Breakfast Black Beans With Eggs USDA Recipe for Child Care Centers

Age Group: Ages 3-5
Serving Size: 25-50
This dish provides a great opportunity to serve meat alternates at breakfast. These flavorful black beans with eggs make a hearty pairing and add variety to your menu.
Crediting beans as a meat alternate:
⅛ cup vegetable
2 oz eq meat alternate
Crediting beans as a meat alternate:
½ cup vegetable
½ oz eq meat alternate
Team Nutrition CACFP Easy Recipe Project
5 from 1 vote

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Prep Time 45 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours 5 minutes


  • Wash hands with soap and water for at least 20 seconds.
  • Boil eggs: Place eggs in a large pot. Add water until there is 1" of water above the eggs. Place on the stove on medium-high heat. Bring to a boil. Remove eggs from heat. Cover and let eggs stand in hot water for 12 minutes to hard-boil the eggs. Wash hands after touching uncooked eggs.
  • While eggs are cooking, prepare an ice bath. Place ice and water in a large bowl. Set aside.
  • Remove eggs with a slotted spoon. Place in the ice bath for 10 minutes.
  • Prepare bean mixture: Heat on an extra-large nonstick skillet on medium-high heat. Spray with nonstick cooking spray. Add beans, tomatoes with juice, water, cumin, and salt. Stir. Bring to a boil and reduce heat to medium. Simmer for 30–35 minutes. Heat to 140 °F or higher for at least 15 seconds.
  • Peel and cut each egg into 3 pieces.
  • Serve ½ cup (#8 scoop) bean mixture, ⅓ of an egg (1 piece), and chopped cilantro. Serve immediately, or keep warm at 140 °F or higher.


Nutrition Facts
Breakfast Black Beans With Eggs USDA Recipe for Child Care Centers
Amount Per Serving 0 ½ cup bean mixture and ⅓ of an egg
Calories 117 Calories from Fat 18
% Daily Value*
Total Fat 2g3%
Saturated Fat 1g6%
Cholesterol 67mg22%
Sodium 368mg16%
Total Carbohydrate 17g6%
Dietary Fiber 6g25%
Total Sugars 0g0%
Protein 8g16%
Calcium 53mg5%
Iron 3mg17%
*Marketing Guide


  • Contains eggs.
  • The ice bath will cool the eggs quickly and make them easier to peel.
  • To reduce the amount of sodium in this recipe, rinse beans with water and drain.
  • Meats/meat alternates may be served in place of the entire grains component up to 3 times per week at breakfast in the CACFP.
  • Sodium data provided in the nutrition information was calculated using black beans, rinsed, and drained. Data for low-sodium, drained, and rinsed black beans not available.
Yield / Volume
25 Servings:
Weight: 7 lb 5 oz
Yield: 1 qt ½ cup bean mixture + 9 eggs
50 Servings:
Weight: 14 lb 11 oz
Yield: 2 qt 1 cup bean mixture + 17 eggs