Breakfast/Brunch Main Dish Snack For School

Tot and Chicken Nugget Breakfast Bowl

  • Ready Time: 42min
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  • Prep Time: 10min
    Cook Time: 35min
  • Potato Type: Russet
  • Serves: 30
    Prep Method: Baked
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Recipe by: Eagle Mountain-Saginaw ISD

School District: Eagle Mountain-Saginaw ISD

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


  1. Preheat oven to 425 degrees F.
  2. 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
  3. Preheat oven to 325° F.  Lightly spray full pan with non-stick spray.
  4. In a medium bowl, whisk together eggs, milk, salt, pepper, and onion powder.
  5. Pour egg mixture into baking pan.  Bake for 10 minutes or until reaches 165 ° F internal temperature.
  6. 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
  7. 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
  8. 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.


Vitamin C1mg


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