. 4. In baking pan, combine bread with egg mixture and white chocolate chips. 5. Top with sautéed bananas. 6. Bake at 300°F for 20 minutes or until pudding is set. 7. Remove from oven, cut and top with whipped cream. 8. Dust with powdered sugar.

25 ea graham crackers 8 oz prepared lemon curd1 tbsp fresh lemon zest 4 oz whipped Egg White Marshmallows (makes 25 marshmallows)8 oz white chocolate chips, melted (or melted almond bark)3 oz powdered sugar3 oz corn starch

For marshmallows:1 cup granulated sugar

1/3 cup light corn syrup4 oz Glenview Farms® Egg White Scrambled Mix2 tsp vanilla extract2 envelopes of powdered gelatin (17 g ea)1 1/3 cup cold waterPinch of salt

Directions

Bread pudding would be high on any list of comfort foods. This one is offered with a twist: it’s topped with bananas, sauteed in butter and brown sugar.

Lemon Meringue Smores

Servings: 25

Ingredients

To prepare Egg White Marshmallows: 1. Sprinkle gelatin over ½ cup cold water

to dissolve and soften. 2. In a small saucepan, fitted with a candy thermometer,

mix sugar and corn syrup with 1/3 cup water. 3. When syrup reaches 210°F, add gelatin and blend. Scrape all sides of bowl and remove from heat. 4. In an electric mixer, pour in egg whites, and beat until frothy. Add pinch of salt. Increase speed and pour in sugar/ syrup mixture. Beat until thick and fluffy. 5. Combine corn starch and powdered sugar for dusting.6. Dust a baking sheet with a 50/50 mix of powdered sugar and corn starch. 7. Pour marshmallow mixture onto sheet, sprinkle remaining powdered sugar mixture on top. 8. Allow to cool, cut to desired shape. To prepare Smores:1. Snap crackers to desired size (think individual sticks).2. Dip graham cracker in white chocolate so about 50% of it is covered. 3. Spread graham cracker with ½ oz lemon curd, dust with fresh lemon zest.4. Top with fresh marshmallow piece, torch to a golden brown. Serve while still warm.

Directions

For Sriracha Mayo, 25 servings, 1 tsp per serving:2 cloves garlic, minced½ lemon, juiced1 cup mayonnaise2 tbsp Sriracha ½ tsp saltFor meat, 25 servings, 1/3 cup per serving:2 tbsp olive oil 4 cups cooked chicken, shredded2 oz lemon grass paste

Serving: 1, 6” frittata

Baked Pizza Frittata

5 pieces of pepperoni, sliced3 sausage links, diced1 tbsp green bell peppers, diced2 tbsp cremini mushrooms, diced2 tbsp tomatoes, diced¾ cup Glenview Farms® Savory Egg Mix½ cup mozzarella cheese, shredded

Ingredients

1. In 6” skillet or shallow casserole pan, combine all ingredients and mix well. 2. Bake at 325°F for 30-40 minutes or until inserted knife comes out clean.

Directions

Breakfast Banh Mi

2 quarts Glenview Farms® Savory Egg Mix100 jalapeños, sliced or finely juliennedCilantro to garnishFor pickling vegetables, 25 servings, 1 oz per serving:1 tbsp salt2 tbsp sugar2 tsp pickling spice1 cup water2 cups rice wine vinegar4 cups sliced cucumber (skin on), carrot and enoki mushroom mixture

IngredientsTo pickle vegetables:1. Mix together salt, sugar, pickling spice, water and vinegar. 2. Add vegetables to marinate and chill 3-5 hours. To make filling:1. Sauté Savory Egg Mix in pan. 2. Combine Sriracha Mayo ingredients and set aside. 3. Combine meat ingredients to make filling. 4. Build sandwich.

Directions

Americans are increasingly attracted to the exotic tastes of Asian cuisines, with flavors in the form of Asian omelets and breakfast bento boxes. This recipe combines notes of lemongrass, garlic, pickled vegetables and Sriracha, one of the most popular new flavors on menus today.

Banh Mi is a Vietnamese sandwich, typically filled with meat on thin, airy bread.

Servings: 25, 1 sandwich per serving

“N by NW” Pizza

For sauce:½ tsp salt4 oz cream cheese4 oz goat cheese8 oz sour cream¼ cup dill, fresh or choppedFor pizza:1 cup Glenview Farms® Savory Egg Mix, cooked in skillet 1 lg 16” pizza crust, raw 2 cups mozzarella 100 oz smoked salmon, sliced ¼ cup capers, drained 1/3 cup cherry tomatoes, quartered 6 thin strips of prosciutto ½ cup baby arugula

1 tbsp olive oil

Ingredients1. Mix arugula with olive oil.2. Cook Savory Egg Mix in skillet.3. Combine all sauce ingredients to make sauce.4. Build pizza by layering arugula, capers, cherry tomatoes, prosciutto, salmon, egg mixture, cheese sauce and crust (bottom).5. Bake at 400°F for 10-12 minutes.

Directions

Using upscale items like capers and salmon in unexpected ways elevates both a menu and the operator’s image. Combining Savory Egg Mix with the above, then adding an item like goat cheese, produces an unforgettable pizza.

Texas HashFor biscuit gravy, 2 quarts, 2.5 oz per serving: Make 2 quarts of gravy following directions on manufacturer’s packaging. Allow 2 cups of coffee to replace 2 cups of water. Add in sliced jalapeños to spice.

For hash, 25 servings, 3 oz per serving:3 oz olive oil 2 lbs potatoes, ¼-inch dice 1 red bell pepper, ¼-inch dice1 green bell pepper, ¼-inch dice

1 lb cooked black beans, drained and rinsed

1 lb whole kernel corn, drained 1 yellow onion, ¼-inch dice ½ cup cumin powder ¼ cup chili powder 2 tsp sea salt 2 ½ quarts Glenview Farms® Savory Egg Mix 3 lbs strip steak Salt and pepper, to taste

Ingredients

Servings: 25, 5-7 oz per serving

Serving: 1 pizza; Cut each pizza into 8 slices, 2 slices per serving

1. Heat olive oil and sauté all vegetables together, adding spices at the end. Season with sea salt.2. Sauté egg mixture until fluffy. Sauté potatoes.3. Grill steaks to medium, allow to rest, slice into thin strips, season with salt and pepper. 4. Build plate as follows: Heap 3 oz of vegetable black bean hash, potatoes and corn on plate. Top with 3 oz cooked egg mixture. Fan out 2 oz sliced steak. Fill 2 ½ oz ramekin with spicy biscuit gravy.

Directions

Breakfast classics keep popping up on menus because of their broad appeal and comfort food credentials. This dish makes a statement with multiple twists of Latin flair, plus the comfort and heartiness of potatoes.

Protein Breakfast Bowl

Servings: 25 servings, 1 (6.5 oz) skillet per serving

3 lbs sweet potato fries2 quarts Glenview Farms® Egg White Scrambled Mix3 lbs turkey sausage, crumbled2 cups aged cheddar cheese, shredded2 tbsp six pepper spice blendHot sauce or salsa as desired, to garnish

Ingredients

1. Sauté egg mix, season with six pepper blend. 2. Deep fry sweet potatoes. 3. Sauté sausage and crumble. 4. Build dish in skillet as shown below: Cheese (top), egg whites, turkey sausage crumbles, sweet potato fries (bottom).5. Place dish under salamander to melt cheese, and serve with hot sauce or salsa on side.

Directions

Sweet potatoes are enjoying a big surge in popularity, whether as fries, baked or as an ingredient, and turkey is the fastest growing

protein in the breakfast daypart. Giving guests what they want is always a good idea, so this recipe combines the two

winning ingredients to do just that.

California Wrap

1 tortilla (whole wheat or spinach)½ cup Glenview Farms® Egg White Scrambled Mix2 oz sliced turkey¼ cup zucchini and julienned carrots¼ avocado, sliced1 slice cheese, cheddar2 tbsp roasted red pepper hummus1 tbsp Sriracha1 tbsp cream cheese1 ea leaf lettuce

Ingredients

1. Sauté egg whites and slice turkey.2. Spread 1 oz cream cheese on tortilla.3. Combine hummus with Spicy Secret Sauce or Sriracha to make spicy dressing. 4. On top of cream cheese, layer spicy dressing and zucchini and carrot mix.5. Layer eggs, cheese, avocados and leaf lettuce. 6. Roll tight and cut in half to serve.

Directions

Serving Size: 1 wrap

Denver Portobello Bowl

Servings: 25, 1 mushroom per serving

25 portobello mushrooms3 quarts Glenview Farms® Egg White Scrambled Mix5 tbsp garlic pepper6 cups red and green bell peppers, sautéed4 cups Metro Deli® Caramelized Balsamic Onion Jam25 slices swiss or cheddar cheese1 cup seasoned bread crumbs1 lb butter

Ingredients1. Wash portobellos, leave gills. 2. Sauté Egg White Scrambled Mix, season with garlic pepper. 3. Sauté peppers in onion jam. 4. In a separate pan, sauté bread crumbs in butter and remainder of garlic pepper. 5. Fill each mushroom with egg mix, onion jam and peppers and top with cheese. 6. Bake at 350°F for 5-7 minutes. 7. Melt cheese on top and season with bread crumbs.

Directions

Whether used as a topping, meat replacement or stuffed with savory ingredients, portobellos are always an attraction on the menu. This recipe uses the mushroom cap as a bowl, filling it with a mixture of scrambled egg whites, spices, sauteed peppers and onion jam.

White Chocolate Bread Pudding

Servings: 25 Americans are getting serious about healthier dining and less processed foods. With taste continuing to reign supreme, our wrap makes it all come together by mixing upscale vegetables with protein and cheese to create a light, delicious, yet satisfying meal.

1 quart Glenview Farms® Egg White Scrambled Mix1 cup heavy cream8 rolls, torta bun or brioche (chef’s choice)3 tbsp granulated sugar1 tsp vanilla extract3 bananas, sliced2 tbsp butter2 tbsp brown sugar½ tsp cinnamon½ tsp nutmeg1 cup white chocolate chips1 cup whipping cream½ cup powdered sugar

Ingredients

1. Dice bread into ½-inch cubes. 2. Combine egg mix with granulated sugar, cinnamon, nutmeg, vanilla and heavy cream. 3. Sauté sliced bananas in butter and brown sugar. 4. In baking pan, combine bread with egg mixture and white chocolate chips. 5. Top with sautéed bananas. 6. Bake at 300°F for 20 minutes or until pudding is set. 7. Remove from oven, cut and top with whipped cream. 8. Dust with powdered sugar.

25 ea graham crackers 8 oz prepared lemon curd1 tbsp fresh lemon zest 4 oz whipped Egg White Marshmallows (makes 25 marshmallows)8 oz white chocolate chips, melted (or melted almond bark)3 oz powdered sugar3 oz corn starch

For marshmallows:1 cup granulated sugar

1/3 cup light corn syrup4 oz Glenview Farms® Egg White Scrambled Mix2 tsp vanilla extract2 envelopes of powdered gelatin (17 g ea)1 1/3 cup cold waterPinch of salt

Directions

Bread pudding would be high on any list of comfort foods. This one is offered with a twist: it’s topped with bananas, sauteed in butter and brown sugar.

Lemon Meringue Smores

Servings: 25

Ingredients

To prepare Egg White Marshmallows: 1. Sprinkle gelatin over ½ cup cold water

to dissolve and soften. 2. In a small saucepan, fitted with a candy thermometer,

mix sugar and corn syrup with 1/3 cup water. 3. When syrup reaches 210°F, add gelatin and blend. Scrape all sides of bowl and remove from heat. 4. In an electric mixer, pour in egg whites, and beat until frothy. Add pinch of salt. Increase speed and pour in sugar/ syrup mixture. Beat until thick and fluffy. 5. Combine corn starch and powdered sugar for dusting.6. Dust a baking sheet with a 50/50 mix of powdered sugar and corn starch. 7. Pour marshmallow mixture onto sheet, sprinkle remaining powdered sugar mixture on top. 8. Allow to cool, cut to desired shape. To prepare Smores:1. Snap crackers to desired size (think individual sticks).2. Dip graham cracker in white chocolate so about 50% of it is covered. 3. Spread graham cracker with ½ oz lemon curd, dust with fresh lemon zest.4. Top with fresh marshmallow piece, torch to a golden brown. Serve while still warm.

Directions

For Sriracha Mayo, 25 servings, 1 tsp per serving:2 cloves garlic, minced½ lemon, juiced1 cup mayonnaise2 tbsp Sriracha ½ tsp saltFor meat, 25 servings, 1/3 cup per serving:2 tbsp olive oil 4 cups cooked chicken, shredded2 oz lemon grass paste

Serving: 1, 6” frittata

Baked Pizza Frittata

5 pieces of pepperoni, sliced3 sausage links, diced1 tbsp green bell peppers, diced2 tbsp cremini mushrooms, diced2 tbsp tomatoes, diced¾ cup Glenview Farms® Savory Egg Mix½ cup mozzarella cheese, shredded

Ingredients

1. In 6” skillet or shallow casserole pan, combine all ingredients and mix well. 2. Bake at 325°F for 30-40 minutes or until inserted knife comes out clean.

Directions

Breakfast Banh Mi

2 quarts Glenview Farms® Savory Egg Mix100 jalapeños, sliced or finely juliennedCilantro to garnishFor pickling vegetables, 25 servings, 1 oz per serving:1 tbsp salt2 tbsp sugar2 tsp pickling spice1 cup water2 cups rice wine vinegar4 cups sliced cucumber (skin on), carrot and enoki mushroom mixture

IngredientsTo pickle vegetables:1. Mix together salt, sugar, pickling spice, water and vinegar. 2. Add vegetables to marinate and chill 3-5 hours. To make filling:1. Sauté Savory Egg Mix in pan. 2. Combine Sriracha Mayo ingredients and set aside. 3. Combine meat ingredients to make filling. 4. Build sandwich.

Directions

Americans are increasingly attracted to the exotic tastes of Asian cuisines, with flavors in the form of Asian omelets and breakfast bento boxes. This recipe combines notes of lemongrass, garlic, pickled vegetables and Sriracha, one of the most popular new flavors on menus today.

Banh Mi is a Vietnamese sandwich, typically filled with meat on thin, airy bread.

Servings: 25, 1 sandwich per serving

“N by NW” Pizza

For sauce:½ tsp salt4 oz cream cheese4 oz goat cheese8 oz sour cream¼ cup dill, fresh or choppedFor pizza:1 cup Glenview Farms® Savory Egg Mix, cooked in skillet 1 lg 16” pizza crust, raw 2 cups mozzarella 100 oz smoked salmon, sliced ¼ cup capers, drained 1/3 cup cherry tomatoes, quartered 6 thin strips of prosciutto ½ cup baby arugula

1 tbsp olive oil

Ingredients1. Mix arugula with olive oil.2. Cook Savory Egg Mix in skillet.3. Combine all sauce ingredients to make sauce.4. Build pizza by layering arugula, capers, cherry tomatoes, prosciutto, salmon, egg mixture, cheese sauce and crust (bottom).5. Bake at 400°F for 10-12 minutes.

