Chefs' Council: What's hot at breakfast?

High egg prices, a result of the avian-flu epidemic, continue to worry noncommercial chefs. Some are taking preemptive measures by redirecting the breakfast menu, and many expect  this new direction to continue into next year. 


“The breakfast burrito is still our best seller … the portability factor is huge with our students. But … we have seen a 50 to 60 percent decrease in availability of liquid eggs and a 30 percent price increase in shell eggs. One alternative we’re offering is a savory breakfast turnover with white bean cassoulet and potatoes.”

—Janna Traver McCann, Kansas University Dining Services


“A big trend on campus is local farmers market products in scrambles, served in
a burrito or flattened shell.”

—Eric Ernest, USC Hospitality


“With the egg shortage, we are turning to fast grab-and-go items such as sausage rolls and fruit parfaits. We also have started making some whole-grain breakfast breads in-house that we are selling out of daily.”

—Callie Fowler, Union Public Schools


“Not only flavored oatmeal, but quinoa, bulgur, polenta, wheat berries—all with fresh or dried fruits, nuts, spices and brown sugar.”

—Bill Laychur, The Pennsylvania State University


“Savory hot cereals and fried rice.”

—Tracey MacRae, University of Washington


“Breakfast pizza on naan bread with ethnic mashups. This item has been super popular since we introduced it in early spring.”

—Eric Eisenberg, Swedish Health Services


“Breakfast sandwiches on pretzel buns.”

—Eric Cartwright, University of Missouri 


55% of respondents expect to see all-day breakfast expanding in 2016.

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