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Quick and Easy Breakfast Bake

Quick and Easy Breakfast Bake

Prepare this favorite “brunch” item ahead of time for either breakfast or lunch. Use our liquid eggs to eliminate cracking, whisking, and mixing, then add your student’s favorite ingredients for a delicious meal!

Dietary Needs:


Diced Turkey ham
1 cup
Yellow onion, diced
1 medium
Red bell pepper, seeded and diced
1 medium
Fresh parsley, minced
¼ cup or ½ bundle
Black pepper
1 Tbsp.
Garlic, minced
3 cloves
Milk, low fat
1 cup
Shredded low fat cheddar cheese, divided
2 cups


  1. 1.Preheat oven to 425°F.
  2. Grease an oven safe baking dish with nonstick cooking spray and set aside.
  3. Heat nonstick pan over medium heat.
  4. Add the onion and red pepper to the skillet and cook over medium heat until tender. Add the garlic and cook for 2 minutes. Set aside.
  5. In a large bowl, whisk together the eggs, milk and seasonings together.
  6. Stir in the cooked vegetables, potatoes, turkey ham and half of the shredded cheese.
  7. Pour the mixture in to the prepared pan and top with remaining cheese.
  8. Bake for 20 to 30 minutes or until the eggs are firm and the top is slightly golden brown. Internal temperatures should reach 165 or higher.
  9. Let stand for 10 minutes before cutting.


  • The eggs are pasteurized and fully cooked, so it can also be used as an ingredient in cold prep (i.e. bowls and burritos) and heated just before serving.
  • Approx. 1.5 oz equivalent Meat/Meat Alternate per 3TBSP Papetti’s Liquid Egg
  • • Frozen Liquid Traditional Scrambled Egg Mix also available in Cage-Free, 14616-54200-00
  • Consult manufacturer/supplier for exact grain and vegetable credit


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