Directions

Using upscale items like capers and salmon in unexpected ways elevates both a menu and the operator’s image. Combining Savory Egg Mix with the above, then adding an item like goat cheese, produces an unforgettable pizza.

Texas HashFor biscuit gravy, 2 quarts, 2.5 oz per serving: Make 2 quarts of gravy following directions on manufacturer’s packaging. Allow 2 cups of coffee to replace 2 cups of water. Add in sliced jalapeños to spice.

For hash, 25 servings, 3 oz per serving:3 oz olive oil 2 lbs potatoes, ¼-inch dice 1 red bell pepper, ¼-inch dice1 green bell pepper, ¼-inch dice

1 lb cooked black beans, drained and rinsed

1 lb whole kernel corn, drained 1 yellow onion, ¼-inch dice ½ cup cumin powder ¼ cup chili powder 2 tsp sea salt 2 ½ quarts Glenview Farms® Savory Egg Mix 3 lbs strip steak Salt and pepper, to taste

Ingredients

Servings: 25, 5-7 oz per serving

Serving: 1 pizza; Cut each pizza into 8 slices, 2 slices per serving

1. Heat olive oil and sauté all vegetables together, adding spices at the end. Season with sea salt.2. Sauté egg mixture until fluffy. Sauté potatoes.3. Grill steaks to medium, allow to rest, slice into thin strips, season with salt and pepper. 4. Build plate as follows: Heap 3 oz of vegetable black bean hash, potatoes and corn on plate. Top with 3 oz cooked egg mixture. Fan out 2 oz sliced steak. Fill 2 ½ oz ramekin with spicy biscuit gravy.

Directions

Breakfast classics keep popping up on menus because of their broad appeal and comfort food credentials. This dish makes a statement with multiple twists of Latin flair, plus the comfort and heartiness of potatoes.

Protein Breakfast Bowl

Servings: 25 servings, 1 (6.5 oz) skillet per serving

3 lbs sweet potato fries2 quarts Glenview Farms® Egg White Scrambled Mix3 lbs turkey sausage, crumbled2 cups aged cheddar cheese, shredded2 tbsp six pepper spice blendHot sauce or salsa as desired, to garnish

Ingredients

1. Sauté egg mix, season with six pepper blend. 2. Deep fry sweet potatoes. 3. Sauté sausage and crumble. 4. Build dish in skillet as shown below: Cheese (top), egg whites, turkey sausage crumbles, sweet potato fries (bottom).5. Place dish under salamander to melt cheese, and serve with hot sauce or salsa on side.

Directions

Sweet potatoes are enjoying a big surge in popularity, whether as fries, baked or as an ingredient, and turkey is the fastest growing

protein in the breakfast daypart. Giving guests what they want is always a good idea, so this recipe combines the two

winning ingredients to do just that.

California Wrap

1 tortilla (whole wheat or spinach)½ cup Glenview Farms® Egg White Scrambled Mix2 oz sliced turkey¼ cup zucchini and julienned carrots¼ avocado, sliced1 slice cheese, cheddar2 tbsp roasted red pepper hummus1 tbsp Sriracha1 tbsp cream cheese1 ea leaf lettuce

Ingredients

1. Sauté egg whites and slice turkey.2. Spread 1 oz cream cheese on tortilla.3. Combine hummus with Spicy Secret Sauce or Sriracha to make spicy dressing. 4. On top of cream cheese, layer spicy dressing and zucchini and carrot mix.5. Layer eggs, cheese, avocados and leaf lettuce. 6. Roll tight and cut in half to serve.

Directions

Serving Size: 1 wrap

Denver Portobello Bowl

Servings: 25, 1 mushroom per serving

25 portobello mushrooms3 quarts Glenview Farms® Egg White Scrambled Mix5 tbsp garlic pepper6 cups red and green bell peppers, sautéed4 cups Metro Deli® Caramelized Balsamic Onion Jam25 slices swiss or cheddar cheese1 cup seasoned bread crumbs1 lb butter

Ingredients1. Wash portobellos, leave gills. 2. Sauté Egg White Scrambled Mix, season with garlic pepper. 3. Sauté peppers in onion jam. 4. In a separate pan, sauté bread crumbs in butter and remainder of garlic pepper. 5. Fill each mushroom with egg mix, onion jam and peppers and top with cheese. 6. Bake at 350°F for 5-7 minutes. 7. Melt cheese on top and season with bread crumbs.

Directions

Whether used as a topping, meat replacement or stuffed with savory ingredients, portobellos are always an attraction on the menu. This recipe uses the mushroom cap as a bowl, filling it with a mixture of scrambled egg whites, spices, sauteed peppers and onion jam.

White Chocolate Bread Pudding

Servings: 25 Americans are getting serious about healthier dining and less processed foods. With taste continuing to reign supreme, our wrap makes it all come together by mixing upscale vegetables with protein and cheese to create a light, delicious, yet satisfying meal.

1 quart Glenview Farms® Egg White Scrambled Mix1 cup heavy cream8 rolls, torta bun or brioche (chef’s choice)3 tbsp granulated sugar1 tsp vanilla extract3 bananas, sliced2 tbsp butter2 tbsp brown sugar½ tsp cinnamon½ tsp nutmeg1 cup white chocolate chips1 cup whipping cream½ cup powdered sugar

Ingredients

1. Dice bread into ½-inch cubes. 2. Combine egg mix with granulated sugar, cinnamon, nutmeg, vanilla and heavy cream. 3. Sauté sliced bananas in butter and brown sugar. 4. In baking pan, combine bread with egg mixture and white chocolate chips. 5. Top with sautéed bananas. 6. Bake at 300°F for 20 minutes or until pudding is set. 7. Remove from oven, cut and top with whipped cream. 8. Dust with powdered sugar.

25 ea graham crackers 8 oz prepared lemon curd1 tbsp fresh lemon zest 4 oz whipped Egg White Marshmallows (makes 25 marshmallows)8 oz white chocolate chips, melted (or melted almond bark)3 oz powdered sugar3 oz corn starch

For marshmallows:1 cup granulated sugar

1/3 cup light corn syrup4 oz Glenview Farms® Egg White Scrambled Mix2 tsp vanilla extract2 envelopes of powdered gelatin (17 g ea)1 1/3 cup cold waterPinch of salt

Directions

Bread pudding would be high on any list of comfort foods. This one is offered with a twist: it’s topped with bananas, sauteed in butter and brown sugar.

Lemon Meringue Smores

Servings: 25

Ingredients

To prepare Egg White Marshmallows: 1. Sprinkle gelatin over ½ cup cold water

to dissolve and soften. 2. In a small saucepan, fitted with a candy thermometer,

mix sugar and corn syrup with 1/3 cup water. 3. When syrup reaches 210°F, add gelatin and blend. Scrape all sides of bowl and remove from heat. 4. In an electric mixer, pour in egg whites, and beat until frothy. Add pinch of salt. Increase speed and pour in sugar/ syrup mixture. Beat until thick and fluffy. 5. Combine corn starch and powdered sugar for dusting.6. Dust a baking sheet with a 50/50 mix of powdered sugar and corn starch. 7. Pour marshmallow mixture onto sheet, sprinkle remaining powdered sugar mixture on top. 8. Allow to cool, cut to desired shape. To prepare Smores:1. Snap crackers to desired size (think individual sticks).2. Dip graham cracker in white chocolate so about 50% of it is covered. 3. Spread graham cracker with ½ oz lemon curd, dust with fresh lemon zest.4. Top with fresh marshmallow piece, torch to a golden brown. Serve while still warm.

Directions

For Sriracha Mayo, 25 servings, 1 tsp per serving:2 cloves garlic, minced½ lemon, juiced1 cup mayonnaise2 tbsp Sriracha ½ tsp saltFor meat, 25 servings, 1/3 cup per serving:2 tbsp olive oil 4 cups cooked chicken, shredded2 oz lemon grass paste

Serving: 1, 6” frittata

Baked Pizza Frittata

5 pieces of pepperoni, sliced3 sausage links, diced1 tbsp green bell peppers, diced2 tbsp cremini mushrooms, diced2 tbsp tomatoes, diced¾ cup Glenview Farms® Savory Egg Mix½ cup mozzarella cheese, shredded

Ingredients

1. In 6” skillet or shallow casserole pan, combine all ingredients and mix well. 2. Bake at 325°F for 30-40 minutes or until inserted knife comes out clean.

Directions

Breakfast Banh Mi

2 quarts Glenview Farms® Savory Egg Mix100 jalapeños, sliced or finely juliennedCilantro to garnishFor pickling vegetables, 25 servings, 1 oz per serving:1 tbsp salt2 tbsp sugar2 tsp pickling spice1 cup water2 cups rice wine vinegar4 cups sliced cucumber (skin on), carrot and enoki mushroom mixture

IngredientsTo pickle vegetables:1. Mix together salt, sugar, pickling spice, water and vinegar. 2. Add vegetables to marinate and chill 3-5 hours. To make filling:1. Sauté Savory Egg Mix in pan. 2. Combine Sriracha Mayo ingredients and set aside. 3. Combine meat ingredients to make filling. 4. Build sandwich.

Directions

Americans are increasingly attracted to the exotic tastes of Asian cuisines, with flavors in the form of Asian omelets and breakfast bento boxes. This recipe combines notes of lemongrass, garlic, pickled vegetables and Sriracha, one of the most popular new flavors on menus today.

Banh Mi is a Vietnamese sandwich, typically filled with meat on thin, airy bread.

Servings: 25, 1 sandwich per serving

“N by NW” Pizza

For sauce:½ tsp salt4 oz cream cheese4 oz goat cheese8 oz sour cream¼ cup dill, fresh or choppedFor pizza:1 cup Glenview Farms® Savory Egg Mix, cooked in skillet 1 lg 16” pizza crust, raw 2 cups mozzarella 100 oz smoked salmon, sliced ¼ cup capers, drained 1/3 cup cherry tomatoes, quartered 6 thin strips of prosciutto ½ cup baby arugula

1 tbsp olive oil

Ingredients1. Mix arugula with olive oil.2. Cook Savory Egg Mix in skillet.3. Combine all sauce ingredients to make sauce.4. Build pizza by layering arugula, capers, cherry tomatoes, prosciutto, salmon, egg mixture, cheese sauce and crust (bottom).5. Bake at 400°F for 10-12 minutes.

Directions

Using upscale items like capers and salmon in unexpected ways elevates both a menu and the operator’s image. Combining Savory Egg Mix with the above, then adding an item like goat cheese, produces an unforgettable pizza.

Texas HashFor biscuit gravy, 2 quarts, 2.5 oz per serving: Make 2 quarts of gravy following directions on manufacturer’s packaging. Allow 2 cups of coffee to replace 2 cups of water. Add in sliced jalapeños to spice.

For hash, 25 servings, 3 oz per serving:3 oz olive oil 2 lbs potatoes, ¼-inch dice 1 red bell pepper, ¼-inch dice1 green bell pepper, ¼-inch dice

1 lb cooked black beans, drained and rinsed

1 lb whole kernel corn, drained 1 yellow onion, ¼-inch dice ½ cup cumin powder ¼ cup chili powder 2 tsp sea salt 2 ½ quarts Glenview Farms® Savory Egg Mix 3 lbs strip steak Salt and pepper, to taste

Ingredients

Servings: 25, 5-7 oz per serving

Serving: 1 pizza; Cut each pizza into 8 slices, 2 slices per serving

1. Heat olive oil and sauté all vegetables together, adding spices at the end. Season with sea salt.2. Sauté egg mixture until fluffy. Sauté potatoes.3. Grill steaks to medium, allow to rest, slice into thin strips, season with salt and pepper. 4. Build plate as follows: Heap 3 oz of vegetable black bean hash, potatoes and corn on plate. Top with 3 oz cooked egg mixture. Fan out 2 oz sliced steak. Fill 2 ½ oz ramekin with spicy biscuit gravy.

Directions

Breakfast classics keep popping up on menus because of their broad appeal and comfort food credentials. This dish makes a statement with multiple twists of Latin flair, plus the comfort and heartiness of potatoes.

Protein Breakfast Bowl

Servings: 25 servings, 1 (6.5 oz) skillet per serving

3 lbs sweet potato fries2 quarts Glenview Farms® Egg White Scrambled Mix3 lbs turkey sausage, crumbled2 cups aged cheddar cheese, shredded2 tbsp six pepper spice blendHot sauce or salsa as desired, to garnish

Ingredients

1. Sauté egg mix, season with six pepper blend. 2. Deep fry sweet potatoes. 3. Sauté sausage and crumble. 4. Build dish in skillet as shown below: Cheese (top), egg whites, turkey sausage crumbles, sweet potato fries (bottom).5. Place dish under salamander to melt cheese, and serve with hot sauce or salsa on side.

Directions

Sweet potatoes are enjoying a big surge in popularity, whether as fries, baked or as an ingredient, and turkey is the fastest growing

protein in the breakfast daypart. Giving guests what they want is always a good idea, so this recipe combines the two

winning ingredients to do just that.

California Wrap

1 tortilla (whole wheat or spinach)½ cup Glenview Farms® Egg White Scrambled Mix2 oz sliced turkey¼ cup zucchini and julienned carrots¼ avocado, sliced1 slice cheese, cheddar2 tbsp roasted red pepper hummus1 tbsp Sriracha1 tbsp cream cheese1 ea leaf lettuce

Ingredients

1. Sauté egg whites and slice turkey.2. Spread 1 oz cream cheese on tortilla.3. Combine hummus with Spicy Secret Sauce or Sriracha to make spicy dressing. 4. On top of cream cheese, layer spicy dressing and zucchini and carrot mix.5. Layer eggs, cheese, avocados and leaf lettuce. 6. Roll tight and cut in half to serve.

Directions

Serving Size: 1 wrap

Denver Portobello Bowl

Servings: 25, 1 mushroom per serving

25 portobello mushrooms3 quarts Glenview Farms® Egg White Scrambled Mix5 tbsp garlic pepper6 cups red and green bell peppers, sautéed4 cups Metro Deli® Caramelized Balsamic Onion Jam25 slices swiss or cheddar cheese1 cup seasoned bread crumbs1 lb butter

Ingredients1. Wash portobellos, leave gills. 2. Sauté Egg White Scrambled Mix, season with garlic pepper. 3. Sauté peppers in onion jam. 4. In a separate pan, sauté bread crumbs in butter and remainder of garlic pepper. 5. Fill each mushroom with egg mix, onion jam and peppers and top with cheese. 6. Bake at 350°F for 5-7 minutes. 7. Melt cheese on top and season with bread crumbs.

Directions

Whether used as a topping, meat replacement or stuffed with savory ingredients, portobellos are always an attraction on the menu. This recipe uses the mushroom cap as a bowl, filling it with a mixture of scrambled egg whites, spices, sauteed peppers and onion jam.

