for breakfast only: meat/meat 2021-22 breakfast cycle menu

Grades PK-12 2021-22 Breakfast Cycle MenuFor Breakfast only: Meat/Meat

Alternates credit as Grain Alternates

Monday Tuesday Wednesday Thursday FridayBreakfast Pizza French Toast Power Breakfast Pancake Wrap *Cinnamon Roll 2 WGR

1.5 WGR / 1 GA 1 WGR / 1 GA or 2.25 WGR Biscuit 2 WGR, Gravy (NC) 1 WGR / 1 GA Sausage 1 GA Sausage 1 GA Scrambled Eggs 1 GA Yogurt 1 GA OR

OR Bacon (NC) Cheesy Toast *Dutch Waffle 2 WGR 1 WGR / 1 GA

Sausage 1 GA Sausage 1 GAOR OR OR OR OR

Breakfast Sandwich Choice Breakfast Sandwich Choice Breakfast Sandwich Choice Breakfast Sandwich Choice Breakfast Sandwich Choice

1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice1/2 c Fruit 1/2 c Fruit 1/2 c Fruit 1/2 c Fruit 1/2 c Fruit

Milk Variety Milk Variety Milk Variety Milk Variety Milk Variety

Pancakes 2 WGR Breakfast Combo Breakfast Pizza Oatmeal 1 WGR Breakfast Burrito Bacon (NC) 2 WGR / 1.5 GA 1.5 WGR / 1 GA Cinnamon Toast 1 WGR 1 WGR / 1 GA or 1 WGR/ 1.5 GA

OR OR OR Hash Browns (NC)Waffles 2 WGR Breakfast Taquito *Breakfast Cookie 2 WGR OR

Bacon (NC) 1.25 WGR / .75 GA or 1 WGR / 1 GA Yogurt 1 GA *Donut OR *Donut Holes 2 WGRSausage 1 GA

OR OR OR OR ORBreakfast Sandwich Choice Breakfast Sandwich Choice Breakfast Sandwich Choice Breakfast Sandwich Choice Breakfast Sandwich Choice



Cereal Variety 1 or 2 WGR *Breakfast Strudel 2 WGR Cereal Variety 1 or 2 WGR *Breakfast Strudel 2 WGR Cereal Variety 1 or 2 WGR

Toast 1 WGR Cheese Stick or Cubes 1 GA Toast 1 WGR Cheese Stick or Cubes 1 GA Toast 1 WGR

*Breakfast Round 2 WGR Breakfast Crackers 1 WGR *Breakfast Parfait OR Banana Split Breakfast Crackers 1 WGR *Breakfast Round 2 WGR

Yogurt 1 GA Cheese Stick or Cubes 1 GA 1 WGR / 1 GA / 1/2 c F Cheese Stick or Cubes 1 GA Yogurt 1 GA

Muffin 1 WGR Breakfast Bread 2 WGR Muffin 1 WGR Breakfast Bread 2 WGR Muffin 1 WGR

Yogurt 1 GA Yogurt 1 GA Yogurt 1 GA Yogurt 1 GA Yogurt 1 GA

Revised 4/9/2021Other notes: PK can only be served juice once per day over all meals and snacks.

Only unflavored 1% or unflavored fat-free milk can be served to PK. Offer vs. Serve is not allowed for PK unless comingling.

Wee

k 1

Wee

k 2

Optional entrée choices that may be offered each day in addition to the above items

Offe

red

Wee

kly

* Indicates menu items not allowed for PreK students unless comingling.

Grades PK-12 2021-22 Breakfast Cycle MenuFor Breakfast only: Meat/Meat


Monday Tuesday Wednesday Thursday FridaySausage Kolache Cheese Omelet 2 GA Power Breakfast Breakfast Pizza *Dutch Waffle 2 WGR

1 WGR / 1 GA Toast 1 WGR Biscuit 2 WGR, Gravy (NC) 1.5 WGR / 1 GA Sausage 1 GA Yogurt 1 GA OR Scrambled Eggs 1 GA OR

OR Breakfast Taquito Bacon (NC) French Toast*Cinnamon Roll 2 WGR 1.25 WGR / .75 GA or 1 WGR / 1 GA 1 WGR/ 1 GA or 2.25 WGR

Bacon (NC) Sausage 1 GAOR OR OR OR OR




Pancakes 2 WGR Breakfast Burrito Waffles 2 WGR Breakfast Combo Oatmeal 1 WGRBacon (NC) 1 WGR / 1 GA or 1 WGR/ 1.5 GA Sausage 1 GA 2 WGR / 1.5 GA Cinnamon Toast 1 WGR

OR Hash Browns (NC) OR OR*Breakfast Cookie 2 WGR *Stuffed Bagel 2 WGR *Donut OR *Donut Holes 2 WGR

Yogurt 1 GA Cheese Stick or Cubes 1 GA Sausage 1 GAOR OR OR OR OR




Cereal Variety 1 or 2 WGR *Breakfast Strudel 2 WGR Cereal Variety 1 or 2 WGR *Breakfast Strudel 2 WGR Cereal Variety 1 or 2 WGR

Toast 1 WGR Cheese Stick or Cubes 1 GA Toast 1 WGR Cheese Stick or Cubes 1 GA Toast 1 WGR

*Breakfast Round 2 WGR Breakfast Crackers 1 WGR *Breakfast Parfait OR Banana Split Breakfast Crackers 1 WGR *Breakfast Round 2 WGR

Yogurt 1 GA Cheese Stick or Cubes 1 GA 1 WGR / 1 GA / 1/2 c F Cheese Stick or Cubes 1 GA Yogurt 1 GA

Muffin 1 WGR Breakfast Bread 2 WGR Muffin 1 WGR Breakfast Bread 2 WGR Muffin 1 WGR

Yogurt 1 GA Yogurt 1 GA Yogurt 1 GA Yogurt 1 GA Yogurt 1 GA

Revised 4/09/2021

Only unflavored 1% or unflavored fat-free milk can be served to PK. Offer vs. Serve is not allowed for PK unless comingling.

Wee

k 4

Wee

k 3

Optional entrée choices that may be offered in addition to the above items

Offe

red

Wee

kly

* Indicates menu items not allowed for PreK students unless comingling. Other notes: PK can only be served juice once per day over all meals and snacks.

1. CE: 6. STUDENTS SERVED:__________

2. SCHOOL: ADULTS SERVED:_______________

TOTAL SERVED:________________

3. MEAL PREPARATION SITE:________________________________________ 7. DATE:

4. MEAL SERVICE: BREAKFAST LUNCH SNACK YES _____ NO______

9. Grain/Grain Alternate18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

Breakfast Pizza1.5 WGR /

1 GA1 each

1.5 WGR /

1 GA1 each 1 each _________ slices WGR breakfast pizza _________ slices WGR breakfast pizza

___ WGR ___ ea ___ WGR ___ ea ___ ea _________ __________________, WGR _________ __________________, WGR

____ GA ___ ea ____ GA ___ ea ___ ea _________ __________________ (GA) _________ __________________ (GA)

___ WGR /

____ GA___ ea

___ WGR /

____ GA___ ea ___ ea _________ sandwiches, IW _________ sandwiches, IW

Cereal Variety, WGR1 WGR OR

2 WGR1 each

1 WGR OR

2 WGR1 each 1 each _________ WGR bowlpacks @ ___ oz ea _________ WGR bowlpacks @ ___ oz ea

Toast 1 WGR 1 each 1 WGR 1 each 1 each _________ slices toast @ 1 WGR each _________ slices toast @ 1 WGR each

* Breakfast Round 2 WGR 1 each 1 each _________ WGR breakfast rounds _________ WGR breakfast rounds

Yogurt 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea

Muffin 1 WGR 1 each 1 WGR 1 each 1 each _________ WGR muffins _________ WGR muffins

Yogurt 1 GA 1 each 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz ea

11. Fruit

________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)

________ ea. whole oranges (113-138 ct.) ________ ea. whole oranges (113-138 ct.)

________ ea. whole bananas (100-120 ct.) ________ ea. whole bananas (100-120 ct.)

__ c/ea __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________

Canned Fruit 1/2 c. F 1/2 c. 1/2 c. F 1/2 c. 1/2 c. ________ # 10 cans ______________ ________ # 10 cans ______________

Frozen Fruit 1/2 c. F __ c/ea 1/2 c. F __ c/ea __ c/ea ________ cups, lbs, each __________ ________ cups, lbs, each __________

100% Fruit Juice 1/2 c. F 4 fl. oz. 4 fl. oz. ________ 4 oz. fruit juice, assorted ________ 4 oz. fruit juice, assorted

13. Milk

Unflavored 1% 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints 1% unflavored milk _________ 1/2 pints 1% unflavored milk

Fat-Free Unflavored 1/2 pint 1 each 1/2 pint 1 each 1 each _________ 1/2 pints FF unflavored milk _________ 1/2 pints FF unflavored milk

Fat-Free Chocolate 1/2 pint 1 each 1 each _________ 1/2 pints FF chocolate milk _________ 1/2 pints FF chocolate milk

Fat-Free Strawberry 1/2 pint 1 each 1 each _________ 1/2 pints FF strawberry milk _________ 1/2 pints FF strawberry milk

14. Other/Condiments

Jelly NC 1 each NC 1 each 1 each ________ pkts jelly ________ pkts jelly Offered with toast

Revised 04-09-2021

NC = No Contribution. For Breakfast Only: Meat/Meat Alternate credit as Grain Alternate. M/MA = GA * indicates menu items not allowed for PK students unless comingling.

