Scrambled Eggs USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Scramble things up in the morning with eggs! This satisfying combination of eggs, margarine (low-fat and trans-fat free), and skim milk come together to create a delightfully light and nutritious way to start the day.
CACFP CREDITING INFORMATION
¼ cup (No. 16 scoop) provides 2 oz equivalent meat alternate.
3 from 2 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/cacfp/Scrambled-Eggs_25-50_centers.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Ingredients
 

25 Servings

    Weight

    • 3 lb Whole eggs, frozen, thawed
    • - - Nonfat milk
    • - - Salt
    • - - Margarine, trans-fat free
    • - - Dried parsley

    Measure

    • 1 qt 1½ cups 2 Tbsp Whole eggs, frozen, thawed
    • 2 cups Nonfat milk
    • ¾ tsp Salt
    • 2½ Tbsp Margarine, trans-fat free
    • 1½ tsp Dried parsley

    50 Servings

      Weight

      • 6 lb Whole eggs, frozen, thawed
      • - - Nonfat milk
      • - - Salt
      • 2½ oz Margarine, trans-fat free
      • - - Dried parsley

      Measure

      • 2 qt 3¼ cups Whole eggs, frozen, thawed
      • 1 qt Nonfat milk
      • 1½ tsp Salt
      • ⅓ cup Margarine, trans-fat free
      • 1 Tbsp Dried parsley

      Quantity
       

      25 Servings

        Weight

        • 3 lb Whole eggs, frozen, thawed
        • - - Nonfat milk
        • - - Salt
        • - - Margarine, trans-fat free
        • - - Dried parsley

        Measure

        • 1 qt 1½ cups 2 Tbsp Whole eggs, frozen, thawed
        • 2 cups Nonfat milk
        • ¾ tsp Salt
        • 2½ Tbsp Margarine, trans-fat free
        • 1½ tsp Dried parsley

        50 Servings

          Weight

          • 6 lb Whole eggs, frozen, thawed
          • - - Nonfat milk
          • - - Salt
          • 2½ oz Margarine, trans-fat free
          • - - Dried parsley

          Measure

          • 2 qt 3¼ cups Whole eggs, frozen, thawed
          • 1 qt Nonfat milk
          • 1½ tsp Salt
          • ⅓ cup Margarine, trans-fat free
          • 1 Tbsp Dried parsley

          Ingredients
           

          25 Servings

            Weight

            • 3 lb Whole eggs, frozen, thawed
            • - - Nonfat milk
            • - - Salt
            • - - Margarine, trans-fat free
            • - - Dried parsley

            Measure

            • 1 qt 1½ cups 2 Tbsp Whole eggs, frozen, thawed
            • 2 cups Nonfat milk
            • ¾ tsp Salt
            • 2½ Tbsp Margarine, trans-fat free
            • 1½ tsp Dried parsley

            50 Servings

              Weight

              • 6 lb Whole eggs, frozen, thawed
              • - - Nonfat milk
              • - - Salt
              • 2½ oz Margarine, trans-fat free
              • - - Dried parsley

              Measure

              • 2 qt 3¼ cups Whole eggs, frozen, thawed
              • 1 qt Nonfat milk
              • 1½ tsp Salt
              • ⅓ cup Margarine, trans-fat free
              • 1 Tbsp Dried parsley

              Quantity
               

              25 Servings

                Weight

                • 3 lb Whole eggs, frozen, thawed
                • - - Nonfat milk
                • - - Salt
                • - - Margarine, trans-fat free
                • - - Dried parsley

                Measure

                • 1 qt 1½ cups 2 Tbsp Whole eggs, frozen, thawed
                • 2 cups Nonfat milk
                • ¾ tsp Salt
                • 2½ Tbsp Margarine, trans-fat free
                • 1½ tsp Dried parsley

                50 Servings

                  Weight

                  • 6 lb Whole eggs, frozen, thawed
                  • - - Nonfat milk
                  • - - Salt
                  • 2½ oz Margarine, trans-fat free
                  • - - Dried parsley

                  Measure

                  • 2 qt 3¼ cups Whole eggs, frozen, thawed
                  • 1 qt Nonfat milk
                  • 1½ tsp Salt
                  • ⅓ cup Margarine, trans-fat free
                  • 1 Tbsp Dried parsley
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 3 lb Whole eggs, frozen, thawed
                    • - - Nonfat milk
                    • - - Salt
                    • - - Margarine, trans-fat free
                    • - - Dried parsley