White Chocolate Bread Pudding

Servings: 25 Americans are getting serious about healthier dining and less processed foods. With taste continuing to reign supreme, our wrap makes it all come together by mixing upscale vegetables with protein and cheese to create a light, delicious, yet satisfying meal.

1 quart Glenview Farms® Egg White Scrambled Mix1 cup heavy cream8 rolls, torta bun or brioche (chef’s choice)3 tbsp granulated sugar1 tsp vanilla extract3 bananas, sliced2 tbsp butter2 tbsp brown sugar½ tsp cinnamon½ tsp nutmeg1 cup white chocolate chips1 cup whipping cream½ cup powdered sugar

Ingredients

1. Dice bread into ½-inch cubes. 2. Combine egg mix with granulated sugar, cinnamon, nutmeg, vanilla and heavy cream. 3. Sauté sliced bananas in butter and brown sugar. 4. In baking pan, combine bread with egg mixture and white chocolate chips. 5. Top with sautéed bananas. 6. Bake at 300°F for 20 minutes or until pudding is set. 7. Remove from oven, cut and top with whipped cream. 8. Dust with powdered sugar.

25 ea graham crackers 8 oz prepared lemon curd1 tbsp fresh lemon zest 4 oz whipped Egg White Marshmallows (makes 25 marshmallows)8 oz white chocolate chips, melted (or melted almond bark)3 oz powdered sugar3 oz corn starch

For marshmallows:1 cup granulated sugar

1/3 cup light corn syrup4 oz Glenview Farms® Egg White Scrambled Mix2 tsp vanilla extract2 envelopes of powdered gelatin (17 g ea)1 1/3 cup cold waterPinch of salt

Directions

Bread pudding would be high on any list of comfort foods. This one is offered with a twist: it’s topped with bananas, sauteed in butter and brown sugar.

Lemon Meringue Smores

Servings: 25

Ingredients

To prepare Egg White Marshmallows: 1. Sprinkle gelatin over ½ cup cold water

to dissolve and soften. 2. In a small saucepan, fitted with a candy thermometer,

mix sugar and corn syrup with 1/3 cup water. 3. When syrup reaches 210°F, add gelatin and blend. Scrape all sides of bowl and remove from heat. 4. In an electric mixer, pour in egg whites, and beat until frothy. Add pinch of salt. Increase speed and pour in sugar/ syrup mixture. Beat until thick and fluffy. 5. Combine corn starch and powdered sugar for dusting.6. Dust a baking sheet with a 50/50 mix of powdered sugar and corn starch. 7. Pour marshmallow mixture onto sheet, sprinkle remaining powdered sugar mixture on top. 8. Allow to cool, cut to desired shape. To prepare Smores:1. Snap crackers to desired size (think individual sticks).2. Dip graham cracker in white chocolate so about 50% of it is covered. 3. Spread graham cracker with ½ oz lemon curd, dust with fresh lemon zest.4. Top with fresh marshmallow piece, torch to a golden brown. Serve while still warm.

Directions

For Sriracha Mayo, 25 servings, 1 tsp per serving:2 cloves garlic, minced½ lemon, juiced1 cup mayonnaise2 tbsp Sriracha ½ tsp saltFor meat, 25 servings, 1/3 cup per serving:2 tbsp olive oil 4 cups cooked chicken, shredded2 oz lemon grass paste

Serving: 1, 6” frittata

Baked Pizza Frittata

5 pieces of pepperoni, sliced3 sausage links, diced1 tbsp green bell peppers, diced2 tbsp cremini mushrooms, diced2 tbsp tomatoes, diced¾ cup Glenview Farms® Savory Egg Mix½ cup mozzarella cheese, shredded

Ingredients

1. In 6” skillet or shallow casserole pan, combine all ingredients and mix well. 2. Bake at 325°F for 30-40 minutes or until inserted knife comes out clean.

Directions

Breakfast Banh Mi

2 quarts Glenview Farms® Savory Egg Mix100 jalapeños, sliced or finely juliennedCilantro to garnishFor pickling vegetables, 25 servings, 1 oz per serving:1 tbsp salt2 tbsp sugar2 tsp pickling spice1 cup water2 cups rice wine vinegar4 cups sliced cucumber (skin on), carrot and enoki mushroom mixture

IngredientsTo pickle vegetables:1. Mix together salt, sugar, pickling spice, water and vinegar. 2. Add vegetables to marinate and chill 3-5 hours. To make filling:1. Sauté Savory Egg Mix in pan. 2. Combine Sriracha Mayo ingredients and set aside. 3. Combine meat ingredients to make filling. 4. Build sandwich.

Directions

Americans are increasingly attracted to the exotic tastes of Asian cuisines, with flavors in the form of Asian omelets and breakfast bento boxes. This recipe combines notes of lemongrass, garlic, pickled vegetables and Sriracha, one of the most popular new flavors on menus today.

Banh Mi is a Vietnamese sandwich, typically filled with meat on thin, airy bread.

Servings: 25, 1 sandwich per serving

“N by NW” Pizza

For sauce:½ tsp salt4 oz cream cheese4 oz goat cheese8 oz sour cream¼ cup dill, fresh or choppedFor pizza:1 cup Glenview Farms® Savory Egg Mix, cooked in skillet 1 lg 16” pizza crust, raw 2 cups mozzarella 100 oz smoked salmon, sliced ¼ cup capers, drained 1/3 cup cherry tomatoes, quartered 6 thin strips of prosciutto ½ cup baby arugula

1 tbsp olive oil

Ingredients1. Mix arugula with olive oil.2. Cook Savory Egg Mix in skillet.3. Combine all sauce ingredients to make sauce.4. Build pizza by layering arugula, capers, cherry tomatoes, prosciutto, salmon, egg mixture, cheese sauce and crust (bottom).5. Bake at 400°F for 10-12 minutes.

Directions

Using upscale items like capers and salmon in unexpected ways elevates both a menu and the operator’s image. Combining Savory Egg Mix with the above, then adding an item like goat cheese, produces an unforgettable pizza.

Texas HashFor biscuit gravy, 2 quarts, 2.5 oz per serving: Make 2 quarts of gravy following directions on manufacturer’s packaging. Allow 2 cups of coffee to replace 2 cups of water. Add in sliced jalapeños to spice.

For hash, 25 servings, 3 oz per serving:3 oz olive oil 2 lbs potatoes, ¼-inch dice 1 red bell pepper, ¼-inch dice1 green bell pepper, ¼-inch dice

1 lb cooked black beans, drained and rinsed

1 lb whole kernel corn, drained 1 yellow onion, ¼-inch dice ½ cup cumin powder ¼ cup chili powder 2 tsp sea salt 2 ½ quarts Glenview Farms® Savory Egg Mix 3 lbs strip steak Salt and pepper, to taste

Ingredients

Servings: 25, 5-7 oz per serving

Serving: 1 pizza; Cut each pizza into 8 slices, 2 slices per serving

1. Heat olive oil and sauté all vegetables together, adding spices at the end. Season with sea salt.2. Sauté egg mixture until fluffy. Sauté potatoes.3. Grill steaks to medium, allow to rest, slice into thin strips, season with salt and pepper. 4. Build plate as follows: Heap 3 oz of vegetable black bean hash, potatoes and corn on plate. Top with 3 oz cooked egg mixture. Fan out 2 oz sliced steak. Fill 2 ½ oz ramekin with spicy biscuit gravy.

Directions

Breakfast classics keep popping up on menus because of their broad appeal and comfort food credentials. This dish makes a statement with multiple twists of Latin flair, plus the comfort and heartiness of potatoes.

Protein Breakfast Bowl

Servings: 25 servings, 1 (6.5 oz) skillet per serving

3 lbs sweet potato fries2 quarts Glenview Farms® Egg White Scrambled Mix3 lbs turkey sausage, crumbled2 cups aged cheddar cheese, shredded2 tbsp six pepper spice blendHot sauce or salsa as desired, to garnish

Ingredients

1. Sauté egg mix, season with six pepper blend. 2. Deep fry sweet potatoes. 3. Sauté sausage and crumble. 4. Build dish in skillet as shown below: Cheese (top), egg whites, turkey sausage crumbles, sweet potato fries (bottom).5. Place dish under salamander to melt cheese, and serve with hot sauce or salsa on side.

Directions

Sweet potatoes are enjoying a big surge in popularity, whether as fries, baked or as an ingredient, and turkey is the fastest growing

protein in the breakfast daypart. Giving guests what they want is always a good idea, so this recipe combines the two

winning ingredients to do just that.

California Wrap

1 tortilla (whole wheat or spinach)½ cup Glenview Farms® Egg White Scrambled Mix2 oz sliced turkey¼ cup zucchini and julienned carrots¼ avocado, sliced1 slice cheese, cheddar2 tbsp roasted red pepper hummus1 tbsp Sriracha1 tbsp cream cheese1 ea leaf lettuce

Ingredients

1. Sauté egg whites and slice turkey.2. Spread 1 oz cream cheese on tortilla.3. Combine hummus with Spicy Secret Sauce or Sriracha to make spicy dressing. 4. On top of cream cheese, layer spicy dressing and zucchini and carrot mix.5. Layer eggs, cheese, avocados and leaf lettuce. 6. Roll tight and cut in half to serve.

Directions

Serving Size: 1 wrap

Denver Portobello Bowl

Servings: 25, 1 mushroom per serving

25 portobello mushrooms3 quarts Glenview Farms® Egg White Scrambled Mix5 tbsp garlic pepper6 cups red and green bell peppers, sautéed4 cups Metro Deli® Caramelized Balsamic Onion Jam25 slices swiss or cheddar cheese1 cup seasoned bread crumbs1 lb butter

Ingredients1. Wash portobellos, leave gills. 2. Sauté Egg White Scrambled Mix, season with garlic pepper. 3. Sauté peppers in onion jam. 4. In a separate pan, sauté bread crumbs in butter and remainder of garlic pepper. 5. Fill each mushroom with egg mix, onion jam and peppers and top with cheese. 6. Bake at 350°F for 5-7 minutes. 7. Melt cheese on top and season with bread crumbs.

Directions

Whether used as a topping, meat replacement or stuffed with savory ingredients, portobellos are always an attraction on the menu. This recipe uses the mushroom cap as a bowl, filling it with a mixture of scrambled egg whites, spices, sauteed peppers and onion jam.

White Chocolate Bread Pudding

Servings: 25 Americans are getting serious about healthier dining and less processed foods. With taste continuing to reign supreme, our wrap makes it all come together by mixing upscale vegetables with protein and cheese to create a light, delicious, yet satisfying meal.

1 quart Glenview Farms® Egg White Scrambled Mix1 cup heavy cream8 rolls, torta bun or brioche (chef’s choice)3 tbsp granulated sugar1 tsp vanilla extract3 bananas, sliced2 tbsp butter2 tbsp brown sugar½ tsp cinnamon½ tsp nutmeg1 cup white chocolate chips1 cup whipping cream½ cup powdered sugar

Ingredients

1. Dice bread into ½-inch cubes. 2. Combine egg mix with granulated sugar, cinnamon, nutmeg, vanilla and heavy cream. 3. Sauté sliced bananas in butter and brown sugar. 4. In baking pan, combine bread with egg mixture and white chocolate chips. 5. Top with sautéed bananas. 6. Bake at 300°F for 20 minutes or until pudding is set. 7. Remove from oven, cut and top with whipped cream. 8. Dust with powdered sugar.

25 ea graham crackers 8 oz prepared lemon curd1 tbsp fresh lemon zest 4 oz whipped Egg White Marshmallows (makes 25 marshmallows)8 oz white chocolate chips, melted (or melted almond bark)3 oz powdered sugar3 oz corn starch

For marshmallows:1 cup granulated sugar

1/3 cup light corn syrup4 oz Glenview Farms® Egg White Scrambled Mix2 tsp vanilla extract2 envelopes of powdered gelatin (17 g ea)1 1/3 cup cold waterPinch of salt

Directions

Bread pudding would be high on any list of comfort foods. This one is offered with a twist: it’s topped with bananas, sauteed in butter and brown sugar.

Lemon Meringue Smores

Servings: 25

Ingredients

To prepare Egg White Marshmallows: 1. Sprinkle gelatin over ½ cup cold water

to dissolve and soften. 2. In a small saucepan, fitted with a candy thermometer,

mix sugar and corn syrup with 1/3 cup water. 3. When syrup reaches 210°F, add gelatin and blend. Scrape all sides of bowl and remove from heat. 4. In an electric mixer, pour in egg whites, and beat until frothy. Add pinch of salt. Increase speed and pour in sugar/ syrup mixture. Beat until thick and fluffy. 5. Combine corn starch and powdered sugar for dusting.6. Dust a baking sheet with a 50/50 mix of powdered sugar and corn starch. 7. Pour marshmallow mixture onto sheet, sprinkle remaining powdered sugar mixture on top. 8. Allow to cool, cut to desired shape. To prepare Smores:1. Snap crackers to desired size (think individual sticks).2. Dip graham cracker in white chocolate so about 50% of it is covered. 3. Spread graham cracker with ½ oz lemon curd, dust with fresh lemon zest.4. Top with fresh marshmallow piece, torch to a golden brown. Serve while still warm.

Directions

For Sriracha Mayo, 25 servings, 1 tsp per serving:2 cloves garlic, minced½ lemon, juiced1 cup mayonnaise2 tbsp Sriracha ½ tsp saltFor meat, 25 servings, 1/3 cup per serving:2 tbsp olive oil 4 cups cooked chicken, shredded2 oz lemon grass paste

Serving: 1, 6” frittata

Baked Pizza Frittata

5 pieces of pepperoni, sliced3 sausage links, diced1 tbsp green bell peppers, diced2 tbsp cremini mushrooms, diced2 tbsp tomatoes, diced¾ cup Glenview Farms® Savory Egg Mix½ cup mozzarella cheese, shredded

Ingredients

1. In 6” skillet or shallow casserole pan, combine all ingredients and mix well. 2. Bake at 325°F for 30-40 minutes or until inserted knife comes out clean.

Directions

Breakfast Banh Mi

2 quarts Glenview Farms® Savory Egg Mix100 jalapeños, sliced or finely juliennedCilantro to garnishFor pickling vegetables, 25 servings, 1 oz per serving:1 tbsp salt2 tbsp sugar2 tsp pickling spice1 cup water2 cups rice wine vinegar4 cups sliced cucumber (skin on), carrot and enoki mushroom mixture

IngredientsTo pickle vegetables:1. Mix together salt, sugar, pickling spice, water and vinegar. 2. Add vegetables to marinate and chill 3-5 hours. To make filling:1. Sauté Savory Egg Mix in pan. 2. Combine Sriracha Mayo ingredients and set aside. 3. Combine meat ingredients to make filling. 4. Build sandwich.

Directions

Americans are increasingly attracted to the exotic tastes of Asian cuisines, with flavors in the form of Asian omelets and breakfast bento boxes. This recipe combines notes of lemongrass, garlic, pickled vegetables and Sriracha, one of the most popular new flavors on menus today.

Banh Mi is a Vietnamese sandwich, typically filled with meat on thin, airy bread.

