Easy Cheesy Breakfast Bake State (Iowa) Child Nutrition Agency Developed Recipe

Age Group: Ages 6-18
Serving Size: 50-100
Vegetable centered breakfast casserole with just enough meat to add a smoky, savory flavor.
NSLP/SBP crediting information:
¾ cup provides ⅛ cup additional vegetable, ½ cup starchy vegetable, ⅛ cup other vegetable, and 2 oz equivalent meats/meat alternates.
Recipe Project Name
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Iowa Department of Education
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
2.43 from 7 votes

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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours

Instructions
 

  • Chop the bacon into 1” squares.
  • Brown the Italian sausage and the bacon together in a skillet or tilt skillet.
    Critical Control Point: Cook bacon and sausage to a minimum of 155 ºF or higher for at least15 seconds.
  • Drain grease and return the meat to the pan.
  • Add the onion, garlic, and red and green bell pepper to the meat and cook for 4-5 minutes.
    Critical Control Point: Hold at 135 ºF until service.
  • Mix eggs, milk, and pepper together in a bowl.
  • Place diced potatoes and cheese in a large mixing bowl.
  • Add the meat and vegetable mixture and the egg mixture to the potato and cheese mixture.
  • Stir to combine evenly.
  • Pour the mixture into two, 2” deep full size (12” x 20” x 2”) hotel pans that have been sprayed with pan spray.
  • Cover with aluminum foil and bake for 40-45 minutes at 350 ºF.
  • Remove foil and sprinkle with remaining cheese.
  • Sprinkle with paprika.
  • Return the casserole to the oven, uncovered, and bake for 10-15 minutes to brown the cheese.
    Critical Control Point: Hold the casserole for hot service at 135 ºF or higher.
  • Cut each pan into 5 x 5 portions to yield 25 servings for each pan.

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Nutrition INFORMATION

Easy Cheesy Breakfast Bake State (Iowa) Child Nutrition Agency Developed Recipe
Amount Per Serving
 
0 ¾ cup
Calories
196
Total Fat
 
7
g
11
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
116
mg
39
%
Sodium
 
293
mg
13
%
Total Carbohydrate
 
21
g
7
%
Dietary Fiber
 
3
g
13
%
Total Sugars
 
5
g
6
%
Protein
 
15
g
30
%
Calcium
 
60
mg
6
%
Iron
 
4
mg
22
%
N/A=data not available
*Marketing Guide
50 Servings:
Red bell pepper: 1 lb 12 oz
Potatoes, fresh: 12.4 lb
Onion, mature, fresh: 2.8 lb
Green bell pepper: 1 lb 12 oz
100 Servings:
Red bell pepper: 3 lb 8 oz
Potatoes, fresh: 24.7 lb
Onion, mature, fresh: 5.7 lb
Green bell pepper: 3 lb 8 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service
Yield / Volume
50 Servings:
About 5 gal 2 qt
About 43lb 7½ oz
100 Servings:
About 11 gal
About 85 lb 14.4 oz