New Breakfast Recipes - Proven winners with kids and schools!
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New
Breakfast
Recipes
Proven winners
with kids and schools!
Table of Contents
Recipe Page
Blueberry Delight. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Double Cheese Spiral / Fiesta Breakfast Swirl. . . . . . . . . . 7
Fruity Flatbread / Sunny Start Flatbread . . . . . . . . . . . . . . 11
Mega-Cheese Muffin. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Peaches-n-Cream Waffle Dunkers . . . . . . . . . . . . . . . . . . 19
Breakfast Basket. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
2
Blueberry
Delight
3
Blueberry Delight—Quick Scratch Preparation
Meal Pattern Crediting (1 serving): 1 Dairy M/MA, 1 Grain, 1/2 cup Fruit
24 Servings 48 Servings
Ingredients Directions
Weight Measure Weight Measure
to coat pan/ to coat pan/ 1. Coat an 11 x 18 x 2 in. cake pan with pan-release spray. (One pan for
Pan-release spray 48 g. 96 g.
oats oats 24 servings; two pans for 48 servings.)
Oats, quick cooking 24 oz. 7 1/2 cups 48 oz. 15 cups
Greek yogurt, vanilla, 2. In a bowl, mix oats, yogurt and brown sugar. (See photo #1)
18 oz. 2 1/4 cups 36 oz. 4 1/2 cups
fat free 3. Press out oat mixture evenly in bottom of pan. (See photo #2)
Brown sugar 12 oz. 1 1/2 cups 24 oz. 3 cups
Eggs, liquid 5.5 oz. 2/3 cups 11 oz. 1 1/3 cups
4. In a large bowl, whisk eggs and cornstarch.
Cornstarch 2.3 oz. 6 tbs. 4.6 oz. 3/4 cup
Greek yogurt, vanilla,
96 oz. 10 1/2 cups 192 oz. 21 cups
fat free 5. Add yogurt and sugar; stir until blended. (See photo #3)
Sugar, granulated 12 oz. 1 1/2 cups 24 oz. 3 cups
6. Toss frozen blueberries in flour until lightly coated; discard excess flour.
7. Gently fold blueberries into yogurt mixture; pour evenly over crust.
Blueberries, individually (See photo #4)
48 oz. 6 cups 96 oz. 12 cups
quick frozen 8. Bake at 325ºF for 1 hour and 30 minutes in a conventional oven,
or 300ºF for 1 hour and 10 minutes in a convection oven. Edges
should be slightly brown, while middle will not set.
9. Remove the pan from oven and cover with foil, being sure to fully seal
edges of the foil around pan. (This will prevent hot air from entering,
which can lead to excess browning.) Bake for another 30 minutes.
Flour, as needed
10. Cool at room temperature for 1 hour. Refrigerate for at least 3 hours
before cutting.
11. Cut 24 (3-3/4-in. x 4-1/2-in.) pieces.
Blueberries, individually
Post-Bake
quick frozen or fresh as 48 oz. 6 cups 96 oz. 12 cups
12. Garnish each piece with 1/4 cup blueberries.
garnish
©2014 National Dairy Council®
4
Blueberry Delight—Quick Scratch Preparation
Meal Pattern Crediting (1 serving): 1 Dairy M/MA, 1 Grain, 1/2 cup Fruit
Comments Nutrients Per Serving—Analyzed using NutriKids software
Tossing the blueberries in flour reduces bleeding during the baking process. Calories 329 Saturated Fat 0.44 g Iron 0.83 mg
Any individually-quick-frozen berries, mixed berries or cherries can be substituted.
Protein 14.47 g Cholesterol 27.29 mg Calcium 173.76 mg
Whole eggs may be used in place of liquid egg. Six whole eggs = 1 1/3 cup of
liquid egg. Three whole eggs = 2/3 cup liquid egg. Carbohydrate 61.06 g Vitamin A 91.31 IU Sodium 75.76 mg
A fruit sauce can be used in place of plain fruit as a topping for this dish. Total Fat 3.53 g Vitamin C 2.77 mg Dietary Fiber 3.71 g
Instructions (24 servings): Combine remaining blueberries (or other fruit) and
1 cup of sugar in a small saucepot. Cook on low heat for 10 minutes, just until
blueberries have burst and sauce begins to thicken. Remove from heat and let
cool. Top each portion of Blueberry Delight with 1/4 cup fruit sauce.
