By Protein
Traditional Breakfast Platter Recipe
Ingredients
- 4 EA. Wright® Brand Naturally Hickory Smoked Thick Sliced Bacon, Bulk, 30 Lbs, 10-14 Slices per Pound, Frozen
- 3 OZ. Bacon Egg Scramble (Sub-Recipe)
- 3 OZ. Hashbrown Mix, IQF, frozen
- 1 EA. Toast
- 1 TSP. Butter
Upgrade your breakfast menu with a customer-favorite breakfast platter featuring premium Wright® Brand Hickory Smoked bacon , crispy breakfast potatoes, and fluffy scrambled eggs. This high-margin breakfast option is easy to prepare, highly customizable, and appeals to both dine-in and takeout customers.
Directions
- Pre-heat flat top griddle to 350°F. Lay bacon flat and cook until golden and crispy. Be sure to turn during cooking to brown evenly. Hold hot.
- Reheat hashbrown mix according to manufacturer's instructions. Hold hot.
- Toast both sides of bread on griddle until golden brown, slice and butter before serving.
- On an entre size plate, place 4 slices of bacon on one half of plate. Then plate hot scramble and hashbrowns on the other side of the plate.
- Serve with buttered toast on the side.
Bacon Egg Scramble
Ingredients
- 1 oz. Mushrooms
- 2 oz. Eggs, liquid
- 1/2 oz. Spinach
- 1 oz. Wright® Brand Naturally Hickory Smoked Thick Sliced Bacon, Bulk, 30 Lbs, 10-14 Slices per Pound, Frozen
- 1 tbsp. Shredded Cheese
- 1/4 tsp. Black Pepper
Directions
- Slice bacon into 1" pieces.
- Add bacon to a non-stick skillet over medium heat and cook until golden brown. Then add the mushrooms to the pan and continue cooking until they are tender.
- Add spinach and wilt, then add egg liquid, shredded cheese and black pepper.
- Stir while cooking making sure to cook eggs until set, but not brown them.
- Hold hot for service.
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