Servings: 25, 1 sandwich per serving

“N by NW” Pizza

For sauce:½ tsp salt4 oz cream cheese4 oz goat cheese8 oz sour cream¼ cup dill, fresh or choppedFor pizza:1 cup Glenview Farms® Savory Egg Mix, cooked in skillet 1 lg 16” pizza crust, raw 2 cups mozzarella 100 oz smoked salmon, sliced ¼ cup capers, drained 1/3 cup cherry tomatoes, quartered 6 thin strips of prosciutto ½ cup baby arugula

1 tbsp olive oil

Ingredients1. Mix arugula with olive oil.2. Cook Savory Egg Mix in skillet.3. Combine all sauce ingredients to make sauce.4. Build pizza by layering arugula, capers, cherry tomatoes, prosciutto, salmon, egg mixture, cheese sauce and crust (bottom).5. Bake at 400°F for 10-12 minutes.

Directions

Using upscale items like capers and salmon in unexpected ways elevates both a menu and the operator’s image. Combining Savory Egg Mix with the above, then adding an item like goat cheese, produces an unforgettable pizza.

Texas HashFor biscuit gravy, 2 quarts, 2.5 oz per serving: Make 2 quarts of gravy following directions on manufacturer’s packaging. Allow 2 cups of coffee to replace 2 cups of water. Add in sliced jalapeños to spice.

For hash, 25 servings, 3 oz per serving:3 oz olive oil 2 lbs potatoes, ¼-inch dice 1 red bell pepper, ¼-inch dice1 green bell pepper, ¼-inch dice

1 lb cooked black beans, drained and rinsed

1 lb whole kernel corn, drained 1 yellow onion, ¼-inch dice ½ cup cumin powder ¼ cup chili powder 2 tsp sea salt 2 ½ quarts Glenview Farms® Savory Egg Mix 3 lbs strip steak Salt and pepper, to taste

Ingredients

Servings: 25, 5-7 oz per serving

Serving: 1 pizza; Cut each pizza into 8 slices, 2 slices per serving

1. Heat olive oil and sauté all vegetables together, adding spices at the end. Season with sea salt.2. Sauté egg mixture until fluffy. Sauté potatoes.3. Grill steaks to medium, allow to rest, slice into thin strips, season with salt and pepper. 4. Build plate as follows: Heap 3 oz of vegetable black bean hash, potatoes and corn on plate. Top with 3 oz cooked egg mixture. Fan out 2 oz sliced steak. Fill 2 ½ oz ramekin with spicy biscuit gravy.

Directions

Breakfast classics keep popping up on menus because of their broad appeal and comfort food credentials. This dish makes a statement with multiple twists of Latin flair, plus the comfort and heartiness of potatoes.

Protein Breakfast Bowl

Servings: 25 servings, 1 (6.5 oz) skillet per serving

3 lbs sweet potato fries2 quarts Glenview Farms® Egg White Scrambled Mix3 lbs turkey sausage, crumbled2 cups aged cheddar cheese, shredded2 tbsp six pepper spice blendHot sauce or salsa as desired, to garnish

Ingredients

1. Sauté egg mix, season with six pepper blend. 2. Deep fry sweet potatoes. 3. Sauté sausage and crumble. 4. Build dish in skillet as shown below: Cheese (top), egg whites, turkey sausage crumbles, sweet potato fries (bottom).5. Place dish under salamander to melt cheese, and serve with hot sauce or salsa on side.

Directions

Sweet potatoes are enjoying a big surge in popularity, whether as fries, baked or as an ingredient, and turkey is the fastest growing

protein in the breakfast daypart. Giving guests what they want is always a good idea, so this recipe combines the two

winning ingredients to do just that.

California Wrap

1 tortilla (whole wheat or spinach)½ cup Glenview Farms® Egg White Scrambled Mix2 oz sliced turkey¼ cup zucchini and julienned carrots¼ avocado, sliced1 slice cheese, cheddar2 tbsp roasted red pepper hummus1 tbsp Sriracha1 tbsp cream cheese1 ea leaf lettuce

Ingredients

1. Sauté egg whites and slice turkey.2. Spread 1 oz cream cheese on tortilla.3. Combine hummus with Spicy Secret Sauce or Sriracha to make spicy dressing. 4. On top of cream cheese, layer spicy dressing and zucchini and carrot mix.5. Layer eggs, cheese, avocados and leaf lettuce. 6. Roll tight and cut in half to serve.

Directions

Serving Size: 1 wrap

Denver Portobello Bowl

Servings: 25, 1 mushroom per serving

25 portobello mushrooms3 quarts Glenview Farms® Egg White Scrambled Mix5 tbsp garlic pepper6 cups red and green bell peppers, sautéed4 cups Metro Deli® Caramelized Balsamic Onion Jam25 slices swiss or cheddar cheese1 cup seasoned bread crumbs1 lb butter

Ingredients1. Wash portobellos, leave gills. 2. Sauté Egg White Scrambled Mix, season with garlic pepper. 3. Sauté peppers in onion jam. 4. In a separate pan, sauté bread crumbs in butter and remainder of garlic pepper. 5. Fill each mushroom with egg mix, onion jam and peppers and top with cheese. 6. Bake at 350°F for 5-7 minutes. 7. Melt cheese on top and season with bread crumbs.

Directions

Whether used as a topping, meat replacement or stuffed with savory ingredients, portobellos are always an attraction on the menu. This recipe uses the mushroom cap as a bowl, filling it with a mixture of scrambled egg whites, spices, sauteed peppers and onion jam.

White Chocolate Bread Pudding

Servings: 25 Americans are getting serious about healthier dining and less processed foods. With taste continuing to reign supreme, our wrap makes it all come together by mixing upscale vegetables with protein and cheese to create a light, delicious, yet satisfying meal.

1 quart Glenview Farms® Egg White Scrambled Mix1 cup heavy cream8 rolls, torta bun or brioche (chef’s choice)3 tbsp granulated sugar1 tsp vanilla extract3 bananas, sliced2 tbsp butter2 tbsp brown sugar½ tsp cinnamon½ tsp nutmeg1 cup white chocolate chips1 cup whipping cream½ cup powdered sugar

Ingredients

1. Dice bread into ½-inch cubes. 2. Combine egg mix with granulated sugar, cinnamon, nutmeg, vanilla and heavy cream. 3. Sauté sliced bananas in butter and brown sugar. 4. In baking pan, combine bread with egg mixture and white chocolate chips. 5. Top with sautéed bananas. 6. Bake at 300°F for 20 minutes or until pudding is set. 7. Remove from oven, cut and top with whipped cream. 8. Dust with powdered sugar.

25 ea graham crackers 8 oz prepared lemon curd1 tbsp fresh lemon zest 4 oz whipped Egg White Marshmallows (makes 25 marshmallows)8 oz white chocolate chips, melted (or melted almond bark)3 oz powdered sugar3 oz corn starch

For marshmallows:1 cup granulated sugar

1/3 cup light corn syrup4 oz Glenview Farms® Egg White Scrambled Mix2 tsp vanilla extract2 envelopes of powdered gelatin (17 g ea)1 1/3 cup cold waterPinch of salt

Directions

Bread pudding would be high on any list of comfort foods. This one is offered with a twist: it’s topped with bananas, sauteed in butter and brown sugar.

Lemon Meringue Smores

Servings: 25

Ingredients

To prepare Egg White Marshmallows: 1. Sprinkle gelatin over ½ cup cold water

to dissolve and soften. 2. In a small saucepan, fitted with a candy thermometer,

mix sugar and corn syrup with 1/3 cup water. 3. When syrup reaches 210°F, add gelatin and blend. Scrape all sides of bowl and remove from heat. 4. In an electric mixer, pour in egg whites, and beat until frothy. Add pinch of salt. Increase speed and pour in sugar/ syrup mixture. Beat until thick and fluffy. 5. Combine corn starch and powdered sugar for dusting.6. Dust a baking sheet with a 50/50 mix of powdered sugar and corn starch. 7. Pour marshmallow mixture onto sheet, sprinkle remaining powdered sugar mixture on top. 8. Allow to cool, cut to desired shape. To prepare Smores:1. Snap crackers to desired size (think individual sticks).2. Dip graham cracker in white chocolate so about 50% of it is covered. 3. Spread graham cracker with ½ oz lemon curd, dust with fresh lemon zest.4. Top with fresh marshmallow piece, torch to a golden brown. Serve while still warm.

Directions

For Sriracha Mayo, 25 servings, 1 tsp per serving:2 cloves garlic, minced½ lemon, juiced1 cup mayonnaise2 tbsp Sriracha ½ tsp saltFor meat, 25 servings, 1/3 cup per serving:2 tbsp olive oil 4 cups cooked chicken, shredded2 oz lemon grass paste

Serving: 1, 6” frittata

Baked Pizza Frittata

5 pieces of pepperoni, sliced3 sausage links, diced1 tbsp green bell peppers, diced2 tbsp cremini mushrooms, diced2 tbsp tomatoes, diced¾ cup Glenview Farms® Savory Egg Mix½ cup mozzarella cheese, shredded

Ingredients

1. In 6” skillet or shallow casserole pan, combine all ingredients and mix well. 2. Bake at 325°F for 30-40 minutes or until inserted knife comes out clean.

Directions

Breakfast Banh Mi

2 quarts Glenview Farms® Savory Egg Mix100 jalapeños, sliced or finely juliennedCilantro to garnishFor pickling vegetables, 25 servings, 1 oz per serving:1 tbsp salt2 tbsp sugar2 tsp pickling spice1 cup water2 cups rice wine vinegar4 cups sliced cucumber (skin on), carrot and enoki mushroom mixture

IngredientsTo pickle vegetables:1. Mix together salt, sugar, pickling spice, water and vinegar. 2. Add vegetables to marinate and chill 3-5 hours. To make filling:1. Sauté Savory Egg Mix in pan. 2. Combine Sriracha Mayo ingredients and set aside. 3. Combine meat ingredients to make filling. 4. Build sandwich.

Directions

Americans are increasingly attracted to the exotic tastes of Asian cuisines, with flavors in the form of Asian omelets and breakfast bento boxes. This recipe combines notes of lemongrass, garlic, pickled vegetables and Sriracha, one of the most popular new flavors on menus today.

Banh Mi is a Vietnamese sandwich, typically filled with meat on thin, airy bread.

Servings: 25, 1 sandwich per serving

“N by NW” Pizza

For sauce:½ tsp salt4 oz cream cheese4 oz goat cheese8 oz sour cream¼ cup dill, fresh or choppedFor pizza:1 cup Glenview Farms® Savory Egg Mix, cooked in skillet 1 lg 16” pizza crust, raw 2 cups mozzarella 100 oz smoked salmon, sliced ¼ cup capers, drained 1/3 cup cherry tomatoes, quartered 6 thin strips of prosciutto ½ cup baby arugula

1 tbsp olive oil

Ingredients1. Mix arugula with olive oil.2. Cook Savory Egg Mix in skillet.3. Combine all sauce ingredients to make sauce.4. Build pizza by layering arugula, capers, cherry tomatoes, prosciutto, salmon, egg mixture, cheese sauce and crust (bottom).5. Bake at 400°F for 10-12 minutes.

Directions

Using upscale items like capers and salmon in unexpected ways elevates both a menu and the operator’s image. Combining Savory Egg Mix with the above, then adding an item like goat cheese, produces an unforgettable pizza.

Texas HashFor biscuit gravy, 2 quarts, 2.5 oz per serving: Make 2 quarts of gravy following directions on manufacturer’s packaging. Allow 2 cups of coffee to replace 2 cups of water. Add in sliced jalapeños to spice.

For hash, 25 servings, 3 oz per serving:3 oz olive oil 2 lbs potatoes, ¼-inch dice 1 red bell pepper, ¼-inch dice1 green bell pepper, ¼-inch dice

1 lb cooked black beans, drained and rinsed

1 lb whole kernel corn, drained 1 yellow onion, ¼-inch dice ½ cup cumin powder ¼ cup chili powder 2 tsp sea salt 2 ½ quarts Glenview Farms® Savory Egg Mix 3 lbs strip steak Salt and pepper, to taste

Ingredients

Servings: 25, 5-7 oz per serving

Serving: 1 pizza; Cut each pizza into 8 slices, 2 slices per serving

1. Heat olive oil and sauté all vegetables together, adding spices at the end. Season with sea salt.2. Sauté egg mixture until fluffy. Sauté potatoes.3. Grill steaks to medium, allow to rest, slice into thin strips, season with salt and pepper. 4. Build plate as follows: Heap 3 oz of vegetable black bean hash, potatoes and corn on plate. Top with 3 oz cooked egg mixture. Fan out 2 oz sliced steak. Fill 2 ½ oz ramekin with spicy biscuit gravy.

Directions

Breakfast classics keep popping up on menus because of their broad appeal and comfort food credentials. This dish makes a statement with multiple twists of Latin flair, plus the comfort and heartiness of potatoes.

Protein Breakfast Bowl

Servings: 25 servings, 1 (6.5 oz) skillet per serving

3 lbs sweet potato fries2 quarts Glenview Farms® Egg White Scrambled Mix3 lbs turkey sausage, crumbled2 cups aged cheddar cheese, shredded2 tbsp six pepper spice blendHot sauce or salsa as desired, to garnish

Ingredients

1. Sauté egg mix, season with six pepper blend. 2. Deep fry sweet potatoes. 3. Sauté sausage and crumble. 4. Build dish in skillet as shown below: Cheese (top), egg whites, turkey sausage crumbles, sweet potato fries (bottom).5. Place dish under salamander to melt cheese, and serve with hot sauce or salsa on side.

Directions

Sweet potatoes are enjoying a big surge in popularity, whether as fries, baked or as an ingredient, and turkey is the fastest growing

protein in the breakfast daypart. Giving guests what they want is always a good idea, so this recipe combines the two

winning ingredients to do just that.

California Wrap

1 tortilla (whole wheat or spinach)½ cup Glenview Farms® Egg White Scrambled Mix2 oz sliced turkey¼ cup zucchini and julienned carrots¼ avocado, sliced1 slice cheese, cheddar2 tbsp roasted red pepper hummus1 tbsp Sriracha1 tbsp cream cheese1 ea leaf lettuce

Ingredients

1. Sauté egg whites and slice turkey.2. Spread 1 oz cream cheese on tortilla.3. Combine hummus with Spicy Secret Sauce or Sriracha to make spicy dressing. 4. On top of cream cheese, layer spicy dressing and zucchini and carrot mix.5. Layer eggs, cheese, avocados and leaf lettuce. 6. Roll tight and cut in half to serve.

Directions

Serving Size: 1 wrap

Denver Portobello Bowl

Servings: 25, 1 mushroom per serving

25 portobello mushrooms3 quarts Glenview Farms® Egg White Scrambled Mix5 tbsp garlic pepper6 cups red and green bell peppers, sautéed4 cups Metro Deli® Caramelized Balsamic Onion Jam25 slices swiss or cheddar cheese1 cup seasoned bread crumbs1 lb butter

Ingredients1. Wash portobellos, leave gills. 2. Sauté Egg White Scrambled Mix, season with garlic pepper. 3. Sauté peppers in onion jam. 4. In a separate pan, sauté bread crumbs in butter and remainder of garlic pepper. 5. Fill each mushroom with egg mix, onion jam and peppers and top with cheese. 6. Bake at 350°F for 5-7 minutes. 7. Melt cheese on top and season with bread crumbs.