©2014 National Dairy Council®
5
Blueberry Delight—Quick Scratch Preparation
Photo #1 Photo #2
Photo #3 Photo #4
©2014 National Dairy Council®
6
Double
Cheese Spiral
—
Fiesta Breakfast
Swirl
7
Double Cheese Spiral/Fiesta Breakfast Swirl—Quick Scratch Preparation
Meal Pattern Crediting: 0.5 Dairy M/MA, 0.5 M/MA, 1 Grain
24 Servings 48 Servings
Ingredients Directions
Weight Measure Weight Measure
Basil, dried 2 tsps. 4 tsps.
Oregano, dried 2 tsps. 4 tsps.
1. Combine basil, oregano, thyme and garlic powder. Set aside.
Thyme, dried 2 tsps. 4 tsps.
Garlic powder 1 tsps. 2 tsps.
Flour, as needed
2. On a lightly floured work surface, roll out 13.8 oz. of dough into a
Whole grain pizza rectangle approximately 1/10-in. thick.
27.6 oz. 2 rolls dough 55.2 oz. 4 rolls dough
dough
Cheddar cheese,
reduced fat, reduced 6 oz. * 12 oz. *
sodium, ¼-in. diced 3. In a bowl, combine the cheeses; spread evenly across the dough.
(See photo #1)
Mozzarella cheese, lite,
shredded
6 oz. * 12 oz. *
4. Spread scrambled eggs evenly over cheese. (See photo #2)
Eggs, scrambled,
12 oz. 4 cups 24 oz. 8 cups 5. Sprinkle with herb seasoning mixture.
cooked
6. Roll up dough tightly on the long edge. (See photo #3)
7. Brush water across the edge of the dough, and pinch to seal.
Water, as needed
8. Cut 12 pieces per roll of dough. (See photo #4)
9. Place roll ups into 4 oz. muffin tins that have been coated with pan-
release spray. (See photo #5) Alternatively, place rolls in an 11 x 18 x
2-in. steam table pan coated with pan-release spray. (See photo #6)
Pan-release spray 48 g. to coat pan 96 g. to coat pan
10. Bake at 350ºF for 15 – 18 minutes in a conventional oven (or at 325ºF
for 10 – 13 minutes in a convection oven) or until the dough is golden
brown.
* For cheese, measure weight equivalent according to manufacturer instructions.
©2014 National Dairy Council®
8
Double Cheese Spiral/Fiesta Breakfast Swirl—Quick Scratch Preparation
Comments Double Cheese Spiral
Nutrients Per Serving—Analyzed using NutriKids software
For best results, use a 4 oz. muffin pan. Alternatively, place rolls, cut side
Calories 172 Saturated Fat 2.45 g Iron 1.05 mg
down, in an 11 x 18 x 2-in. steam table pan coated with pan-release spray.
Protein 7.85 g Cholesterol 77.19 mg Calcium 125.26 mg
For nutrition analysis, we used Pillsbury® Artisan Pizza Crust with Whole
Grain, with a single-tube weight of 13.8 oz. Dough from Brunswick Food Carbohydrate 16.13 g Vitamin A 246.34 IU Sodium 293.02 mg
Services, Gordon Food Service, Rich’s® and others also may be used for Total Fat 8.05 g Vitamin C 0.31 mg Dietary Fiber 1.12 g
this recipe.
Ground, pre-cooked sausage may be used in place of egg. Use 6 oz. sausage
for 24 servings. Use of Mexican seasoning (below) in place of herb seasoning
mixture recommended.
Diced ham may be used in place of egg. Use 6 oz. diced ham for 24 servings.
