SCHOOL BREAKFAST

Let’s prepare

SCHOOL BREAKFAST

Traditional and alternative breakfast menus

and recipes for school nutrition directors

that meet USDA requirements

2 LET’S PREPARE HEALTHY SCHOOL BREAKFAST

This cycle menu is dedicated to Massachusetts students and schools

in celebration of the invaluable learning that happens each day in our

classrooms. Our future is bright.

We would like to acknowledge our funding partner who made this

resource a reality. Thank you for having the vision to support Project

Bread’s work to improve the quality of meals for schoolchildren.

Thank you to the Massachusetts Department of Elementary and

Secondary Education and Walpole Public School’s student intern for

collaboration on this project.

LET’S PREPARE HEALTHY SCHOOL BREAKFAST 1

Introduction ......................................................................... 2

School Breakfast Program Planning .................................. 3

Traditional Breakfast Menu ............................................... 5

Alternative Breakfast Menu ............................................... 6

Product List ......................................................................... 7

Whole Grain-Rich Ounce Equivalency Requirements

for School Meals Programs ............................................... 10

Breakfast Recipes .............................................................. 12

2 LET’S PREPARE HEALTHY SCHOOL BREAKFAST

Focusing on the School Breakfast Program (SBP)

has never been more important.

This program has a disproportionately high impact on low-

income students, who are more likely to eat breakfast and

lunch at school, and it is easily the most-skipped meal of the

day across all populations. Participation is associated with a

lower body mass index (BMI, an indicator of excess body fat),

a lower probability of being overweight, and a lower

probability of obesity.

1,2

A good breakfast also gives children

the energy they need to succeed in school, improving their

concentration, alertness, comprehension, memory, and

learning.

3,4,5

This is why is it essential that those who do not

have the time, appetite, or household income necessary to eat

before school have the opportunity to do so when they arrive.

There are a variety of ways to serve breakfast at school, from

traditional cafeteria models to Grab & Go and Breakfast in

the Classroom (BIC). Among school food advocates, BIC has

become an unofﬁcial gold standard due to its high participation

rates. However, the model that works best for a particular

school will depend on a number of considerations, including

the percentage of students eligible for free- or reduced-price

school meals, the availability of cafeteria space and staff,

the school’s start time, and the morning bus schedules.

The best way to increase breakfast participation is by making

a breakfast model change that incorporates breakfast into

the school day, such as BIC. Project Bread recognizes that,

unfortunately, schools often struggle to offer fresh, healthy

BIC meals due to the logistics of moving breakfast into the

classroom. In an attempt to solve this problem, we have

created a two-week cycle menu that focuses on healthy

breakfast options that could be used in alternative breakfast

models. Since we realize that not all schools can do alternative

models, we have also included a two-week-cycle menu for

a traditional breakfast model. The two-week cycle menus

adhere to the new USDA regulations– promoting fresh

fruit and whole grain rich products – and offer recipes that

students will want to eat.

To ensure that these menus are easy to implement, we

accounted for food components, equivalents, and weekly

totals. We surveyed major food distributors in Massachusetts

and provided a list of sample products. We included charts

summarizing the USDA’s Whole Grain-Rich Ounce Equivalency

(oz eq) and SBP nutrition requirements. Lastly, we recognized

that budgets vary across districts and factored total cost into

our choices. By combining these resources, we hope we have

created a useful guide for offering healthy options through

alternative service models.

DISCLAIMERS Please note that these menus are intended to be used

as a guide. Schools are responsible for obtaining their speciﬁc product

information to ensure that the USDA guidelines are being met.

1 Gleason, P. M. & Dodd, A. H. (2009). School breakfast program but not school lunch program participation is associated with lower body mass index.

Journal of the American Dietetic Association, 109(2 Supplement 1), S118¬S128.

2 Millimet, D. L., Tchernis, R., & Husain, M. (2009). School nutrition programs and the incidence of childhood obesity.

Journal of Human Resources, 45(3), 640¬654.

3 Grantham-McGregor S, Chang S, Walker S. “Evaluation of School Feeding Programs: Some Jamaican Examples.”

American Journal of Clinical Nutrition 1998; 67(4) 785S¬789S.

4 Brown JL, Beardslee WH, Prothrow¬Stith D. “Impact of School Breakfast on Children’s Health and Learning.”

Sodexo Foundation. November2008

5 Morris CT, Courtney A, Bryant CA, McDermott RJ. “Grab ‘N’ Go Breakfast at School: Observation from a Pilot Program.”

Journal of Nutrition Education and Behavior 2010 42(3): 208¬209.

LET’S PREPARE HEALTHY SCHOOL BREAKFAST 3

Food

Component

Grain

Meat/Meat

Alternate

Fruit

Fluid Milk

School Breakfast Program

Menu Planning*

Deﬁnitions:

A food component is one of three food groups that comprise a reimbursable breakfast. Food components include grains,

with optional meat/meat alternate allowed; fruit/vegetable; and milk.

A food item is a speciﬁc food offered within the three food components. If utilizing Offer vs. Serve (OVS), students must

be offered at least four food items and must select at least three.

All food service departments must:

•Use a food-based menu planning approach for breakfast

•Implement age-grade group requirements: K-5, 6-8, and 9-12

• Ensure breakfast meals meet the calorie ranges, on average, over the course of the week and contain zero grams of trans

fat per portion.

Description

Half of grains offered must be whole grain-rich

in SY 2013-2014.

All of grains offered must be whole grain-rich

beginning in SY 2014-2015.

There is no separate requirement to offer meat/

meat alternates in the new SBP meal pattern.

Schools may offer a meat/meat alternate in

place of part of the grains component after the

minimum daily grains requirement is offered in

the menu or planned breakfast.

Alternately, a school may offer a meat/meat

alternate as an additional food and not credit it

toward any component.

Fresh, frozen without added sugar, canned in

juice/light syrup, or dried.

No more than ½ of the weekly fruit offerings can

be in the form of juice—must be 100% juice.

