Breakfast Bowl USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5, Ages 6-18
Serving Size: 6
Start your day off right with this delicious breakfast bowl featuring savory roasted potatoes, hearty black beans, fluffy scrambled eggs, and a zesty salsa for an extra kick of flavor.
CACFP Crediting Information:
1 bowl provides 1 cup vegetable (1/2 cup beans, peas, and lentils,
½ cup starchy vegetable), 2 oz eq meat/meat alternate.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes

Ingredients
 

  • 1 lb 4 oz. or 3 ½ cups potatoes, white, diced, no salt added, frozen, thawed
  • 1 Tbsp salt-free seasoning
  • 1 ½ tsp granulated garlic
  • ½ tsp black pepper
  • ⅛ tsp salt
  • 2 Tbsp olive oil
  • 2 cups black beans, canned, low-sodium, rinsed, drained
  • ½ tsp cumin, ground
  • ¼ tsp garlic, granulated
  • ¼ tsp onion powder
  • 3 eggs, fresh or 6 oz liquid eggs
  • ¼ cup non-fat milk
  • ⅛ tsp salt
  • 1 ½ oz low-fat-cheddar cheese, shredded
  • 6 Tbsp salsa, canned, low sodium

Quantity
 

  • 1 lb 4 oz. or 3 ½ cups potatoes, white, diced, no salt added, frozen, thawed
  • 1 Tbsp salt-free seasoning
  • 1 ½ tsp granulated garlic
  • ½ tsp black pepper
  • ⅛ tsp salt
  • 2 Tbsp olive oil
  • 2 cups black beans, canned, low-sodium, rinsed, drained
  • ½ tsp cumin, ground
  • ¼ tsp garlic, granulated
  • ¼ tsp onion powder
  • 3 eggs, fresh or 6 oz liquid eggs
  • ¼ cup non-fat milk
  • ⅛ tsp salt
  • 1 ½ oz low-fat-cheddar cheese, shredded
  • 6 Tbsp salsa, canned, low sodium

Ingredients
 

  • 1 lb 4 oz. or 3 ½ cups potatoes, white, diced, no salt added, frozen, thawed
  • 1 Tbsp salt-free seasoning
  • 1 ½ tsp granulated garlic
  • ½ tsp black pepper
  • ⅛ tsp salt
  • 2 Tbsp olive oil
  • 2 cups black beans, canned, low-sodium, rinsed, drained
  • ½ tsp cumin, ground
  • ¼ tsp garlic, granulated
  • ¼ tsp onion powder
  • 3 eggs, fresh or 6 oz liquid eggs
  • ¼ cup non-fat milk
  • ⅛ tsp salt
  • 1 ½ oz low-fat-cheddar cheese, shredded
  • 6 Tbsp salsa, canned, low sodium

Quantity
 

  • 1 lb 4 oz. or 3 ½ cups potatoes, white, diced, no salt added, frozen, thawed
  • 1 Tbsp salt-free seasoning
  • 1 ½ tsp granulated garlic
  • ½ tsp black pepper
  • ⅛ tsp salt
  • 2 Tbsp olive oil
  • 2 cups black beans, canned, low-sodium, rinsed, drained
  • ½ tsp cumin, ground
  • ¼ tsp garlic, granulated
  • ¼ tsp onion powder
  • 3 eggs, fresh or 6 oz liquid eggs
  • ¼ cup non-fat milk
  • ⅛ tsp salt
  • 1 ½ oz low-fat-cheddar cheese, shredded
  • 6 Tbsp salsa, canned, low sodium
*See Marketing Guide

Ingredients
 

  • 1 lb 4 oz. or 3 ½ cups potatoes, white, diced, no salt added, frozen, thawed
  • 1 Tbsp salt-free seasoning
  • 1 ½ tsp granulated garlic
  • ½ tsp black pepper
  • ⅛ tsp salt
  • 2 Tbsp olive oil
  • 2 cups black beans, canned, low-sodium, rinsed, drained
  • ½ tsp cumin, ground
  • ¼ tsp garlic, granulated
  • ¼ tsp onion powder
  • 3 eggs, fresh or 6 oz liquid eggs
  • ¼ cup non-fat milk
  • ⅛ tsp salt
  • 1 ½ oz low-fat-cheddar cheese, shredded
  • 6 Tbsp salsa, canned, low sodium

Quantity
 

  • 1 lb 4 oz. or 3 ½ cups potatoes, white, diced, no salt added, frozen, thawed
  • 1 Tbsp salt-free seasoning
  • 1 ½ tsp granulated garlic
  • ½ tsp black pepper
  • ⅛ tsp salt
  • 2 Tbsp olive oil
  • 2 cups black beans, canned, low-sodium, rinsed, drained
  • ½ tsp cumin, ground
  • ¼ tsp garlic, granulated
  • ¼ tsp onion powder
  • 3 eggs, fresh or 6 oz liquid eggs
  • ¼ cup non-fat milk
  • ⅛ tsp salt
  • 1 ½ oz low-fat-cheddar cheese, shredded
  • 6 Tbsp salsa, canned, low sodium
*See Marketing Guide

