We’ve got an event tip toeing around us.  They are asking if we can do a breakfast.  I once made up a recipe (Southern Style Breakfast enchiladas) that I could adapt.  I wasn’t sure how they would hold up on a steam table.  The ones I made for our family never lasted long enough to cool off. And I used 10″ flour tortillas (my kids were/are skinny bottomless pits).  I’m a little leary of using whole eggs… had anyone used the egg beaters much?  Do they taste okay and hold on a steam table?  Don’t tell me about some Sysco type supplier’s products.  They won’t talk to us.. we’re too small and too mobile and we don’t want credit, just cash!

 
Have done breakfast at two events every year. Used egg beaters products at these. Can say we did as they ordered. All the ingredients where cooked a head of time. Potato’s ,sausage, bacon and such.  Breakfast on the griddle is easy. Can say if doing everyday would look to a cheaper product than egg Beaters. throw the egg product on and what they want, wrap in a 10″ warm burrito . walla.
Also Bisquits and gravy is easy and highly asked for. Gravy in steam pans, frozen bisquits is the way to go. Storage space becomes an issue.
But we did not do this everyday.  Coffee is big, juice is there and we under est. the milk. Would not believe how many adults order Milk.

We’ve got an event tip toeing around us.  They are asking if we can do a breakfast.  I once made up a recipe (Southern Style Breakfast enchiladas) that I could adapt.  I wasn’t sure how they would hold up on a steam table.  The ones I made for our family never lasted long enough to cool off. And I used 10″ flour tortillas (my kids were/are skinny bottomless pits).  I’m a little leary of using whole eggs… had anyone used the egg beaters much?  Do they taste okay and hold on a steam table?  Don’t tell me about some Sysco type supplier’s products.  They won’t talk to us.. we’re too small and too mobile and we don’t want credit, just cash!

Hey Lorna, if your using whole eggs, and worried about the eggs turning green, put a small amount of sour cream into the eggs after scrambling. You could also use a small amount of lemon juice, but this maybe detected. We use a Citric acid added liquid eggs, they hold up very good for us, holding on a steamtable for hours. we also make omelets that hold well with not reaction or turning green…………………Bill

We do breakfast at a few of our shows. Keep it very simple. The more you have for breakfast the bigger the pain in the butt it is. We make breakfast sandwiches and thats it.
Sausage Egg and Cheese
Sausage and Egg
Sausage and cheese.

Ham (canadian bacon) Egg and Cheese
Ham and egg
Ham and cheese

If you keep your grill hot you can cook an egg in about 30 seconds. We are usually busy so we always have a few eggs cooked ahead. they never sit more than a min or two on the grill.
Depending on the crowd, we always have sausage and ham cooked ahead as well.
Toast has always been a bit of a problem with us. We are always kicking breakers.
Most people just want their sandwich on a plain ol’ hamburger bun.
Cooking eggs while very busy is demanding, but it’s worth it in the end.

Jeffro

This is my planned breakfast menu. I know it’s long but I will narrow it down with input from my customers.
 
1)      BREAKFAST
a)      Eggs
i)        Fried
ii)      Poached
(1)   Eggs Benedict
(2)   Seafood Benedict
iii)    Scrambled
(1)   Seafood Scramble
(2)   Sausage Scramble
iv)    Omelets
(1)   Crab
(2)   Lobster
(3)   Seafood Salad
(4)   Vegetarian
(5)   Land Shark-meat lover’s omelet
b)      Pancakes
i)        Pancake sizes
(1)   Dolphin-6 inch diameter
(2)   Great White-12 inch diameter
(3)   Killer Whale-18 inch diameter
ii)      Order Sizes
(1)   Land Lubber-1 Pancake
(2)   Snorkeler-2 Pancakes
(3)   Scuba Diver-3 Pancakes
(4)   Free Diver-4 Pancakes
(5)   Davy Jones-5 Pancakes
iii)    Pancake Flavors
(1)   Buttermilk
(2)   White Chocolate Chip
(3)   Blueberry
(4)   Sausage
(5)   Bacon
(6)   Pecan
(7)   Hawaiian
(8)   Donut
(9)   Banana Nut
c)      Crepes
i)        Crepe Flavors
(1)   Tally Mon-Banana with rum caramel sauce
(2)   Brown-eyed Girl-Suzette
(3)   Santeria Chicken-Florentine
(4)   Mama Midinuit-Chocolate with Tawny Port reduction
(5)   Plantation-Nutella
(6)   Blintzes
(a)    Blueberry
(b)   Dutch Apple
(c)    Georgia Peach
(d)   Agave Nectar
d)     Grilled Biscuits And Gravy
i)        Gravy Flavors
(1)   Plain
(2)   Bacon
(3)   Sausage
(4)   Chicken
(5)   Redeye
e)      Grilled Biscuit Sandwiches
i)        Sausage
ii)      Bacon
iii)    Ham
iv)    Chicken
v)      Pork Chop
f)       Sides
i)        Grits
ii)      Sausage
iii)    Bacon
iv)    Toast
v)      Grilled Biscuit
vi)    Ham