Vegetables and fruits may be offered

interchangeably, there are no substitution

requirements and no vegetable subgroup

requirements.

Schools must offer only fat-free (unﬂavored or

ﬂavored) or low-fat (unﬂavored) milk.

Amount Required

For all grade groups, schools must offer at least

1 ounce equivalent (oz eq) of grains each day.

The minimum weekly offering varies by age-

grade group:

→

Grades K-5: 7 oz eq/wk, 1 oz/day

→

Grades 6-8: 8 oz eq/wk, 1 oz/day

→

Grades 9-12: 9 oz eq/wk, 1 oz/day

A 1 oz eq. serving of meat/meat alternate may

credit as 1 oz eq. of grains.

Tofu yogurt is not creditable; however, ½ cup of

soy yogurt (4.0 ﬂuid oz) may credit as 1 oz eq.

meat alternate.

2.2 ounces (¼ cup) of commercially prepared

tofu, containing at least 5 grams of protein, is

creditable as 1.0 ounce equivalent MA.

2013-2014, at least ½ cup of fruit is required in

grades K-12.

2014-2015, 1 cup fruit minimum/day.

For all age-grade groups, schools must offer at

least 1 cup of milk daily.

A variety of milk, at least two options, must be

offered.

Tips**

Keep in mind the sugar content of breakfast

cereals. Consider offering cereals that contain

no more than 5 grams of sugar unless it

provides 3 or more grams of ﬁber.

Avoid low sugar versions of traditionally high

sugar cereals.

Avoid dessert or candy-like items, ingredients,

or ﬂavors such as chocolate, donuts, breakfast

pastries, croissants, or similar bakery items.

Serve lean protein products such as lean meats,

eggs, beans, etc.

Consider low-fat or non-fat yogurt products that

do not contain more than 5 grams of sugar per

ounce.

Consider using reduced fat or low-fat/non-fat

cheeses when available.

Avoid using fruit or vegetable juice and stick to

fresh/frozen/dried fruits or vegetables

Consider avoiding ﬂavored options.

4 LET’S PREPARE HEALTHY SCHOOL BREAKFAST

Nutrient

Calories

Saturated Fat

Trans Fat

Sodium

Amount

Minimum and maximum calorie thresholds

Grades K-5: 350-500

Grades 6-8: 400-550

Grades 9-12: 450-600

No more than 10% of total calories

Zero grams per serving as stated on nutrition label or manufacturers’ specs

Gradual implementation over 10 years to allow change in both available foods and palates.

Target 1 (2014-15)

Grades K-5: ≤ 540

Grades 6-8: ≤ 600

Grades 9-12: ≤ 640

Target 2 (2017-18)

Grades K-5: ≤485mg

Grades 6-8: ≤535mg

Grades 9-12: ≤570mg

Target 3 (2022-23)

Grades K-5: ≤430mg

Grades 6-8: ≤470mg

Grades 9-12: ≤500mg

* Summary of USDA’s nutrition requirements for the SBP.

** Food Service Directors are expected to follow the USDA’s nutritional guidelines for the School Breakfast Program.

The tips column provided in the above chart is not a substitute for the federal guidelines. It simply provides

additional guidelines intended to improve the nutritional quality of school breakfast.

Nutrient Speciﬁcations

Offer Vs. Serve (OVS)

Under OVS, for SY 2013-2014, a student must take at least three of the four food items offered. The food items selected

may be from any of the required components and must be offered in at least the minimum daily portion.

In SY 2014-2015, a student will be required to take at least a ½ cup serving of fruit or vegetable.

LET’S PREPARE HEALTHY SCHOOL BREAKFAST 5

Tuesday

Breakfast Sandwich

(2 oz = 2M/MA, 1-2 oz = 1-2G)

Seasonal Fresh Fruit

(1 cup = 1F)

1% or Skim Milk-Plain

(1 cup = 1 Milk)

Tuesday

Breakfast Burrito

(2 oz = 2M/MA,

1-2 oz = 1-2G)

Bonus:

Salsa

(¼ Cup)

Seasonal Fresh Fruit

(1 cup = 1F)

1% or Skim Milk-Plain

(1 cup = 1 Milk)

Week 1

Monday

Assorted Cereals

(2 oz = 2G)

Bonus:

Cheese Stick

(1 oz = 1 MA)

Banana

(1 cup = 1F)

1% or Skim Milk-Plain

(1 cup = 1 Milk)

Week 2

Monday

Assorted Mufﬁns

(2 oz = 1G)

Low Fat Yogurt

(4 oz = 1 MA)

Applesauce

(1 cup = 1F)

1% or Skim Milk-Plain

(1 cup = 1 Milk)

KEY G: Grain , M/MA: Meat/Meat Alternate, F: Fruit

BONUS Additional food item and is not credited toward any component since minimum offerings are being met.

Wednesday

Whole Wheat Toast

(2 oz = 2G)

Bonus:

Scrambled Eggs

(1 Medium Egg = 1MA)

Seasonal Fresh Fruit

(1 cup = 1F)

1% or Skim Milk-Plain

(1 cup = 1 Milk)

Wednesday

Oatmeal

(1 cup cooked/2 oz dry =2G)

Assorted Cereals

(2 oz = 2G)

Seasonal Fresh Fruit

(1 cup = 1F)

1% or Skim Milk-Plain

(1 cup = 1 Milk)

Thursday

Whole Grain Pancakes

(2.4 oz = 2G)

Bonus:

Hard-boiled Egg

(1 Medium Egg = 1 MA)

Fruit Puree

Fresh Fruit

(1 cup = 1F)

Bonus:

Syrup

(1 oz PC)

1% or Skim Milk-Plain

(1 cup = 1 Milk)

Thursday

French Toast

(2.4 oz = 1G)

Hard-boiled Egg

(1 Medium Egg = 1 MA)

Seasonal Fresh Fruit

(1 cup = 1F)

Bonus:

Syrup

(1 oz PC)

1% or Skim Milk-Plain

(1 cup = 1 Milk)

Friday

Granola

(¼ Cup or 1 oz = 1G)

