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Breakfast Bowl
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Breakfast Bowl USDA Recipe for Schools

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.
NSLP/SBP CREDITING INFORMATION
Crediting beans, peas, and lentils as vegetables: 1 bowl provides 1 cup vegetable (⅛ cup additional vegetable, ⅜ cup beans, peas, and lentils, ½ cup starchy vegetable), 2 oz eq meat/meat alternate.
OR
Crediting beans, peas, and lentils as meat/meat alternate: 1 bowl provides ⅝ cup vegetable (⅛ cup additional vegetable, ½ cup starchy vegetable), 3 oz eq meat/meat alternate.
SOURCE
USDA Standardized Recipes Project - 2024
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
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: Vegetables, Meat Alternates
Vegetable Subgroup: Beans, Peas, and Lentils, Starchy Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake, Roast, Steam
Season: Summer, Fall, Spring, Winter
Multicultural Region: Mexico, Central and South America
50 servings
Calories: 267

Ingredients

50 Servings

    Weight

    • 12 lbs Potatoes, white, diced, no salt added, frozen, thawed
    • - - Salt-free seasoning
    • - - Garlic, granulated
    • - - Black pepper, ground
    • - - Salt
    • - - Oil, olive
    • 7 lbs 8 oz Beans, black, canned, low-sodium, rinsed, drained
    • - - Cumin, ground
    • - - Garlic, granulated
    • - - Onion powder
    • 3 lbs 8 oz Whole eggs, liquid, frozen, thawed
    • - - Non-fat milk
    • - - Salt
    • 12 ½ oz Cheese, cheddar, low-fat, shredded
    • 1 lb 12 oz Salsa, low sodium, canned

    Measure

    • 1 gal 3 qts 2 cups Potatoes, white, diced, no salt added, frozen, thawed
    • ½ cup Salt-free seasoning
    • 2 Tbsp 2 tsp Garlic, granulated
    • 1 tsp Black pepper, ground
    • 1 tsp Salt
    • 1 cup Oil, olive
    • 1 gal 2 cups Beans, black, canned, low-sodium, rinsed, drained
    • 2 tsp Cumin, ground
    • 1 tsp Garlic, granulated
    • 1 tsp Onion powder
    • 1 qt 3 cups Whole eggs, liquid, frozen, thawed
    • 2 cups Non-fat milk
    • 1 tsp Salt
    • 3 cups 2 Tbsp Cheese, cheddar, low-fat, shredded
    • 3 cups 2 Tbsp Salsa, low sodium, canned

    100 Servings

      Weight

      • 24 lbs Potatoes, white, diced, no salt added, frozen, thawed
      • - - Salt-free seasoning
      • - - Garlic, granulated
      • - - Black pepper, ground
      • - - Salt
      • - - Oil, olive
      • 15 lbs Beans, black, canned, low-sodium, rinsed, drained
      • - - Cumin, ground
      • - - Garlic, granulated
      • - - Onion powder
      • 7 lbs Whole eggs, liquid, frozen, thawed
      • - - Non-fat milk
      • - - Salt
      • 1 lb 9 oz Cheese, cheddar, low-fat, shredded
      • 3 lbs 8 oz Salsa, low sodium, canned

      Measure

      • 3 gal 3 qts Potatoes, white, diced, no salt added, frozen, thawed
      • 1 cup Salt-free seasoning
      • ¼ cup 1 Tbsp 1 tsp Garlic, granulated
      • 2 tsp Black pepper, ground
      • 2 tsp Salt
      • 2 cup Oil, olive
      • 2 gal 1 qt Beans, black, canned, low-sodium, rinsed, drained
      • 1 Tbsp 1 tsp Cumin, ground
      • 2 tsp Garlic, granulated
      • 2 tsp Onion powder
      • 3 qt 2 cups Whole eggs, liquid, frozen, thawed
      • 1 qt Non-fat milk
      • 2 tsp Salt
      • 1 qt 2 ¼ cups Cheese, cheddar, low-fat, shredded
      • 1 qt 2 ¼ cups Salsa, low sodium, canned

      -

      50 Servings

        Weight

        • 12 lbs Potatoes, white, diced, no salt added, frozen, thawed
        • - - Salt-free seasoning
        • - - Garlic, granulated
        • - - Black pepper, ground
        • - - Salt
        • - - Oil, olive
        • 7 lbs 8 oz Beans, black, canned, low-sodium, rinsed, drained
        • - - Cumin, ground
        • - - Garlic, granulated
        • - - Onion powder
        • 3 lbs 8 oz Whole eggs, liquid, frozen, thawed
        • - - Non-fat milk
        • - - Salt
        • 12 ½ oz Cheese, cheddar, low-fat, shredded
        • 1 lb 12 oz Salsa, low sodium, canned

