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5 from 2 votes

Egg and Broccoli Scramble USDA Recipe for 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 INFORMATION
¼ cup vegetable
4 oz eq meat alternate
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
Prep Time45 minutes
Cook Time12 minutes
Total Time57 minutes
Keyword: CACFP Breakfast Panner - Quantity Ages 6-18
Age Group: Ages 6-18
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Breakfast
Conventional Meal Category: Vegetarian, Main Dish (Entrée)
Program Meal Component: Vegetables, Meat Alternates
Vegetable Subgroup: Dark Green Vegetable
Meal Service Temperature: Hot
Cooking Method: Sauté
Season: Summer, Fall, Spring, Winter
25 servings
Calories: 209

Ingredients

25 Servings

    Weight

    • 2 lb 10 oz Broccoli, frozen, chopped, thawed, drained
    • 4 fl oz - Water
    • - - Garlic powder
    • - - Salt, table
    • - - Black pepper, ground
    • 5 lb + 9 oz liquid eggs Eggs, fresh, large, whole OR liquid, whole
    • - - Parmesan cheese, grated
    • - - Nonstick cooking spray

    Measure

    • 3 qt + 2⅔ cups Broccoli, frozen, chopped, thawed, drained
    • ½ cup Water
    • 1 Tbsp + 1 tsp Garlic powder
    • 1 tsp Salt, table
    • 2 tsp Black pepper, ground
    • 50 - Eggs, fresh, large, whole OR liquid, whole
    • ½ cup Parmesan cheese, grated
    • 1 spray Nonstick cooking spray

    50 Servings

      Weight

      • 5 lb 4 oz Broccoli, frozen, chopped, thawed, drained
      • 8 fl oz Water
      • - - Garlic powder
      • - - Salt, table
      • - - Black pepper, ground
      • 11 lb + 2 oz liquid eggs Eggs, fresh, large, whole OR liquid, whole
      • - - Parmesan cheese, grated
      • - - Nonstick cooking spray

      Measure

      • 1 gal + 3 qt + 1⅓ cups Broccoli, frozen, chopped, thawed, drained
      • 1 cup Water
      • 2 Tbsp + 2 tsp Garlic powder
      • 2 tsp Salt, table
      • 1 Tbsp + 1 tsp Black pepper, ground
      • 100 - Eggs, fresh, large, whole OR liquid, whole
      • 1 cup Parmesan cheese, grated
      • 2 sprays Nonstick cooking spray

      -

      25 Servings

        Weight

        • 2 lb 10 oz Broccoli, frozen, chopped, thawed, drained
        • 4 fl oz - Water
        • - - Garlic powder
        • - - Salt, table
        • - - Black pepper, ground
        • 5 lb + 9 oz liquid eggs Eggs, fresh, large, whole OR liquid, whole
        • - - Parmesan cheese, grated
        • - - Nonstick cooking spray

        Measure

        • 3 qt + 2⅔ cups Broccoli, frozen, chopped, thawed, drained
        • ½ cup Water
        • 1 Tbsp + 1 tsp Garlic powder
        • 1 tsp Salt, table
        • 2 tsp Black pepper, ground
        • 50 - Eggs, fresh, large, whole OR liquid, whole
        • ½ cup Parmesan cheese, grated
        • 1 spray Nonstick cooking spray

        50 Servings

          Weight

          • 5 lb 4 oz Broccoli, frozen, chopped, thawed, drained
          • 8 fl oz Water
          • - - Garlic powder
          • - - Salt, table
          • - - Black pepper, ground
          • 11 lb + 2 oz liquid eggs Eggs, fresh, large, whole OR liquid, whole
          • - - Parmesan cheese, grated
          • - - Nonstick cooking spray

          Measure

          • 1 gal + 3 qt + 1⅓ cups Broccoli, frozen, chopped, thawed, drained
          • 1 cup Water
          • 2 Tbsp + 2 tsp Garlic powder
          • 2 tsp Salt, table
          • 1 Tbsp + 1 tsp Black pepper, ground
          • 100 - Eggs, fresh, large, whole OR liquid, whole
          • 1 cup Parmesan cheese, grated
          • 2 sprays Nonstick cooking spray

          Instructions

          • Wash hands with soap and water for at least 20 seconds.
          • In a large bowl combine eggs, water, garlic powder, salt, pepper, and parmesan cheese. Whisk to mix. Wash hands after touching uncooked eggs.
          • Spray a nonstick extra-large skillet or tilt skillet with nonstick cooking spray. Heat skillet on medium-high heat.
          • Sauté thawed broccoli for 8–10 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 skillet. Heat to 160 °F for at least 15 seconds.
          • Serve ⅔ cup (#6 scoop). Serve immediately, or keep warm at 140 °F or higher.

          Notes

          • 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.

          Nutrition

          Serving: 0⅔ cup Egg and Broccoli Scramble | Calories: 209 | Total Carbohydrate: 6g | Protein: 14g | Total Fat: 14g | Saturated Fat: 4g | Cholesterol: 340mg | Sodium: 326mg | Dietary Fiber: 2g | Total Sugars: 2g | Calcium: 118mg | Iron: 2mg