Greek Yogurt

(4 oz = 1 MA)

Bonus:

Sunﬂower Seeds

(1 oz = 1 MA)

Dried Fruit

(1/2 cup = 1F)

Fresh Fruit

(1 cup = 1F)

1% or Skim Milk-Plain

(1 cup = 1 Milk)

Friday

Whole Wheat Bagel

(2 oz = 2G)

Bonus:

Low Fat Cream Cheese

(1 PC)

Peanut (soy) Butter

(2 Tbsp./1 oz =1 MA)

Jams

(1 PC)

Seasonal Fresh Fruit

(1 cup = 1F)

1% or Skim Milk-Plain

(1 cup = 1 Milk)

Traditional Breakfast Menu

6 LET’S PREPARE HEALTHY SCHOOL BREAKFAST

Tuesday

Breakfast Sandwich

(2 oz = 2M/MA,

1-2 oz = 1-2G)

Seasonal Fresh Fruit

(1 cup = 1F)

1% or Skim Milk-Plain

(1 cup = 1 Milk)

Tuesday

Breakfast Burrito

(2 oz = 2M/MA,

1-2 oz = 1-2G)

Bonus:

Salsa

(¼ Cup)

Seasonal Fresh Fruit

(1 cup = 1F)

1% or Skim Milk-Plain

(1 cup = 1 Milk)

Week 1

Monday

Assorted Cereals

(2 oz = 2G)

Bonus:

Cheese Stick

(1 oz = 1 MA)

Banana

(1 cup = 1F)

1% or Skim Milk-Plain

(1 cup = 1 Milk)

Week 2

Monday

Assorted Mufﬁns

(2 oz = 1G)

Low Fat Yogurt

(4 oz = 1 MA)

Applesauce

(1 cup = 1F)

1% or Skim Milk-Plain

(1 cup = 1 Milk)

KEY G: Grain , M/MA: Meat/Meat Alternate, F: Fruit

BONUS Additional food item and is not credited toward any component since minimum offerings are being met.

Wednesday

Breakfast Bar/

English Mufﬁn

(1 oz = 1G)*

Sunﬂower Seeds

(1 oz = 1 MA)

Sliced Apple w/

Cinnamon

(1 cup = 1 F)

1% or Skim Milk-Plain

(1 cup = 1 Milk)

* Breakfast Bar oz eq

will vary per product.

Please make sure to check

for a CN Label.

Wednesday

Granola

(¼ Cup or 1 oz = 1G)

Yogurt

(4 oz = 1MA)

Bonus:

Sunﬂower Seeds

(1 oz = 1 MA)

Sweet Dried

Cranberries

(1/2 cup = 1F)

1% or Skim Milk-Plain

(1 cup = 1 Milk)

Thursday

Whole Grain Pancakes

(2.4 oz = 2G)

Bonus:

Hard-boiled Egg

(1 Medium Egg = 1 MA)

Fruit Puree

Fresh Fruit

(1 cup = 1F)

Bonus:

Syrup

(1 oz PC)

1% or Skim Milk-Plain

(1 cup = 1 Milk)

Thursday

French Toast

(2.4 oz = 1G)

Hard-boiled Egg

(1 Medium Egg = 1 MA)

Seasonal Fresh Fruit

(1 cup = 1F)

Bonus:

Syrup

(1 oz PC)

1% or Skim Milk-Plain

(1 cup = 1 Milk)

Friday

Granola

(¼ Cup or 1 oz = 1G)

Greek Yogurt

(4 oz = 1 MA)

Raisins

(1/2 cup = 1F)

1% or Skim Milk-Plain

(1 cup = 1 Milk)

Friday

Whole Wheat Bagel

(2 oz = 2G)

Bonus:

Low Fat Cream Cheese

(1 PC)

Peanut (soy) Butter

(2 Tbsp./1 oz =1 MA)

Jams

(1 PC)

Seasonal Fresh Fruit

(1 cup = 1F)

1% or Skim Milk-Plain

(1 cup = 1 Milk)

Alternative Breakfast Menu

LET’S PREPARE HEALTHY SCHOOL BREAKFAST 7

Grains

Brand

BAGELS

Aesops

Original

Bakewise

Toufay

Lenders

Grab-n-Go

ENGLISH MUFFINS

Thomas

Mufﬁntown

MUFFINS

Original Pizza

Otis

Mufﬁntown

Bake Crafters

PANCAKES

Aunt Jemima

Kelloggs

Pillsbury

East Side

FRENCH TOAST

Aunt Jemima

Pillsbury

SunnyFresh

Farm Rich

Michael

Krusteaz

Bake Crafters

Smart Right

READY-TO-EAT CEREAL

General Mills

Kelloggs

Malt-O-Meal

Product List

Below are school breakfast product suggestions and not a complete inventory of all items available. In addition to these

suggestions, please consider using or diverting commodity products to help offset costs. Scratch cooking can also help to reduce

the cost of food.

Description

Honey Wheat Bagel

Whole Wheat Sliced Bagel

Assorted Bagels

Plain Whole Grain Bagel

Wheat Mini Bagel

Whole Grain White Bagel

Whole Wheat Bagel Kit

Honey Wheat

Whole Wheat

Whole Grain Mufﬁns, Assorted Flavors

Whole Grain Banana Mufﬁn

Whole Grain Pancakes

Eggo Pancake, Blueberry and Maple

Whole Grain Pancake, Maple and Strawberry

Whole Grain Maple Pancake

Whole Grain French Toast Stix

Whole Grain Thick French Toast

French Toast Mini Maple and Cinnamon Rush

Whole Grain French Toast Cinnamon Glazed

French Toast Sticks

French Toast Cinnamon Glazed Whole Grain

French Toast Thick Whole Grain

French Toast Sticks Whole Grain

Whole Grain French Toast

Cheerios

Kix

Honey Nut Chex

Cinnamon Toast Crunch

Rice Chex

Honey Nut Cheerios

TOTAL Raisin Bran

Frosted Mini Wheats

Raisin Bran

Corn Flakes, Crispix

Rice Crispies

Special K

Raisin Bran

Vendor(s)