Recommend omitting herb seasoning mixture.
Mexican seasoning can be pre-packaged taco or chorizo seasoning, or made
from scratch using (for 24 servings) 2 teaspoons each cumin, chili powder and
paprika, plus 1 teaspoon onion powder.
For Fiesta Breakfast Swirl, use Mexican seasoning in place of herb seasoning
mixture. Double amounts of both cheeses. Omit egg.
©2014 National Dairy Council®
9
Double Cheese Spiral/Fiesta Breakfast Swirl—Quick Scratch Preparation
Photo #1 Photo #2 Photo #3
Photo #4 Photo #5 Photo #6
©2014 National Dairy Council®
10Fruity
Flatbread
—
Sunny Start
Flatbread
11Fruity Flatbread/Sunny Start Flatbread—Quick Scratch Preparation
Meal Pattern Crediting (1 serving): .5 Dairy M/MA, 1.5 Grain, ½ cup Fruit
24 Servings 48 Servings
Ingredients Directions
Weight Measure Weight Measure
Whole grain sandwich 1 slice per 1 slice per
36 oz. 72 oz.
thins serving, split serving, split
1. Separate sandwich thins into halves; coat both sides with
pan-release spray and place on a sheet pan. (See photo #1)
Pan-release spray 48 g. to coat pan 96 g. to coat pan
2. Sprinkle with cinnamon sugar (50% sugar/50% cinnamon) on both
sides. (See photo #2)
Cinnamon sugar 5.4 oz. 1 cup 10.8 oz. 2 cups 3. Bake at 375ºF for 8 minutes in a conventional oven (or at 350ºF for
3 – 5 minutes in a convection oven), or until crust is golden brown;
remove from oven and cool completely.
Regular yogurt, vanilla,
48 oz. 6 cups 96 oz. 12 cups 4. Spread flatbread evenly with yogurt. (See photo #3)
low fat
Fruit, fresh or canned,
96 oz. 12 cups 192 oz. 24 cups 5. Top with fruit. Two rounds per serving. (See photo #4)
drained
Comments Fruity Flatbread
Nutrients Per Serving—Analyzed using NutriKids software
Test hold time before serving. Maximum hold time typically 25 – 60 minutes.
Calories 263 Saturated Fat 0.74 g Iron 1.66 mg
Can substitute raisins or cranberries for fresh fruit, at half the volume. Protein 8.56 g Cholesterol 2.83 mg Calcium 178.48 mg
Greek yogurt can be substituted for regular yogurt. Carbohydrate 54.33 g Vitamin A 145.45 IU Sodium 208.11 mg
For nutrition analysis, we used Brownberry® Premium Breads Whole Wheat Total Fat 4.13 g Vitamin C 5.09 mg Dietary Fiber 7.35 g
Sandwich Thins®. Other brands of round sandwich thins such as The Father’s
Table® Ultra Loco Flatbread, or Pepperidge Farm® Goldfish Flatbread may also be
used for this recipe.
For Sunny Start Flatbread, (for 24 servings) mix 1 1/2 cups peanut or sunflower
©2014 National Dairy Council®
butter into the yogurt. Top with sliced banana.
12Fruity Flatbread/Sunny Start Flatbread—Quick Scratch Preparation
Photo #1 Photo #2
Photo #3 Photo #4
©2014 National Dairy Council®
13Mega-Cheese
Muffin
15Mega-Cheese Muffin—Quick Scratch Preparation
Meal Pattern Crediting (1 serving): 0.5 Dairy M/MA, 0.5 M/MA, 1 Grain
24 Servings 48 Servings
Ingredients Directions
Weight Measure Weight Measure
Cheddar cheese,
reduced fat, reduced 12 oz. * 24 oz. *
sodium, 1/4" dice
Onion powder 7.5 g. 11/2 tsp. 15 g. 3 tsp. 1. In a large bowl combine cheese, onion powder, garlic powder and
muffin batter. (See photo #1)
Garlic powder 7.5 g. 11/2 tsp. 15 g. 3 tsp.
