Wake up your mornings with 9 “Over Easy” recipes featuring

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To order Trio Country Gravy, please contact your local NESTLé professional sales representative or call us at 1-800-288-8682

Prep Time: 10 min Country Fried SteakYield: 1 ea Servings/Size: 1 ea

Cuisine: American Category: Breakfast

Prep T ime: 10 min Cook T ime: 10 min

INGREDIENTS WEIGHT MEASURE

Country Fried Steak, prepared 1 ea

Trio Country Gravy, prepared 6 oz ½ cup

Roasted Potatoes 3 oz ½ cup

Fruit Bowl 2 oz ¼ cup

Trio Southern Country Gravy, prepared 2.5 oz ½ cup

Eggs, sunny side up Or scrambled 2 oz 2 ea

Trio Southern Country Gravy, prepared ¼ cup

PROCEDURE1. Fry the steak in a deep fryer according to manufacturer’s directions.2. Remove from fryer and place on plate with roasted potatoes and eggs made to order.3. Ladle 3 fl oz of gravy on half the steak and garnish with chopped parsley.4. Serve with fruits on the side.

Roasted PotatoesYield: Weight: 2 lb 12 oz/Volume: 2 qt

Servings/Size: 10 servings

Prep T ime: 20 min

Cook T ime: 30 min


Oil, vegetable ¼ cup

Yukon gold potato, quartered OR diced ½” 2 lb 2 qt

Yellow onion, diced ¼” 8 oz 2 cups

Red pepper, diced ½ ” 8 oz 2 cups

Garlic, fresh, sliced 1 oz 4 Tbsp

Salt, kosher .5 oz 2 Tbsp

Parsley, chopped 2 tbsp

PROCEDURE1. Heat the oil in a pan over medium heat. Add the potatoes, taking care to color eachside.2. When potatoes are golden brown, add the salt, onion, garlic and pepper. Saute untilpotatoes are tender, about 5-7 minutes.3. Toss with parsley before serving.

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Wake up your mornings with 9 “Over Easy” recipes featuring NESTLé Professional Products.

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Southern Style BenedictYield: 1 ea Servings/Size: 1 ea




Cornmeal Cakes 4 oz 1 ea

Eggs, poached 2 ea

Minor’s Hollandaise, thawed and warmed 4 Tbsp

Chives, chopped 1 Tbsp

PROCEDURE1. Place 1 cooked cornmeal cake on a serving plate.2. Arrange the 2 poached eggs in center of cornmeal cake.3. Pour the hollandaise over the eggs. Garnish with chopped chives.

SERVING SUGGESTIONS: Serve with tomato slices

Potato and Egg Breakfast StrataYield: 1 ea Servings/Size: 1 ea

Cuisine: American Category: Breakfast/Brunch



Potato and Egg Strata 7 oz 1 slice

Cherry tomatoes, halved 2.5 oz 1 cup

Parsley, leaves only 6 ea

Oil, olive .5 oz 1 Tbsp

Salt, kosher 1 tsp

PROCEDURE1. Place one slice of Potato and Egg Strata on serving plate. (Strata can be served warm or room temperature.)2. Combine the tomatoes, parsley, salt and olive oil in a bowl, toss well.3. Place heated strata on a plate and garnish with tomato salad.

Cornmeal CakesYield: Weight: 3 lbs / Volume: 40 fl oz

Servings/Size: 10 servings / 4 fl oz per serving



Canned corn, drained 20 oz 4 cups

Milk, whole 5.3 oz 2/3 cup

Flour, AP 4.5 oz 2/3 cup

Butter, unsalted, melted 8 oz 1/2 cup

Cornmeal, yellow 4.5 oz 2/3 cup

Eggs, large 4 ea

Yolk, large 2 ea


Ham, smoked, ¼’’ dice 3.5 oz 1/2 cup

Butter for cooking 4 oz 1/2 cup

PROCEDURE1. Using a food processor, pulse corn for 10-15 seconds until it is roughly chopped.2. Transfer chopped corn to a large mixing bowl. Add all remaining ingredients and mix well with a rubber spatula to combine.3. To cook, place a medium-sized nonstick sauté pan over medium high heat. Add 1 tsp of butter to the pan. Once the butter is melted, swirl to evenly coat the pan, then ladle in 4 fl oz of the cornmeal cake batter. Cook on medium high heat for 2 minutes or until nicely browned. Using a spatula, flip the corn cake and cook for an additional 2 minutes until both sides are browned. Use immediately.