TF, C, PFG

T F, C

G,SF

T F, C

T F, O P, S F, G

T F, G

G, S

TF, OP, C, SF, G

TF, SF

PFG

TF, SF, C,G

T F, S F, G

T F, G

TF, SF

T F, C

TF, C, SF, G

TF, G, PFG

T F, G

T F, O P, G

8 LET’S PREPARE HEALTHY SCHOOL BREAKFAST

Grains (continued)

Brand

GRANOLA

General Mills

Kelloggs

Nature Valley

Malt-O-Meal

E&S

Oatmeal

Quaker

N’Joy

Rich’s

Cereal and Granola Bars

General Mills

Kelloggs

Kashi

Readib

Meat/Meat Alternates

Brand

NUTS/SEEDS

Diamond

Sunopt

Azar

Planters

Orangeburg Pecans

Blue Diamond

Costa

CHEESE

Land O’Lakes

Great Lakes

Saputo

Appet

YOGURT

Chobani

Dannon

Stonyﬁeld Farm

Yoplait

Description

Low Fat Granola with Fruit

Low Fat Granola with Raisins, Low Fat Granola without Raisins

100% Natural Granola

Oats and Honey Granoa

Cinnamon Granola Cereal

Nutfree Granola

Instant Oats, Assorted Flavors

Express Oatmeal Cup, Assorted Flavors

Oatmeal Cup, Assorted Flavors

Breakfast Oatmeal Cinnamon and Brown Sugar

Cereal Bars, Assorted Flavors

Nutri Grain, Assorted Flavors

Special K Bars, Assorted Flavors

Trail Mix

Cereal Bars, Assorted Flavors

Description

Assorted Nuts

Sunﬂower Seeds, Honey Roasted Unsalted

Cashew Pieces

Sliced Almond, Roasted Sunﬂower Seeds

Dry Roasted Peanuts

Salted Roasted Peanuts

Pecan Halves

Sliced Almonds

Sunﬂower and Pumpkin Seeds, Unsalted

T2 Cheddar Cheese Stick

Pepper Jack Cheese Stick

String Cheese

Mozzarella String Cheese

Mozzarella Cheese Stick

Assorted Greek light and low fat ﬂavors: Vanilla, Strawberry, Blueberry, Honey, Peach

Assorted Greek and Regular light and low fat ﬂavors: Blueberry, Strawberry, Vanilla, Peach,

Assorted light and low fat ﬂavors: Vanilla, Strawberry, Strawberry-Banana, Blueberry, Raspberry

Assorted light and low fat ﬂavors: Strawberry, Raspberry, Blueberry, Peach, Vanilla

Vendor(s)

G, PFG

TF, C, SF

TF, GF, G, C

T F, C

TF, G, SF

Vendor(s)

TF,C

T F, S F, C

TF, SF

C, SF, PFG

TF, SF

LET’S PREPARE HEALTHY SCHOOL BREAKFAST 9

Meat/Meat Alternates (continued)

Brand

EGG/EGG SANDWICH

Original Pizza

Michael

Newberg

Whole Farm

Original Pizza

Michaels

SunnyFresh*

Schwans

Fruit

Brand

Craisins

Oceanspray

Thompson Yellow Farm

Hidden Healthies

KEY TF: Thurston Foods, SF: Sysco Foods, G: Ginsberg, C: Costa, PFG: Performance Food Group, OP: Original Pizza

Description

Hardboiled Eggs

Hardboiled Eggs Pillowpacked

Hardboiled Eggs

Hardboiled Eggs Peel Pillowpack

Cheese Omelet

Egg Scramble Patty

Egg Cook in a Bag

Egg Patty Scram

Whole Grain Tac&Go Cheddar and Ham

Whole Grain Tac&Go Cheddar and Turkey Sausage

Colby Cheddar Omelet, Whole Grain Cinn Glazed French Toast

Whole Grain Breakfast Wrap Egg & Cheese

Egg and Cheese Slider

Description

Dried Assorted Individually Wrapped Fruit: cherries, blueberries, strawberries.

Bulk Dried Cranberries

Dried Cranberries

Raisins and Flavored Raisins: strawberries, sour lemon, sour pineapple, sweet peach

Vendor(s)

T F, C

Vendor(s)

C, G

* Sunny Fresh Products are available to Massachusetts distributors through Dot.

If your vendor does not currently stock this item, make sure to ask.

10 LET’S PREPARE HEALTHY SCHOOL BREAKFAST

Whole Grain-Rich Ounce

Equivalency (oz eq) Requirements

for School Meal Programs

1, 2

This chart has been adapted from the USDA’s Whole Grain-Rich Ounce Equivalency (oz eq) Requirements.

GROUP A

Bread type coating

Bread sticks (hard)

Chow mein noodles

Savory crackers (saltines and snack crackers)

Croutons

Pretzels (hard)

Stufﬁng (dry) Note: Weights apply to bread in stufﬁng.

GROUP B

Bagels

Batter type coating

Biscuits

Breads (sliced whole wheat, French, Italian)

Buns (hamburger and hot dog)

Sweet crackers

(graham crackers - all shapes, animal crackers)

Egg roll skins

English muﬁns

Pita bread (whole wheat or whole grain-rich)

Pizza crust

Pretzels (soft)

Rolls (whole wheat or whole grain-rich)

Tortillas (whole wheat or whole corn)

Tortilla chips (whole wheat or whole corn)

Taco shells (whole wheat or whole corn)

GROUP C

(plain - includes vanilla wafers)

Cornbread

Corn mufﬁns

Croissants

Pancakes

Pie crust (dessert pies,

cobbler,

fruit turnovers,

and meat/ meat alternate pies)

Wafﬂes

GROUP D

Doughnuts

(cake and yeast raised, unfrosted)

Cereal bars, breakfast bars, granola bars

(plain)

Mufﬁns (all, except corn)

Sweet roll

(unfrosted)