Fresh Fruit

Optional choices that may be offered in addition

to the above item(s)

1/2 c. F

1 each 1 each 1 each

Must offer 1 cup fruit daily for K-12 only and 1/2

cup for PK.

1/2 c. F

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern

Contribution17. K - 12th

17. Adults/

A La Carte

Actual

Servings

Prepared

BRK -

______

Breakfast Sandwich Choice

Food Item

Daily Food Production Record for Food-Based - On-Site Production

2021-2022 Breakfast Cycle Menu

5. Week 1, Monday

8. OFFER VS. SERVE:

PLANNING SECTION DAY OF SERVICE

16.

Recipe #

Meal Pattern contribution, # servings, & serving sizeTotal

Servings

Planned

20.

Total Amount Planned

(lbs., #10 cans, ea., cases, etc.)

21.

Actual Amount Prepared (lbs., #10 cans, ea., cases, etc.)

HACCP

Temp

22.

Leftover

Servings



TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

French Toast OR1 WGR /

1 GA1 slice

1 WGR /

1 GA1 slice 1 slice _________ slices WGR French toast OR _________ slices WGR French toast OR

Check manufacturer's product documentation to

verify meal pattern contribution.

French Toast Sticks 2.25 WGR 3 sticks 2.25 WGR 3 sticks 3 sticks _________ sticks, WGR French toast _________ sticks, WGR French toast

* Dutch Waffle 2 WGR 1 each 1 each _________ Dutch waffles, WGR _________ Dutch waffles, WGR

Sausage 1 GA 1 each 1 GA 1 each 1 each _________ sausage links OR patties _________ sausage links OR pattiesSausage offered with both French Toast and Dutch

Waffle.


____ GA ___ ea ____ GA ___ ea ___ ea _________ __________________ (GA) _________ __________________ (GA)

___ WGR /

____ GA___ ea

___ WGR /


* Breakfast Strudel 2 WGR 1 each 1 each _________ WGR breakfast strudels _________ WGR breakfast strudels

Cheese Stick or Cubes 1 GA 1 each 1 each _________cheese sticks or pkg. cubes, RF,

1 oz ea_________

cheese sticks or pkg. cubes, RF,

1 oz ea

Breakfast Crackers 1 WGR 1 pkg. 1 WGR 1 pkg. 1 pkg. _________pkg. WGR breakfast crackers @ ____

oz ea_________

pkg. WGR breakfast crackers @ ____

oz ea

Cheese Stick or Cubes 1 GA 1 each 1 GA 1 each 1 each _________cheese sticks or pkg. cubes, RF,

1 oz ea_________


1 oz ea

Breakfast Bread 2 WGR 1 each 2 WGR 1 each 1 each _________ slices WGR bread _________ slices WGR bread


11. Fruit








13. Milk






Syrup NC 1 each NC 1 each 1 each ________ pkts syrup ________ pkts syrup Offered with French Toast

Revised 04-09-2021


Fresh Fruit 1/2 c. F1 each 1 each 1 each

1/2 c. F


cup for PK.




BRK -

______

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.




5. Week 1, Tuesday

8. OFFER VS. SERVE:


Food Item16.

Recipe #


Servings

Planned

20.



Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings



TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

Power Breakfast:

Biscuit 2 WGR 1 each 2 WGR 1 each 1 each _________ biscuits @ 2 WGR each _________ biscuits @ 2 WGR each

Gravy NC 2 oz NC 2 oz 2 oz _________ oz. gravy mix _________ oz. gravy mix

Scrambled Eggs BRK-218 1 GA #16 scoop 1 GA #16 scoop #16 scoop _________ lbs. frozen eggs _________ lbs. frozen eggs

Bacon NC 2 each NC 2 each 2 each _________ slices bacon, pre-cooked _________ slices bacon, pre-cooked


____ GA ___ ea ____ GA ___ ea ___ ea _________ __________________ (GA) _________ __________________ (GA)

___ WGR /

____ GA___ ea

___ WGR /



2 WGR1 each

1 WGR OR



1 WGR 1/4 cup 1/4 cup _________ lbs. WGR granola _________ lbs. WGR granola

1 GA 1/2 cup 1/2 cup _________ lbs. yogurt _________ lbs. yogurt

_________ #10 cans peaches OR _________ #10 cans peaches OR

_________ lbs. strawberries OR _________ lbs. strawberries OR

_________ lbs. bananas _________ lbs. bananas



11. Fruit








13. Milk






Jelly NC 1 each NC 1 each 1 each ________ pkts jelly ________ pkts jelly Offered with toast and biscuit

Revised 04-09-2021

* Breakfast Parfait OR

Breakfast Banana Split

1/2 c. F 1/2 cup 1/2 cup


1/2 c. FFresh Fruit 1/2 c. F1 each 1 each 1 each


cup for PK.

BRK-204

or

BRK-201

1/4 cup granola = 1 oz by weight.




BRK -

______

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.

Actual Amount Prepared


Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings



5. Week 1, Wednesday

8. OFFER VS. SERVE:


Food Item16.

Recipe #


Servings

Planned

20.





TOTAL SERVED:________________




Servings

19. Serving

Size

18. #

Servings

19. Serving

Size

18. #

Servings

19. Serving

Size

Pancake Wrap1 WGR /

1 GA

1 each or

3 mini

1 WGR /

1 GA

1 each or

3 mini

1 each or

3 mini_________ pancake wraps, WGR _________ pancake wraps, WGR

Slice lengthwise for PK.



____ GA ___ ea ____ GA ___ ea ___ ea _________ __________________ (GA) _________ __________________ (GA)

___ WGR /

____ GA___ ea

___ WGR /




1 oz ea_________


1 oz ea


oz ea_________


oz ea


1 oz ea_________


1 oz ea



11. Fruit








13. Milk






Syrup NC 1 each NC 1 each 1 each ________ pkts syrup ________ pkts syrupOffered with Pancake Wrap

Revised 04-09-2021


1/2 c. FFresh Fruit 1/2 c. F1 each 1 each 1 each


cup for PK.

Actual

Servings

Prepared

HACCP

TempFood Item

16.

Recipe #


BRK -

______

Total

Servings

Planned

20.



17. Adults/

A La Carte

21.



Meal Pattern contribution, # servings, & serving size





5. Week 1, Thursday

8. OFFER VS. SERVE:


22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

* Cinnamon Roll 2 WGR 1 each 1 each _________ cinnamon rolls @ 2 WGR each _________ cinnamon rolls @ 2 WGR each

1 WGR 1 each 1 WGR 1 each 1 each _________ slices bread @ 1 WGR each _________ slices bread @ 1 WGR each

.5 GA 1 slice .5 GA 1 slice 1 slice _________ slices RF yellow cheese @ .5 oz ea _________ slices RF yellow cheese @ .5 oz ea

.5 GA 1 slice .5 GA 1 slice 1 slice _________ slices RF white cheese @ .5 oz ea _________ slices RF white cheese @ .5 oz ea

Sausage 1 GA 1 each 1 GA 1 each 1 each _________ sausage links OR patties _________ sausage links OR pattiesSausage offered with both Cinnamon Roll and

Cheesy Toast.


____ GA ___ ea ____ GA ___ ea ___ ea _________ __________________ (GA) _________ __________________ (GA)

___ WGR /

____ GA___ ea

___ WGR /



2 WGR1 each

1 WGR OR







11. Fruit








13. Milk







Revised 04-09-2021


1/2 c. FFresh Fruit 1/2 c. F



cup for PK.

Optional choices that may be offered in

addition to the above item(s)

Cheesy ToastBRK-206


BRK -

______

Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.



Food Item16.

Recipe #


Servings

Planned

20.





5. Week 1, Friday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

Pancakes 2 WGR 1 serving 2 WGR 1 serving 1 serving _________ servings WGR pancakes _________ servings WGR pancakesCheck manufacturer's product documentation to

determine serving size to provide at least 2

WGR.

Waffles 2 WGR 2 each 2 WGR 2 each 2 each _________ WGR waffles _________ WGR waffles

Bacon NC 2 each NC 2 each 2 each _________ slices bacon, pre-cooked _________ slices bacon, pre-cookedBacon offered with both Pancakes and Waffles.


____ GA ___ ea ____ GA ___ ea ___ ea _________ __________________ (GA) _________ __________________ (GA)

___ WGR /

____ GA___ ea

___ WGR /



2 WGR1 each

1 WGR OR







11. Fruit








13. Milk






Syrup NC 1 each NC 1 each 1 each ________ pkts syrup ________ pkts syrup Offered with pancakes and waffles


Revised 04-09-2021





cup for PK.

Food Item16.

Recipe #


Servings

Planned

20.






BRK -

______

Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS



5. Week 2, Monday

8. OFFER VS. SERVE:


21.