Prep Time: 10 min

Potato Egg StrataYield: 1 hotel pan

Servings/Size: 30 servings – 7 oz per serving



Stouffer’s Cheesy Hashbrowns 5 lb 9 cups

Cooked crumbled bacon 9 oz 2.25 cup

Green bell peppers, diced 10.5 oz 2.25 cup

Red bell peppers, diced 10.5 oz 2.25 cup

Yellow onions, diced 10.5 oz 2.25 cup

Button or Cremini mushrooms, sliced 9 oz 3 cup

Eggs, beaten 1lb14oz 15 ea

Whole milk 12 oz 1½ cup

Panko bread crumbs 7.2 oz 1 ½ cup

Shredded cheddar cheese 8.5 oz 2 cup

Salt 1 Tbsp

PROCEDURE1. Preheat oven to 375 degrees.2. In a large sauté pan over medium heat, reduce the Cheesy Hash browns until the cheese sauce has thickened. Set aside.3. Sauté onions, green peppers, red peppers, and mushrooms together into a mixture, set aside.4. Combine beaten eggs, milk, and salt together.5. Mix half the egg and milk mixture with bacon and vegetable mixture6. To assemble the strata, line a hotel pan with parchment paper, then spray the bottom and sides with non-stick cooking spray. Lay 2/3 of the Stouffer’s Cheesy Hashbrowns in a thin layer, spreading evenly. Place the egg, vegetable, and bacon mixture on top of the hash browns and spread evenly. Lay the remaining Cheesy Hashbrowns on top of the egg mixture, cover completely with a layer of panko bread crumbs and finish with the remaining egg and milk mixture.7. Cover with foil and poke holes on the surface of the foil with a knife. Bake for 35-40 minutes, Remove from oven and uncover, sprinkle shredded cheese and bake uncovered for 10 minutes. Use a knife to loosen the strata from the edges of the hotel pan. Let rest for 10 minutes before serving.

Prep Time: 5 min

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To order Minor’s Hollandaise, please contact your local NESTLé professional sales representative or call us at 1-800-288-8682

To order Stouffer’s Cheesy Hashbrowns, please contact your local NESTLé professional sales representative or call us at 1-800-288-8682

3

Dutch Apple PancakeYield: 1 ea Servings/Size: 1 ea




Stouffer’s Escalloped Apples 5.5 oz ½ cup

Sugar, white, granulated .35 oz 2 tsp

Butter, unsalted .5 oz 1 Tbsp

Lemon juice 2 tsp

Dutch Pancake Batter ½ cup

Powdered sugar 1 tsp

Bacon, cooked, sliced 56 g 2 slices

PROCEDURE1. Heat a 6 inch skillet and place apples, sugar and butter. Cook for 10 minutes or until apples are caramelized and golden brown. Reserve one third of the apples for garnish2. Spoon the batter into the skillet and bake at 350 for 15 minutes3. Garnish with reserved apples, powdered sugar, and top with the crisp bacon

Creamy Egg SkilletYield: 1 ea Servings/Size: 1 ea




Mushroom, Pepper and Onion Gravy, warmed 12 oz 1.5 cup

Eggs, whole 2 ea

Parmesan, shredded 1 Tbsp

Italian parsley, chopped 1 tsp

PROCEDURE1. Place one cup of mushroom, pepper & onion gravy in a 6 inch cast iron skillet.2. In a separate, nonstick pan, cook two eggs sunny side up, just until the whites are set. Once the whites are set, slide the eggs out of the nonstick pan and over the gravy in the cast iron skillet.3. Sprinkle cheese on eggs and place in oven or salamander until cheese is melted4. Remove from oven, garnish with chopped parsley and toast soldiers on the side

Dutch Pancake BatterYield: Weight: 40 fl oz

Servings/Size: 10 Servings / 4 fl oz per serving

Prep T ime: 5 min


Eggs, large 1lb 2 oz 9 ea

Salt, kosher 3/4 tsp

Milk, whole 12 oz 12 fl oz

Flour, AP 6.5 oz 1 ½ cup

Butter, melted 3 oz 6 tbl

Vanilla extract 3/4 tsp

Baking powder ½ tsp

Sugar, granulated 2 oz 3 Tbsp

Nutmeg, grated ¼ tsp

PROCEDURE1. Using a whisk, beat eggs in a bowl until thick and pale in color.2. Add remaining ingredients and whisk well to combine. Batter will hold, refrigerated, for 12 hours.