Toaster pastry

(unfrosted)

OZ EQ FOR GROUP A

1 oz eq = 22 g or 0.8 oz

3/4 oz eq = 17 g or 0.6 oz

1/2 oz eq = 11 g or 0.4 oz

1/4 oz eq = 6 g or 0.2 oz

OZ EQ FOR GROUP B

1 oz eq = 28 g or 1.0 oz

3/4 oz eq = 21 g or 0.75 oz

1/2 oz eq = 14 g or 0.5 oz

1/4 oz eq = 7 g or 0.25 oz

OZ EQ FOR GROUP C

1 oz eq = 34 g or 1.2 oz

3/4 oz eq = 26 g or 0.9 oz

1/2 oz eq = 17 g or 0.6 oz

1/4 oz eq = 9 g or 0.3 oz

OZ EQ FOR GROUP D

1 oz eq = 55 g or 2.0 oz

3/4 oz eq = 42 g or 1.5 oz

1/2 oz eq = 28 g or 1.0 oz

1/4 oz eq = 14 g or 0.5 oz

LET’S PREPARE HEALTHY SCHOOL BREAKFAST 11

GROUP E

Cereal bars, breakfast bars, granola bars

(with nuts, dried fruit, and/or chocolate pieces)

(with nuts, raisins, chocolate pieces and/or fruit purees)

Doughnuts

(cake and yeast raised, frosted or glazed)

French toast

Sweet rolls

(frosted)

Toaster pastry

(frosted)

GROUP F

Cake

(plain, unfrosted)

Coffee cake

GROUP G

Brownies

(plain)

Cake

(all varieties, frosted)

GROUP H

Cereal grains (barley, quinoa, etc)

Breakfast cereals (cooked)

5, 6

Bulgur or cracked wheat

Macaroni (all shapes)

Noodles (all varieties)

Pasta (all shapes)

Ravioli (noodle only)

Rice (enriched white or brown)

GROUP I

Ready-to-eat breakfast cereal (cold, dry)

5, 6

OZ EQ FOR GROUP E

1 oz eq = 69 g or 2.4 oz

3/4 oz eq = 52 g or 1.8 oz

1/2 oz eq = 35 g or 1.2 oz

1/4 oz eq = 18 g or 0.6 oz

OZ EQ FOR GROUP F

1 oz eq = 82 g or 2.9 oz

3/4 oz eq = 62 g or 2.2 oz

1/2 oz eq = 41 g or 1.5 oz

1/4 oz eq = 21 g or 0.7 oz

OZ EQ FOR GROUP G

1 oz eq = 125 g or 4.4 oz

3/4 oz eq = 94 g or 3.3 oz

1/2 oz eq = 63 g or 2.2 oz

1/4 oz eq = 32 g or 1.1 oz

OZ EQ FOR GROUP H

1 oz eq = 1/2 cup cooked or

1 ounce (28 g) dry

OZ EQ FOR GROUP I

1 oz eq = 1 cup or 1 ounce for lakes and rounds

1 oz eq = 1.25 cups or 1 ounce for puffed cereal

1 oz eq = 1/4 cup or 1 ounce for granola

1 The following food quantities from Groups A-G, must contain at least 16 grams of whole grain or can be made with 8 grams of whole grain and 8 grams of enriched

meal and/or enriched ﬂour to be considered whole grain-rich.

2 Some of the following grains may contain more sugar, salt, and/or fat than others. This should be a consideration when deciding how often to serve them.

3 Allowed only as dessert at lunch as speciﬁed in §210.10.

4 Allowed for desserts at lunch as speciﬁed in §210.10, and for breakfasts served under the SBP.

5 Refer to program regulations for the appropriate serving size for supplements served to children ages 1 through 5 in the National School Lunch Program; and meals

served to children ages 1 through 5 and adult participants in the Child and Adult Care Food Program. Breakfast cereals are traditionally served as a breakfast menu

item but may be served in meals other than breakfast.

6 Cereals must be whole grain, or whole grain and enriched or fortiﬁed cereal.

12 LET’S PREPARE HEALTHY SCHOOL BREAKFAST

Breakfast Syrups ............................................................... 14

Loaded with Zucchini Mufﬁns ........................................... 15

Sweet Potato Mufﬁns ........................................................ 16

Oatmeal ............................................................................. 17

Yiayia’s Greek Omelet Pita Pockets ................................. 18

Nick’s Not-So-Canned Salsa ............................................. 19

Homemade Granola ........................................................... 20

LET’S PREPARE HEALTHY SCHOOL BREAKFAST 13

The following pages contain breakfast recipes developed by Project

Bread chefs speciﬁcally for use in school cafeterias. Project Bread’s

Chefs in Schools Initiative began in 2006 as a pilot project in three

Boston public schools and has since expanded to Lawrence and

Salem. Our chefs work with school cafeteria staff on creating healthy,

affordable meals that kids enjoy eating.

Experience has given Project Bread chefs a very good idea of what

appeals both to childrens’ eyes and their stomachs. You will ﬁnd

that the recipes twist standard breakfast fare in healthy ways: for

example, by incorporating zucchini and sweet potato into mufﬁns. All

the items comply with the USDA’s nutrition requirements for school

breakfast that went into effect for the 2013-14 school year. Lastly,

the recipes are compatible with alternative service models, including

Breakfast in the Classroom and Grab & Go. These recipes should

make it easier, not harder, for you to serve the morning meal outside

the cafeteria. Thanks to the chefs for all their work!

14 LET’S PREPARE HEALTHY SCHOOL BREAKFAST

Breakfast Syrups

BY CHEF NICK SPEROS, SCHOOL FOOD CHEF,

PROJECT BREAD’S CHEFS IN SCHOOLS INITIATIVE

For these recipes, I took inspiration from my childhood days

having breakfast at IHOP. I always loaded up my stack of

pancakes with ﬂavored syrups that were displayed on a

sticky caddie at each table. At the time, I had no idea that

they were loaded with imitation sugars and ﬂavorings.