16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte



TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

biscuits @ 2 WGR each OR biscuits @ 2 WGR each OR

slices toast @ 1 WGR each slices toast @ 1 WGR each

1 GA #16 scoop 1 GA #16 scoop #16 scoop _________ lbs. frozen eggs _________ lbs. frozen eggs

NC #16 scoop NC #16 scoop #16 scoop _________lbs. frz potatoes, cubed OR

shredded_________

lbs. frz potatoes, cubed OR

shredded

.5 GA .5 oz .5 GA .5 oz .5 oz _________ lbs. RF cheddar cheese, shredded _________ lbs. RF cheddar cheese, shredded

Breakfast Taquito

1.25 WGR /

.75 GA

OR

1 WGR /

1 GA

1 each

1.25 WGR /

.75 GA

OR

1 WGR /

1 GA

1 each 1 each _________ breakfast taquitos, WGR _________ breakfast taquitos, WGR


____ GA ___ ea ____ GA ___ ea ___ ea _________ __________________ (GA) _________ __________________ (GA)

___ WGR /

____ GA___ ea

___ WGR /




1 oz ea_________


1 oz ea


oz ea_________


oz ea


1 oz ea_________


1 oz ea



11. Fruit








13. Milk






Jelly NC 1 each NC 1 each 1 each ________ pkts jelly ________ pkts jelly Offered with biscuit

Revised 04-09-2021

Breakfast Combo BRK-203

2 WGR

1 biscuit

OR

2 slices

2 WGR

1 biscuit

OR

2 slices

1 biscuit

OR

2 slices

_________ _________


Fresh Fruit 1/2 c. F1 each 1 each 1 each

1/2 c. F


cup for PK.




BRK -

______

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.




5. Week 2, Tuesday

8. OFFER VS. SERVE:


Food Item16.

Recipe #


Servings

Planned

20.



Actual

Servings

Prepared



TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size


1 GA1 each

1.5 WGR /



____ GA ___ ea ____ GA ___ ea ___ ea _________ __________________ (GA) _________ __________________ (GA)

___ WGR /

____ GA___ ea

___ WGR /



2 WGR1 each

1 WGR OR










11. Fruit








13. Milk







Revised 04-09-2021


1/2 c. F

1 each


cup for PK.

Fresh Fruit 1/2 c. F

1 each 1 each



BRK-204

or

BRK-201


1/2 c. F 1/2 cup 1/2 cup




BRK -

______

Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.



Food Item16.

Recipe #


Servings

Planned

20.






8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

Oatmeal BRK-215 1 WGR 3/4 cup 1 WGR 3/4 cup 3/4 cup _________ lbs. dry oats, quick _________ lbs. dry oats, quick

Cinnamon Toast BRK-209 1 WGR 1 each 1 WGR 1 each 1 each _________ slices bread @ 1 WGR each _________ slices bread @ 1 WGR each

* Breakfast Cookie 2 WGR 1 each 1 each _________ pkg. WGR cookies @ _____ oz ea _________ pkg. WGR cookies @ _____ oz ea



____ GA ___ ea ____ GA ___ ea ___ ea _________ __________________ (GA) _________ __________________ (GA)

___ WGR /

____ GA___ ea

___ WGR /




1 oz ea_________


1 oz ea


oz ea_________


oz ea


1 oz ea_________


1 oz ea



11. Fruit








13. Milk






_________ _________

Revised 04-09-2021





cup for PK.




BRK -

______

Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.



Food Item16.

Recipe #


Servings

Planned

20.





5. Week 2, Thursday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

1 WGR 1 each 1 WGR 1 each 1 each _________ tortillas @ 1 WGR each _________ tortillas @ 1 WGR each

NC 1 slice NC 1 slice 1 slice _________ slices bacon, pre-cooked _________ slices bacon, pre-cooked



1 WGR /

1 GA1 each

1 WGR /

1 GA1 each 1 each _________ breakfast burritos, WGR _________ breakfast burritos, WGR

Hash Browns NC1 each OR

1/4 cupNC

1 each OR

1/4 cup

1 each OR

1/4 cup_________

each hashbrown patties OR

lbs. frz. potatoes, shredded OR cubed_________


lbs. frz. potatoes, shredded OR cubed

* Donut OR 2 WGR 1 each 1 each _________ donuts, WGR _________ donuts, WGR

* Donut Holes 2 WGR 6 each 6 each _________ donut holes, WGR _________ donut holes, WGR

Sausage 1 GA 1 each 1 each _________ sausage links OR patties _________ sausage links OR patties


____ GA ___ ea ____ GA ___ ea ___ ea _________ __________________ (GA) _________ __________________ (GA)

___ WGR /

____ GA___ ea

___ WGR /



2 WGR1 each

1 WGR OR







11. Fruit








13. Milk






Salsa NC 1 each NC 1 each 1 each ________ pc or #10 cans salsa ________ pc or #10 cans salsa Offered with burrito


Revised 04-09-2021

1/2 c. F


cup for PK.






Breakfast Burrito

BRK-202


BRK -

______

Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.



Food Item16.

Recipe #


Servings

Planned

20.





5. Week 2, Friday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

Sausage Kolache 1 WGR /

1 GA1 each

1 WGR /

1 GA1 each 1 each _________ sausage kolaches, WGR _________ sausage kolaches, WGR


* Cinnamon Roll 2 WGR 1 each 1 each _________ cinnamon rolls @ 2 WGR each _________ cinnamon rolls @ 2 WGR each

Bacon NC 2 each 2 each _________ slices bacon, pre-cooked _________ slices bacon, pre-cooked


____ GA ___ ea ____ GA ___ ea ___ ea _________ __________________ (GA) _________ __________________ (GA)

___ WGR /

____ GA___ ea

___ WGR /



2 WGR1 each

1 WGR OR







11. Fruit








13. Milk







Revised 04-09-2021





cup for PK.




BRK -

______

Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.


Food Item16.

Recipe #


Servings

Planned

20.





5. Week 3, Monday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

Cheese Omelet 2 GA 1 each 2 GA 1 each 1 each _________ cheese omelets _________ cheese omeletsRecipe BRK-205 may be used.


Breakfast Taquito

1.25 WGR /

.75 GA

OR

1 WGR /

1 GA

1 each

1.25 WGR /

.75 GA

OR

1 WGR /

1 GA

1 each 1 each _________ breakfast taquitos, WGR _________ breakfast taquitos, WGR


____ GA ___ ea ____ GA ___ ea ___ ea _________ __________________ (GA) _________ __________________ (GA)

___ WGR /

____ GA___ ea

___ WGR /




1 oz ea_________


1 oz ea


oz ea_________


oz ea


1 oz ea_________


1 oz ea



11. Fruit








13. Milk






Salsa NC 1 each NC 1 each 1 each ________ pc or #10 cans salsa ________ pc or #10 cans salsaOffered with omelet

Revised 04-09-2021




BRK -

______





cup for PK.

Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.


Food Item16.

Recipe #


Servings

Planned

20.





5. Week 3, Tuesday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

Power Breakfast:

Biscuit 2 WGR 1 each 2 WGR 1 each 1 each _________ biscuits @ 2 WGR each _________ biscuits @ 2 WGR each

Gravy NC 2 oz NC 2 oz 2 oz _________ oz. gravy mix _________ oz. gravy mix

Scrambled Eggs BRK-218 1 GA #16 scoop 1 GA #16 scoop #16 scoop _________ lbs. frozen eggs _________ lbs. frozen eggs



____ GA ___ ea ____ GA ___ ea ___ ea _________ __________________ (GA) _________ __________________ (GA)

___ WGR /

____ GA___ ea

___ WGR /



2 WGR1 each

1 WGR OR










11. Fruit








13. Milk






Jelly NC 1 each NC 1 each 1 each ________ pkts jelly ________ pkts jelly Offered with toast and biscuit

Revised 04-09-2021


1 each 1 each


cup for PK.

Fresh Fruit 1/2 c. F1 each

1/2 c. F

1/2 cup 1/2 cup



BRK-204

or

BRK-201


1/2 c. F




BRK -

______

Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.



Food Item16.

Recipe #


Servings

Planned

20.






8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

Breakfast Pizza 1.5 WGR /

1 GA1 each

1.5 WGR /



____ GA ___ ea ____ GA ___ ea ___ ea _________ __________________ (GA) _________ __________________ (GA)

___ WGR /

____ GA___ ea

___ WGR /




1 oz ea_________


1 oz ea


oz ea_________


oz ea


1 oz ea_________


1 oz ea



11. Fruit








13. Milk






Revised 04-09-2021


1 each 1 each


cup for PK.


1 each

1/2 c. F




BRK -

______

Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.



Food Item16.

Recipe #


Servings

Planned

20.





5. Week 3, Thursday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

* Dutch Waffle 2 WGR 1 each 1 each _________ Dutch waffles, WGR _________ Dutch waffles, WGR

French Toast OR1 WGR /

1 GA1 slice

1 WGR /

1 GA1 slice 1 slice _________ slices WGR French toast OR _________ slices WGR French toast OR



French Toast Sticks 2.25 WGR 3 sticks 2.25 WGR 3 sticks 3 sticks _________ sticks, WGR French toast _________ sticks, WGR French toast

Sausage 1 GA 1 each 1 GA 1 each 1 each _________ sausage links OR patties _________ sausage links OR pattiesSausage offered with both Dutch Waffle and French

Toast.


