And on today's menu … PORK! Pork is the canvas for creating opportunities and value on your menu.
Sometimes overlooked and underestimated, pork can deliver a great eating experience and has the ability make your patrons must order list. We have compiled some of our favorite ways to serve up something your patrons might not cook at home and ways for you to leverage pork across multiple dayparts and applications. So optimize the products you bring in, increase check averages and give your patrons something they might not be able to replicate on their own – get pork back in the consideration set!
Breakfast Scramble with Italian Sausage
¼ cup milk
¼ tsp. kosher salt
¼ tsp. black pepper
2 Tbsp. olive oil
8 oz. sweet Italian sausage, ¼ inch slices
1 cup grape tomatoes, halved
1 ½ cups baby spinach
8 basil leaves, julienned
1 cup baby kale leaves
½ cup shaved parmesan
Whisk together eggs, milk, salt and pepper. Set aside.
In a large skillet over medium heat, add olive oil. Add the sausage and cook for 6-8 minutes until cooked through and no longer pink.
Add tomato and cook for 2 minutes
Reduce heat to medium low and add egg mixture. Allow eggs to begin to set; using a spatula gently push eggs around until they are about half cooked. Add the spinach, half of the basil, kale and ¼ cup of cheese. Combine until eggs are completely set.
Portion into to-go containers, garnish with remaining basil and cheese.
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