Prep Time: 10 min Prep Time: 15 min

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Mushroom, Pepper and Onion GravyYield: Weight: 8 lb 3 oz/Volume: 15 cups

Servings/Size: 10 servings/12 oz



Cremini mushrooms, raw, sliced 1/8” 1 lb 4 oz 5 cup

Red pepper, ½” dice 2 lb 5 cup

Yellow onions ½” dice 1 lb 2½ cup

Fresh garlic, chopped 1.5 oz 10 tsp

Oil, grapeseed ¾ cup

Stouffer’s Creamed Chipped Beef 5 lb 12 oz 10 cup

PROCEDURE1. Heat oil in pan over medium heat. Add onions and salt and sauté until soft2. Add the peppers, mushrooms and garlic and sauté until soft3. Add the creamed chipped beef and bring to a boil, being careful not to overcook

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To order Stouffer’s Escalloped Apples, please contact your local NESTLé professional sales representative or call us at 1-800-288-8682

To order Stouffer’s Creamed Chipped Beef, please contact your local NESTLé professional sales representative or call us at 1-800-288-8682

4

Sausage Spoon BreadYield: 1 ea Servings/Size: 1 ea




Spoon Bread 8 oz 1 slice

Country Sausage Gravy, warmed 3 oz

Green onions, sliced 2 oz 1 Tbsp

Fried eggs (optional) 2 ea

PROCEDURE1. Warm the spoon bread in oven until heated through2. Spoon the gravy on top3. Garnish with sliced green onions

Green Chili-Beef Breakfast BurritoYield: 1 ea Servings/Size: 1 ea




Green Chili Creamed Beef Sauce, warm 3 oz ¼ cup

Eggs, scrambled 3 ea

Cheddar, shredded 2 Tbsp

Flour Tortilla, 8’’ 1 ea

Jalapenos, sliced .5 oz 2 Tbsp

Avocado slices 1.5 oz 3 ea

Cilantro leaves 1 Tbsp

PROCEDURE1. Heat the flour tortilla in a non stick pan or on the griddle.2. Spread Green Chili Creamed beef sauce over the tortilla. Spoon scrambled eggs over sauce and fold the tortilla into a burrito.3. Garnish with cilantro, avocado and sliced jalapenos.

Spoon BreadYield: Weight: 8 lb 12 oz/Volume: 1 hotel pan

Servings/Size: 10 servings

Prep T ime: 15 min

Cook T ime: 40 min


Milk 4 lb 12 oz 9 cups

Yellow cornmeal 1 lb 8 oz 3 cup

Butter, melted 12 oz 3 cup

Eggs, separated 12 ea

Baking powder 1 oz 2 Tbsp

Scallions 1.5 oz 6 Tbsp

Salt 2 oz 6 Tbsp

Cheese, Swiss, grated 6.5 oz 1½ cup

PROCEDURE1. Preheat oven to 350º2. Boil 6 cups of milk. Add cornmeal in a steady stream. When fully incorporated, add butter and salt and cook over low heat for about 10 minutes.3. Remove from the pot, place in a bowl and cool until it is lukewarm4 In another bowl, beat the egg yolks until they lighten in color, then add them to the cornmeal mix.5 In another bowl, mix the baking powder and remaining milk. Add this to the cornmeal mixture until incorporated6 In a separate bowl, beat the egg whites until stiff, gently fold them into the cornmeal mix.7 Transfer to a hotel pan and bake until golden, about 40 minutes