Do you folks like english muffins or bulky rolls for egg sandwiches
 
Al

we use english muffins and sometimes if i feel the urge we use croissants>>>

ChefBuba I agree bulk with potato. Salsa your area. It is what they want .Never seen a breakfast burrito without Potato.
A good Chorizo link split with fried egg and cheese with a slice of Tomato  on a English muffin.
Now I need Breakfast. To me sliced tomato and eggs go together. Southern thing.

Curbie.. the chorizo is GOOD too….Sometimes I’ll cook some into the potatoes….

I think my BB’s are 1/3 maybe 1/2 potato filler, the other stuff cost money. I like the money in my pocket. I like Chefbuba’s BB’s size, and price………………….I sell mine at $1.50 but its a employee work situation , they buy two at a time, and my cost is good…..We serve Jalapenos and salsa on the side…………….Bill

ChefBuba I agree bulk with potato. Salsa your area. It is what they want .Never seen a breakfast burrito without Potato.
A good Chorizo link split with fried egg and cheese with a slice of Tomato  on a English muffin.
Now I need Breakfast. To me sliced tomato and eggs go together. Southern thing.

Lorna… you need to bulk that burrito up with some spuds…..and some sort of salsa.
 
I do sausage, egg, cheese, potato & salsa when I do breakfast burritos… But I use a 12 or 14 ” tortilla… get $5.50 for it…(2 sausage, 2 egg, cheese, spuds, salsa) Make sure you well season for your customers….nothing worse than bland eggs.
 
On my spuds I use s&p, garlic, paprika, rosemary…… Happy experimenting!

Just finished a “taste test” using my favourite guinea pigs (David & Stacey).  My eggs weeped but found the answer to that on http://www.aeb.org (American Egg Board) under the foodservice section. I cooked 1 dozen eggs (plus 2 cups diced up leftover sausage) in a cooking bag in simmering water. Took 13 minutes.  Used 8″ flour tortillas and 1 tbsp cheddar cheese.  Right now… needs more salt (I doubt if that will increase), needs more cheese (2 tbsp). Guess what’s for supper again tomorrow night!  I think this will work! Next I gotta run my numbers thru the spreadsheet to find the selling price.

We’ve got an event tip toeing around us.  They are asking if we can do a breakfast.  I once made up a recipe (Southern Style Breakfast enchiladas) that I could adapt.  I wasn’t sure how they would hold up on a steam table.  The ones I made for our family never lasted long enough to cool off. And I used 10″ flour tortillas (my kids were/are skinny bottomless pits).  I’m a little leary of using whole eggs… had anyone used the egg beaters much?  Do they taste okay and hold on a steam table?  Don’t tell me about some Sysco type supplier’s products.  They won’t talk to us.. we’re too small and too mobile and we don’t want credit, just cash!

I fry my bread on the griddle instead of toasting it, taste better to me that way.  My favorite breakfast sandwich is homefries, bacon and chedder cheese between two slices of french toast, all made on the griddle.

Breakfast Burritos are huge around here, they fast and easy to eat in a hurry. I think thats what you’ll run into with that type of customer they are in a big hurry, so do the best you can to be fast. Once the word gets out that you can get a great hot breakfast fast from you, they’ll line up.