        Measure

        • 1 gal 3 qts 2 cups Potatoes, white, diced, no salt added, frozen, thawed
        • ½ cup Salt-free seasoning
        • 2 Tbsp 2 tsp Garlic, granulated
        • 1 tsp Black pepper, ground
        • 1 tsp Salt
        • 1 cup Oil, olive
        • 1 gal 2 cups Beans, black, canned, low-sodium, rinsed, drained
        • 2 tsp Cumin, ground
        • 1 tsp Garlic, granulated
        • 1 tsp Onion powder
        • 1 qt 3 cups Whole eggs, liquid, frozen, thawed
        • 2 cups Non-fat milk
        • 1 tsp Salt
        • 3 cups 2 Tbsp Cheese, cheddar, low-fat, shredded
        • 3 cups 2 Tbsp Salsa, low sodium, canned

        100 Servings

          Weight

          • 24 lbs Potatoes, white, diced, no salt added, frozen, thawed
          • - - Salt-free seasoning
          • - - Garlic, granulated
          • - - Black pepper, ground
          • - - Salt
          • - - Oil, olive
          • 15 lbs Beans, black, canned, low-sodium, rinsed, drained
          • - - Cumin, ground
          • - - Garlic, granulated
          • - - Onion powder
          • 7 lbs Whole eggs, liquid, frozen, thawed
          • - - Non-fat milk
          • - - Salt
          • 1 lb 9 oz Cheese, cheddar, low-fat, shredded
          • 3 lbs 8 oz Salsa, low sodium, canned

          Measure

          • 3 gal 3 qts Potatoes, white, diced, no salt added, frozen, thawed
          • 1 cup Salt-free seasoning
          • ¼ cup 1 Tbsp 1 tsp Garlic, granulated
          • 2 tsp Black pepper, ground
          • 2 tsp Salt
          • 2 cup Oil, olive
          • 2 gal 1 qt Beans, black, canned, low-sodium, rinsed, drained
          • 1 Tbsp 1 tsp Cumin, ground
          • 2 tsp Garlic, granulated
          • 2 tsp Onion powder
          • 3 qt 2 cups Whole eggs, liquid, frozen, thawed
          • 1 qt Non-fat milk
          • 2 tsp Salt
          • 1 qt 2 ¼ cups Cheese, cheddar, low-fat, shredded
          • 1 qt 2 ¼ cups Salsa, low sodium, canned

          Instructions

          • Preheat oven to:
            Conventional oven: 350 °F
            Convection oven: 325 °F
            Place potatoes into a full-size 2-inch steam table pan (12" x 20" x 2 ½").
            For 50 servings, use 2 pans.
            For 100 servings, use 4 pans.
          • In a small bowl combine salt-free seasoning, granulated garlic, pepper, and salt. Stir well.
          • Drizzle potatoes with olive oil (½ cup per pan) and toss to coat the potatoes. Sprinkle seasoning blend over potatoes (dividing evenly between each pan) and stir to distribute the spices. Roast the potatoes in the preheated oven until fork tender and slightly browned:
            15 minutes for conventional oven.
            10 minutes for convection oven.
            Critical Control Point:
            Heat to 135 °F or higher. Hold for hot service at 135 °F or higher. Save for step 8.
          • 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 135 °F or higher. Hold for hot service at 135 °F or higher. Save for step 8.
          • In large mixing bowl combine eggs, milk, and salt. Stir well.
          • Lightly coat a full-size 2-inch steam table (12” x 20“ x 2 ½“) with pan-release spray. Pour 1 qt ½ cup 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: 325 °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 155 °F for 17 seconds.
            Remove from oven or steamer. Stir well. Eggs should have a slightly moist appearance.
            Critical Control Point:
            Hold for hot service at 135 °F or higher.
          • Assembly:
            a. Use a 4 oz spoodle to portion ½ cup roasted potatoes into each serving bowl.
            b. Use a #24 scoop to portion about 1 oz scrambled eggs into each bowl.
            c. Use a #12 scoop to portion ⅓ cup black beans into each bowl.
            d. Top each bowl with 1 tablespoon shredded cheese.
            e. Garnish with 1 tablespoon salsa.
            Serve 1 bowl.

          Notes

          The food safety temperatures are based on the FDA Food Code. Some information included 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.
          Cooking Process #2: Same Day Service.

          Nutrition

          Serving: 1bowl | Calories: 267 | Total Carbohydrate: 34g | Protein: 12g | Total Fat: 9g | Saturated Fat: 3g | Cholesterol: 123mg | Sodium: 314mg | Dietary Fiber: 7g | Total Sugars: 2g | Vitamin A: 307IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 2mg | Added Sugars included: 10000g