____ GA ___ ea ____ GA ___ ea ___ ea _________ __________________ (GA) _________ __________________ (GA)

___ WGR /

____ GA___ ea

___ WGR /



2 WGR1 each

1 WGR OR







11. Fruit








13. Milk






Syrup NC 1 each NC 1 each 1 each ________ pkts syrup ________ pkts syrup Offered with waffle


Revised 04-09-2021



1 each

1/2 c. F

1 each 1 each


cup for PK.




BRK -

______

Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.



Food Item16.

Recipe #


Servings

Planned

20.





5. Week 3, Friday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

Pancakes 2 WGR 1 serving 2 WGR 1 serving 1 serving _________ servings WGR pancakes _________ servings WGR pancakesCheck manufacturer's product documentation to

determine serving size to provide at least 2 WGR.


* Breakfast Cookie 2 WGR 1 each 1 each _________ pkg. WGR cookies @ _____ oz ea _________ pkg. WGR cookies @ _____ oz ea



____ GA ___ ea ____ GA ___ ea ___ ea _________ __________________ (GA) _________ __________________ (GA)

___ WGR /

____ GA___ ea

___ WGR /



2 WGR1 each

1 WGR OR







11. Fruit








13. Milk






Syrup NC 1 each NC 1 each 1 each ________ pkts syrup ________ pkts syrupOffered with pancakes


Revised 04-09-2021


1 each


cup for PK.


1/2 c. F1 each

21.


Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS





5. Week 4, Monday

8. OFFER VS. SERVE:


Total

Servings

Planned

20.



16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte


Food Item16.

Recipe #


BRK -

______



TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

1 WGR 1 each 1 WGR 1 each 1 each _________ tortillas @ 1 WGR each _________ tortillas @ 1 WGR each

NC 1 slice NC 1 slice 1 slice _________ slices bacon, pre-cooked _________ slices bacon, pre-cooked



1 WGR /

1 GA1 each

1 WGR /


Hash Browns NC1 each OR

1/4 cupNC

1 each OR

1/4 cup

1 each OR

1/4 cup_________


lbs. frz. potatoes, shredded OR cubed_________


lbs. frz. potatoes, shredded OR cubed


____ GA ___ ea ____ GA ___ ea ___ ea _________ __________________ (GA) _________ __________________ (GA)

___ WGR /

____ GA___ ea

___ WGR /




1 oz ea_________


1 oz ea


oz ea_________


oz ea


1 oz ea_________


1 oz ea



11. Fruit








13. Milk






Salsa NC 1 each NC 1 each 1 each ________ pc or #10 cans salsa ________ pc or #10 cans salsaOffered with burrito

Revised 04-09-2021


Breakfast Burrito

1 each 1 each


cup for PK.


1/2 c. F



BRK-202


BRK -

______

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.




5. Week 4, Tuesday

8. OFFER VS. SERVE:


Food Item16.

Recipe #


Servings

Planned

20.



Actual

Servings

Prepared

HACCP

Temp



TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

Waffles 2 WGR 2 each 2 WGR 2 each 2 each _________ WGR waffles _________ WGR waffles

Sausage 1 GA 1 each 1 GA 1 each 1 each _________ sausage links OR patties _________ sausage links OR patties


____ GA ___ ea ____ GA ___ ea ___ ea _________ __________________ (GA) _________ __________________ (GA)

___ WGR /

____ GA___ ea

___ WGR /



2 WGR1 each

1 WGR OR










11. Fruit








13. Milk






Syrup NC 1 each NC 1 each 1 each ________ pkts syrup ________ pkts syrupOffered with waffles


Revised 04-09-2021

1 each


1 each


cup for PK.


1 each

1/2 c. F



BRK-204

or

BRK-201


1/2 c. F 1/2 cup 1/2 cup




BRK -

______

Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.



Food Item16.

Recipe #


Servings

Planned

20.






8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

biscuits @ 2 WGR each OR biscuits @ 2 WGR each OR

slices toast @ 1 WGR each slices toast @ 1 WGR each


NC #16 scoop NC #16 scoop #16 scoop _________lbs. frz potatoes, cubed OR

shredded_________

lbs. frz potatoes, cubed OR

shredded


* Stuffed Bagel 2 WGR 1 each 1 each _________ stuffed bagels, WGR _________ stuffed bagels, WGR


1 oz ea_________


1 oz ea


____ GA ___ ea ____ GA ___ ea ___ ea _________ __________________ (GA) _________ __________________ (GA)

___ WGR /

____ GA___ ea

___ WGR /




1 oz ea_________


1 oz ea


oz ea_________


oz ea


1 oz ea_________


1 oz ea



11. Fruit








13. Milk






_________ _________

Revised 04-09-2021


1 each 1 each


cup for PK.


1/2 c. F



Breakfast Combo BRK-203

2 WGR

1 biscuit

OR

2 slices

2 WGR

1 biscuit

OR

2 slices

1 biscuit

OR

2 slices

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.





5. Week 4, Thursday

8. OFFER VS. SERVE:


Food Item16.

Recipe #


Servings

Planned

20.



Actual

Servings

Prepared

HACCP

Temp


_________ _________

BRK -

______



TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

Oatmeal BRK-215 1 WGR 3/4 cup 1 WGR 3/4 cup 3/4 cup _________ lbs. dry oats, quick _________ lbs. dry oats, quick

Cinnamon Toast BRK-209 1 WGR 1 each 1 WGR 1 each 1 each _________ slices bread @ 1 WGR each _________ slices bread @ 1 WGR each

* Donut OR 2 WGR 1 each 1 each _________ donuts, WGR _________ donuts, WGR

* Donut Holes 2 WGR 6 each 6 each _________ donut holes, WGR _________ donut holes, WGR

Sausage 1 GA 1 each 1 each _________ sausage links OR patties _________ sausage links OR patties


____ GA ___ ea ____ GA ___ ea ___ ea _________ __________________ (GA) _________ __________________ (GA)

___ WGR /

____ GA___ ea

___ WGR /



2 WGR1 each

1 WGR OR







11. Fruit








13. Milk







Revised 04-09-2021


1 each


cup for PK.


1/2 c. F1 each

Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.






BRK -

______

Food Item16.

Recipe #


Servings

Planned

20.





5. Week 4, Friday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

_________ _________

_________ _________

_________ _________

_________ _________

_________ _________

_________ _________

_________ _________

_________ _________

11. Fruit

1/2 c. F ________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)







13. Milk






________ ________

Revised 04-09-2021

17. K - 12th 17. Adults/

A La Carte



5. Week #, Day _____

8. OFFER VS. SERVE:

DAY OF SERVICEPLANNING SECTION

HACCP

Temp

22.

Leftover

Servings

23. COMMENTSFood ItemTotal

Servings

Planned

Actual

Servings

Prepared


1 each


cup for PK.


1 each 1 each

21.






17. PK16. PK

Meal Pattern

Contribution

16. K-12

Meal Pattern

Contribution

16.

Recipe #

20.



Grades PK-12For Breakfast only: Meat/Meat


Monday Tuesday Wednesday Thursday Friday

*Breakfast Strudel 2 WGR Breakfast Sandwich French Toast Chicken-n-Biscuit Breakfast Bread 2 WGR

Cheese Stick or Cubes 1 GA 1.25 WGR / .75 GA 1 WGR / 1 GA or 2 WGR 2 WGR / .75 GA Yogurt 1 GA

Yogurt 1 GA

OR OR OR OR OR

Breakfast Pizza Pancake Wrap 1 WGR, 1 GA *Stuffed Bagel 2 WGR Waffles 2 WGR Breakfast Pocket1.5 WGR / 1 GA Cheese Stick or Cubes 1 GA Yogurt 1 GA 1 WGR / 1 GA

1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice 1/2 c 100% Fruit Juice

1/2 c Fruit 1/2 c Fruit 1/2 c Fruit 1/2 c Fruit 1/2 c Fruit


*Cereal Bar 1 WGR Mini Pancakes 2 WGR Sausage Kolache Breakfast Burrito French ToastYogurt 1 GA Yogurt 1 GA 1 WGR / 1 GA 1 WGR / 1 GA 1 WGR / 1 GA or 2 WGR

Cheese Stick or Cubes 1 GA Yogurt 1 GA

OR OR OR OR OR

Sausage Biscuit PBJ *Breakfast Cookie 2 WGR Breakfast Crackers 1 WGR *Breakfast Round 2 WGR1.25 WGR/1 GA 1 WGR / 1 GA Yogurt 1 GA Cheese Stick or Cubes 1 GA Yogurt 1 GA




Revised 04-09-2021

2021-22 BIC Cycle Menu

Other notes: PK can only be served juice once per day over all meals and snacks. Only unflavored 1% or unflavored fat-free milk can be served to PK.

Offer vs. Serve is not allowed for PK.

Wee

k 2

* indicates menu items not allowed for PreK students.

