Go Back Email Link
Print Recipe Add to Collection
3.64 from 19 votes

Scrambled Eggs USDA Recipe for Schools

Scramble things up in the morning with eggs! This satisfying combination of eggs, margarine (low-fat and trans-fat free), and skim milk come together to create a delightfully light and nutritious way to start the day.
NSLP/SBP CREDITING INFORMATION
¼ cup (No. 16 scoop) provides 2 oz equivalent meat alternate.
Course: Breakfast, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Breakfast
Conventional Meal Category: Vegetarian, Main Dish (Entrée)
Program Meal Component: Meat Alternates
Meal Service Temperature: Hot
Cooking Method: Bake
50 Servings
Calories: 97

Ingredients

50 Servings

    Weight

    • 6 lb Whole eggs, frozen, thawed
    • - - Nonfat milk
    • - - Salt
    • 2½ oz Margarine, trans-fat free
    • - - Dried parsley

    Measure

    • 2 qt 3¼ cups Whole eggs, frozen, thawed
    • 1 qt Nonfat milk
    • 1½ tsp Salt
    • ⅓ cup Margarine, trans-fat free
    • 1 Tbsp Dried parsley

    100 Servings

      Weight

      • 12 lb Whole eggs, frozen, thawed
      • - - Nonfat milk
      • - - Salt
      • 5 oz Margarine, trans-fat free
      • - - Dried parsley

      Measure

      • 1 gal 1 qt 2½ cups Whole eggs, frozen, thawed
      • 2 qt Nonfat milk
      • 1 Tbsp Salt
      • ⅔ cup Margarine, trans-fat free
      • 2 Tbsp Dried parsley

      -

      50 Servings

        Weight

        • 6 lb Whole eggs, frozen, thawed
        • - - Nonfat milk
        • - - Salt
        • 2½ oz Margarine, trans-fat free
        • - - Dried parsley

        Measure

        • 2 qt 3¼ cups Whole eggs, frozen, thawed
        • 1 qt Nonfat milk
        • 1½ tsp Salt
        • ⅓ cup Margarine, trans-fat free
        • 1 Tbsp Dried parsley

        100 Servings

          Weight

          • 12 lb Whole eggs, frozen, thawed
          • - - Nonfat milk
          • - - Salt
          • 5 oz Margarine, trans-fat free
          • - - Dried parsley

          Measure

          • 1 gal 1 qt 2½ cups Whole eggs, frozen, thawed
          • 2 qt Nonfat milk
          • 1 Tbsp Salt
          • ⅔ cup Margarine, trans-fat free
          • 2 Tbsp Dried parsley

          Instructions

          • Beat eggs thoroughly.
          • Add milk and salt. Stir well.
          • Lightly coat steam table pan (12" x 20" x 2½") with pan release spray. Pour 1 qt 3½ cups 2 Tbsp egg mixture into each pan.
            For 50 servings, use 2 pan.
            For 100 servings, use 4 pans.
          • Bake:
            Conventional oven: 350 °F for 20 minutes. Stir once after 15 minutes.
            Convection oven: 300 °F for 15 minutes. Stir once after 10 minutes.
            Steamer: 5 lb pressure for 3–5 minutes.
            DO NOT OVERCOOK
          • Critical Control Point: Heat to 165 °F for 15 seconds.
          • Remove from oven or steamer. Stir well. Eggs should have a slightly moist appearance.
          • Add 2½ Tbsp margarine to each pan. Stir well.
          • Garnish with parsley.
          • Critical Control Point: Hold for hot service at 135 °F or higher.
          • For best results, serve within 15 minutes.
          • If desired serve with ¼ cup Pico de Gallo (see Pico de Gallo USDA Recipe for Schools).
          • Portion with No. 16 scoop (¼ cup).

          Notes

          Cooking Process #2: Same Day Service

          Nutrition

          Serving: 0¼ cup (No. 16 scoop) | Calories: 97 | Total Carbohydrate: 2g | Protein: 7g | Total Fat: 7g | Cholesterol: 203mg | Sodium: 158mg | Potassium: 105mg | Total Sugars: 7g | Vitamin D: 54IU | Calcium: 59mg | Iron: 1mg