Breakfast Black Beans With Eggs USDA Recipe for Family Child Care Homes

Age Group: Ages 6-18
Serving Size: 6
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
4 from 1 vote
Add to Cookbook https://theicn.org/cnrb/pdfs/cacfp_breakfast_planner_family_recipes_ages_6-18/usdacacfp_breakfast_family_Breakfast Black-Beans-Witht-Eggs_ages6-18_508c.pdf

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients
 

6 Servings

  • - - Nonstick cooking spray
  • 3 - 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
 

6 Servings

  • - - Nonstick cooking spray
  • 3 - 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
 

6 Servings

  • - - Nonstick cooking spray
  • 3 - 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
 

6 Servings

  • - - Nonstick cooking spray
  • 3 - 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
 

6 Servings

  • - - Nonstick cooking spray
  • 3 - 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
 

6 Servings

  • - - Nonstick cooking spray
  • 3 - 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
 

6 Servings

  • - - Nonstick cooking spray
  • 3 - 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
 

6 Servings

  • - - Nonstick cooking spray
  • 3 - 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
 

6 Servings

  • - - Nonstick cooking spray
  • 3 - 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
 

6 Servings

  • - - Nonstick cooking spray
  • 3 - 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 small 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 a 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 4 pieces.
  • Serve ½ cup bean mixture, ½ of an egg (2 pieces), and chopped cilantro. Serve immediately, or keep warm at 140 °For higher.

Nutrition INFORMATION

Breakfast Black Beans With Eggs USDA Recipe for Family Child Care Homes
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
The CHEF TIPS:
  • 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