Egg and Broccoli Scramble USDA Recipe for Family Child Care Centers

Age Group: Ages 6-18
Serving Size: 6
Looking to add more vegetables to your breakfast menu? Broccoli florets and parmesan cheese are a winning combination in this easy scramble.
¼ cup vegetable
4 oz eq meat alternate
Team Nutrition CACFP Easy Recipe Project
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes


  • Wash hands with soap and water for at least 20 seconds.
  • In a medium bowl combine eggs, water, garlic powder, salt, pepper, and parmesan cheese. Whisk to mix. Wash hands after touching uncooked eggs.
  • Spray a small nonstick skillet with nonstick cooking spray. Heat skillet on medium-high heat.
  • Sauté thawed broccoli for 3–5 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 pan. Heat to 160 °F or higher for at least 15 seconds.
  • Serve ⅔ cup. Serve immediately, or keep warm at 140 °F or higher.


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Nutrition Facts
Egg and Broccoli Scramble USDA Recipe for Family Child Care Centers
Amount Per Serving 0 ⅔ cup Egg and Broccoli Scramble
Calories 209 Calories from Fat 126
% Daily Value*
Total Fat 14g22%
Saturated Fat 4g25%
Cholesterol 340mg113%
Sodium 326mg14%
Total Carbohydrate 6g2%
Dietary Fiber 2g8%
Total Sugars 2g2%
Protein 14g28%
Calcium 118mg12%
Iron 2mg11%
*Marketing Guide
  • 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