Egg and Broccoli Scramble USDA Recipe for Child Care Centers

Age Group: Ages 3-5
Serving Size: 25-50
Looking to add more vegetables to your breakfast menu? Broccoli florets and parmesan cheese are a winning combination in this easy scramble.
CACFP CREDITING INFORMATION
⅛ cup vegetable
2 oz eq meat alternate
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes

Instructions
 

  • Wash hands with soap and water for at least 20 seconds.
  • In a large bowl combine eggs, water, garlic powder, salt, pepper, and parmesan cheese. Whisk to mix. Wash hands after touching uncooked eggs.
  • Spray a nonstick extra-large skillet or tilt skillet with nonstick cooking spray. Heat skillet on medium-high heat.
  • Sauté thawed broccoli for 8–10 minutes or until broccoli begins to turn brown on the tips of the crowns.
  • Add egg mixture. With a heat-resistant rubber spatula or spoon, stir eggs and broccoli, constantly removing any egg sticking to the bottom of the skillet. Heat to 160 °F for at least 15 seconds.
  • Serve ⅓ cup (#12 scoop). Serve immediately, or keep warm at 140 °F or higher.

Nutrition INFORMATION

Egg and Broccoli Scramble USDA Recipe for Child Care Centers
Amount Per Serving
 
0 ⅓ cup Egg and Broccoli Scramble
Calories
105
Total Fat
 
7
g
11
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
170
mg
57
%
Sodium
 
163
mg
7
%
Total Carbohydrate
 
3
g
1
%
Dietary Fiber
 
1
g
4
%
Total Sugars
 
1
g
1
%
Protein
 
7
g
14
%
Calcium
 
59
mg
6
%
Iron
 
1
mg
6
%
N/A=data not available
*Marketing Guide

Notes

  • Contains eggs and milk (parmesan cheese).
  • Serve a variety of foods during the week to balance out an occasional breakfast item that may be higher in sodium or saturated fat.
  • Meats/meat alternates may be served in place of the entire grains component up to 3 times per week at breakfast in the CACFP.
Yield / Volume
25 Servings:
Weight: 3 lb 7 oz
Yield: 2 qt ⅜ cup
50 Servings:
Weight: 7 lb 2 oz
Yield: 1 gal ¾ cup