                    Measure

                    • 1 qt 1½ cups 2 Tbsp Whole eggs, frozen, thawed
                    • 2 cups Nonfat milk
                    • ¾ tsp Salt
                    • 2½ Tbsp Margarine, trans-fat free
                    • 1½ tsp Dried parsley

                    50 Servings

                      Weight

                      • 6 lb Whole eggs, frozen, thawed
                      • - - Nonfat milk
                      • - - Salt
                      • 2½ oz Margarine, trans-fat free
                      • - - Dried parsley

                      Measure

                      • 2 qt 3¼ cups Whole eggs, frozen, thawed
                      • 1 qt Nonfat milk
                      • 1½ tsp Salt
                      • ⅓ cup Margarine, trans-fat free
                      • 1 Tbsp Dried parsley

                      Quantity
                       

                      25 Servings

                        Weight

                        • 3 lb Whole eggs, frozen, thawed
                        • - - Nonfat milk
                        • - - Salt
                        • - - Margarine, trans-fat free
                        • - - Dried parsley

                        Measure

                        • 1 qt 1½ cups 2 Tbsp Whole eggs, frozen, thawed
                        • 2 cups Nonfat milk
                        • ¾ tsp Salt
                        • 2½ Tbsp Margarine, trans-fat free
                        • 1½ tsp Dried parsley

                        50 Servings

                          Weight

                          • 6 lb Whole eggs, frozen, thawed
                          • - - Nonfat milk
                          • - - Salt
                          • 2½ oz Margarine, trans-fat free
                          • - - Dried parsley

                          Measure

                          • 2 qt 3¼ cups Whole eggs, frozen, thawed
                          • 1 qt Nonfat milk
                          • 1½ tsp Salt
                          • ⅓ cup Margarine, trans-fat free
                          • 1 Tbsp Dried parsley
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 3 lb Whole eggs, frozen, thawed
                            • - - Nonfat milk
                            • - - Salt
                            • - - Margarine, trans-fat free
                            • - - Dried parsley

                            Measure

                            • 1 qt 1½ cups 2 Tbsp Whole eggs, frozen, thawed
                            • 2 cups Nonfat milk
                            • ¾ tsp Salt
                            • 2½ Tbsp Margarine, trans-fat free
                            • 1½ tsp Dried parsley

                            50 Servings

                              Weight

                              • 6 lb Whole eggs, frozen, thawed
                              • - - Nonfat milk
                              • - - Salt
                              • 2½ oz Margarine, trans-fat free
                              • - - Dried parsley

                              Measure

                              • 2 qt 3¼ cups Whole eggs, frozen, thawed
                              • 1 qt Nonfat milk
                              • 1½ tsp Salt
                              • ⅓ cup Margarine, trans-fat free
                              • 1 Tbsp Dried parsley

                              Quantity
                               

                              25 Servings

                                Weight

                                • 3 lb Whole eggs, frozen, thawed
                                • - - Nonfat milk
                                • - - Salt
                                • - - Margarine, trans-fat free
                                • - - Dried parsley

                                Measure

                                • 1 qt 1½ cups 2 Tbsp Whole eggs, frozen, thawed
                                • 2 cups Nonfat milk
                                • ¾ tsp Salt
                                • 2½ Tbsp Margarine, trans-fat free
                                • 1½ tsp Dried parsley

                                50 Servings

                                  Weight

                                  • 6 lb Whole eggs, frozen, thawed
                                  • - - Nonfat milk
                                  • - - Salt
                                  • 2½ oz Margarine, trans-fat free
                                  • - - Dried parsley

                                  Measure

                                  • 2 qt 3¼ cups Whole eggs, frozen, thawed
                                  • 1 qt Nonfat milk
                                  • 1½ tsp Salt
                                  • ⅓ cup Margarine, trans-fat free
                                  • 1 Tbsp Dried parsley
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 3 lb Whole eggs, frozen, thawed
                                    • - - Nonfat milk
                                    • - - Salt
                                    • - - Margarine, trans-fat free
                                    • - - Dried parsley

                                    Measure

                                    • 1 qt 1½ cups 2 Tbsp Whole eggs, frozen, thawed
                                    • 2 cups Nonfat milk
                                    • ¾ tsp Salt
                                    • 2½ Tbsp Margarine, trans-fat free
                                    • 1½ tsp Dried parsley

