The American Egg Board and NPD Group predicted the top egg trends for 2013, including a continued growth in egg supply at quick-service restaurants, buoyed by the increasing popularity of the breakfast daypart.
Registered dietitian Kathleen Zelman joined the AEG and NPD Group in outlining their predictions. They include:
As the QSR breakfast boom continues, expect more chains to add fried egg creations to keep customers satisfied with new and innovative breakfast menu items. Fried egg menu items increased 20 percent over the past year at chains such as Dunkin' Donuts and 'wichcraft. Whether at QSR's or casual dining restaurants, plan to see upgraded quality and ingredients paired with eggs like avocados, mushrooms, flavored sausages, upscale cheeses (look at Panera Bread's sausage and gouda baked egg soufflés), as well as upgraded prep techniques such as toasted breads and frying eggs.
The breakfast category will continue to grow in 2013, led by the QSR segment, which has increased its share of the daypart by 8 percent throughout the past five years. During that same time, QSR egg breakfast menu items have jumped by 20 percent. Nearly 85 percent of all breakfasts consumed away from home are done so at a QSR. Expect more platters, bowls and skillet dishes on the morning menu.
Protein at all meals, especially breakfast will a highlight of 2013. Several studies have shown that 25 to 30 grams of high-quality protein eaten at each meal may be best when it comes to maintaining healthy muscles and bones for adults.
Global cuisine will also influence the morning daypart. For example, Mexican-influenced preparation styles are on the rise at home, in restaurants and at QSRs. Consider Taco Bell's breakfast debut with the Grande Skillet Burrito and AM Crunchwrap. And, Bruegger's Bagels has added a Santa Fe Sandwich with eggs, sausage and jalapeño cream cheese on a bagel.