Breakfast

Eggs: They’re What’s for Breakfast

In a report recently commissioned by the American Egg Board, Mintel’s research experts produced an update on eggs being used on foodservice breakfast menus. This information is used to focus our communications in the foodservice industry and in our work with some of America’s largest restaurant chains. Here, we offer a few facts we feel may be of interest to you as well. Based on data comparing US menus from Q3 of 2012 to those of Q3 2011:

• The number of menu items at all restaurants rose -
  • 5.3% for breakfast sandwiches
  • 15.3% for breakfast burritos
  • 39.7% for omelets
• The number of menu items at QSRs rose -
  • 7.1% for breakfast sandwiches
  • 21.9% for breakfast burritos
  • 38.9% for breakfast wraps
• The number of items menued at all restaurants that include -
  • Whole eggs increased by 3.4%
  • Egg whites increased by 15.5%
• The number of items menued at QSRs that include -
  • Whole eggs, increased by 15.5%
  • Egg whites, increased by 4.4%
• The growth in number of dishes served at all restaurants including eggs -
  • Rose 15.5% at QSR
  • Rose 3.8% at Casual Dining
  • Rose 5.6% at Fine Dining
  • Remained the same at Family/Midscale and Fast Casual
• The most popular ways to prepare eggs throughout foodservice are scrambled (+6.2%), folded (+3.9%) and fried (+5.8%).
• The most popular ways to prepare eggs at QSRs are scrambled (+16.2%), folded (+2.3%) and fried (+26.7%).

For more, visit www.AEB.org