All I knew was that they sure tasted divine to a young kid

on his pancakes. I felt as though these memories needed to

be updated. These ﬂavored syrups are a great way to utilize

the commodity berries that we all see in schools.

—Chef Nick, Project Bread’s School Food Chef

Strawberry maple syrup

YIELD 100, 1 ounce servings

INGREDIENTS

2 pounds strawberries (frozen)

2 cups cold water

¼ cup fresh orange juice

1 teaspoon orange zest, grated

3 cups maple syrup

Blueberry Maple Syrup

YIELD: 100, 1 ounce servings

INGREDIENTS

4 pounds blueberries (frozen)

4 tablespoons fresh orange juice

1 teaspoon orange zest, grated

3 cups maple syrup

METHOD

1 Place the strawberries, water, orange juice, and orange zest into a blender. Pulse the motor in

order to get the mixture moving. Blend until smooth on high speed.

2 Put the fruit mixture in a large bowl and add the syrup. Stir until well combined.

3 Chill until ready to serve. Serve at room temperature.

USDA REQUIREMENTS MET

No credible equivalent

NUTRITIONAL INFORMATION

calories: 34; sodium: 1.59 mg; saturated fat: 0.03%

METHOD

1. Place the blueberries, orange juice, and orange zest into a blender. Pulse the motor in order

to get the mixture moving. Blend until smooth on high speed.

2. Put the fruit mixture in a large bowl and add the syrup. Stir until well combined.

3. Chill until ready to serve. Serve at room temperature.

USDA REQUIREMENTS MET

No credible equivalent

NUTRITIONAL INFORMATION

calories: 28; sodium: 1.22 mg; saturated fat: 0.08%

LET’S PREPARE HEALTHY SCHOOL BREAKFAST 15

Loaded with Zucchini Mufﬁns

BY CHEF NICK SPEROS, SCHOOL FOOD CHEF,

PROJECT BREAD’S CHEFS IN SCHOOLS INITIATIVE

These mufﬁns are absolutely loaded with zucchini,

hence the name. It almost appears that the shredded

zucchini is being suspended by the other ingredients.

—Chef Nick, Project Bread’s School Food Chef

YIELD 100, 3 ounce mufﬁns

INGREDIENTS

2 teaspoons salt

1¼ gallons shredded zucchini

7½ cups whole wheat ﬂour

7½ cups oat ﬂour (ground from

whole oats in a blender)

5 tablespoons cinnamon

1 tablespoon ground ginger

2 teaspoons ground cloves

2½ tablespoons baking soda

2½ tablespoons baking powder

4 cups brown sugar

20 eggs

1¼ cups olive oil

4 cups nonfat, plain Greek yogurt

1/3 cup pure vanilla extract

METHOD

1 Be sure that all ingredients are at room temperature.

2 Preheat convection oven to 335°F set on high fan. Spray mufﬁn pan with natural cooking

spray and set aside.

3 Add 1 teaspoon of salt to the zucchini, mix well and set in a strainer over a bowl. Allow the

zucchini to drip while the rest of the ingredients are prepared. When done dripping, squeeze

out as much liquid as possible; discard the liquid.

4 In a large bowl, sift together the whole wheat ﬂour, oat ﬂour, cinnamon, ginger, cloves, baking

soda, baking powder, brown sugar, and remaining teaspoon of salt. In a separate bowl, whisk

together the egg, oil, yogurt, and vanilla. Fold in the zucchini then the dry ingredients.

5 Using a three-ounce ice cream scoop, portion the batter to the prepared pans; bake until risen,

deep-golden brown, and a toothpick inserted in the middle comes out clean, 20 - 25 minutes.

6 Cool in pan on rack for 10 minutes then remove bread from pan and continue cooling on rack.

NOTE You can use any summer squash that are available, such as yellow summer squash

or patty pan squash.

USDA REQUIREMENTS MET

1.5 ounce equivalent whole grain-rich

NOTE All grain products served in SBP must be credited based on per-ounce equivalent (oz eq)

standards. Baked goods (breads, mufﬁns, biscuits, bagels, etc.) credit as 1 oz eq=2 oz.

NUTRITIONAL INFORMATION

calories: 160; sodium: 69.32 mg; saturated fat: 4.79%

United States Department of Agriculture. (2014). Whole Grain Resource for the National School

Lunch and School Breakfast Programs: A Guide to Meeting the Whole Grain-Rich Criteria.

16 LET’S PREPARE HEALTHY SCHOOL BREAKFAST

Sweet Potato Mufﬁns

BY CHEF NICK SPEROS, SCHOOL FOOD CHEF,

PROJECT BREAD’S CHEFS IN SCHOOLS INITIATIVE

These stay nice and moist because of the yogurt and sweet

potatoes. You may also vary the baking spices depending

on your taste and that of the kids. Other spice ideas include

nutmeg, all spice, mace, star anise, and cardamom. These

mufﬁns make a great breakfast with some chilled milk

and fresh fruit, or an on-the-go snack for after school.

They were a huge hit with the kids that tasted these with

me. They all commented on how sweet they tasted; this

without the addition of much sugar…win, win.

—Chef Nick, Project Bread’s School Food Chef

YIELD 100, 3 ounce mufﬁns

INGREDIENTS

12 fresh sweet potatoes

6 cups whole wheat ﬂour

8 cups oat ﬂour (ground from

whole oats in a blender)

3 cups packed light brown sugar

3 tablespoons baking powder

2 tablespoons baking soda

1½ teaspoons salt

2 tablespoons ground cinnamon

2 tablespoons ground ginger

2 tablespoons ground cloves

12 large eggs

1½ cups olive oil

¼ cup pure vanilla extract

3 cups low-fat, plain Greek yogurt

2 cups orange juice

METHOD

1 Be sure that all ingredients are at room temperature.

2 Preheat convection oven to 350°F set on low fan.

3 Bake the potatoes for about 1 hour or until soft. When cool enough to handle,

peel, and mash ﬂesh.