                                    50 Servings

                                      Weight

                                      • 6 lb Whole eggs, frozen, thawed
                                      • - - Nonfat milk
                                      • - - Salt
                                      • 2½ oz Margarine, trans-fat free
                                      • - - Dried parsley

                                      Measure

                                      • 2 qt 3¼ cups Whole eggs, frozen, thawed
                                      • 1 qt Nonfat milk
                                      • 1½ tsp Salt
                                      • ⅓ cup Margarine, trans-fat free
                                      • 1 Tbsp Dried parsley

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 3 lb Whole eggs, frozen, thawed
                                        • - - Nonfat milk
                                        • - - Salt
                                        • - - Margarine, trans-fat free
                                        • - - Dried parsley

                                        Measure

                                        • 1 qt 1½ cups 2 Tbsp Whole eggs, frozen, thawed
                                        • 2 cups Nonfat milk
                                        • ¾ tsp Salt
                                        • 2½ Tbsp Margarine, trans-fat free
                                        • 1½ tsp Dried parsley

                                        50 Servings

                                          Weight

                                          • 6 lb Whole eggs, frozen, thawed
                                          • - - Nonfat milk
                                          • - - Salt
                                          • 2½ oz Margarine, trans-fat free
                                          • - - Dried parsley

                                          Measure

                                          • 2 qt 3¼ cups Whole eggs, frozen, thawed
                                          • 1 qt Nonfat milk
                                          • 1½ tsp Salt
                                          • ⅓ cup Margarine, trans-fat free
                                          • 1 Tbsp Dried parsley
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Beat eggs thoroughly.
                                          • Add milk and salt. Stir well.
                                          • Lightly coat steam table pan (12" x 20" x 2½") with pan release spray. Pour 1 qt 3½ cups 2 Tbsp egg mixture into each pan.
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                          • Bake:
                                            Conventional oven: 350 °F for 20 minutes. Stir once after 15 minutes.
                                            Convection oven: 300 °F for 15 minutes. Stir once after 10 minutes.
                                            Steamer: 5 lb pressure for 3–5 minutes.
                                            DO NOT OVERCOOK.
                                          • Critical Control Point: Heat to 165 °F for 15 seconds.
                                          • Remove from oven or steamer. Stir well. Eggs should have a slightly moist appearance.
                                          • Add 2½ Tbsp margarine to each pan. Stir well.
                                          • Garnish with parsley.
                                          • Critical Control Point: Hold for hot service at 140 °F or higher.
                                          • For best results, serve within 15 minutes.
                                          • If desired serve with ¼ cup Pico de Gallo (see Pico de Gallo USDA Recipe for CACFP).
                                          • Portion with No. 16 scoop (¼ cup).

                                          Nutrition INFORMATION

                                          Scrambled Eggs USDA Recipe for Child Care Centers
                                          Amount Per Serving
                                           
                                          0 ¼ cup (No. 16 scoop)
                                          Calories
                                          97
                                          Total Fat
                                           
                                          7
                                          g
                                          11
                                          %
                                          Saturated Fat
                                           
                                          2
                                          g
                                          13
                                          %
                                          Cholesterol
                                           
                                          203
                                          mg
                                          68
                                          %
                                          Sodium
                                           
                                          158
                                          mg
                                          7
                                          %
                                          Total Carbohydrate
                                           
                                          2
                                          g
                                          1
                                          %
                                          Total Sugars
                                           
                                          1
                                          g
                                          1
                                          %
                                          Protein
                                           
                                          7
                                          g
                                          14
                                          %
                                          Vitamin D
                                           
                                          54
                                          IU
                                          360
                                          %
                                          Calcium
                                           
                                          59
                                          mg
                                          6
                                          %
                                          Iron
                                           
                                          1
                                          mg
                                          6
                                          %
                                          Potassium
                                           
                                          105
                                          mg
                                          3
                                          %
                                          N/A=data not available
                                          *Marketing Guide

                                          Notes

                                          Cooking Process #2: Same Day Service.
                                          Yield / Volume
                                          25 Servings:
                                          About 3 lb 14 oz
                                          About 1½ qt 1⅔ cups/1 steam table pan
                                          50 Servings:
                                          About 7 lb 12 oz
                                          About 3 qt 3½ cups/2 steam table pans