2010 National School Breakfast Week Recipes

Baked French Toast Strips

Yield: 50 servings

Per Serving: Cals 126, Chol 105 mg, Sodium 148mg, Fiber 1.45 g, Iron 0.83mg, Calcium 74.6 mg, Vit A 80 RE, Vit C 0.39 mg, Prot 6.03g, Carb 16.97g, Fat 3.75g, Sat Fat 0.98g

Ingredients
Bread, whole grain wheat—35 slices
Egg, whole frozen – 2lb +15 ozs
Milk, 1% white – 8 carton
Sugar, granulated, 10 ozs
Vanilla extract – 1 tbsp + 1tsp
Cinnamon, ground – 2 tsp

Directions

  1. Cut each slice of bread into three even strips. Arrange 50 strips in each of 3 steamtable pans (12" x 20" X 2 1/2") which have been lightly coated with pan release spray.
  2. Combine the eggs, milk, sugar and vanilla in a mixing bowl. Mix with paddle attachment for 5 minutes on medium speed, until ingredients are well blended.
  3. Pour 1 quart 1 cup of egg mixture over each pan of bread strips.
  4. Cover pans with plastic wrap and chill for 4-24 hours.
  5. Sprinkle cinnamon on top.
  6. Bake: Conventional oven: 425° F for 35 minutes, Convection oven: 375° F for 20 minutes Critical Control Point: Heat to 145° F for 3 minutes.
  7. Critical Control Point: Hold for hot service at 135° F or higher. Portion 3 strips (equals one bread).

This is USDA J-03 with whole grain wheat bread substitution for Texas Toast. Recipe courtesy of Jefferson County Public Schools, KY
Recipe analysis: SNA Nutrition Committee, Nutrikids, version 9.51

Apple Slices with Cinnamon

Yield: 25 servings

Per Serving: Cals 103, Chol 0 mg, Sodium 44mg, Fiber 2.64 g, Iron 0.24mg, Calcium 12.3 mg, Vit A 208 RE, Vit C 0.23 mg, Prot 0.36g, Carb 18.27g, Fat 4.06g, Sat Fat 0.70g

Serving Size: ½ cup

Ingredients
Apples, sliced, water – 1 #10 can
Cinnamon Ground – 1 ½ tbsp
Margarine, regular – 4 oz
Sugar, Brown – Ό cup packed
Sugar, granulated – Ό cup

Directions

  1. Place apples in 2" deep steam table pan.
  2. Combine remaining ingredients and sprinkle over the apples.
  3. Bake at 350 degree oven for about 20 minutes or until temperature reaches 140 degrees.
  4. Critical Control Point: Heat to 140° F or higher
  5. Critical Control Point: Hold to 135° F or higher

Recipe courtesy of Kettering City Schools, OH
Recipe analysis: SNA Nutrition Committee, Nutrikids, version 9.51

Breakfast Burrito

Yield: 50 servings

Per Serving: Cals 310, Chol 192 mg, Sodium 417mg, Fiber 1.45 g, Iron 2.37mg, Calcium 139.3mg, Vit A 284 RE, Vit C 4.98 mg, Prot 14.87g, Carb 41.62g, Fat 10.07g, Sat Fat 2.73g

Ingredients
Egg, whole, raw, fresh – 45 large
Yellow sweet corn, cut, frozen – 1lb
Milk, Low fat – Ύ cup
Green peppers, raw – 8 ozs, chopped
Onions, raw – 14 ozs, chopped
Tomatoes, raw – 2 ozs
Garlic granulated – 2 tsp
Cheese, low fat cheddar or Colby – 12 ozs
Tortilla, 8” - 50

Directions

  1. In a mixer, using the paddle attachment, blend egg, corn, milk, diced green peppers, onions, diced tomatoes and granulated garlic.
  2. Equally divide egg mixture into two (2) steamtable pans (12" X2 0" X 2-1/2") which has been lightly coated with pan release spray. For 50 servings use 2 pans.
    Bake: Conventional oven: 350° F for 60 minutes, Convection oven: 325° F for 50 minutes, Steamer: 30 minutes
    Critical Control Point: Heat to 145° F or higher for 3 minutes.
  3. Sprinkle 6 oz. (1 1/2 cups) cheese on top of each pan. Cut each pan 5 X 5 (25 portions per pan).
  4. Place one portion in center of each tortilla. Fold from bottom first, sides second and top third, like an envelope. Place 25 tortilla flap side down into each steamtable pan (12" X 20" X 2 1/2"). For 50 servings, use two pans.
    Heat: Compartment steamer: for 2-3 minutes, Conventional oven: 300° F for 3 minutes covered with a clean damp cloth. Convection oven: 300° F for 3 minutes covered with a clean damp cloth.
  5. Critical Control Point: Hold for hot service at 135° F or higher.

Recipe courtesy of Seattle Public Schools, WA
Recipe analysis: SNA Nutrition Committee, Nutrikids, version 9.51