Wee

k 1

Grades PK-12For Breakfast only: Meat/Meat


Monday Tuesday Wednesday Thursday Friday

*Cinnamon Pull-a-Parts 2 WGR Muffin 1 WGR Pancake Wrap 1 WGR / 1 GA Breakfast Pizza PBJCheese Stick or Cubes 1 GA Yogurt 1 GA Yogurt 1 GA 1.5 WGR / 1 GA 1 WGR / 1 GA

OR OR OR OR OR

Breakfast Sandwich Breakfast Pocket Mini Pancakes 2 WGR *Cereal Bar 1 WGR Waffles 2 WGR

1.25 WGR / .75 GA 1 WGR / 1 GA Yogurt 1 GA Yogurt 1 GA Cheese Stick or Cubes 1 GA




Breakfast Bread 2 WGR Breakfast Burrito Grilled Cheese Sandwich Sausage Biscuit Muffin 1 WGR

Yogurt 1 GA 1 WGR / 1 GA 1.5 WGR / 2 GA 1.25 WGR /1 GA Yogurt 1 GA

OR OR OR OR OR

*Stuffed Bagel 2 WGR Breakfast Crackers 1 WGR Sausage Kolache *Breakfast Round 2 WGR *Breakfast Cookie 2 WGR

Cheese Stick or Cubes 1 GA 1 WGR / 1 GA Yogurt 1 GA Yogurt 1 GA

Cheese Stick or Cubes 1 GA




Revised 04-09-2021

Wee

k 3

2021-22 BIC Cycle Menu

Wee

k 4

* indicates menu items not allowed for PreK students. Other notes: PK can only be served juice once per day over all meals and snacks.

Only unflavored 1% or unflavored fat-free milk can be served to PK. Offer vs. Serve is not allowed for PK.



TOTAL SERVED:________________




Servings

19. Serving

Size

18. #

Servings

19. Serving

Size

18. #

Servings

19. Serving

Size



1 oz ea_________


1 oz ea


1 GA1 each

1.5 WGR /


11. Fruit








13. Milk






Revised 04-09-2021

Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

NC = No Contribution. For Breakfast Only: Meat/Meat Alternate credit as Grain Alternate. M/MA = GA * indicates menu items not allowed for PK students.




cup for PK.

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.



2021-2022 Breakfast in the Classroom (BIC) Cycle Menu

5. Week 1, Monday

8. OFFER VS. SERVE:


Food Item16.

Recipe #


Total

Servings

Planned

20.



23. COMMENTS16. PK

Meal Pattern

Contribution17. PK



TOTAL SERVED:________________




Servings

19. Serving

Size

18. #

Servings

19. Serving

Size

18. #

Servings

19. Serving

Size

Breakfast Sandwich1.25 WGR /

.75 GA1 each

1.25 WGR /

.75 GA1 each 1 each _________ sandwiches, WGR _________ sandwiches, WGR


confirm meal pattern contribution.

Pancake Wrap1 WGR /

1 GA1 each

1 WGR /

1 GA1 each 1 each _________ pancake wraps, WGR _________ pancake wraps, WGR



1 oz ea_________


1 oz ea

11. Fruit








13. Milk






Revised 04-09-2021





cup for PK.

Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.


Food Item16.

Recipe #


Servings

Planned

20.





5. Week 1, Tuesday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

_________ pkgs. WGR French toast sticks OR _________ pkgs. WGR French toast sticks ORCheck manufacturer's product documentation to


_________ pkgs. WGR mini French Toast _________ pkgs. WGR mini French Toast


* Stuffed Bagel 2 WGR 1 each 1 each ________ stuffed bagels, WGR ________ stuffed bagels, WGR

11. Fruit








13. Milk






Revised 04-09-2021


1 each 1 each


cup for PK.


1 each

1/2 c. F

Food Item16.

Recipe #


Servings

Planned

20.



16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

French Toast

1 WGR /

1 GA

OR

2 WGR

21.



1 pkg.

1 WGR /

1 GA

OR

2 WGR

1 pkg. 1 pkg.




8. OFFER VS. SERVE:


Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS



TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

Chicken-n-Biscuit2 WGR /

.75 GA1 each

2 WGR /

.75 GA1 each 1 each _________ chicken biscuits, WGR _________ chicken biscuits, WGR

Waffles 2 WGR 1 pkg. 2 WGR 1 pkg. 1 pkg. _________ pkg. waffles @ 2 WGR each _________ pkg. waffles @ 2 WGR each


11. Fruit








13. Milk






Revised 04-09-2021


1 each 1 each


cup for PK.


1 each

1/2 c. F

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.



Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings



5. Week 1, Thursday

8. OFFER VS. SERVE:


Food Item16.

Recipe #


Servings

Planned

20.





TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

Breakfast Bread 2 WGR 1 each 2 WGR 1 each 1 each _________ WGR bread slices _________ WGR bread slices


Breakfast Pocket1 WGR /

1 GA1 each

1 WGR /

1 GA1 each 1 each _________ breakfast pockets, WGR _________ breakfast pockets, WGR

11. Fruit








13. Milk






Revised 04-09-2021



1 each

1/2 c. F

1 each 1 each


cup for PK.

Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS

21.



Food Item16.

Recipe #


Servings

Planned

20.



16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte



5. Week 1, Friday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

* Cereal Bar 1 WGR 1 each 1 each _________ WGR cereal bars @ _____ oz ea _________ WGR cereal bars @ ______ oz ea


Sausage Biscuit1.25 WGR /

1 GA1 each

1.25 WGR /

1 GA1 each 1 each _________ sausage biscuits, WGR _________ sausage biscuits, WGR

11. Fruit








13. Milk






Revised 04-09-2021





cup for PK.

1/2 c. F

17. PK16. K-12

Meal Pattern


17. Adults/

A La Carte

Actual

Servings

PreparedFood Item



5. Week 2, Monday

8. OFFER VS. SERVE:


16.

Recipe #


Servings

Planned

20.



21.


HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution



TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

Mini Pancakes 2 WGR 1 pkg. 2 WGR 1 pkg. 1 pkg. _________ pkgs. WGR mini pancakes _________ pkgs. WGR mini pancakes


PBJ1 WGR /

1 GA1 each

1 WGR /

1 GA1 each 1 each _________ WGR PBJ sandwiches _________ WGR PBJ sandwiches

11. Fruit








13. Milk






Revised 04-09-2021




1/2 c. F


cup for PK.

Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.


Food Item16.

Recipe #


Servings

Planned

20.





5. Week 2, Tuesday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

Sausage Kolache1 WGR /

1 GA1 each

1 WGR /



1 oz ea_________


1 oz ea

* Breakfast Cookie 2 WGR 1 pkg. 1 pkg. _________ pkg. WGR cookies @ _____ oz ea _________ pkg. WGR cookies @ _____ oz ea


11. Fruit








13. Milk






Revised 04-09-2021

Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings





cup for PK.

17. K - 12th 17. Adults/

A La Carte

21.






8. OFFER VS. SERVE:


Food Item16.

Recipe #


Servings

Planned

20.



23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern

Contribution



TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

Breakfast Burrito1 WGR /

1 GA1 each

1 WGR /



oz ea_________


oz ea


1 oz ea_________


1 oz ea

11. Fruit








13. Milk






Revised 04-09-2021





cup for PK.

Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.



Food Item16.

Recipe #


Servings

Planned

20.





5. Week 2, Thursday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

_________ pkgs. WGR French toast sticks OR _________ pkgs. WGR French toast sticks ORCheck manufacturer's product documentation to


_________ pkgs. WGR mini French Toast _________ pkgs. WGR mini French Toast


Yogurt 1 GA 1 each 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz eaYogurt offered with both the French Toast and

Breakfast Round.

11. Fruit








13. Milk






Revised 04-09-2021





cup for PK.

French Toast

1 WGR /

1 GA

OR

2 WGR

1 WGR /

1 GA

OR

2 WGR

Actual

Servings

Prepared

HACCP

TempFood Item

16.

Recipe #

1 pkg. 1 pkg. 1 pkg.

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.




Servings

Planned

20.





5. Week 2, Friday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

* Cinnamon Pull-a-Parts 2 WGR 1 each 1 each _________ cinnamon rolls, WGR _________ cinnamon rolls, WGR


1 oz ea_________


1 oz ea

Breakfast Sandwich1.25 WGR /

.75 GA1 each

1.25 WGR /

.75 GA1 each 1 each _________ sandwiches, WGR _________ sandwiches, WGR

11. Fruit








13. Milk






Revised 04-09-2021

Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings





cup for PK.

17. K - 12th 17. Adults/

A La Carte

21.




5. Week 3, Monday

8. OFFER VS. SERVE:


Food Item16.

Recipe #


Servings

Planned

20.



23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern

Contribution



TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

Muffin 1 WGR 1 each 1 WGR 1 each 1 each _________ muffins, WGR _________ muffins, WGR


Breakfast Pocket 1 WGR /

1 GA1 each

1 WGR /

1 GA1 each 1 each _________ pockets, WGR _________ pockets, WGR

11. Fruit








13. Milk






Revised 04-09-2021




1/2 c. F


cup for PK.

Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.


Food Item16.

Recipe #


Servings

Planned

20.





5. Week 3, Tuesday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

Pancake Wrap1 WGR /

1 GA1 each

1 WGR /

1 GA1 each 1 each ________ pancake wraps, WGR ________ pancake wraps, WGR


Mini Pancakes 2 WGR 1 pkg. 2 WGR 1 pkg. 1 pkg. _________ pkgs. WGR mini pancakes _________ pks. WGR mini pancakes

Yogurt 1 GA 1 each 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz eaYogurt offered with both Pancake Wrap and Mini

Pancakes.

