Breakfast Black Beans With Eggs USDA Recipe for Family Child Care Center
Serve meat alternates at breakfast. These flavorful black beans with eggs make a hearty pairing and add variety to your menu. CACFP CREDITING INFORMATIONCrediting beans as a meat alternate:⅛ cup vegetable2 oz eq meat alternateCrediting beans as a vegetable:½ cup vegetable½ oz eq meat alternateSOURCETeam Nutrition CACFP Easy Recipe ProjectTeamNutrition.USDA.gov
Ingredients
- - - Nonstick cooking spray
- 2 - Eggs, fresh, large, whole
- 3¾ cups Black beans, low-sodium, canned, drained (about 2½–15 oz cans; see notes)
- ¾ cup Tomatoes with onions & garlic in juice, canned, petite cut (about ½ of a 14 oz can)
- ¼ cup Water
- 1 tsp Cumin, ground
- ½ tsp Salt, table
- ¼ cup Cilantro, fresh, chopped (gently wash cilantro under running water before cutting)
Quantity
- - - Nonstick cooking spray
- 2 - Eggs, fresh, large, whole
- 3¾ cups Black beans, low-sodium, canned, drained (about 2½–15 oz cans; see notes)
- ¾ cup Tomatoes with onions & garlic in juice, canned, petite cut (about ½ of a 14 oz can)
- ¼ cup Water
- 1 tsp Cumin, ground
- ½ tsp Salt, table
- ¼ cup Cilantro, fresh, chopped (gently wash cilantro under running water before cutting)
Ingredients
- - - Nonstick cooking spray
- 2 - Eggs, fresh, large, whole
- 3¾ cups Black beans, low-sodium, canned, drained (about 2½–15 oz cans; see notes)
- ¾ cup Tomatoes with onions & garlic in juice, canned, petite cut (about ½ of a 14 oz can)
- ¼ cup Water
- 1 tsp Cumin, ground
- ½ tsp Salt, table
- ¼ cup Cilantro, fresh, chopped (gently wash cilantro under running water before cutting)
Quantity
- - - Nonstick cooking spray
- 2 - Eggs, fresh, large, whole
- 3¾ cups Black beans, low-sodium, canned, drained (about 2½–15 oz cans; see notes)
- ¾ cup Tomatoes with onions & garlic in juice, canned, petite cut (about ½ of a 14 oz can)
- ¼ cup Water
- 1 tsp Cumin, ground
- ½ tsp Salt, table
- ¼ cup Cilantro, fresh, chopped (gently wash cilantro under running water before cutting)
*See Marketing Guide
Ingredients
- - - Nonstick cooking spray
- 2 - Eggs, fresh, large, whole
- 3¾ cups Black beans, low-sodium, canned, drained (about 2½–15 oz cans; see notes)
- ¾ cup Tomatoes with onions & garlic in juice, canned, petite cut (about ½ of a 14 oz can)
- ¼ cup Water
- 1 tsp Cumin, ground
- ½ tsp Salt, table
- ¼ cup Cilantro, fresh, chopped (gently wash cilantro under running water before cutting)
Quantity
- - - Nonstick cooking spray
- 2 - Eggs, fresh, large, whole
- 3¾ cups Black beans, low-sodium, canned, drained (about 2½–15 oz cans; see notes)
- ¾ cup Tomatoes with onions & garlic in juice, canned, petite cut (about ½ of a 14 oz can)
- ¼ cup Water
- 1 tsp Cumin, ground
- ½ tsp Salt, table
- ¼ cup Cilantro, fresh, chopped (gently wash cilantro under running water before cutting)
*See Marketing Guide
Ingredients
- - - Nonstick cooking spray
- 2 - Eggs, fresh, large, whole
- 3¾ cups Black beans, low-sodium, canned, drained (about 2½–15 oz cans; see notes)
- ¾ cup Tomatoes with onions & garlic in juice, canned, petite cut (about ½ of a 14 oz can)
- ¼ cup Water
- 1 tsp Cumin, ground
- ½ tsp Salt, table
- ¼ cup Cilantro, fresh, chopped (gently wash cilantro under running water before cutting)
Quantity
- - - Nonstick cooking spray
- 2 - Eggs, fresh, large, whole
- 3¾ cups Black beans, low-sodium, canned, drained (about 2½–15 oz cans; see notes)
- ¾ cup Tomatoes with onions & garlic in juice, canned, petite cut (about ½ of a 14 oz can)
- ¼ cup Water
- 1 tsp Cumin, ground
- ½ tsp Salt, table
- ¼ cup Cilantro, fresh, chopped (gently wash cilantro under running water before cutting)
*See Marketing Guide
Ingredients
- - - Nonstick cooking spray
- 2 - Eggs, fresh, large, whole
- 3¾ cups Black beans, low-sodium, canned, drained (about 2½–15 oz cans; see notes)
- ¾ cup Tomatoes with onions & garlic in juice, canned, petite cut (about ½ of a 14 oz can)
- ¼ cup Water
- 1 tsp Cumin, ground
- ½ tsp Salt, table
- ¼ cup Cilantro, fresh, chopped (gently wash cilantro under running water before cutting)
Quantity
- - - Nonstick cooking spray
- 2 - Eggs, fresh, large, whole
- 3¾ cups Black beans, low-sodium, canned, drained (about 2½–15 oz cans; see notes)
- ¾ cup Tomatoes with onions & garlic in juice, canned, petite cut (about ½ of a 14 oz can)
- ¼ cup Water
- 1 tsp Cumin, ground
- ½ tsp Salt, table
- ¼ cup Cilantro, fresh, chopped (gently wash cilantro under running water before cutting)
*See Marketing Guide
Instructions
- 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 medium 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 5 minutes. Heat to 140 °F or higher for at least 15 seconds.
- Peel and cut each egg into 3 pieces.
- Serve ½ cup bean mixture, ⅓ of an egg(1 piece), and chopped cilantro. Serve immediately, or keep warm at 140 °For higher.
Nutrition INFORMATION
Nutrition Facts
Breakfast Black Beans With Eggs USDA Recipe for Family Child Care Center
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 Carbohydrates 17g6%
Dietary Fiber 6g25%
Total Sugars 0g0%
Protein 8g16%
Calcium 53mg5%
Iron 3mg17%
*
*Marketing Guide
The CHEF TIPS:
Yield / Volume
