Operator: Meghan Martinson, Child Nutrition Director
"Our inspiration came from Chick-fil-A. We were wanting to capture the students in our cafeteria instead of them going to Chick-fil-A for breakfast before school."
M/MA 1 oz eq, Starchy Vegetable 2.5 oz eq Grain: 1 oz eq
5 pounds potato rounds, low sodium
1 pound + 14 ounce eggs, liquid
1/4 teaspoon salt
1-1/4 teaspoon black pepper, ground
1/2 tablespoon onion powder
1-1/2 cup milk, low fat, white
150 chicken nuggets (5 pieces = 3 oz)
3-3/4 cup Country Gravy
Prep Time: 10min | Cook Time: 35min
Preheat oven to 425 degrees F.
Place potato rounds on baking sheet and cook from frozen for 12-17 minutes or per manufacture instructions. Hold potato rounds hot for service. CCP: Heat to 145° F or higher for at least 15 Seconds
Preheat oven to 325° F. Lightly spray full pan with non-stick spray.
In a medium bowl, whisk together eggs, milk, salt, pepper, and onion powder.
Pour egg mixture into baking pan. Bake for 10 minutes or until reaches 165 ° F internal temperature.
Stir eggs so that they resemble scrambled eggs. Hold eggs hot for service. CCP: Heat to 165° F or higher for at least 15 seconds
Cook frozen chicken nuggets at 350° F per manufacture instructions. Hold hot for service. CCP: Heat to 165° F or higher for at least 15 seconds
Heat country gravy to 165° F or higher for at least 15 seconds or per manufacture instruction.
At time of service, place 2 and 2/3 oz (2.67 ounce) potato rounds in bowl (about 9 potato rounds). Place 1 ounce scoop of eggs on top of potatoes (#30 scoop). Then top with 5 chicken nuggets (3 oz). Offer with 1/8 cup gravy.
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