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Bacon and breakfast starches boost breakfast menus
By Laura McGuire
March 2, 2011
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Top 10 Breakfast Proteins
Bacon dominated the breakfast protein category in Canada during the first half of 2010, appearing 363 times on the menus of Top 250 chains and leading independent restaurants. The crispy texture and indulgent flavour of bacon makes it a staple in many types of breakfast dishes, including breakfast sandwiches and omelettes. Two other leading pork proteins—ham and sausage—tied for second place with 239 appearances each. Both ham and sausage are commonly found in omelettes and skillets, or as part of a breakfast combo platter with pancakes, eggs, hash browns and toast.
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Menu descriptions with beef include corned beef, ground beef, roast beef and sirloin. Humpty’s Family Restaurants serves a Mexican Pan-Scrambler made with Mexi sauce, ground beef, tomato and jalapeños, and a Hamburger Steak and Eggs dish featuring a six-ounce Angus beef patty topped with grilled onion, tomato with Parmesan, and two eggs. Sirloin, which appeared on 11 breakfast menus, was featured in steak Benedict, steak and eggs, and a steak and cheese skillet.
Salmon and shrimp both made the Top 10 list. Salmon often serves as a leaner, more healthful substitute for other proteins. Smoked salmon, also known as lox, was particularly prevalent on the menu as a complement to bagels and cream cheese. Both shrimp and salmon appeared on modern variations of traditional eggs Benedict.
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Top 10 breakfast entrées
Breakfast starches are the most common breakfast entrée on Top 250 menus, according to MenuMonitor data. Many breakfast starches, such as muffins, croissants, bagels and doughnuts, are portable and quick to order, making them easy items for consumers on the go. Other breakfast starches, such as pancakes and waffles, are comfort foods with wide appeal. Since breakfast starches are traditionally some of the less healthful offerings on morning menus, many Canadian chains and independents are trying to add better-for-you components to these items. ABC Country Restaurant offers Blueberry Wheatcakes, whole-wheat pancakes stuffed with blueberries and sprinkled with granola, and Cora’s Fresh Fruit Waffle is topped with fresh fruits such as kiwi, strawberries, grapes and banana.
Egg dishes were the second most common type of breakfast entrée. Eggs are versatile breakfast ingredients that can be prepared in a myriad of ways, from poached to scrambled, and can be mixed and matched with most other types of breakfast foods. Some of the most popular egg dishes are omelettes and skillets, which can be customized with different meats, cheeses and vegetables.
The Mexican entrée category was represented with 13 menu items. Many of these offerings blend traditional breakfast dishes with Mexican flavours and preparation techniques. For instance, Eggspectation’s Egg-Chilada is a three-egg omelette with red and green peppers, jalapeños and three cheeses, topped with salsa and served with grilled potatoes and a fruit garnish.
Rounding out the breakfast entrée list are mixed grill, fish, vegetable and chicken entrées. More indulgent morning chicken dishes include Southern-fried chicken with gravy and roasted chicken and cheese crêpe.
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