4 Meanwhile, coat mufﬁn pans with pan release spray.

5 In a medium bowl, sift together the whole wheat ﬂour, oat ﬂour, brown sugar, baking powder,

baking soda, salt, cinnamon, ginger, and cloves. Whisk until well combined.

6 In a large bowl, beat the eggs; add the olive oil, vanilla, yogurt, orange juice, and mashed

sweet potatoes and whisk to combine.

7 Fold the dry ingredients into the wet until just combined. Do not overwork the batter.

8 Using a three-ounce ice cream scoop, portion batter into prepared pans and bake until a

toothpick inserted into the center of the bread comes out clean, about 20 - 25 minutes.

9 Allow mufﬁns to rest in pan for 10 minutes; turn out onto a wire rack to cool completely.

NOTE Serve these immediately or wrap them completely and hold at room temperature over night.

Do not refrigerate, instead, store them in the freezer for up to a week. Allow to come to room

temperature before serving.

USDA REQUIREMENTS MET

1.5 ounce equivalent whole grain-rich

NOTE All grain products served in SBP must be credited based on per-ounce equivalent (oz eq)

standards. Baked goods (breads, mufﬁns, biscuits, bagels, etc.) credit as 1 oz eq=2 oz.

NUTRITIONAL INFORMATION

calories: 157; sodium: 132.76 mg; saturated fat: 4.70%

United States Department of Agriculture. (2014). Whole Grain Resource for the National School

Lunch and School Breakfast Programs: A Guide to Meeting the Whole Grain-Rich Criteria.

LET’S PREPARE HEALTHY SCHOOL BREAKFAST 17

Oatmeal

BY CHEF NICK SPEROS, SCHOOL FOOD CHEF,

PROJECT BREAD’S CHEFS IN SCHOOLS INITIATIVE

With many children having intolerance to lactose, there

is a great need for recipes without milk; this is coupled

with the fact that there is an assortment of overly-sugared

breakfasts available to our children. With that said, this

recipe ﬁts the bill wonderfully. The ﬂavors of the spices,

vanilla and apples, lend a rich ﬂavor that kids will enjoy.

—Chef Nick, Project Bread’s School Food Chef

YIELD 100, 1 cup servings

INGREDIENTS

6 gallons water

6 cups brown sugar

2 cups vanilla extract

2 cups ground cinnamon

½ cup ground cloves

80 medium apples, cored

and peeled, small dice

2½ gallons oats

METHOD

1 Bring the water to a boil.

2 Stir in the brown sugar, vanilla, cinnamon, and cloves.

3 Add the apples and cook for one minute.

4 Stir in the oats, cooking until they are tender and it has thickened slightly.

NOTE Keep in mind that as the oatmeal sits, it will thicken, so it should be a little loose. Encourage

the kids to add their own milk if they like. Also, you may use 3 gallons of chopped, frozen apples in

place of the fresh, if fresh apples are unavailable.

USDA REQUIREMENTS MET

2 ounce equivalent whole grain-rich

NOTE All grain products served in SBP must be credited based on per-ounce equivalent (oz eq)

standards. Cereal grains (oatmeal, pasta, brown rice, etc.) credit as 1 oz eq= ½ cup cooked.

NUTRITIONAL INFORMATION

calories: 374; sodium: 13.83 mg; saturated fat: 1.96%

United States Department of Agriculture. (2014). Whole Grain Resource for the National School

Lunch and School Breakfast Programs: A Guide to Meeting the Whole Grain-Rich Criteria.

18 LET’S PREPARE HEALTHY SCHOOL BREAKFAST

Yiayia’s Greek Omelet Pita Pockets

BY CHEF NICK SPEROS, SCHOOL FOOD CHEF,

PROJECT BREAD’S CHEFS IN SCHOOLS INITIATIVE

I often evoke my grandmother (in Greek we called her

Yiayia) in my cooking. She never directly taught me how

to cook any of her regional specialties; rather I gained her

knowledge through my mom and aunties. By the time I

was ready to listen to her wisdom, she had lost the capacity

to pass it on. I do remember eating awesome meals -

prepared with love and care - from her tiny kitchen in her

Cambridge apartment. She lived and cooked there for more

than 40 years – from the time she got off the boat from

Greece until the day she passed in 2002 – and it remains an

inspiration for me to this day.

—Chef Nick, Project Bread’s School Food Chef

YIELD 100, 3 ounce portions

INGREDIENTS

10 cups onion, small dice

1/3 cup garlic, ﬁne chop

1 cup olive oil

2 tablespoons dried oregano

2 teaspoons salt

10 cups fresh tomatoes, small dice

2½ cups olives, rough chop (optional)

100 eggs, cracked and scrambled

1 cup low fat milk

5 cups feta cheese, crumbled

1 cup parsley, cleaned

and chopped (optional)

50 six-inch whole wheat pita breads,

cut in half, opening into

a pocket

METHOD

1 In a tilt skillet, sauté the onions and garlic in the olive oil until soft and fragrant but not

browned. Season with oregano and salt.

2 Add the tomatoes and cook, stirring often, on high heat in order to extract and reduce as

much liquid as possible. Be sure to spread the tomatoes out and not crowd them. This may

need to be done in batches.

3 Combine the olives (if using), eggs, milk, and cheese; add to the pan and cook, stirring often,

until the eggs are scrambled and ﬂuffy. Sprinkle with parsley (if using).

4 Transfer to a perforated hotel pan to drain any excess liquid.

5 Using a 3-ounce ice cream scoop, load the eggs into the pita pocket and serve.

NOTE If fresh eggs are not available, you may use pasteurized eggs. One egg is equal to one ounce

of pasteurized egg product.

USDA REQUIREMENTS MET

1 meat/meat alternate

1 ounce equivalent whole grain-rich

NOTE All grain products served in SBP must be credited based on per-ounce equivalent (oz eq)

standards. Tortilla credit as 1 oz eq= 28 grams or 1 oz tortilla.

1 large egg = 2 oz meat alternate

NUTRITIONAL INFORMATION

calories: 210; sodium: 393.88 mg; saturated fat: 13.43%

United States Department of Agriculture. (2014). Whole Grain Resource for the National School

Lunch and School Breakfast Programs: A Guide to Meeting the Whole Grain-Rich Criteria.