Ingredients
 

  • 1 lb 4 oz. or 3 ½ cups potatoes, white, diced, no salt added, frozen, thawed
  • 1 Tbsp salt-free seasoning
  • 1 ½ tsp granulated garlic
  • ½ tsp black pepper
  • ⅛ tsp salt
  • 2 Tbsp olive oil
  • 2 cups black beans, canned, low-sodium, rinsed, drained
  • ½ tsp cumin, ground
  • ¼ tsp garlic, granulated
  • ¼ tsp onion powder
  • 3 eggs, fresh or 6 oz liquid eggs
  • ¼ cup non-fat milk
  • ⅛ tsp salt
  • 1 ½ oz low-fat-cheddar cheese, shredded
  • 6 Tbsp salsa, canned, low sodium

Quantity
 

  • 1 lb 4 oz. or 3 ½ cups potatoes, white, diced, no salt added, frozen, thawed
  • 1 Tbsp salt-free seasoning
  • 1 ½ tsp granulated garlic
  • ½ tsp black pepper
  • ⅛ tsp salt
  • 2 Tbsp olive oil
  • 2 cups black beans, canned, low-sodium, rinsed, drained
  • ½ tsp cumin, ground
  • ¼ tsp garlic, granulated
  • ¼ tsp onion powder
  • 3 eggs, fresh or 6 oz liquid eggs
  • ¼ cup non-fat milk
  • ⅛ tsp salt
  • 1 ½ oz low-fat-cheddar cheese, shredded
  • 6 Tbsp salsa, canned, low sodium
*See Marketing Guide

Ingredients
 

  • 1 lb 4 oz. or 3 ½ cups potatoes, white, diced, no salt added, frozen, thawed
  • 1 Tbsp salt-free seasoning
  • 1 ½ tsp granulated garlic
  • ½ tsp black pepper
  • ⅛ tsp salt
  • 2 Tbsp olive oil
  • 2 cups black beans, canned, low-sodium, rinsed, drained
  • ½ tsp cumin, ground
  • ¼ tsp garlic, granulated
  • ¼ tsp onion powder
  • 3 eggs, fresh or 6 oz liquid eggs
  • ¼ cup non-fat milk
  • ⅛ tsp salt
  • 1 ½ oz low-fat-cheddar cheese, shredded
  • 6 Tbsp salsa, canned, low sodium

Quantity
 

  • 1 lb 4 oz. or 3 ½ cups potatoes, white, diced, no salt added, frozen, thawed
  • 1 Tbsp salt-free seasoning
  • 1 ½ tsp granulated garlic
  • ½ tsp black pepper
  • ⅛ tsp salt
  • 2 Tbsp olive oil
  • 2 cups black beans, canned, low-sodium, rinsed, drained
  • ½ tsp cumin, ground
  • ¼ tsp garlic, granulated
  • ¼ tsp onion powder
  • 3 eggs, fresh or 6 oz liquid eggs
  • ¼ cup non-fat milk
  • ⅛ tsp salt
  • 1 ½ oz low-fat-cheddar cheese, shredded
  • 6 Tbsp salsa, canned, low sodium
*See Marketing Guide

Instructions
 

  • Preheat oven to: Conventional oven: 350 °F. Convection oven: 325 °F. Place potatoes into a large baking pan (9” x 13” x 2 ½”).
  • In a small bowl combine salt-free seasoning, granulated garlic, pepper, and salt. Stir well.
  • Drizzle potatoes with olive oil and toss to coat the potatoes. Sprinkle seasoning blend over potatoes and stir to distribute the spices. Roast the potatoes in the preheated oven until fork tender and slightly browned.
    Critical Control Point: Heat to 140 °F or higher. Hold for hot service at 140 °F or higher. Save for step 7.
  • Place black beans in a saucepan. Add the cumin, granulated garlic, and onion powder. Place saucepan over medium heat and cook black beans for 5-10 minutes.
    Critical Control Point: Heat to 140 °F or higher. Hold for hot service at 140 °F or higher. Save for step 7.
  • In a large mixing bowl combine eggs, milk, and salt. Stir well.
  • Spray a large skillet with a pan release spray and heat over medium-high heat. Add eggs, scramble quickly, remove from heat. Save for step 7.
    Critical Control Point: Heat to 160 °F or higher.
    Critical Control Point: Hold at 140 °F or higher until served.
  • Assembly:
    a. Use a 4 oz spoodle to portion ½ cup roasted potatoes into each serving bowl.
    b. Use a #24 scoop to portion 1 oz scrambled eggs into each bowl.
    c. Use a #12 scoop to portion 1/3 cup black beans into each bowl.
    d. Top each bowl with 1 tablespoon of shredded cheese.
    e. Garnish with 1 tablespoon salsa in center of bowl. Serve 1 bowl.

Nutrition INFORMATION

Breakfast Bowl USDA Recipe for Family Child Care Homes
Amount Per Serving
 
1 bowl
Calories
247
Total Fat
 
9
g
14
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
111
mg
37
%
Sodium
 
321
mg
14
%
Total Carbohydrate
 
30
g
10
%
Dietary Fiber
 
7
g
29
%
Total Sugars
 
2
g
2
%
Added Sugars included
 
2
g
Protein
 
12
g
24
%
Vitamin A
 
292
IU
6
%
Vitamin C
 
3
mg
4
%
Calcium
 
20
mg
2
%
Iron
 
3
mg
17
%
Potassium
 
0
mg
0
%
N/A=data not available
*Marketing Guide
CACFP CREDITING INFORMATION :
1bowl provides 1 cup vegetable (1/2 cup beans, peas, and lentils,
½ cup starchy vegetable), 2 oz eq meat/meat alternate.

Notes

The food safety temperatures are based on Federal consumer food safety guidance. Some information may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation.
Yield / Volume