11. Fruit








13. Milk






Revised 04-09-2021


1/2 c. F

1 each


cup for PK.


1 each 1 each

Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.



Food Item16.

Recipe #


Servings

Planned

20.






8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size


1 GA1 each

1.5 WGR /


* Cereal Bar 1 WGR 1 each 1 each _________ WGR cereal bars @ _____ oz ea _________ WGR cereal bars @ ______ oz ea


11. Fruit








13. Milk






Revised 04-09-2021





cup for PK.

Actual

Servings

Prepared17. PK16. K-12

Meal Pattern


17. Adults/

A La Carte

21.





5. Week 3, Thursday

8. OFFER VS. SERVE:


Food Item16.

Recipe #


Servings

Planned

20.



HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution



TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

PBJ1 WGR /

1 GA1 each

1 WGR /

1 GA1 each 1 each _________ WGR PBJ sandwiches _________ WGR PBJ sandwiches

Waffles 2 WGR 1 pkg. 2 WGR 1 pkg. 1 pkg. _________ pkg. waffles @ 2 WGR each _________ pkg. waffles @ 2 WGR each


1 oz ea_________


1 oz ea

11. Fruit








13. Milk






Revised 04-09-2021




1/2 c. F


cup for PK.

Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.



Food Item16.

Recipe #


Servings

Planned

20.





5. Week 3, Friday

8. OFFER VS. SERVE:




TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size



* Stuffed Bagel 2 WGR 1 each 1 each ________ stuffed bagels, WGR ________ stuffed bagels, WGR

11. Fruit








13. Milk






Revised 04-09-2021



5. Week 4, Monday

8. OFFER VS. SERVE:


Food Item16.

Recipe #


Servings

Planned

20.



23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.



Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings



1 each

1/2 c. F

1 each 1 each


cup for PK.



TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

Breakfast Burrito1 WGR /

1 GA1 each

1 WGR /



oz ea_________


oz ea


1 oz ea_________


1 oz ea

11. Fruit








13. Milk






Revised 04-09-2021



5. Week 4, Tuesday

8. OFFER VS. SERVE:


Food Item16.

Recipe #


Servings

Planned

20.



Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.




1 each

1/2 c. F

1 each


1 each


cup for PK.



TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

Grilled Cheese Sandwich1.5 WGR /

2 GA1 each

1.5 WGR /

2 GA1 each 1 each _________ sandwiches, WGR _________ sandwiches, WGR

Sausage Kolache1 WGR /

1 GA1 each

1 WGR /



1 oz ea_________


1 oz ea

11. Fruit








13. Milk






Revised 04-09-2021




8. OFFER VS. SERVE:


Food Item16.

Recipe #


Servings

Planned

20.



Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.




1 each

1/2 c. F

1 each


1 each


cup for PK.



TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

Sausage Biscuit1.25 WGR /

1 GA1 each

1.25 WGR /

1 GA1 each 1 each _________ sausage biscuits, WGR _________ sausage biscuits, WGR



11. Fruit








13. Milk






Revised 04-09-2021



5. Week 4, Thursday

8. OFFER VS. SERVE:


Food Item16.

Recipe #


Servings

Planned

20.



Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings

23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.



1 each


cup for PK.


1 each

1/2 c. F

1 each



TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

Muffin 1 WGR 1 each 1 WGR 1 each 1 each _________ muffins, WGR _________ muffins, WGR

* Breakfast Cookie 2 WGR 1 pkg. 1 pkg. _________ pkg. WGR cookies @ _____ oz ea _________ pkg. WGR cookies @ _____ oz ea

Yogurt 1 GA 1 each 1 GA 1 each 1 each _________ yogurt cups @ 4 oz ea _________ yogurt cups @ 4 oz eaYogurt offered with both Muffin and Breakfast

Cookie.

11. Fruit








13. Milk






Revised 04-09-2021



5. Week 4, Friday

8. OFFER VS. SERVE:


Food Item16.

Recipe #


Servings

Planned

20.



23. COMMENTS16. PK

Meal Pattern

Contribution17. PK

16. K-12

Meal Pattern


17. Adults/

A La Carte

21.



Actual

Servings

Prepared

HACCP

Temp

22.

Leftover

Servings



1 each

1/2 c. F

1 each 1 each


cup for PK.



TOTAL SERVED:________________




Servings19. Serving

Size

18. #

Servings19. Serving

Size

18. #

Servings19. Serving

Size

11. Fruit

1/2 c. F ________ ea. whole apples (125-138 ct.) ________ ea. whole apples (125-138 ct.)







13. Milk






Revised 04-09-2021



5. Week #, Day _____

8. OFFER VS. SERVE:

DAY OF SERVICEPLANNING SECTION


1 each


cup for PK.


1 each 1 each

Total

Servings

Planned

Actual

Servings

Prepared

16.

Recipe #

20.



21.




17. PK16. PK

Meal Pattern

Contribution

16. K-12

Meal Pattern


17. Adults/

A La Carte

HACCP

Temp

22.

Leftover

Servings

23. COMMENTSFood Item

Recipe Name: Breakfast Banana Split Recipe No. BRK-201

(servings) Portion Size 1 each

Weight Measure Weight Measure

Yogurt, non-fat vanilla or 12 lb 1 gal + 2 qt

strawberry, depending on

fruit used

Bananas, 100 - 120 count 24 each

Granola, lowfat, purchased 3 lb 12 cups

Strawberries, fresh* 4 lb 9 oz 3 qt

Individual serving containers, 48 eachoval or rectangle shape

(boats or bowls)

Meal Pattern Contribution

Grain:

Grain Alternate (M/MA) 1 GA (yogurt)

Fruit: 1/2 cup (1/4 c banana, 1/4 c strawberries)

Vegetables:

Milk:

Directions

1 WGR (WGR granola)

Yield: 48

Ingredients

48 Servings _____ Servings

Revised 04-09-2021

1. Slice fruit if using whole strawberries. Drain fruit if using canned fruit. Do not reserve

juice.

2. Peel bananas and cut each in half. Slice each half banana in half lengthwise.

3. Assemble Banana Splits individually in the following order:

Place 2 slices of banana (¼cup) on each side of the container, resembling a Banana Split.

Portion a #8 scoop yogurt (½ cup) in middle of container, between banana slices.

Pour a 2 oz spoodle granola (¼ cup) on top of yogurt.

Top with a #16 scoop (¼ cup) strawberries.

CCP: Hold for cold service at 41º F or colder.

Do not make more than 1 hour before service so that granola does not get soggy.

NOTE:

*Any fruit may be used for the topping instead of fresh

strawberries, such as canned, diced peaches. Ensure adquate

quantity is available so that a 1/4 cup serving is provided.

Recipe Name: Breakfast Burritos Recipe No. BRK-202

(servings) Portion Size 1 burrito


Eggs, frz whole pasteurized 5 lb

Bacon, slices, pre-cooked 45 each

Cheese RF cheddar,

shredded 1 lb 8 oz

Tortillas, WGR, 6 " 45 each

Foil wraps 45 each


Grain:

Grain Alternate (M/MA) 1.5 GA (1 egg, .5 cheese)

Fruit:

Vegetables:

Milk:

1 Grain (WGR tortilla)

_____ Servings

Directions

Yield: 45

Ingredients

45 Servings

1. Bring tortillas to room temperature.

2. Prepare Scrambled Eggs according to manufacturer's instructions or use BRK-218.

3. Place one portion of the following in the center of each tortilla leaving ¾" space from the edge

* #16 scoop of eggs (1/4 cup)

* .5 oz cheese* 1 slice pre-cooked

bacon

4. Fold tortilla from bottom first, one side and then the other side. Wrap burritos individually using foil wrap. Place wrapped burritos into steamtable pan (12" x 20" x 2½).

CCP: Hold for hot service for 135º F or higher.

5. Offer with salsa.

Revised 04-09-2021

Recipe No. BRK-203



Eggs, frz whole pasteurized 5 lb

Potatoes, dehydrated, 2 lb 2 oz

shredded OR

Potatoes, frozen, cubed 6 lb

Cheese, cheddar, reduced 1 lb 8 oz

fat, shredded

Biscuits, WGR (2 WGR) OR 45 each

Toast, WGR 90 slices

1# red and white boats 45 each


Grain:


Fruit:

Vegetables:

Milk:

Directions

2 Grain (2 WGR biscuit or 2 WGR toast)

Recipe Name: Breakfast Combo

Yield: 45

Ingredients


1. If using biscuits, bakeaccording to manufacturer's instructions.

2. Prepare eggs according to package directions or refer to Recipe BRK-218.

3. Prepare potatoes according to manufacturer's instructions.

4. Prepare toast, if using.

5. Assemble the following in each boat:

* #16 scoop eggs (1/4 cup)* #16 scoop potatoes (1/4 cup)

* Top with .5 oz cheese* Split biscuit in half and

place in boat OR* Cut two slices toast in

half diagonally and placein boat.