Directions

Whether used as a topping, meat replacement or stuffed with savory ingredients, portobellos are always an attraction on the menu. This recipe uses the mushroom cap as a bowl, filling it with a mixture of scrambled egg whites, spices, sauteed peppers and onion jam.

White Chocolate Bread Pudding

Servings: 25 Americans are getting serious about healthier dining and less processed foods. With taste continuing to reign supreme, our wrap makes it all come together by mixing upscale vegetables with protein and cheese to create a light, delicious, yet satisfying meal.

1 quart Glenview Farms® Egg White Scrambled Mix1 cup heavy cream8 rolls, torta bun or brioche (chef’s choice)3 tbsp granulated sugar1 tsp vanilla extract3 bananas, sliced2 tbsp butter2 tbsp brown sugar½ tsp cinnamon½ tsp nutmeg1 cup white chocolate chips1 cup whipping cream½ cup powdered sugar

Ingredients

1. Dice bread into ½-inch cubes. 2. Combine egg mix with granulated sugar, cinnamon, nutmeg, vanilla and heavy cream. 3. Sauté sliced bananas in butter and brown sugar. 4. In baking pan, combine bread with egg mixture and white chocolate chips. 5. Top with sautéed bananas. 6. Bake at 300°F for 20 minutes or until pudding is set. 7. Remove from oven, cut and top with whipped cream. 8. Dust with powdered sugar.

25 ea graham crackers 8 oz prepared lemon curd1 tbsp fresh lemon zest 4 oz whipped Egg White Marshmallows (makes 25 marshmallows)8 oz white chocolate chips, melted (or melted almond bark)3 oz powdered sugar3 oz corn starch

For marshmallows:1 cup granulated sugar

1/3 cup light corn syrup4 oz Glenview Farms® Egg White Scrambled Mix2 tsp vanilla extract2 envelopes of powdered gelatin (17 g ea)1 1/3 cup cold waterPinch of salt

Directions

Bread pudding would be high on any list of comfort foods. This one is offered with a twist: it’s topped with bananas, sauteed in butter and brown sugar.

Lemon Meringue Smores

Servings: 25

Ingredients

To prepare Egg White Marshmallows: 1. Sprinkle gelatin over ½ cup cold water

to dissolve and soften. 2. In a small saucepan, fitted with a candy thermometer,

mix sugar and corn syrup with 1/3 cup water. 3. When syrup reaches 210°F, add gelatin and blend. Scrape all sides of bowl and remove from heat. 4. In an electric mixer, pour in egg whites, and beat until frothy. Add pinch of salt. Increase speed and pour in sugar/ syrup mixture. Beat until thick and fluffy. 5. Combine corn starch and powdered sugar for dusting.6. Dust a baking sheet with a 50/50 mix of powdered sugar and corn starch. 7. Pour marshmallow mixture onto sheet, sprinkle remaining powdered sugar mixture on top. 8. Allow to cool, cut to desired shape. To prepare Smores:1. Snap crackers to desired size (think individual sticks).2. Dip graham cracker in white chocolate so about 50% of it is covered. 3. Spread graham cracker with ½ oz lemon curd, dust with fresh lemon zest.4. Top with fresh marshmallow piece, torch to a golden brown. Serve while still warm.

Directions

For Sriracha Mayo, 25 servings, 1 tsp per serving:2 cloves garlic, minced½ lemon, juiced1 cup mayonnaise2 tbsp Sriracha ½ tsp saltFor meat, 25 servings, 1/3 cup per serving:2 tbsp olive oil 4 cups cooked chicken, shredded2 oz lemon grass paste

Serving: 1, 6” frittata

Buffalo & Blue Deviled Eggs

Pork Green Chili Baked Eggs 50 each eggs (hard cooked and peeled of shell)

¾ cup mayonnaise¼ cup Frank’s® Red Hot® Sauce1 tbsp Dijon mustard5-6 stalks celery, washed and cut into half-inch sticks1 cup bleu cheese crumbles

Ingredients

1. Separate cooked egg yolks from egg whites and place in a food processor. 2. Add mayonnaise, Dijon mustard and Frank’s Red Hot. Purée until smooth. 3. Place egg yolk purée in pastry bag with a straight, round tip. Pipe cooked egg white with buffalo yolk purée. Garnish with bleu cheese crumbles and celery stick. 4. Keep covered to avoid drying.

Directions

Chef Drew SmalbachWhite Manor Country Club

Malvern, PA

REGION

Midwest

REGION

Recipe yield: 25 portions2 eggs cut in half per portion, 4 halves per portion

Chesapeake Bay 0melet

2 lbs butter75 eggs8 tbsp Old Bay® Seasoning6 cups chopped tomatoes4 lbs colossal lump crabmeat, picked through to remove shells6 cups cheddar cheese, shredded

Ingredients1. Melt butter over medium heat in a heavy, 10-inch, nonstick pan.2. In a bowl, beat the eggs until slightly frothy. Add Old Bay, and continue to beat until evenly distributed. Stir in chopped tomatoes.3. When butter is melted, pour eggs into the pan.4. Sprinkle crabmeat over eggs. Cook eggs until just set on the bottom, about 3 minutes.5. Flip entire omelet.6. Sprinkle cheese over eggs.7. Using a spatula, lift one side of omelet to carefully fold in half.8. Continue cooking until eggs are cooked through, about 3 minutes.

Directions

Gary TeegardinDuesenberg’s American

Cafe and GrillCatonsville, MD

Servings: 25

Chicken Marsala Mushroom & Artichoke 0melet

75 eggs 25 tbsp butter

6 cups mushrooms, sliced25 ea green onions, sliced

6 tsp garlic, minced6 tsp shallots, minced

6 tsp chicken base6 cups manufacturing cream1 ½ cups marsala wine75 oz grilled chicken breast, diced 25 oz artichoke heart, sliced 4 cups jack cheese, shredded 2 cups Parmesan Riggiano

Ingredients

1. In a skillet pan sauté butter, mushrooms, green onions, garlic and shallots for a few minutes.2. Add chicken base, manufacturing cream, marsala wine, chicken, artichoke hearts. Combine well. 3. Use eggs to make omelet and fill with mixture. 4. Add cheeses and fold, drizzle with additional marsala sauce.

Directions

Servings: 25 omelets

Robin VandenbergOff Street GrillCerritos, CA

Route 66 Country Scrambler

50 ea eggs3 lbs cooked sausage50 ea biscuits6 lbs hash browns3 qts country gravy3 cups diced bell peppers3 cups diced onion4 c shredded cheese

Ingredients

1. Brown sausage in pan. 2. Fry hash browns with diced peppers and onions. 3. Scramble eggs. 4. Placed open-face biscuit in dish. Top with eggs, hash browns, sausage, country gravy and cheese.

Directions

Servings: 25, 8-10 oz per serving

3 qts pork green chili (homemade or use your favorite brand)1 qt tomato sauce (we make ours from Alta Cucina tomatoes)4 cups roasted fingerling potatoes, halved2 cups baby heirloom tomatoes, whole50 medium size shell eggs2 cups Scallions, for garnish Canola oilSalt and pepper to taste Ciabatta bread, sliced, grilled

Ingredients

1. Combine green chili and tomato sauce 3:1 mixture. 2. In cast iron skillet, heat oil. Sauté potatoes until browned. 3. Add green chili, tomato sauce and baby heirloom tomatoes, bring to a simmer. 4. Crack 2 eggs right into mixture and bring back to a simmer. 5. Place in oven until whites are set. Serve in the iron skillet, garnished with green onions and ciabatta toast.

Directions

Chef DJ Nagle Humboldt Farm, Fish, WineDenver, C0

Eggza BenedictServings: 1 pizza, serves 1

1 ea flatbread or naan dough3 tbsp hollandaise, warmed up with heavy cream 1 tbsp heavy cream6 thin slices of tomato ½ lg portabella mushroom, sliced and roasted4 tbsp cheddar cheese, shredded2 tbsp parmesan cheese, shredded2 strips of pork belly 2 medium-shell eggs Chives and red onion, chopped to garnishHollandaise sauce drizzled over the top

IngredientsFor Sauce:1. Combine hollandaise and heavy creamFor Pizza:2. Spread sauce evenly on flatbread or naan. 3. Top with tomato, mushrooms, pork belly and cheese. 4. Crack 2 eggs on top. 5. Drizzle reserve hollandaise on top. 6. Bake for at 375°F for 4-5 minutes or until cheese is melted.7. Garnish with chives and red onion after baking.

Directions

Chef Jordan ShortUgly’s, Milwaukee, WI

REGION

Midwest

REGION

REGION

SouthwestREGION

Chef MoJim’s RestaurantBethany, 0K

REGION

SouthwestREGION

REGION

PacificREGION

REGION

AtlanticREGION

B.E.L.T SaladFor Cider Vinaigrette, recipe makes

1 quart. Servings: 25, 1.3 oz serving:1 cup apple cider vinegar1 tsp minced garlic1 tsp mince shallots½ cup mayonnaise3 cups salad oil1 tsp dried oregano leaf½ tsp dried basil leaf½ tsp dried thyme leaf1 tsp Kosher saltFor Bourbon Glazed Bacon, 25 servings:½ lb applewood bacon2 tbsp brown sugar2 tbsp real maple syrup2 tsp bourbon whiskey

Ingredients

Chef Sean Redden

Grandview Tavern

Ft. Mitchell, KY

For Cider Vinaigrette:1. Combine all ingredients except oil. Using a food processor, stick blender or hand whisk, add the oil slowly while stirring to emulsify. For Bourbon Glazed Bacon:1. Combine maple syrup, bourbon and brown sugar in a mixing bowl and whisk to combine. 2. Cut bacon pieces into ¼ inch slivers, and add to the mixing bowl.3. Place bacon on a sheet tray lined with parchment paper. Bake 12-15 minutes at 325°F, or until bacon is crispy. Pat dry with paper towels and reserve.For Poached Eggs:1. Bring water and vinegar to a simmer. 2. Crack each egg individually into a small bowl. 3. Add eggs to liquid, turn off the heat and cover for 4-5 minutes. 4. Remove with a slotted spoon, and season with a pinch of kosher salt and black pepper. For Buttered Breadcrumbs:1. Melt butter in a skillet on medium heat, add breadcrumbs and stir to coat with butter. 2. Toast for 3-4 minutes, stirring often to brown evenly. 3. When crumbs are golden brown, transfer to a plate in an even layer to dry.

Directions

For Poached Eggs, 25 servings, 2 eggs per serving:50 eggs2 cups vinegar1 gal waterFor Buttered Breadcrumbs, 25 servings, ¼ cup per serving:6 cups panko breadcrumbs1 cup unsalted butter

To build the salad: 1. Cut a whole head of sweet gem lettuce in half, leaving the trimmed root end in place. 3. Brush lettuce lightly with canola oil, or another oil with a high smoke point, and place on hot grill for 30 seconds to achieve nice grill marks. 4. Slice cherry tomatoes in half, season with a pinch of salt and pepper. Place lettuce and tomatoes on a plate. 5. Drop eggs into poaching liquid and follow procedure. When cooked, place eggs on a paper towel lined plate to drain liquid. 6. Place eggs adjacent to lettuce and sprinkle with breadcrumbs. 7. Add the Bourbon bacon next to lettuce and eggs, drizzle everything with the cider vinaigrette.

Recipes featuring two new Glenview Farms® easy-to-use egg mixes and traditional egg favorites with a spin from around the country

Breakfast Lunch Dinner Dessert

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Buffalo & Blue Deviled Eggs

Pork Green Chili Baked Eggs 50 each eggs (hard cooked and peeled of shell)

¾ cup mayonnaise¼ cup Frank’s® Red Hot® Sauce1 tbsp Dijon mustard5-6 stalks celery, washed and cut into half-inch sticks1 cup bleu cheese crumbles

Ingredients

1. Separate cooked egg yolks from egg whites and place in a food processor. 2. Add mayonnaise, Dijon mustard and Frank’s Red Hot. Purée until smooth. 3. Place egg yolk purée in pastry bag with a straight, round tip. Pipe cooked egg white with buffalo yolk purée. Garnish with bleu cheese crumbles and celery stick. 4. Keep covered to avoid drying.

Directions

Chef Drew SmalbachWhite Manor Country Club

Malvern, PA

REGION

Midwest

REGION

Recipe yield: 25 portions2 eggs cut in half per portion, 4 halves per portion

Chesapeake Bay 0melet

2 lbs butter75 eggs8 tbsp Old Bay® Seasoning6 cups chopped tomatoes4 lbs colossal lump crabmeat, picked through to remove shells6 cups cheddar cheese, shredded

Ingredients1. Melt butter over medium heat in a heavy, 10-inch, nonstick pan.2. In a bowl, beat the eggs until slightly frothy. Add Old Bay, and continue to beat until evenly distributed. Stir in chopped tomatoes.3. When butter is melted, pour eggs into the pan.4. Sprinkle crabmeat over eggs. Cook eggs until just set on the bottom, about 3 minutes.5. Flip entire omelet.6. Sprinkle cheese over eggs.7. Using a spatula, lift one side of omelet to carefully fold in half.8. Continue cooking until eggs are cooked through, about 3 minutes.

Directions

Gary TeegardinDuesenberg’s American

Cafe and GrillCatonsville, MD

Servings: 25

Chicken Marsala Mushroom & Artichoke 0melet

75 eggs 25 tbsp butter

6 cups mushrooms, sliced25 ea green onions, sliced

6 tsp garlic, minced6 tsp shallots, minced

6 tsp chicken base6 cups manufacturing cream1 ½ cups marsala wine75 oz grilled chicken breast, diced 25 oz artichoke heart, sliced 4 cups jack cheese, shredded 2 cups Parmesan Riggiano

Ingredients

1. In a skillet pan sauté butter, mushrooms, green onions, garlic and shallots for a few minutes.2. Add chicken base, manufacturing cream, marsala wine, chicken, artichoke hearts. Combine well. 3. Use eggs to make omelet and fill with mixture. 4. Add cheeses and fold, drizzle with additional marsala sauce.

Directions

Servings: 25 omelets

Robin VandenbergOff Street GrillCerritos, CA

Route 66 Country Scrambler

50 ea eggs3 lbs cooked sausage50 ea biscuits6 lbs hash browns3 qts country gravy3 cups diced bell peppers3 cups diced onion4 c shredded cheese

Ingredients

1. Brown sausage in pan. 2. Fry hash browns with diced peppers and onions. 3. Scramble eggs. 4. Placed open-face biscuit in dish. Top with eggs, hash browns, sausage, country gravy and cheese.

