Breakfast Black Beans With Eggs USDA Recipe for Child Care Centers

Age Group: Ages 6-18
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.
CACFP CREDITING INFORMATION
Crediting beans as a meat alternate:
⅛ cup vegetable
2¼ oz eq meat alternate
Crediting beans as a vegetable:
½ cup vegetable
1 oz eq meat alternate
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes

Instructions
 

  • Wash hands with soap and water for at least 20 seconds.
  • Boil eggs: Place eggs in an extra-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 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 35–40 minutes. Heat to 140 °F or higher for at least 15 seconds.
  • Peel and cut each egg into 4 pieces.
  • Serve ½ cup (#8 scoop) bean mixture, ½ an egg (2 pieces), and chopped cilantro. Serve immediately, or keep warm at 140 °F or higher.

Nutrition INFORMATION

Breakfast Black Beans With Eggs USDA Recipe for Child Care Centers
Amount Per Serving
 
0 ½ cup bean mixture and ½ of an egg
Calories
130
Total Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
97
mg
32
%
Sodium
 
378
mg
16
%
Total Carbohydrate
 
17
g
6
%
Dietary Fiber
 
6
g
25
%
Total Sugars
 
0
g
0
%
Protein
 
9
g
18
%
Calcium
 
57
mg
6
%
Iron
 
3
mg
17
%
N/A=data not available
*Marketing Guide

Notes

  • 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 13 oz
Yield: 1 qt ½ cup bean mixture + 13 eggs
50 Servings:
Weight: 15 lb 13 oz
Yield: 2 qt 1 cup bean mixture + 25 eggs