Frittatas are an egg-based Italian dish similar to an omelette or a crustless quiche, baked with additional ingredients such as cheese, vegetables, cooked meats and herbs – making them an extremely versatile way to reinvent leftovers…
Holy macaroni! This week we’ve added 33 new items to our inventory! Let’s start with our 24 new Pasta items. We’ve added 14 varieties of Cortona pasta. We’ve also added 2 new pastas from Highland Market, 5 new items from Zerega – where they’ve been making pasta since 1848, and 3 new whole grain pastas from Patria. The Maine pizza dough makers at The Dough Co. have been making the switch to all-natural ingredients and we’re stocking them for you, see the 3 sizes of their new all-natural white dough ball below. From Pillsbury we’ve added two new convenient Freezer-to-Oven items, Chocolate Chunk Scones and Orange Twirl Dough. From Esbenshade we’ve added 15/1 dozen count of grade A white eggs. From Knorr we’ve added gluten free hollandaise sauce mix. Lastly, from FPI we’ve added 15-20 ct tail-on P&D cooked shrimp.
This week we’ve added 12 new items to our inventory. From Bosco we’ve added a new wholegrain breakfast item, Breadsticks with Egg, Cheese & Turkey Bacon. From Red Gold we’ve added their Naturally Balance BBQ Sauce. New from the Maine seafood specialists at A.C. Inc, we now carry fresh shucked Ocean Clams. From Hormel, we’ve added their new Austin Blues sliced, smoked Rib Tips and their perfectly prepared Fire Braised Flank Steak. From Skippy, we’ve added 25lb pails of Creamy Peanut Butter. From M. Robzen we’ve added their extremely popular shaved Ribeye steak in 5oz portions. From the Maine-based dough makers at Dabesta we’ve added their Basil and Garlic pizza dough balls. Lastly, in non-foods we’ve added powdered dish machine detergent from US Chemical, Cascades facial tissue and universal kraft paper towels from RDA Advantage
A savory breakfast of smoked garlic serrano beef brisket, spicy cheesy grits and fried eggs.
is week we’ve added 6 new items to our inventory, all of which perfect fit for breakfast! From Ruby Kist we’ve added 46oz containers of Pineapple Juice. From SunnyFresh we’ve added Cinnamon Glazed French Toast Sticks. We’ve added 3 new bagels from Original Bagel; Plain, Everything and Asiago. In non-foods from Oneida we’ve added Dominion III bouillon spoons.
Focaccia topped with cheddar cheese, sausage, bacon, roasted red peppers and a sunny side egg.
This week we’ve added 8 new items to our inventory. Let’s have dessert first shall we?… From Dianne’s Fine Desserts we’ve added 2 new items; Pumpkin Trifle Cake and Rustic Ginerbread Cake. These are two fantastic selections for your fall menu. From Henry & Henry we’ve added Chocolate Kreme Kote, chocolate flavored dip coating. From Hormel, we’ve added their Masterpieces® All Natural Italian Sausage topping. This fully cooked sausage is made with 100% ground pork and seasoned with Italian spices. From Lamb Weston we’ve added 1/4″ shoe string, straight-cut french fries. From Jennie-O we’ve added their boneless, netted & tied, unseasoned and raw, Grand Champion Turkey Breast. From Caravan we’ve added New York Best Bagel™ base; allowing you to bake bagels featuring the classic chewy, time tested formula that made New York famous for bagels. Lastly, from the bakery dynamos at Piantedosi, we’ve added whole wheat “kiddie” burger rolls.
There’s no wrong time for tacos, even during breakfast and brunch! These steak and egg breakfast tacos topped off with guacamole, sour cream and salsa will give your AM crowd a dish to rave about all day long!
This on-trend breakfast “sandwich” pairs juicy fried chicken, thick bacon, eggs, Kickin’ Bourbon Molasses Glaze and cinnamon butter with two crispy golden Belgian waffles.
This week we’ve added 4 new items to our inventory. Starting in the dairy category, we’ve added 3/4 oz slices of yellow cheddar cheese from Great Lakes. From Fiera we’ve added “Everything!” bagels. Tired of bread disguised as a bagel? If you want to add real bagels to your operation, made in the authentic New York bagel tradition, our Fiera Bagels deliver what customers crave. In non-foods we’ve added two new item. Perfect for grab-and-go slices and personal pizzas, we’ve added square windowed clamshell pizza boxes from Dopaco. Lastly, from Certo we’ve added 2-ply toilet tissue. Certo Toilet Tissue delivers comfort and quality to the restroom for an excellent value. The 2-Ply Toilet Tissue is made with 100% recycled materials, and meets EPA requirements for post-consumer waste.
Breakfast pizza on naan bread with sausage, shaved potatoes and house-made cheese sauce topped with an egg. A unique, fresh and easily prepared breakfast or brunch idea with cozy B&B appeal.
Breakfast is the fastest-growing meal of the day! In fact, breakfast visits increased 4% for the year ending in May 2015, according to NPD, while lunch and dinner visits were flat. Despite that, Technomic data indicate that it’s also the most skipped meal, due to consumer issues of time, desire for lighter options and affordability. Addressing those concerns and doing it better than the competition means more opportunity to build sales and satisfy patrons.
There’s brunch in every bite! Fresh ingredients and preparation elevate this breakfast pizza to a premium level. Featuring classic ingredients that meld magically with melty cheese and warm soft dough for an oh’ so satisfying morning experience.
This dish kicks the average breakfast burrito up a serious Southwestern notch, featuring smoky shredded BBQ beef and scrambled eggs – it sounds a little out there, but tastes out of this world.
Cool avocado and a hearty hash team up with a perfectly fried egg and crispy tostada for a south-of-the-border breakfast dish that really satisfies.
It happens – hungry customers can’t decide between a delicious breakfast or a BBQ lunch. Menuing this hearty wrap saves the day! Seriously though, the flavor combinations in this brunch dish are sure to impress.
Maple-flavored bacon, cheddar cheese and crispy chicken strips melted into mouthwatering harmony with a waffle iron. Looks like lunch, tastes like breakfast!
A delicious and unique brunch offering your customers will remember. Inspired by the growing trend in “bowl” dishes and loaded with international appeal, this dish will spice up your mid-morning menu.
Grilled ham, fried egg, cheddar cheese, and golden BBQ sauce served on Texas toast. A panini perfect for any meal of the day.
This trendy take on breakfast pizza is a sure-fire patron pleaser. Featuring flatbread with marinara sauce, mozza-cheddar cheese blend, sautéed peppers and onions, scrambled eggs and crispy bacon.
Crunchy, hearty bacon on top of fluffy waffles, drizzled in gooey maple syrup, this dish is the right amount of savory and sweet for your brunch menu.
A delicious breakfast burger on a brioche bun with a friend egg, Havarti cheese, bacon and a maple aioli.
Applewood smoked bacon with roasted tomatoes, frisee and a fried egg sunny side up.
This week we’ve added 15 new items to our inventory including a slew of new items in the breakfast category, individual portion sizes of Jif peanut butter, and chocolate fountain syrup. We’ve also added organic sweet corn, frying oil, sliced Kalamata olives, cream sauce base and tortellini, New England style Brioche lobster rolls and fresh pepperoni.
Bon Appétit has approached every element of the classic eggs Benedict recipe to optimize it for a crowd. Poaching eggs in advance. A hollandaise that will stay luscious for hours. A tray of perfectly toasted, buttery muffins. Yep—it’s all here. This recipe comes together in under an hour and much of it can be prepped in advance.