Directions

Servings: 25, 8-10 oz per serving

3 qts pork green chili (homemade or use your favorite brand)1 qt tomato sauce (we make ours from Alta Cucina tomatoes)4 cups roasted fingerling potatoes, halved2 cups baby heirloom tomatoes, whole50 medium size shell eggs2 cups Scallions, for garnish Canola oilSalt and pepper to taste Ciabatta bread, sliced, grilled

Ingredients

1. Combine green chili and tomato sauce 3:1 mixture. 2. In cast iron skillet, heat oil. Sauté potatoes until browned. 3. Add green chili, tomato sauce and baby heirloom tomatoes, bring to a simmer. 4. Crack 2 eggs right into mixture and bring back to a simmer. 5. Place in oven until whites are set. Serve in the iron skillet, garnished with green onions and ciabatta toast.

Directions

Chef DJ Nagle Humboldt Farm, Fish, WineDenver, C0

Eggza BenedictServings: 1 pizza, serves 1

1 ea flatbread or naan dough3 tbsp hollandaise, warmed up with heavy cream 1 tbsp heavy cream6 thin slices of tomato ½ lg portabella mushroom, sliced and roasted4 tbsp cheddar cheese, shredded2 tbsp parmesan cheese, shredded2 strips of pork belly 2 medium-shell eggs Chives and red onion, chopped to garnishHollandaise sauce drizzled over the top

IngredientsFor Sauce:1. Combine hollandaise and heavy creamFor Pizza:2. Spread sauce evenly on flatbread or naan. 3. Top with tomato, mushrooms, pork belly and cheese. 4. Crack 2 eggs on top. 5. Drizzle reserve hollandaise on top. 6. Bake for at 375°F for 4-5 minutes or until cheese is melted.7. Garnish with chives and red onion after baking.

Directions

Chef Jordan ShortUgly’s, Milwaukee, WI

REGION

Midwest

REGION

REGION

SouthwestREGION

Chef MoJim’s RestaurantBethany, 0K

REGION

SouthwestREGION

REGION

PacificREGION

REGION

AtlanticREGION

B.E.L.T SaladFor Cider Vinaigrette, recipe makes

1 quart. Servings: 25, 1.3 oz serving:1 cup apple cider vinegar1 tsp minced garlic1 tsp mince shallots½ cup mayonnaise3 cups salad oil1 tsp dried oregano leaf½ tsp dried basil leaf½ tsp dried thyme leaf1 tsp Kosher saltFor Bourbon Glazed Bacon, 25 servings:½ lb applewood bacon2 tbsp brown sugar2 tbsp real maple syrup2 tsp bourbon whiskey

Ingredients

Chef Sean Redden

Grandview Tavern

Ft. Mitchell, KY

For Cider Vinaigrette:1. Combine all ingredients except oil. Using a food processor, stick blender or hand whisk, add the oil slowly while stirring to emulsify. For Bourbon Glazed Bacon:1. Combine maple syrup, bourbon and brown sugar in a mixing bowl and whisk to combine. 2. Cut bacon pieces into ¼ inch slivers, and add to the mixing bowl.3. Place bacon on a sheet tray lined with parchment paper. Bake 12-15 minutes at 325°F, or until bacon is crispy. Pat dry with paper towels and reserve.For Poached Eggs:1. Bring water and vinegar to a simmer. 2. Crack each egg individually into a small bowl. 3. Add eggs to liquid, turn off the heat and cover for 4-5 minutes. 4. Remove with a slotted spoon, and season with a pinch of kosher salt and black pepper. For Buttered Breadcrumbs:1. Melt butter in a skillet on medium heat, add breadcrumbs and stir to coat with butter. 2. Toast for 3-4 minutes, stirring often to brown evenly. 3. When crumbs are golden brown, transfer to a plate in an even layer to dry.

Directions

For Poached Eggs, 25 servings, 2 eggs per serving:50 eggs2 cups vinegar1 gal waterFor Buttered Breadcrumbs, 25 servings, ¼ cup per serving:6 cups panko breadcrumbs1 cup unsalted butter

To build the salad: 1. Cut a whole head of sweet gem lettuce in half, leaving the trimmed root end in place. 3. Brush lettuce lightly with canola oil, or another oil with a high smoke point, and place on hot grill for 30 seconds to achieve nice grill marks. 4. Slice cherry tomatoes in half, season with a pinch of salt and pepper. Place lettuce and tomatoes on a plate. 5. Drop eggs into poaching liquid and follow procedure. When cooked, place eggs on a paper towel lined plate to drain liquid. 6. Place eggs adjacent to lettuce and sprinkle with breadcrumbs. 7. Add the Bourbon bacon next to lettuce and eggs, drizzle everything with the cider vinaigrette.

Recipes featuring two new Glenview Farms® easy-to-use egg mixes and traditional egg favorites with a spin from around the country

Breakfast Lunch Dinner Dessert

In The Mix

In The Mix

An

Egg

Rec

ipe

Boo

k

American Egg BoardAEB.org

© U

S F

oods

, Inc

. 20

14

Buffalo & Blue Deviled Eggs

Pork Green Chili Baked Eggs 50 each eggs (hard cooked and peeled of shell)

¾ cup mayonnaise¼ cup Frank’s® Red Hot® Sauce1 tbsp Dijon mustard5-6 stalks celery, washed and cut into half-inch sticks1 cup bleu cheese crumbles

Ingredients

1. Separate cooked egg yolks from egg whites and place in a food processor. 2. Add mayonnaise, Dijon mustard and Frank’s Red Hot. Purée until smooth. 3. Place egg yolk purée in pastry bag with a straight, round tip. Pipe cooked egg white with buffalo yolk purée. Garnish with bleu cheese crumbles and celery stick. 4. Keep covered to avoid drying.

Directions

Chef Drew SmalbachWhite Manor Country Club

Malvern, PA

REGION

Midwest

REGION

Recipe yield: 25 portions2 eggs cut in half per portion, 4 halves per portion

Chesapeake Bay 0melet

2 lbs butter75 eggs8 tbsp Old Bay® Seasoning6 cups chopped tomatoes4 lbs colossal lump crabmeat, picked through to remove shells6 cups cheddar cheese, shredded

Ingredients1. Melt butter over medium heat in a heavy, 10-inch, nonstick pan.2. In a bowl, beat the eggs until slightly frothy. Add Old Bay, and continue to beat until evenly distributed. Stir in chopped tomatoes.3. When butter is melted, pour eggs into the pan.4. Sprinkle crabmeat over eggs. Cook eggs until just set on the bottom, about 3 minutes.5. Flip entire omelet.6. Sprinkle cheese over eggs.7. Using a spatula, lift one side of omelet to carefully fold in half.8. Continue cooking until eggs are cooked through, about 3 minutes.

Directions

Gary TeegardinDuesenberg’s American

Cafe and GrillCatonsville, MD

Servings: 25

Chicken Marsala Mushroom & Artichoke 0melet

75 eggs 25 tbsp butter

6 cups mushrooms, sliced25 ea green onions, sliced

6 tsp garlic, minced6 tsp shallots, minced

6 tsp chicken base6 cups manufacturing cream1 ½ cups marsala wine75 oz grilled chicken breast, diced 25 oz artichoke heart, sliced 4 cups jack cheese, shredded 2 cups Parmesan Riggiano

Ingredients

1. In a skillet pan sauté butter, mushrooms, green onions, garlic and shallots for a few minutes.2. Add chicken base, manufacturing cream, marsala wine, chicken, artichoke hearts. Combine well. 3. Use eggs to make omelet and fill with mixture. 4. Add cheeses and fold, drizzle with additional marsala sauce.

Directions

Servings: 25 omelets

Robin VandenbergOff Street GrillCerritos, CA

Route 66 Country Scrambler

50 ea eggs3 lbs cooked sausage50 ea biscuits6 lbs hash browns3 qts country gravy3 cups diced bell peppers3 cups diced onion4 c shredded cheese

Ingredients

1. Brown sausage in pan. 2. Fry hash browns with diced peppers and onions. 3. Scramble eggs. 4. Placed open-face biscuit in dish. Top with eggs, hash browns, sausage, country gravy and cheese.

Directions

Servings: 25, 8-10 oz per serving

3 qts pork green chili (homemade or use your favorite brand)1 qt tomato sauce (we make ours from Alta Cucina tomatoes)4 cups roasted fingerling potatoes, halved2 cups baby heirloom tomatoes, whole50 medium size shell eggs2 cups Scallions, for garnish Canola oilSalt and pepper to taste Ciabatta bread, sliced, grilled

Ingredients

1. Combine green chili and tomato sauce 3:1 mixture. 2. In cast iron skillet, heat oil. Sauté potatoes until browned. 3. Add green chili, tomato sauce and baby heirloom tomatoes, bring to a simmer. 4. Crack 2 eggs right into mixture and bring back to a simmer. 5. Place in oven until whites are set. Serve in the iron skillet, garnished with green onions and ciabatta toast.

Directions

Chef DJ Nagle Humboldt Farm, Fish, WineDenver, C0

Eggza BenedictServings: 1 pizza, serves 1

1 ea flatbread or naan dough3 tbsp hollandaise, warmed up with heavy cream 1 tbsp heavy cream6 thin slices of tomato ½ lg portabella mushroom, sliced and roasted4 tbsp cheddar cheese, shredded2 tbsp parmesan cheese, shredded2 strips of pork belly 2 medium-shell eggs Chives and red onion, chopped to garnishHollandaise sauce drizzled over the top

IngredientsFor Sauce:1. Combine hollandaise and heavy creamFor Pizza:2. Spread sauce evenly on flatbread or naan. 3. Top with tomato, mushrooms, pork belly and cheese. 4. Crack 2 eggs on top. 5. Drizzle reserve hollandaise on top. 6. Bake for at 375°F for 4-5 minutes or until cheese is melted.7. Garnish with chives and red onion after baking.

Directions

Chef Jordan ShortUgly’s, Milwaukee, WI

REGION

Midwest

REGION

REGION

SouthwestREGION

Chef MoJim’s RestaurantBethany, 0K

REGION

SouthwestREGION

REGION

PacificREGION

REGION

AtlanticREGION

B.E.L.T SaladFor Cider Vinaigrette, recipe makes

1 quart. Servings: 25, 1.3 oz serving:1 cup apple cider vinegar1 tsp minced garlic1 tsp mince shallots½ cup mayonnaise3 cups salad oil1 tsp dried oregano leaf½ tsp dried basil leaf½ tsp dried thyme leaf1 tsp Kosher saltFor Bourbon Glazed Bacon, 25 servings:½ lb applewood bacon2 tbsp brown sugar2 tbsp real maple syrup2 tsp bourbon whiskey

Ingredients

Chef Sean Redden

Grandview Tavern

Ft. Mitchell, KY

For Cider Vinaigrette:1. Combine all ingredients except oil. Using a food processor, stick blender or hand whisk, add the oil slowly while stirring to emulsify. For Bourbon Glazed Bacon:1. Combine maple syrup, bourbon and brown sugar in a mixing bowl and whisk to combine. 2. Cut bacon pieces into ¼ inch slivers, and add to the mixing bowl.3. Place bacon on a sheet tray lined with parchment paper. Bake 12-15 minutes at 325°F, or until bacon is crispy. Pat dry with paper towels and reserve.For Poached Eggs:1. Bring water and vinegar to a simmer. 2. Crack each egg individually into a small bowl. 3. Add eggs to liquid, turn off the heat and cover for 4-5 minutes. 4. Remove with a slotted spoon, and season with a pinch of kosher salt and black pepper. For Buttered Breadcrumbs:1. Melt butter in a skillet on medium heat, add breadcrumbs and stir to coat with butter. 2. Toast for 3-4 minutes, stirring often to brown evenly. 3. When crumbs are golden brown, transfer to a plate in an even layer to dry.

Directions

For Poached Eggs, 25 servings, 2 eggs per serving:50 eggs2 cups vinegar1 gal waterFor Buttered Breadcrumbs, 25 servings, ¼ cup per serving:6 cups panko breadcrumbs1 cup unsalted butter

To build the salad: 1. Cut a whole head of sweet gem lettuce in half, leaving the trimmed root end in place. 3. Brush lettuce lightly with canola oil, or another oil with a high smoke point, and place on hot grill for 30 seconds to achieve nice grill marks. 4. Slice cherry tomatoes in half, season with a pinch of salt and pepper. Place lettuce and tomatoes on a plate. 5. Drop eggs into poaching liquid and follow procedure. When cooked, place eggs on a paper towel lined plate to drain liquid. 6. Place eggs adjacent to lettuce and sprinkle with breadcrumbs. 7. Add the Bourbon bacon next to lettuce and eggs, drizzle everything with the cider vinaigrette.

Recipes featuring two new Glenview Farms® easy-to-use egg mixes and traditional egg favorites with a spin from around the country

Breakfast Lunch Dinner Dessert

In The Mix

In The Mix

An

Egg

Rec

ipe

Boo

k

American Egg BoardAEB.org

© U

S F

oods

, Inc

. 20

14

Buffalo & Blue Deviled Eggs

Pork Green Chili Baked Eggs 50 each eggs (hard cooked and peeled of shell)

¾ cup mayonnaise¼ cup Frank’s® Red Hot® Sauce1 tbsp Dijon mustard5-6 stalks celery, washed and cut into half-inch sticks1 cup bleu cheese crumbles

Ingredients

1. Separate cooked egg yolks from egg whites and place in a food processor. 2. Add mayonnaise, Dijon mustard and Frank’s Red Hot. Purée until smooth. 3. Place egg yolk purée in pastry bag with a straight, round tip. Pipe cooked egg white with buffalo yolk purée. Garnish with bleu cheese crumbles and celery stick. 4. Keep covered to avoid drying.

Directions

Chef Drew SmalbachWhite Manor Country Club

Malvern, PA

REGION

Midwest

REGION

Recipe yield: 25 portions2 eggs cut in half per portion, 4 halves per portion

Chesapeake Bay 0melet

2 lbs butter75 eggs8 tbsp Old Bay® Seasoning6 cups chopped tomatoes4 lbs colossal lump crabmeat, picked through to remove shells6 cups cheddar cheese, shredded

Ingredients1. Melt butter over medium heat in a heavy, 10-inch, nonstick pan.2. In a bowl, beat the eggs until slightly frothy. Add Old Bay, and continue to beat until evenly distributed. Stir in chopped tomatoes.3. When butter is melted, pour eggs into the pan.4. Sprinkle crabmeat over eggs. Cook eggs until just set on the bottom, about 3 minutes.5. Flip entire omelet.6. Sprinkle cheese over eggs.7. Using a spatula, lift one side of omelet to carefully fold in half.8. Continue cooking until eggs are cooked through, about 3 minutes.