Prep Time: 5 min

Green Chili Creamed Beef SauceYield: Weight: 2 lb 4oz / Volume: 1 qt

Servings/Size: 16 servings / ¼ cup per serving



Garlic, fresh, sliced 1 oz ¼ cup

Oregano, fresh .25 oz ¼ cup

Cumin, ground .5 oz 1 tsp

Diced roma tomatoes 7 oz 1 cup

Canned green chile, drained 8 oz 1 cup

Water 2 oz ¼ cup

Chef Mate Creamed Beef 10 oz 1 cup

Oil, canola 1 tbl

Salt, kosher 1 tbl

Jalapeno, fresh 1 oz ¼ cup

Onion, diced 6.5 oz 1 cup

PROCEDURE1. Heat the oil in a pan over medium heat. Add garlic and onions and sauté until soft and translucent, about 2-3 minutes.2. Add cumin, oregano, tomato and chile and sauté until tomatoes are soft, about 1-2 minutes.3. Add salt and water and cook for 5 minutes over medium heat.4. Add Creamed Beef and bring to a boil. Simmer for 10 minutes, then hold warm for service.

Prep Time: 10 min

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To order Chef-mate Country Sauce Gravy, please contact your local NESTLé professional sales representative or call us at 1-800-288-8682

To order Chef-mate Creamed Beef Sauce, please contact your local NESTLé professional sales representative or call us at 1-800-288-8682

5

Ultimate Breakfast PizzaYield: 1 ea Servings/Size: 1 ea




Prepared 8’’ pizza crust, fully cooked 1 ea

Trio Country Gravy, prepared 6 oz ½ cup

Sausage, crumbled, cooked 3 oz ½ cup

Mushrooms, sliced, cooked 2 oz ¼ cup

Cheddar, shredded 2.5 oz ½ cup

Eggs, scrambled 2 oz 2 ea

Tomatoes, diced ¼” ¼ cup

Chives, chopped 1 tbl

PROCEDURE1. Spoon the gravy over the pizza crust and spread evenly. Top gravy with sausage, mushrooms and cheddar.2. Bake in a 350 oven for 10 minutes until crust is golden brown and cheese melted.3. Top with the scrambled eggs, diced tomatoes and garnish with chopped chives.

SERVING SUGGESTIONS: For a spicier offering, mix the country gravy with 2 teaspoons of Tabasco sauce.

Prep Time: 10 min Prep Time: 10 min

To order Trio Country Gravy, please contact your local NESTLé professional sales representative or call us at 1-800-288-8682

Sonoma Classic BrunchYield: 1 ea Servings/Size: 1 ea




Bell pepper (orange, red or green) trimmed

and cored

7 oz ¼ cup

Chef-Mate Corned Beef Hash 6 oz 3 ea

Onions, diced ¼’’, sautéed 1 oz 2 Tbsp

Cheddar cheese, shredded 1 oz 1 ea


Eggs, scrambled 3 ea

Cilantro leaves 1 Tbsp

PROCEDURE1. Steam the bell pepper for about 6-8 minutes or until tender. Cool.2. Mix the corned beef hash with the sautéed onions. Use the mixture to fill the cooked bell pepper.3. Sprinkle the shredded cheese on top of the pepper bake, upright, in a 375 oven until heated through and cheese is melted, about 15 minutes.4. Garnish with chopped chives and serve with soft scrambled eggs.

To order Chef-Mate Corned Beef Hash, please contact your local NESTLé professional sales representative or call us at 1-800-288-8682

Prep Time: 10 minMango SmoothieYield: 3.8 lbs

Portion Size: 10/1 cup

Number of Portions: 10 Servings

Serving Station: Breakfast, To-Go

Prep T ime: 10 min

Cook T ime: 0 min

INGREDIENTS MEASURE

Mango, chopped 4 cups

Mango nectar 5 cups

COFFEE MATE® FRENCH VANILLA LIQUID

CREAMER

1 cup

Ice cubes 4 cups

Almonds, sliced 10 tsp

PROCEDURE1. Combine mango, mango nectar, COFFEE MATE® FRENCH VANILLA LIQUID CREAMER, and ice cubes in a blender and puree till smooth.2. Serve one cup portions garnished with 1 tsp. almonds.

To order COFFEE MATE® FRENCH VANILLA LIQUID CREAMER, please contact your local NESTLé professional sales representative or call us at 1-800-288-8682

At a minimum, the cooking and handling instructions set forth in the Food Code of the U.S. Public Health Service of the Food and Drug Administration, Depart-ment of Health and Human Services, should be reviewed and followed with respect to your preparation of this recipe.

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Wake up your mornings with 9 “Over Easy” recipes featuring