6. Offer with salsa and jelly.

Revised 04-09-2021

Recipe No. BRK-204



Yogurt, non-fat vanilla or 12 lb 1 gal + 2 qt

strawberry, depending on

fruit used

Granola, lowfat, purchased 3 lb 12 cups

Peaches, Diced OR 3 #10 cans

Bananas, 100 - 120 Count 18 lb (whole) 6 qt (sliced)

Strawberries, fresh (OR a 9 lb 1 oz 6 qt

combination of fruits equivalent

to 1/2 cup per portion)

12 oz portion cups 48 each


Grain:

Grain Alternate (M/MA) 1 GA (yogurt)

Fruit: 1/2 cup

Vegetables:

Milk:

Directions

Recipe Name: Breakfast Parfait

Yield: 48

1 WGR (WGR granola)

Ingredients


1. Drain fruit if using canned fruit. Do not reserve juice. Slice fruit if using whole bananas or strawberries.

2. Assemble breakfast parfaits in 10 oz clear portion cups in the following order:

* #16 scoop fruit (1/4 cup)* #8 scoop yogurt

(1/2 cup)* 2 oz spoodle granola

(1/4 cup)* Top with #16 scoop fruit

(1/4 cup)

CCP: Hold for cold service at 41º F or colder.

Do not make more than 1 hour before service so that granola does not get soggy.

Revised 04-09-2021

Recipe Name: Cheese Omelet Wrap Recipe No. BRK-205



Tortilla, WGR 6" 50 each

Omelet, Cheese 50 each

Aluminum foil as needed


Grain:

Grain Alternate (M/MA) 2 GA (omelet)

Fruit:

Vegetables:

Milk:

Directions

Yield: 50

1 WGR (WGR tortilla)

Ingredients


1. Wrap tortillas in foil and place in warmer. Do not overheat to prevent cracking.

2. Prepare cheese omelets according to manufacturer's instructions.

3. Place omelet in center of tortilla. Fold tortilla in half taco-style. Wrap in foil.

4. Hold in steamtable pan.

CCP: Hold for hot service at 135º F or higher.

5. Offer with salsa.

Revised 04-09-2021

Recipe No. BRK-206

(servings) Portion Size 1 Slice


Bread, WGR 50 slices

50 slices @ .5 oz

50 slices @ .5 oz

Pan release spray, as needed

butter-flavored

Pan liners as needed


Grain:

Grain Alternate (M/MA)

Fruit:

Vegetables:

Milk:

1 GA (cheese slices)

Directions

Cheese, RF, American,

yellow

Cheese, RF, American,

white

Recipe Name: Cheesy Toast

Yield: 50

Ingredients


1 WGR (WGR bread)

1. Preheat oven to 400° F.

2. Line sheet pan and spray with butter-flavored spray.

3. Place bread on liner. Top each slice of bread with 1 slice American yellow cheese and 1 slice American white cheese.

4. Place in oven until cheese melts and toast is golden brown on edges.

CCP: Hold for hot service at 135°F or higher.

Revised 04-09-2021

Recipe No. BRK-207

(servings) Portion Size 1 sandwich


Biscuit, WGR (2 WGR) 50 each

Breakfast chicken patties 50 each


butter flavored

Foil wraps 50 each


Grain: 2.5 Grain (2 WGR biscuit, .5 WGR chicken breading)


Fruit:

Vegetables:

Milk:

Directions

Yield: 50

1 GA (chicken patty)

Recipe Name: Chicken-n-Biscuit

Ingredients


1. Prepare biscuits according to manufacturer's instructions and split in half.

2. Heat chicken patties in oven according to manufacturer's instructions.

3. Spray tops and bottoms of prepared biscuits with butter flavored pan release spray.

4. Place one cooked chicken patty between each biscuit half.

5. Product will hold better if placed in a foil wrap. Place wrapped sandwiches in shallow steamtable pans on sandwich sides so that they are stacked in rows.

6. Place in convection oven at 325º F for 10-15 minutes. CCP: Hold for hot service at 135º or higher.

7. Offer with honey.

Revised 04-09-2021

Recipe No. BRK-208



Waffle, WGR 50 each

Breakfast chicken patties 50 each


Grain: 1.5 WGR (1 WGR waffle, .5 WGR chicken breading)

Grain Alternate (M/MA) 1 GA (chicken patty)

Fruit:

Vegetables:

Milk:

Recipe Name: Chicken-n-Waffles

Ingredients


Directions

Yield: 50

1. Heat chicken patties according to manufacturer's instructions.

2. Heat waffles according to manufacturer's instructions.

3. On serving line, portion 1 waffle and top with 1 breakfast chicken pattie.


4. Offer with syrup.

Revised 04-09-2021

Recipe No. BRK-209

(servings) Portion Size 1 sl Toast


Butter flavored granules 2 oz

Warm water 2 qt

Bread, WGR 64 slices

Cinnamon, ground 3 Tbsp

Sugar, granulated 1 1/3 cup

Sheet pan liners as needed


butter-flavored


Grain: 1 WGR (toast)


Fruit:

Vegetables:

Milk:

Directions

Recipe Name: Cinnamon Toast

Yield: 64

Ingredients


1. Reconstitute butter flavored flakes with warm water.

2. Preheat oven to 350° F.

3. Place bread slices on lined sheet pan sprayed with butter flavored spray.

4. Brush prepared butter-flavored mixture on bread slices.

5. Combine cinnamon and sugar. Sprinkle on top of bread slices.

6. Bake at 350° F until bread slices are golden brown (approx. 10 minutes).


Revised 04-09-2021

Recipe No. BRK-210



Waffles, WGR 100 each

Sausage patties, pre-cooked 50 each (CN Labeled, 1 oz M/MA)

Egg patties 50 each

Foil wraps 50 sheets


Grain:

Grain Alternate (M/MA) 1.75 GA (1 sausage patty, .75 egg patty)

Fruit:

Vegetables:

Milk:

Directions

Recipe Name: Early Bird Sandwich

Yield: 50

2 WGR (WGR waffles)

Ingredients


Day before:1. Bake waffles according to manufacturer's instructions.

2. Assemble in the following order on the foil sheet:

* 1 WGR waffle* 1 egg patty* 1 sausage patty* 1 WGR waffle

3. Wrap sandwich with foil sheet, and place in steamtable pans. Place pans in cooler overnight.

Day of service:4. Place steamtable pans in a 350º F oven for 20 minutes; temp at 15 minutes.

CCP: Internal temperature should reach 165º F.

Alternate method: if not pre-prepping the day before, prepare individual items according to manufacturer directions, assemble sandwich and wrap with foil after removing from oven.


5. Offer with syrup.

Revised 04-09-2021

Recipe No. BRK- 211

(servings) Portion Size 1 piece


Sausage, cooked, crumbled 6 lbs

Canned applesauce, 6 oz 1/4 c + 2 Tbsp

unsweetened

Hash brown potatoes, 6 lbs

frozen, thawed

Eggs, frozen, whole, 1 lb 4 oz

pasteurized, thawed

Cheddar cheese, low-fat 8 oz 2 cups

* Green onions, fresh, diced 3 Tbsp

* Red bell pepper, fresh, 3 cups

diced


Grain:

Grain Alternate (M/MA) 1 GA (sausage, egg and cheese)

Fruit:

Vegetables:

Milk:

Directions

Recipe Name: Hashbrown Breakfast Pizza

Yield: 50

Ingredients

_50_ Servings _____ Servings

1. Heat sausage according to manufacturers instructions. Remove from heat.

2. Combine about 10 oz. (1 ½ c) sausage, applesauce, hash browns, and eggs in a large bowl. Stir well. Set remaining sausage aside for step 4. Set hash brown mixture aside for step 3.

3. Pour 2 qt (about 3 lb 10 oz) hash brown mixture into a half sheet pan (18" x 13" x 1") lightly coated with pan release spray. Spread evenly.

For 50 servings, use 2 pans.

4. Top the hashbrown mixture with remaining sausage, cheese,and then garnish with the onions and bell peppers as desired.

5. Bake:Conventional oven: 425ºF for 15 minutesConvection oven: 400ºF for 10 minutes.

CCP: Heat to 165º F.


Portion: Cut each pan 5 x 5 (25 pieces per pan. Serve 1 piece.

Revised 04-09-2021

Note: Must serve with a minimum 1 WGR.