Directions

Gary TeegardinDuesenberg’s American

Cafe and GrillCatonsville, MD

Servings: 25

Chicken Marsala Mushroom & Artichoke 0melet

75 eggs 25 tbsp butter

6 cups mushrooms, sliced25 ea green onions, sliced

6 tsp garlic, minced6 tsp shallots, minced

6 tsp chicken base6 cups manufacturing cream1 ½ cups marsala wine75 oz grilled chicken breast, diced 25 oz artichoke heart, sliced 4 cups jack cheese, shredded 2 cups Parmesan Riggiano

Ingredients

1. In a skillet pan sauté butter, mushrooms, green onions, garlic and shallots for a few minutes.2. Add chicken base, manufacturing cream, marsala wine, chicken, artichoke hearts. Combine well. 3. Use eggs to make omelet and fill with mixture. 4. Add cheeses and fold, drizzle with additional marsala sauce.

Directions

Servings: 25 omelets

Robin VandenbergOff Street GrillCerritos, CA

Route 66 Country Scrambler

50 ea eggs3 lbs cooked sausage50 ea biscuits6 lbs hash browns3 qts country gravy3 cups diced bell peppers3 cups diced onion4 c shredded cheese

Ingredients

1. Brown sausage in pan. 2. Fry hash browns with diced peppers and onions. 3. Scramble eggs. 4. Placed open-face biscuit in dish. Top with eggs, hash browns, sausage, country gravy and cheese.

Directions

Servings: 25, 8-10 oz per serving

3 qts pork green chili (homemade or use your favorite brand)1 qt tomato sauce (we make ours from Alta Cucina tomatoes)4 cups roasted fingerling potatoes, halved2 cups baby heirloom tomatoes, whole50 medium size shell eggs2 cups Scallions, for garnish Canola oilSalt and pepper to taste Ciabatta bread, sliced, grilled

Ingredients

1. Combine green chili and tomato sauce 3:1 mixture. 2. In cast iron skillet, heat oil. Sauté potatoes until browned. 3. Add green chili, tomato sauce and baby heirloom tomatoes, bring to a simmer. 4. Crack 2 eggs right into mixture and bring back to a simmer. 5. Place in oven until whites are set. Serve in the iron skillet, garnished with green onions and ciabatta toast.

Directions

Chef DJ Nagle Humboldt Farm, Fish, WineDenver, C0

Eggza BenedictServings: 1 pizza, serves 1

1 ea flatbread or naan dough3 tbsp hollandaise, warmed up with heavy cream 1 tbsp heavy cream6 thin slices of tomato ½ lg portabella mushroom, sliced and roasted4 tbsp cheddar cheese, shredded2 tbsp parmesan cheese, shredded2 strips of pork belly 2 medium-shell eggs Chives and red onion, chopped to garnishHollandaise sauce drizzled over the top

IngredientsFor Sauce:1. Combine hollandaise and heavy creamFor Pizza:2. Spread sauce evenly on flatbread or naan. 3. Top with tomato, mushrooms, pork belly and cheese. 4. Crack 2 eggs on top. 5. Drizzle reserve hollandaise on top. 6. Bake for at 375°F for 4-5 minutes or until cheese is melted.7. Garnish with chives and red onion after baking.

Directions

Chef Jordan ShortUgly’s, Milwaukee, WI

REGION

Midwest

REGION

REGION

SouthwestREGION

Chef MoJim’s RestaurantBethany, 0K

REGION

SouthwestREGION

REGION

PacificREGION

REGION

AtlanticREGION

B.E.L.T SaladFor Cider Vinaigrette, recipe makes

1 quart. Servings: 25, 1.3 oz serving:1 cup apple cider vinegar1 tsp minced garlic1 tsp mince shallots½ cup mayonnaise3 cups salad oil1 tsp dried oregano leaf½ tsp dried basil leaf½ tsp dried thyme leaf1 tsp Kosher saltFor Bourbon Glazed Bacon, 25 servings:½ lb applewood bacon2 tbsp brown sugar2 tbsp real maple syrup2 tsp bourbon whiskey

Ingredients

Chef Sean Redden

Grandview Tavern

Ft. Mitchell, KY

For Cider Vinaigrette:1. Combine all ingredients except oil. Using a food processor, stick blender or hand whisk, add the oil slowly while stirring to emulsify. For Bourbon Glazed Bacon:1. Combine maple syrup, bourbon and brown sugar in a mixing bowl and whisk to combine. 2. Cut bacon pieces into ¼ inch slivers, and add to the mixing bowl.3. Place bacon on a sheet tray lined with parchment paper. Bake 12-15 minutes at 325°F, or until bacon is crispy. Pat dry with paper towels and reserve.For Poached Eggs:1. Bring water and vinegar to a simmer. 2. Crack each egg individually into a small bowl. 3. Add eggs to liquid, turn off the heat and cover for 4-5 minutes. 4. Remove with a slotted spoon, and season with a pinch of kosher salt and black pepper. For Buttered Breadcrumbs:1. Melt butter in a skillet on medium heat, add breadcrumbs and stir to coat with butter. 2. Toast for 3-4 minutes, stirring often to brown evenly. 3. When crumbs are golden brown, transfer to a plate in an even layer to dry.

Directions

For Poached Eggs, 25 servings, 2 eggs per serving:50 eggs2 cups vinegar1 gal waterFor Buttered Breadcrumbs, 25 servings, ¼ cup per serving:6 cups panko breadcrumbs1 cup unsalted butter

To build the salad: 1. Cut a whole head of sweet gem lettuce in half, leaving the trimmed root end in place. 3. Brush lettuce lightly with canola oil, or another oil with a high smoke point, and place on hot grill for 30 seconds to achieve nice grill marks. 4. Slice cherry tomatoes in half, season with a pinch of salt and pepper. Place lettuce and tomatoes on a plate. 5. Drop eggs into poaching liquid and follow procedure. When cooked, place eggs on a paper towel lined plate to drain liquid. 6. Place eggs adjacent to lettuce and sprinkle with breadcrumbs. 7. Add the Bourbon bacon next to lettuce and eggs, drizzle everything with the cider vinaigrette.

Recipes featuring two new Glenview Farms® easy-to-use egg mixes and traditional egg favorites with a spin from around the country

Breakfast Lunch Dinner Dessert

In The Mix

In The Mix

An

Egg

Rec

ipe

Boo

k

American Egg BoardAEB.org

© U

S F

oods

, Inc

. 20

14

Buffalo & Blue Deviled Eggs

Pork Green Chili Baked Eggs 50 each eggs (hard cooked and peeled of shell)

¾ cup mayonnaise¼ cup Frank’s® Red Hot® Sauce1 tbsp Dijon mustard5-6 stalks celery, washed and cut into half-inch sticks1 cup bleu cheese crumbles

Ingredients

1. Separate cooked egg yolks from egg whites and place in a food processor. 2. Add mayonnaise, Dijon mustard and Frank’s Red Hot. Purée until smooth. 3. Place egg yolk purée in pastry bag with a straight, round tip. Pipe cooked egg white with buffalo yolk purée. Garnish with bleu cheese crumbles and celery stick. 4. Keep covered to avoid drying.

Directions

Chef Drew SmalbachWhite Manor Country Club

Malvern, PA

REGION

Midwest

REGION

Recipe yield: 25 portions2 eggs cut in half per portion, 4 halves per portion

Chesapeake Bay 0melet

2 lbs butter75 eggs8 tbsp Old Bay® Seasoning6 cups chopped tomatoes4 lbs colossal lump crabmeat, picked through to remove shells6 cups cheddar cheese, shredded

Ingredients1. Melt butter over medium heat in a heavy, 10-inch, nonstick pan.2. In a bowl, beat the eggs until slightly frothy. Add Old Bay, and continue to beat until evenly distributed. Stir in chopped tomatoes.3. When butter is melted, pour eggs into the pan.4. Sprinkle crabmeat over eggs. Cook eggs until just set on the bottom, about 3 minutes.5. Flip entire omelet.6. Sprinkle cheese over eggs.7. Using a spatula, lift one side of omelet to carefully fold in half.8. Continue cooking until eggs are cooked through, about 3 minutes.

Directions

Gary TeegardinDuesenberg’s American

Cafe and GrillCatonsville, MD

Servings: 25

Chicken Marsala Mushroom & Artichoke 0melet

75 eggs 25 tbsp butter

6 cups mushrooms, sliced25 ea green onions, sliced

6 tsp garlic, minced6 tsp shallots, minced

6 tsp chicken base6 cups manufacturing cream1 ½ cups marsala wine75 oz grilled chicken breast, diced 25 oz artichoke heart, sliced 4 cups jack cheese, shredded 2 cups Parmesan Riggiano

Ingredients

1. In a skillet pan sauté butter, mushrooms, green onions, garlic and shallots for a few minutes.2. Add chicken base, manufacturing cream, marsala wine, chicken, artichoke hearts. Combine well. 3. Use eggs to make omelet and fill with mixture. 4. Add cheeses and fold, drizzle with additional marsala sauce.

Directions

Servings: 25 omelets

Robin VandenbergOff Street GrillCerritos, CA

Route 66 Country Scrambler

50 ea eggs3 lbs cooked sausage50 ea biscuits6 lbs hash browns3 qts country gravy3 cups diced bell peppers3 cups diced onion4 c shredded cheese

Ingredients

1. Brown sausage in pan. 2. Fry hash browns with diced peppers and onions. 3. Scramble eggs. 4. Placed open-face biscuit in dish. Top with eggs, hash browns, sausage, country gravy and cheese.

Directions

Servings: 25, 8-10 oz per serving

3 qts pork green chili (homemade or use your favorite brand)1 qt tomato sauce (we make ours from Alta Cucina tomatoes)4 cups roasted fingerling potatoes, halved2 cups baby heirloom tomatoes, whole50 medium size shell eggs2 cups Scallions, for garnish Canola oilSalt and pepper to taste Ciabatta bread, sliced, grilled

Ingredients

1. Combine green chili and tomato sauce 3:1 mixture. 2. In cast iron skillet, heat oil. Sauté potatoes until browned. 3. Add green chili, tomato sauce and baby heirloom tomatoes, bring to a simmer. 4. Crack 2 eggs right into mixture and bring back to a simmer. 5. Place in oven until whites are set. Serve in the iron skillet, garnished with green onions and ciabatta toast.

Directions

Chef DJ Nagle Humboldt Farm, Fish, WineDenver, C0

Eggza BenedictServings: 1 pizza, serves 1

1 ea flatbread or naan dough3 tbsp hollandaise, warmed up with heavy cream 1 tbsp heavy cream6 thin slices of tomato ½ lg portabella mushroom, sliced and roasted4 tbsp cheddar cheese, shredded2 tbsp parmesan cheese, shredded2 strips of pork belly 2 medium-shell eggs Chives and red onion, chopped to garnishHollandaise sauce drizzled over the top

IngredientsFor Sauce:1. Combine hollandaise and heavy creamFor Pizza:2. Spread sauce evenly on flatbread or naan. 3. Top with tomato, mushrooms, pork belly and cheese. 4. Crack 2 eggs on top. 5. Drizzle reserve hollandaise on top. 6. Bake for at 375°F for 4-5 minutes or until cheese is melted.7. Garnish with chives and red onion after baking.

Directions

Chef Jordan ShortUgly’s, Milwaukee, WI

REGION

Midwest

REGION

REGION

SouthwestREGION

Chef MoJim’s RestaurantBethany, 0K

REGION

SouthwestREGION

REGION

PacificREGION

REGION

AtlanticREGION

B.E.L.T SaladFor Cider Vinaigrette, recipe makes

1 quart. Servings: 25, 1.3 oz serving:1 cup apple cider vinegar1 tsp minced garlic1 tsp mince shallots½ cup mayonnaise3 cups salad oil1 tsp dried oregano leaf½ tsp dried basil leaf½ tsp dried thyme leaf1 tsp Kosher saltFor Bourbon Glazed Bacon, 25 servings:½ lb applewood bacon2 tbsp brown sugar2 tbsp real maple syrup2 tsp bourbon whiskey

Ingredients

Chef Sean Redden

Grandview Tavern

Ft. Mitchell, KY

For Cider Vinaigrette:1. Combine all ingredients except oil. Using a food processor, stick blender or hand whisk, add the oil slowly while stirring to emulsify. For Bourbon Glazed Bacon:1. Combine maple syrup, bourbon and brown sugar in a mixing bowl and whisk to combine. 2. Cut bacon pieces into ¼ inch slivers, and add to the mixing bowl.3. Place bacon on a sheet tray lined with parchment paper. Bake 12-15 minutes at 325°F, or until bacon is crispy. Pat dry with paper towels and reserve.For Poached Eggs:1. Bring water and vinegar to a simmer. 2. Crack each egg individually into a small bowl. 3. Add eggs to liquid, turn off the heat and cover for 4-5 minutes. 4. Remove with a slotted spoon, and season with a pinch of kosher salt and black pepper. For Buttered Breadcrumbs:1. Melt butter in a skillet on medium heat, add breadcrumbs and stir to coat with butter. 2. Toast for 3-4 minutes, stirring often to brown evenly. 3. When crumbs are golden brown, transfer to a plate in an even layer to dry.

Directions

For Poached Eggs, 25 servings, 2 eggs per serving:50 eggs2 cups vinegar1 gal waterFor Buttered Breadcrumbs, 25 servings, ¼ cup per serving:6 cups panko breadcrumbs1 cup unsalted butter

To build the salad: 1. Cut a whole head of sweet gem lettuce in half, leaving the trimmed root end in place. 3. Brush lettuce lightly with canola oil, or another oil with a high smoke point, and place on hot grill for 30 seconds to achieve nice grill marks. 4. Slice cherry tomatoes in half, season with a pinch of salt and pepper. Place lettuce and tomatoes on a plate. 5. Drop eggs into poaching liquid and follow procedure. When cooked, place eggs on a paper towel lined plate to drain liquid. 6. Place eggs adjacent to lettuce and sprinkle with breadcrumbs. 7. Add the Bourbon bacon next to lettuce and eggs, drizzle everything with the cider vinaigrette.

Recipes featuring two new Glenview Farms® easy-to-use egg mixes and traditional egg favorites with a spin from around the country

Breakfast Lunch Dinner Dessert

In The Mix

In The Mix

An

Egg

Rec

ipe

Boo

k

American Egg BoardAEB.org

© U

S F

oods

, Inc

. 20

14

Buffalo & Blue Deviled Eggs

Pork Green Chili Baked Eggs 50 each eggs (hard cooked and peeled of shell)

¾ cup mayonnaise¼ cup Frank’s® Red Hot® Sauce1 tbsp Dijon mustard5-6 stalks celery, washed and cut into half-inch sticks1 cup bleu cheese crumbles

Ingredients

1. Separate cooked egg yolks from egg whites and place in a food processor. 2. Add mayonnaise, Dijon mustard and Frank’s Red Hot. Purée until smooth. 3. Place egg yolk purée in pastry bag with a straight, round tip. Pipe cooked egg white with buffalo yolk purée. Garnish with bleu cheese crumbles and celery stick. 4. Keep covered to avoid drying.