Whole wheat muffin
24 oz. 3 1/2 cups 48 oz. 7 cups
mix, prepared
2. Spray a 4 oz. muffin pan with pan-release spray and place 2 tbsp. of
Pan-release spray 48 g. to coat pan 96 g. to coat pan the batter in each muffin tin. Press down evenly making a small well
in the center. (See photo #2)
3. Place one tablespoon of egg in the well of the batter in each muffin
tin. (See photo #3)
4. Top each with 1 tbsp. muffin batter. (See photo #4) Pat down slightly.
Eggs, liquid 12 oz. 3 cups 24 oz. 6 cups
5. Bake at 375ºF for 15 – 18 minutes in a conventional oven (or at 350ºF
for 12 – 15 minutes in a convection oven) or until golden brown and
internal temperature reaches 165ºF.
* For cheese, measure weight equivalent according to manufacturer instructions.
Comments Nutrients Per Serving—Analyzed using NutriKids software
Batter can be prepped in advance and held refrigerated for up to 8 hours. Calories 203 Saturated Fat 4.13 g Iron 0.55 mg
Protein 6.17 g Cholesterol 80.95 mg Calcium 135.94 mg
For best results, use a 4 oz. muffin pan.
Carbohydrate 21.79 g Vitamin A 235.64 IU Sodium 266.16 mg
Diced vegetables (such as bell peppers or broccoli) can be added to the muffin
batter if desired. Total Fat 9.61 g Vitamin C 0.22 mg Dietary Fiber 0.80 g
For nutritional analysis, we used Simple Mornings™ muffin mix. Other brands such
as General Mills also can be used successfully with this recipe.
For more flavor, a “ranch” seasoning blend may be added: (for 24 servings)
2 teaspoons each dried dill, garlic powder, and onion powder, plus 1 teaspoon
dried basil.
Ground sausage may be used in place of egg, in equal amounts. (Ranch seasoning
not recommended when using sausage.)
©2014 National Dairy Council®
For more color, sprinkle top of muffins with red pepper flakes or paprika.
16Mega-Cheese Muffin—Quick Scratch Preparation
Photo #1 Photo #2
Photo #3 Photo #4
©2014 National Dairy Council®
17Peaches-n-
Cream Waffle
Dunkers
19Peaches-n-Cream Waffle Dunkers—Quick Scratch Preparation
Meal Pattern Crediting: 1 Dairy M/MA, 1.5 Grain, ½ cup Fruit
25 Servings 50 Servings
Ingredients Directions
Weight Measure Weight Measure
Regular yogurt, vanilla,
100 oz. 12 1/2 cups 200 oz. 25 cups
low fat
To make the Peaches ‘n’ Cream: In a food processor or mixer, whip
Peaches, canned,
50 oz. 6 1/4 cups 100 oz. 12 1/2 cups the cream cheese, then blend in the yogurt and peaches until smooth.
drained
Refrigerate until service.
Cream cheese,
25 oz. 3 1/8 cups 50 oz. 6 1/4 cups
softened, fat free
Waffle sticks, whole
36 oz. 50 each 72 oz. 100 each 1. Coat waffle sticks on both sides with pan-release spray; place on
grain
sheet pan. (See photo #1)
2. Dust both sides with cinnamon sugar (50% sugar/50% cinnamon).
Pan-release spray 50 g. to coat 100 g. to coat
(See photo #2)
3. Toast waffle sticks at 350ºF for 7 minutes in a conventional oven
Cinnamon sugar 7.5 oz. 1 1/3 cups 15 oz. 2 2/3 cups (or at 325ºF for 5 minutes in a convection oven).
Peaches, canned, 4. Serve a heaping 1/2 cup of Peaches ‘n’ Cream topped with 1/4 cup
50 oz. 6 1/4 cups 100 oz. 12 1/2 cups
drained, diced diced peaches, with 2 waffle sticks.