Recipe No. BRK-212

(servings) Portion Size 1 serving


Pita Pocket, WGR 45 each

2 oz grain equivalent

Eggs, frozen, whole, 10 lb

pasteurized

Cheese, Cheddar, Reduced 2 lb 13 oz

Fat, Shredded


Grain: 1 WGR ( pita half)


Fruit:

Vegetables:

Milk:

Directions

Recipe Name: "Mascot" Breakfast

Yield: 90

Ingredients


1. Warm pita pockets and separate into halves.

2. Prepare scrambledeggs according to manufacturer's instructions or recipe BRK-218.

3. Stir shredded cheese into prepared eggs.

4. Using #12 scoop portion cheese and egg mixture into each pita half.


1 serving = 1 filled pita half

Revised 04-09-2021

Recipe No. BRK-213



French Toast, WGR 100 each

Turkey ham, sliced


Grain:

Grain Alternate (M/MA) 1 GA (.5 cheese, .5 turkey ham)

Fruit:

Vegetables:

Milk:

Directions

2 WGR (WGR french toast)

Recipe Name: Monte Cristo Sandwich (breakfast version)

Yield: 50

Ingredients


Cheese, RF American, white 50 slices @ .5 oz

each

100 slices @ .5

oz each

1. Prepare French toast according to manufacturer's instructions.

2. Assemble sandwiches in the following order:

* 1 slice French toast * 1 slice of cheese* 2 slices Turkey ham * 1 slice French toast

3. Place in shallow steamtable pan on sandwich sides so that they are shingled in rows.

4. Place in convection oven at 325º F for 10-15 minutes.


5. Optional: offer with syrup or jelly. May sprinkle tops of sandwiches with powdered sugar.

Revised 04-09-2021

Recipe Name: Morning Griddle Sandwich Recipe No. BRK-214


Weight Measure Weight MeasurePancakes, WGR, ready-to-

eat 100 each

Eggs, patties 50 each

Bacon, pre-cooked 50 slices

Syrup, pancake, 1 cup

mapled flavored

Cheese, RF American 25 slices @ .5 oz

Turkey ham 50 slices @ . 5 oz

Foil wraps 50 each


Grain:

Grain Alternate (M/MA) 1.25 GA (.75 from egg patty, .25 from turkey ham, .25 from cheese)

Fruit:

Vegetables:

Milk:

Directions

Yield: 50

1.5 WGR (WGR pancakes)

Ingredients


Day before:

1. Cut cheese slices in half diagonally.

2. Assemble in the following order on foil wrap:

* 1 WGR pancake* 1 tsp syrup* 1 egg patty* 1 slice bacon* ½ slice cheese* 1 slice turkey ham* 1 WGR pancake

3. Wrap sandwich with foil wrap, and place in steamtable pan. Place pan in cooler overnight.

Day of service:

4. Place steamtable pans in a 350º F oven for 20 minutes; temp at 15 minutes.

CCP: Internal temperature should reach 165º F.


Revised 04-09-2021

Recipe No. BRK-215

(servings) Portion Size 3/4 cup


Oatmeal, quick oats 3 lb 4 oz

Water 7 qt + 1 cup

Brown sugar, firmly packed 2 cups

Cinnamon 1 Tbsp.

Butter flavored granules ½ cup

Vanilla 1 Tbsp


Grain: 1 WGR (oats)


Fruit:

Vegetables:

Milk:

Ingredients


Directions

Recipe Name: Oatmeal

Yield: 50

1. Bring water to a rolling boil.

2. Stir in oats; reduce to medium heat and cook 1 minute, stirring occasionally. (If using Old Fashioned Oats, cooking time will be longer. Check product label for instructions--usually 5 minutes.)

3. Add brown sugar, cinnamon, and butter flavored granules and mix well.

4. Cover, remove from heat, add vanilla, and serve.

Portion using a 6 oz server (3/4 cup).


Revised 04-09-2021

Recipe No. BRK-216




Sausage patty, pre-cooked 50 each

(CN labeled, 1 oz M/MA)


butter-flavored

Aluminum foil as needed


Grain:

Grain Alternate (M/MA) 1 GA (sausage patty)

Fruit:

Vegetables:

Milk:

Directions

Recipe Name: Sausage Biscuit

Yield: 50

2 oz (WGR biscuit)

Ingredients


Day before service:

1. Prepare biscuits according to manufacturer's instructions and split in half. Spray top and bottom of biscuits with butter-flavored pan release spray. Slice biscuits and place on foil sheet with the top of the biscuit down.

2. Place 1 frozen sausage patty between each biscuit half.

3. Wrap sausage biscuit in foil sheet.

4. Place in single layer on 18 x 26 sheet pan; place on a rolling/baking rack and place in cooler overnight.

Day of service:

5. Pre-heat oven to 350º F. Heat sausage biscuit in oven for 20 minutes

CCP: Heat to internal

temperature of 165 F.


Revised 04-09-2021

Recipe No. BRK-217




Cheese, RF American 50 slices @ .5 oz

Egg patty 50 each

Sausage patty, pre-cooked 50 each

(CN labeled, 1 oz M/MA)

Foil wraps 50 each


Grain:

Grain Alternate (M/MA) 2.25 GA (.75 egg patty, 1 sausage patty, .5 cheese)

Fruit:

Vegetables:

Milk:

2 oz (WGR Biscuit)

Directions

Recipe Name: Sausage, Egg & Cheese Biscuit

Yield: 50

Ingredients

__50___ Servings _____ Servings

1. Prepare egg patties or frozen eggs according to manufacturer's instructions.

2. Prepare sausage patties according to manufacturer's instructions.

3. Assemble sandwiches in the following order on foil wrap:

* Top of biscuit* 1 slice of cheese* Egg patty * Sausage patty* Bottom of biscuit

4. Wrap sandwich in foil wrap. Place in shallow steamtable pan on sandwich sides so that they are stacked in rows.

5. Place in convection oven at 325ºF for 10-15 minutes.




Revised 04-09-2021

Recipe No. BRK-218

(servings) Portion Size 1/4 cup = 1 egg


Eggs, frz whole pasteurized, 6 lb 2 qts, 3 1/4 cups

thawed

Milk, unflavored 1 qt

Salt 1 ½ tsp

Margarine, trans fat-free 2 1/2 oz 1/3 cup

Pan release spray as needed


Grain:

Grain Alternate (M/MA) 1 GA (eggs)

Fruit:

Vegetables:

Milk:

Ingredients


Directions

Recipe Name: Scrambled Eggs

Yield: 50

1. Preheat convection oven to 300º F; conventional oven to 350º F.

2. In a mixing bowl, beat eggs thoroughly. Add milk and salt. Stir well.

3. Lightly coat steam table pan (12" x 20" x 2 1/2 ") with pan release spray. Pour 1 qt + 3 1/2 cups + 2 Tbsp egg mixture into each pan. For 50 servings, use 2 pans.

4. Place in oven and bake:Conventional oven: 350º F for 20 minutes, stirring once after 15 minutes.Convection oven: 300º F for 15 minutes, stirring once after 10 minutes. Steamer: 5 lb pressure for 3-5 minutes.DO NOT OVERCOOK.CCP: Heat to 155º F.

5. Remove from oven or steamer. Stir well. Eggs should have a slightly moist appearance.

6. Add 2 1/2 Tbsp margarine to each pan. Stir well.

7. Portion with #16 scoop (1/4 cup). For best results, serve within 15 minutes.


Revised 04-09-2021

Recipe No. BRK-219



Flour, whole wheat 1 lb 6 oz 1 qt. + ½ cup

Flour, all purpose 13 oz 2 ½ cups

Baking powder 2 Tbsp

Cinnamon, ground 2 Tbsp

Baking soda 1 Tbsp + 1 tsp

Salt 1 ½ tsp

Eggs, whole 14 large

Pumpkin puree ½ #10 can 1 qt + 1 cup

Sugar, granulated 1 qt + 1 cup

Oil, vegetable 3 ½ cups

Pan release spray as needed


Grain: 2 WGR


Fruit:

Vegetables:

Milk:

Ingredients


Directions

Recipe Name: Spice Muffin/Bread

Yield: 30

1. Preheat convection oven to 350º F. Coat a full sheet pan with pan release spray.

2. Whisk together whole wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a large bowl.

3. In a second bowl, whisk together eggs, sugar, oil and pumpkin puree.

4. Add dry ingredients to the wet ingredients and mix well. Do not overmix. Scrape mixture onto the prepared sheet pan, or pour into muffin cups and divide evenly.

5. Bake 15-20 minutes or until toothpick inserted in the center comes out clean.

6. Evenly divide full sheet pan into 30 square pieces, or serve 30 muffins.

Revised 04-09-2021

Recipe No. BRK-220



Bagels, WGR split 50 each

Cheese, slices 50 slices @ .5 oz

Turkey ham, sliced 50 slices @ .5 oz

Egg patties 50 each

Foil wraps 50 each

Butter flavored spray as needed


Grain:

Grain Alternate (M/MA) 1.5 GA (.5 cheese, .25 turkey ham, .75 egg)

Fruit:

Vegetables:

Milk:

Directions

Recipe Name: Sunrise Sandwich

Yield: 50

2 WGR (WGR bagel)

Ingredients


1. Prepare egg patties according to manufacturer's instructions.

2. Open bagels and spray tops and bottoms with butter-flavored food spray.

3. Place on sheet pan and toast in the oven.

4. Assemble sandwiches in the following order on foil sheet:

* Top of bagel * 1 slice of cheese* 1 slice of turkey ham* Egg patty * Bottom of bagel

5. Wrap sandwich in foil wrap. Place in shallow steamtable pan on sandwich sides so that they are stacked in rows.

6. Place in convection oven at 325º F for 10-15 minutes.




NOTE:

*WGR bread slices, English muffins, or croissants

may be substituted for bagels. Cooking time may need to be

adjusted. Verify product documentation to ensure substitution

provides 2 WGR meal contribution.

Revised 04-09-2021

Recipe No. BRK-

(servings) Portion Size



Grain:


Fruit:

Vegetables:

Milk:

Directions

Recipe Name:

Yield:

Ingredients

_____ Servings _____ Servings

Revised 04-09-2021

for breakfast only: meat/meat 2021-22 breakfast cycle menu

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