Breakfast Bowl USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Start your day off right with this delicious breakfast bowl featuring savory roasted potatoes, hearty black beans, fluffy scrambled eggs, and a zesty salsa for an extra kick of flavor.
NSLP/SBP CREDITING INFORMATION
Crediting beans, peas, and lentils as vegetables: 1 bowl provides 1 cup vegetable (⅛ cup additional vegetable, ⅜ cup beans, peas, and lentils, ½ cup starchy vegetable), 2 oz eq meat/meat alternate.
OR
Crediting beans, peas, and lentils as meat/meat alternate: 1 bowl provides ⅝ cup vegetable (⅛ cup additional vegetable, ½ cup starchy vegetable), 3 oz eq meat/meat alternate.
SOURCE
USDA Standardized Recipes Project - 2024
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes

Instructions
 

  • Preheat oven to:
    Conventional oven: 350 °F
    Convection oven: 325 °F
    Place potatoes into a full-size 2-inch steam table pan (12" x 20" x 2 ½").
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • In a small bowl combine salt-free seasoning, granulated garlic, pepper, and salt. Stir well.
  • Drizzle potatoes with olive oil (½ cup per pan) and toss to coat the potatoes. Sprinkle seasoning blend over potatoes (dividing evenly between each pan) and stir to distribute the spices. Roast the potatoes in the preheated oven until fork tender and slightly browned:
    15 minutes for conventional oven.
    10 minutes for convection oven.
    Critical Control Point:
    Heat to 135 °F or higher. Hold for hot service at 135 °F or higher. Save for step 8.
  • Place black beans in a saucepan. Add the cumin, granulated garlic, and onion powder. Place saucepan over medium heat and cook black beans for 5-10 minutes.
    Critical Control Point:
    Heat to 135 °F or higher. Hold for hot service at 135 °F or higher. Save for step 8.
  • In large mixing bowl combine eggs, milk, and salt. Stir well.
  • Lightly coat a full-size 2-inch steam table (12” x 20“ x 2 ½“) with pan-release spray. Pour 1 qt ½ cup egg mixture into each pan.
    For 50 servings, use 2 pan.
    For 100 servings, use 4 pans.
  • Bake:
    Conventional oven: 350 °F for 20 minutes. Stir once after 15 minutes.
    Convection oven: 325 °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 155 °F for 17 seconds.
    Remove from oven or steamer. Stir well. Eggs should have a slightly moist appearance.
    Critical Control Point:
    Hold for hot service at 135 °F or higher.
  • Assembly:
    a. Use a 4 oz spoodle to portion ½ cup roasted potatoes into each serving bowl.
    b. Use a #24 scoop to portion about 1 oz scrambled eggs into each bowl.
    c. Use a #12 scoop to portion ⅓ cup black beans into each bowl.
    d. Top each bowl with 1 tablespoon shredded cheese.
    e. Garnish with 1 tablespoon salsa.
    Serve 1 bowl.

Nutrition INFORMATION

Breakfast Bowl USDA Recipe for Schools
Amount Per Serving
 
1 bowl
Calories
267
Total Fat
 
9
g
14
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
123
mg
41
%
Sodium
 
314
mg
14
%
Total Carbohydrate
 
34
g
11
%
Dietary Fiber
 
7
g
29
%
Total Sugars
 
2
g
2
%
Added Sugars included
 
10000
g
Protein
 
12
g
24
%
Vitamin A
 
307
IU
6
%
Vitamin C
 
2
mg
2
%
Calcium
 
65
mg
7
%
Iron
 
2
mg
11
%
N/A=data not available
*Marketing Guide

Notes

The food safety temperatures are based on the FDA Food Code. Some information included may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation.
Cooking Process #2: Same Day Service.
Yield / Volume
50 Servings:
About 50 bowls
100 Servings:
About 100 bowls