LET’S PREPARE HEALTHY SCHOOL BREAKFAST 19

Nick’s Not-So-Canned Salsa

BY CHEF NICK SPEROS, SCHOOL FOOD CHEF,

PROJECT BREAD’S CHEFS IN SCHOOLS INITIATIVE

I love this recipe, since it combines fresh ingredients that

can be found in many kitchens with spices and canned

tomatoes. It makes a great accompaniment to chips and

salsa or jazzes up any protein. I like canned tomatoes

for this preparation, since the quality and ﬂavor of fresh

tomatoes can be hit or miss. Be aggressive by adding fresh

or pickled jalapeños or your favorite hot chili pepper if you

are feeding older students.”

—Chef Nick, Project Bread’s School Food Chef

YIELD 100, ¼ cup portions

INGREDIENTS

1 #10 can salsa

5 lbs tomatoes

1 cup onion, chopped

2 tablespoons garlic, chopped

½ cup lemon juice

1 cup sofrito*

¼ cup cumin, ground

¼ cup coriander, ground

1 cup cilantro, chopped

METHOD

1 Combine all ingredients in a mixing bowl and stir well.

NOTE If fresh tomatoes are not available, you can use one #10 can of diced tomatoes instead. Drain

out much of the liquid ﬁrst.

*SOFRITO

Ingredients:

1/3 lbs peppers, raw

1 lbs pepper, raw

1 (1 bunch) cilantro

1½ tablespoon chopped garlic, chopped

½ lbs onions

1 tablespoon oregano, ground

1 dash salt

½ tablespoon paprika

3 tablespoons oil, vegetable

Method:

1 Blend all ingredients together, in batches, in a food processor until a smooth paste forms.

If needed, add a cup of water to puree the ingredients.

USDA REQUIREMENTS MET

1/8 cup total vegetables

NUTRITIONAL INFORMATION

calories: 18; sodium: 131.10 mg; saturated fat: 1.21%

20 LET’S PREPARE HEALTHY SCHOOL BREAKFAST

Homemade Granola

BY CHEF NICK SPEROS, SCHOOL FOOD CHEF,

PROJECT BREAD’S CHEFS IN SCHOOLS INITIATIVE

I love making this granola with kids and adults alike. It’s a

great introduction to whole grains for kids, and a perfect

way of showing busy parents that cooking with their

kids is the key to getting them to navigate to a healthier

diet. The aroma of this recipe ﬁlls the kitchen and draws

people in to see what’s cooking. The combination of the

ingredients gives a power-punch of nutrients.

—Chef Nick, Project Bread’s School Food Chef

YIELD 100, ½ cup servings

INGREDIENTS

2 cups light brown sugar

2 cups honey

½ cup unsalted butter, melted

1 ½ cups canola oil

½ cup ground cinnamon

½ tablespoon ground cloves

25 cups rolled oats

1 quart pecans, chopped

1 quart dried fruit (raisins,

cranberries, apricots,

prune, dates, etc.)

Non-stick spray

METHOD

1 Preheat oven to 350°F.

2 In a large bowl, combine sugar, honey, butter, oil, cinnamon, and cloves. Whisk well with a fork.

3 Add the oats and nuts to the bowl; stir until well combined with the honey mixture.

4 Line baking sheets with parchment paper. Spray to coat. Evenly distribute the mixture

amongst the pans.

5 Bake for 15-20 minutes until lightly browned, stirring every 5 minutes.

6 Allow to cool completely. Combine with the dried fruit.

7 Store in an air-tight container for up the three weeks.

NOTE This can be served with milk or yogurt as a great breakfast.

USDA REQUIREMENTS MET

2 ounce equivalent whole grain-rich

NOTE All grain products served in SBP must be credited based on per-ounce equivalent (oz eq)

standards. Ready-to-eat (RTE) breakfast cereal credit as 1 oz eq= 1 cup ﬂakes or rounds, 1.25 cups

puffed cereal, and ¼ cup granola.

NUTRITIONAL INFORMATION

calories: 276; sodium: 3.16 mg; saturated fat: 5.10%

United States Department of Agriculture. (2014). Whole Grain Resource for the National School

Lunch and School Breakfast Programs: A Guide to Meeting the Whole Grain-Rich Criteria.

LET’S PREPARE HEALTHY SCHOOL BREAKFAST 21

But we could not do our work without the

support of our diverse community:

Our generous donors who give to our innovative programs,

to The Walk for Hunger, and to our education and advocacy

efforts—all to change lives across our state.

Local farmers and growers who provide food grown

in our state to individuals and families who want to eat well,

but don’t have resources nearby.

Doctors and researchers who conduct and collaborate on

groundbreaking studies so that we can continue to develop

better solutions to end hunger.

Our volunteers and staff who work hard to connect people

in need with programs offering nutritious food—without the

stigma of a handout.

Our chefs who work with schools and young families

to connect our children with the healthy food they need

to grow strong, learn, and reach their full potential.

Learn more about Project Bread,

our programs, and how you can help

make a real difference for many.

Please contact:

Project Bread

145 Border Street

East Boston, MA 02128-1903

617.723.5000

info@projectbread.org

Project Bread takes a fresh approach to

ending hunger across Massachusetts.

We believe the opposite of hungry is not

simply full, but healthy—and we’re committed

to providing people of all ages, cultures,

and walks of life with sustainable, reliable

access to nutritious food.

From emergency and community-based meals programs, to early childhood and school

nutrition initiatives, to improved access to farm-to-table and local food resources, we

approach hunger as a complex problem with multiple solutions—solutions that meet

people where they are.

We focus on empowerment, innovation, health, and dignity, and we look beyond stopgaps

and temporary help to evolve and maintain effective, sustainable, long-term solutions.

We’re a catalyst for change in the Commonwealth—bringing people, funding, programs,

and policies together to improve the lives and prospects of people across our state.