Directions

Chef Drew SmalbachWhite Manor Country Club

Malvern, PA

REGION

Midwest

REGION

Recipe yield: 25 portions2 eggs cut in half per portion, 4 halves per portion

Chesapeake Bay 0melet

2 lbs butter75 eggs8 tbsp Old Bay® Seasoning6 cups chopped tomatoes4 lbs colossal lump crabmeat, picked through to remove shells6 cups cheddar cheese, shredded

Ingredients1. Melt butter over medium heat in a heavy, 10-inch, nonstick pan.2. In a bowl, beat the eggs until slightly frothy. Add Old Bay, and continue to beat until evenly distributed. Stir in chopped tomatoes.3. When butter is melted, pour eggs into the pan.4. Sprinkle crabmeat over eggs. Cook eggs until just set on the bottom, about 3 minutes.5. Flip entire omelet.6. Sprinkle cheese over eggs.7. Using a spatula, lift one side of omelet to carefully fold in half.8. Continue cooking until eggs are cooked through, about 3 minutes.

Directions

Gary TeegardinDuesenberg’s American

Cafe and GrillCatonsville, MD

Servings: 25

Chicken Marsala Mushroom & Artichoke 0melet

75 eggs 25 tbsp butter

6 cups mushrooms, sliced25 ea green onions, sliced

6 tsp garlic, minced6 tsp shallots, minced

6 tsp chicken base6 cups manufacturing cream1 ½ cups marsala wine75 oz grilled chicken breast, diced 25 oz artichoke heart, sliced 4 cups jack cheese, shredded 2 cups Parmesan Riggiano

Ingredients

1. In a skillet pan sauté butter, mushrooms, green onions, garlic and shallots for a few minutes.2. Add chicken base, manufacturing cream, marsala wine, chicken, artichoke hearts. Combine well. 3. Use eggs to make omelet and fill with mixture. 4. Add cheeses and fold, drizzle with additional marsala sauce.

Directions

Servings: 25 omelets

Robin VandenbergOff Street GrillCerritos, CA

Route 66 Country Scrambler

50 ea eggs3 lbs cooked sausage50 ea biscuits6 lbs hash browns3 qts country gravy3 cups diced bell peppers3 cups diced onion4 c shredded cheese

Ingredients

1. Brown sausage in pan. 2. Fry hash browns with diced peppers and onions. 3. Scramble eggs. 4. Placed open-face biscuit in dish. Top with eggs, hash browns, sausage, country gravy and cheese.

Directions

Servings: 25, 8-10 oz per serving

3 qts pork green chili (homemade or use your favorite brand)1 qt tomato sauce (we make ours from Alta Cucina tomatoes)4 cups roasted fingerling potatoes, halved2 cups baby heirloom tomatoes, whole50 medium size shell eggs2 cups Scallions, for garnish Canola oilSalt and pepper to taste Ciabatta bread, sliced, grilled

Ingredients

1. Combine green chili and tomato sauce 3:1 mixture. 2. In cast iron skillet, heat oil. Sauté potatoes until browned. 3. Add green chili, tomato sauce and baby heirloom tomatoes, bring to a simmer. 4. Crack 2 eggs right into mixture and bring back to a simmer. 5. Place in oven until whites are set. Serve in the iron skillet, garnished with green onions and ciabatta toast.

Directions

Chef DJ Nagle Humboldt Farm, Fish, WineDenver, C0

Eggza BenedictServings: 1 pizza, serves 1

1 ea flatbread or naan dough3 tbsp hollandaise, warmed up with heavy cream 1 tbsp heavy cream6 thin slices of tomato ½ lg portabella mushroom, sliced and roasted4 tbsp cheddar cheese, shredded2 tbsp parmesan cheese, shredded2 strips of pork belly 2 medium-shell eggs Chives and red onion, chopped to garnishHollandaise sauce drizzled over the top

IngredientsFor Sauce:1. Combine hollandaise and heavy creamFor Pizza:2. Spread sauce evenly on flatbread or naan. 3. Top with tomato, mushrooms, pork belly and cheese. 4. Crack 2 eggs on top. 5. Drizzle reserve hollandaise on top. 6. Bake for at 375°F for 4-5 minutes or until cheese is melted.7. Garnish with chives and red onion after baking.

Directions

Chef Jordan ShortUgly’s, Milwaukee, WI

REGION

Midwest

REGION

REGION

SouthwestREGION

Chef MoJim’s RestaurantBethany, 0K

REGION

SouthwestREGION

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PacificREGION

REGION

AtlanticREGION

B.E.L.T SaladFor Cider Vinaigrette, recipe makes

1 quart. Servings: 25, 1.3 oz serving:1 cup apple cider vinegar1 tsp minced garlic1 tsp mince shallots½ cup mayonnaise3 cups salad oil1 tsp dried oregano leaf½ tsp dried basil leaf½ tsp dried thyme leaf1 tsp Kosher saltFor Bourbon Glazed Bacon, 25 servings:½ lb applewood bacon2 tbsp brown sugar2 tbsp real maple syrup2 tsp bourbon whiskey

Ingredients

Chef Sean Redden

Grandview Tavern

Ft. Mitchell, KY

For Cider Vinaigrette:1. Combine all ingredients except oil. Using a food processor, stick blender or hand whisk, add the oil slowly while stirring to emulsify. For Bourbon Glazed Bacon:1. Combine maple syrup, bourbon and brown sugar in a mixing bowl and whisk to combine. 2. Cut bacon pieces into ¼ inch slivers, and add to the mixing bowl.3. Place bacon on a sheet tray lined with parchment paper. Bake 12-15 minutes at 325°F, or until bacon is crispy. Pat dry with paper towels and reserve.For Poached Eggs:1. Bring water and vinegar to a simmer. 2. Crack each egg individually into a small bowl. 3. Add eggs to liquid, turn off the heat and cover for 4-5 minutes. 4. Remove with a slotted spoon, and season with a pinch of kosher salt and black pepper. For Buttered Breadcrumbs:1. Melt butter in a skillet on medium heat, add breadcrumbs and stir to coat with butter. 2. Toast for 3-4 minutes, stirring often to brown evenly. 3. When crumbs are golden brown, transfer to a plate in an even layer to dry.

Directions

For Poached Eggs, 25 servings, 2 eggs per serving:50 eggs2 cups vinegar1 gal waterFor Buttered Breadcrumbs, 25 servings, ¼ cup per serving:6 cups panko breadcrumbs1 cup unsalted butter

To build the salad: 1. Cut a whole head of sweet gem lettuce in half, leaving the trimmed root end in place. 3. Brush lettuce lightly with canola oil, or another oil with a high smoke point, and place on hot grill for 30 seconds to achieve nice grill marks. 4. Slice cherry tomatoes in half, season with a pinch of salt and pepper. Place lettuce and tomatoes on a plate. 5. Drop eggs into poaching liquid and follow procedure. When cooked, place eggs on a paper towel lined plate to drain liquid. 6. Place eggs adjacent to lettuce and sprinkle with breadcrumbs. 7. Add the Bourbon bacon next to lettuce and eggs, drizzle everything with the cider vinaigrette.

Recipes featuring two new Glenview Farms® easy-to-use egg mixes and traditional egg favorites with a spin from around the country

Breakfast Lunch Dinner Dessert

In The Mix

In The Mix

An

Egg

Rec

ipe

Boo

k

American Egg BoardAEB.org

© U

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oods

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Buffalo & Blue Deviled Eggs

Pork Green Chili Baked Eggs 50 each eggs (hard cooked and peeled of shell)

¾ cup mayonnaise¼ cup Frank’s® Red Hot® Sauce1 tbsp Dijon mustard5-6 stalks celery, washed and cut into half-inch sticks1 cup bleu cheese crumbles

Ingredients

1. Separate cooked egg yolks from egg whites and place in a food processor. 2. Add mayonnaise, Dijon mustard and Frank’s Red Hot. Purée until smooth. 3. Place egg yolk purée in pastry bag with a straight, round tip. Pipe cooked egg white with buffalo yolk purée. Garnish with bleu cheese crumbles and celery stick. 4. Keep covered to avoid drying.

Directions

Chef Drew SmalbachWhite Manor Country Club

Malvern, PA

REGION

Midwest

REGION

Recipe yield: 25 portions2 eggs cut in half per portion, 4 halves per portion

Chesapeake Bay 0melet

2 lbs butter75 eggs8 tbsp Old Bay® Seasoning6 cups chopped tomatoes4 lbs colossal lump crabmeat, picked through to remove shells6 cups cheddar cheese, shredded

Ingredients1. Melt butter over medium heat in a heavy, 10-inch, nonstick pan.2. In a bowl, beat the eggs until slightly frothy. Add Old Bay, and continue to beat until evenly distributed. Stir in chopped tomatoes.3. When butter is melted, pour eggs into the pan.4. Sprinkle crabmeat over eggs. Cook eggs until just set on the bottom, about 3 minutes.5. Flip entire omelet.6. Sprinkle cheese over eggs.7. Using a spatula, lift one side of omelet to carefully fold in half.8. Continue cooking until eggs are cooked through, about 3 minutes.

Directions

Gary TeegardinDuesenberg’s American

Cafe and GrillCatonsville, MD

Servings: 25

Chicken Marsala Mushroom & Artichoke 0melet

75 eggs 25 tbsp butter

6 cups mushrooms, sliced25 ea green onions, sliced

6 tsp garlic, minced6 tsp shallots, minced

6 tsp chicken base6 cups manufacturing cream1 ½ cups marsala wine75 oz grilled chicken breast, diced 25 oz artichoke heart, sliced 4 cups jack cheese, shredded 2 cups Parmesan Riggiano

Ingredients

1. In a skillet pan sauté butter, mushrooms, green onions, garlic and shallots for a few minutes.2. Add chicken base, manufacturing cream, marsala wine, chicken, artichoke hearts. Combine well. 3. Use eggs to make omelet and fill with mixture. 4. Add cheeses and fold, drizzle with additional marsala sauce.

Directions

Servings: 25 omelets

Robin VandenbergOff Street GrillCerritos, CA

Route 66 Country Scrambler

50 ea eggs3 lbs cooked sausage50 ea biscuits6 lbs hash browns3 qts country gravy3 cups diced bell peppers3 cups diced onion4 c shredded cheese

Ingredients

1. Brown sausage in pan. 2. Fry hash browns with diced peppers and onions. 3. Scramble eggs. 4. Placed open-face biscuit in dish. Top with eggs, hash browns, sausage, country gravy and cheese.

Directions

Servings: 25, 8-10 oz per serving

3 qts pork green chili (homemade or use your favorite brand)1 qt tomato sauce (we make ours from Alta Cucina tomatoes)4 cups roasted fingerling potatoes, halved2 cups baby heirloom tomatoes, whole50 medium size shell eggs2 cups Scallions, for garnish Canola oilSalt and pepper to taste Ciabatta bread, sliced, grilled

Ingredients

1. Combine green chili and tomato sauce 3:1 mixture. 2. In cast iron skillet, heat oil. Sauté potatoes until browned. 3. Add green chili, tomato sauce and baby heirloom tomatoes, bring to a simmer. 4. Crack 2 eggs right into mixture and bring back to a simmer. 5. Place in oven until whites are set. Serve in the iron skillet, garnished with green onions and ciabatta toast.

Directions

Chef DJ Nagle Humboldt Farm, Fish, WineDenver, C0

Eggza BenedictServings: 1 pizza, serves 1

1 ea flatbread or naan dough3 tbsp hollandaise, warmed up with heavy cream 1 tbsp heavy cream6 thin slices of tomato ½ lg portabella mushroom, sliced and roasted4 tbsp cheddar cheese, shredded2 tbsp parmesan cheese, shredded2 strips of pork belly 2 medium-shell eggs Chives and red onion, chopped to garnishHollandaise sauce drizzled over the top

IngredientsFor Sauce:1. Combine hollandaise and heavy creamFor Pizza:2. Spread sauce evenly on flatbread or naan. 3. Top with tomato, mushrooms, pork belly and cheese. 4. Crack 2 eggs on top. 5. Drizzle reserve hollandaise on top. 6. Bake for at 375°F for 4-5 minutes or until cheese is melted.7. Garnish with chives and red onion after baking.

Directions

Chef Jordan ShortUgly’s, Milwaukee, WI

REGION

Midwest

REGION

REGION

SouthwestREGION

Chef MoJim’s RestaurantBethany, 0K

REGION

SouthwestREGION

REGION

PacificREGION

REGION

AtlanticREGION

B.E.L.T SaladFor Cider Vinaigrette, recipe makes

1 quart. Servings: 25, 1.3 oz serving:1 cup apple cider vinegar1 tsp minced garlic1 tsp mince shallots½ cup mayonnaise3 cups salad oil1 tsp dried oregano leaf½ tsp dried basil leaf½ tsp dried thyme leaf1 tsp Kosher saltFor Bourbon Glazed Bacon, 25 servings:½ lb applewood bacon2 tbsp brown sugar2 tbsp real maple syrup2 tsp bourbon whiskey

Ingredients

Chef Sean Redden

Grandview Tavern

Ft. Mitchell, KY

For Cider Vinaigrette:1. Combine all ingredients except oil. Using a food processor, stick blender or hand whisk, add the oil slowly while stirring to emulsify. For Bourbon Glazed Bacon:1. Combine maple syrup, bourbon and brown sugar in a mixing bowl and whisk to combine. 2. Cut bacon pieces into ¼ inch slivers, and add to the mixing bowl.3. Place bacon on a sheet tray lined with parchment paper. Bake 12-15 minutes at 325°F, or until bacon is crispy. Pat dry with paper towels and reserve.For Poached Eggs:1. Bring water and vinegar to a simmer. 2. Crack each egg individually into a small bowl. 3. Add eggs to liquid, turn off the heat and cover for 4-5 minutes. 4. Remove with a slotted spoon, and season with a pinch of kosher salt and black pepper. For Buttered Breadcrumbs:1. Melt butter in a skillet on medium heat, add breadcrumbs and stir to coat with butter. 2. Toast for 3-4 minutes, stirring often to brown evenly. 3. When crumbs are golden brown, transfer to a plate in an even layer to dry.

Directions

For Poached Eggs, 25 servings, 2 eggs per serving:50 eggs2 cups vinegar1 gal waterFor Buttered Breadcrumbs, 25 servings, ¼ cup per serving:6 cups panko breadcrumbs1 cup unsalted butter

To build the salad: 1. Cut a whole head of sweet gem lettuce in half, leaving the trimmed root end in place. 3. Brush lettuce lightly with canola oil, or another oil with a high smoke point, and place on hot grill for 30 seconds to achieve nice grill marks. 4. Slice cherry tomatoes in half, season with a pinch of salt and pepper. Place lettuce and tomatoes on a plate. 5. Drop eggs into poaching liquid and follow procedure. When cooked, place eggs on a paper towel lined plate to drain liquid. 6. Place eggs adjacent to lettuce and sprinkle with breadcrumbs. 7. Add the Bourbon bacon next to lettuce and eggs, drizzle everything with the cider vinaigrette.

Recipes featuring two new Glenview Farms® easy-to-use egg mixes and traditional egg favorites with a spin from around the country

Breakfast Lunch Dinner Dessert

In The Mix

In The Mix

An

Egg

Rec

ipe

Boo

k

American Egg BoardAEB.org

© U

S F

oods

, Inc

. 20

14