Egg and Broccoli Scramble USDA Recipe for Family Child Care Centers
Looking to add more vegetables to your breakfast menu? Broccoli florets and parmesan cheese are a winning combination in this easy scramble. CACFP CREDITING INFORMATION¼ cup vegetable4 oz eq meat alternateSOURCETeam Nutrition CACFP Easy Recipe ProjectTeamNutrition.USDA.gov
Ingredients
6 Servings
- 3½ cups (10 oz) Broccoli, frozen, chopped, thawed, drained
- 2 Tbsp Water
- 1 tsp Garlic powder
- ¼ tsp Salt, table
- ½ tsp Black pepper, ground
- 12 - Eggs, fresh, large, whole
- 2 Tbsp Parmesan cheese, grated
- - - Nonstick cooking spray
Quantity
6 Servings
- 3½ cups (10 oz) Broccoli, frozen, chopped, thawed, drained
- 2 Tbsp Water
- 1 tsp Garlic powder
- ¼ tsp Salt, table
- ½ tsp Black pepper, ground
- 12 - Eggs, fresh, large, whole
- 2 Tbsp Parmesan cheese, grated
- - - Nonstick cooking spray
Ingredients
6 Servings
- 3½ cups (10 oz) Broccoli, frozen, chopped, thawed, drained
- 2 Tbsp Water
- 1 tsp Garlic powder
- ¼ tsp Salt, table
- ½ tsp Black pepper, ground
- 12 - Eggs, fresh, large, whole
- 2 Tbsp Parmesan cheese, grated
- - - Nonstick cooking spray
Quantity
6 Servings
- 3½ cups (10 oz) Broccoli, frozen, chopped, thawed, drained
- 2 Tbsp Water
- 1 tsp Garlic powder
- ¼ tsp Salt, table
- ½ tsp Black pepper, ground
- 12 - Eggs, fresh, large, whole
- 2 Tbsp Parmesan cheese, grated
- - - Nonstick cooking spray
*See Marketing Guide
Ingredients
6 Servings
- 3½ cups (10 oz) Broccoli, frozen, chopped, thawed, drained
- 2 Tbsp Water
- 1 tsp Garlic powder
- ¼ tsp Salt, table
- ½ tsp Black pepper, ground
- 12 - Eggs, fresh, large, whole
- 2 Tbsp Parmesan cheese, grated
- - - Nonstick cooking spray
Quantity
6 Servings
- 3½ cups (10 oz) Broccoli, frozen, chopped, thawed, drained
- 2 Tbsp Water
- 1 tsp Garlic powder
- ¼ tsp Salt, table
- ½ tsp Black pepper, ground
- 12 - Eggs, fresh, large, whole
- 2 Tbsp Parmesan cheese, grated
- - - Nonstick cooking spray
*See Marketing Guide
Ingredients
6 Servings
- 3½ cups (10 oz) Broccoli, frozen, chopped, thawed, drained
- 2 Tbsp Water
- 1 tsp Garlic powder
- ¼ tsp Salt, table
- ½ tsp Black pepper, ground
- 12 - Eggs, fresh, large, whole
- 2 Tbsp Parmesan cheese, grated
- - - Nonstick cooking spray
Quantity
6 Servings
- 3½ cups (10 oz) Broccoli, frozen, chopped, thawed, drained
- 2 Tbsp Water
- 1 tsp Garlic powder
- ¼ tsp Salt, table
- ½ tsp Black pepper, ground
- 12 - Eggs, fresh, large, whole
- 2 Tbsp Parmesan cheese, grated
- - - Nonstick cooking spray
*See Marketing Guide
Ingredients
6 Servings
- 3½ cups (10 oz) Broccoli, frozen, chopped, thawed, drained
- 2 Tbsp Water
- 1 tsp Garlic powder
- ¼ tsp Salt, table
- ½ tsp Black pepper, ground
- 12 - Eggs, fresh, large, whole
- 2 Tbsp Parmesan cheese, grated
- - - Nonstick cooking spray
Quantity
6 Servings
- 3½ cups (10 oz) Broccoli, frozen, chopped, thawed, drained
- 2 Tbsp Water
- 1 tsp Garlic powder
- ¼ tsp Salt, table
- ½ tsp Black pepper, ground
- 12 - Eggs, fresh, large, whole
- 2 Tbsp Parmesan cheese, grated
- - - Nonstick cooking spray
*See Marketing Guide
Instructions
- 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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I AcceptNutrition INFORMATION
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 Carbohydrates 6g2%
Dietary Fiber 2g8%
Total Sugars 2g2%
Protein 14g28%
Calcium 118mg12%
Iron 2mg11%
*
*Marketing Guide
The CHEF TIPS:
Yield / Volume