SPOTLIGHT
RECIPE
Fruit & Veggie-Forward School Breakfast Recipes WITH MINIMAL ADDED-SUGAR
Roasted Summer Squash & Egg Taco
Ingredients 50 Servings
Directions 1. Preheat oven to 400 °F.
2. Toss diced summer squash, zucchini, and onion with oil, chili powder, cumin and salt. 3. Line a sheet tray with parchment paper. Place tossed vegetables on sheet tray in a single layer. Roast for 35 minutes or until vegetables are tender and caramelized. 4. For lime tomatoes: toss diced tomatoes with lime juice. Chill. CCP: Hold at 41 °F or below. 5. Prepare scrambled eggs according to package directions. 6. Warm corn tortillas in a warmer until pliable.
• 2 ½ lb Squash, summer, diced • 2 ½ lb Squash, zucchini, diced • 2 lb Onion, fresh, diced • ½ c Oil, canola or vegetable • 2 tbsp Chili powder • 2 tbsp Cumin, ground • ½ tsp Salt, kosher • 5 ¾ lb Tomato, fresh, diced • 4 oz Lime juice, fresh • 5 ¾ lb Eggs, frozen, whole, pasteurized • 50 each Tortilla, corn • 3 c Cilantro, fresh, roughly chopped
TO ASSEMBLE: 1. In warm corn tortillas place #16 scoop (¼ c) of scrambled egg.
2. Add #16 scoop (¼ c) roasted vegetables. 3. Serve with a #16 scoop (¼ c) lime tomatoes. 4. Garnish with cilantro. 5. Serve immediately.
NOTE: Wrap warm tortillas, egg, vegetables and tomatoes separate in a clamshell container for breakfast in the classroom.
View nutrition information and download full recipe book here!
The International Fresh Produce Association (IFPA), through their non-profit Foundation for Fresh Produce, has released 10 fruit-and-vegetable- forward breakfast recipes for K-12 school nutrition programs. The recipes include on-trend, kid-friendly foods, and align with USDA guidance to limit added- sugar in school breakfast offerings.
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