Comments Nutrients Per Serving—Analyzed using NutriKids software
Waffle sticks can be toasted in a convection oven at 350ºF for 4 minutes. Calories 366 Saturated Fat 1.40 g Iron 1.75 mg
Protein 11.71 g Cholesterol 22.26 mg Calcium 391.49 mg
For variety, other canned fruits may be used, such as pears, Mandarin oranges,
fruit cocktail, or pineapple. Carbohydrate 65.82 g Vitamin A 805.22 IU Sodium 395.83 mg
Fruit purees such as applesauce, fruit-flavored applesauce or pear sauce may be Total Fat 6.71 g Vitamin C 107.94 mg Dietary Fiber 6.11 g
mixed into yogurt in place of canned fruit in equal amounts.
Fresh diced fruit such as strawberries may be used as a garnish to add color.
Greek yogurt can be substituted for regular yogurt.
Can serve with mini pancakes, mini waffles or French toast sticks in place of waffle
sticks.
For nutritionals, we used Krusteaz® Premium Whole Grain Belgian Waffle Sticks.
©2014 National Dairy Council®
Other brands may be used.
20Peaches-n-Cream Waffle Dunkers—Quick Scratch Preparation
Photo #1 Photo #2
©2014 National Dairy Council®
21Breakfast
Basket
23Breakfast Basket—Quick Scratch Preparation
Meal Pattern Crediting (1 serving): 1 Dairy M/MA, 1 Grain, 1 cup Fruit
Ingredients Directions
Choose items to design your box: 1. Place components in container, in individual compartments or using soufflé cups, muffin liners or paper to create
• One dairy ingredient separation where needed. Any container with 1 – 4 compartments may be used.
• One whole grain ingredient
2. During prep, place sliced fresh fruit into water with lemon juice to prevent browning.
• Two fruit ingredients
Drain thoroughly prior to packaging.
(1/2 cup each)
3. Refrigerate until service.
Item Serving Ingredients Comments
String cheese Presentation Suggestions:
1 oz. natural cheese or Cheddar, cubes or slices • Top with granola
Colby Jack, cubes or slices • Top with dried fruit
4 oz. (1/2 cup) Greek or Yogurt
Dairy Mozzarella, cubes or slices • Top with cereal
regular yogurt
Monterey Jack, cubes or slices • Drizzle with honey
Greek yogurt
Regular yogurt • Apples & grapes
• Berries & apples
WG bread
Fruit • Fruit cocktail
WG muffin
• Red & green apples
Whole WG cereal
1 oz. equivalent • Red & green grapes
Grain WG flatbread
WG graham crackers • Colby Jack (two-tone) cheese
WG bagel Cheese • Cheddar & Mozzarella (1/2 oz each)
Canned mandarin oranges, peaches, pears, pineapple • Block cheese cut into triangles
Fresh apples – red or green, sliced • Bread cut into triangles
Fresh banana, sliced • Mini muffin
Fresh cantaloupe, sliced • Mini bagel
1 cup total Whole Grain
Fresh grapes – red or green • Granola
Fruit (Two 1/2 cup servings of • Whole grain cereal blended with raisins
Fresh kiwi, sliced
different fruits) Fresh orange, segmented • Graham crackers/sticks
Fresh pears, sliced
Fresh strawberries, sliced
Fresh tangerines, whole
Nutrients Per Serving—Analyzed using NutriKids software
Calories 230 – 364 Saturated Fat 0.3 –3.9 g Iron 1.4 – 1.6 mg
Protein 9.7 – 13.9 g Cholesterol 0.0 – 21.0 mg Calcium 174.2 – 249.4 mg
Carbohydrate 42.0 – 67.5 g Vitamin A 80.3 – 704.9 IU Sodium 198.6– 202.1 mg
Total Fat 1.5 – 8.0 g Vitamin C 4.8 – 124.9 mg Dietary Fiber 3.1 –5.7 g
©2014 National Dairy Council®
24Breakfast Basket—Quick Scratch Preparation
©2014 National Dairy Council®
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