Breakfast in the Classroom Menu Ideas

Many of these menu ideas include whole grain and high fiber foods that are low in sugar and moderate in protein. Quantities meet the food based menu pattern for a USDA reimbursable breakfast.

Mozzarella string cheese, 1-ounce roll (partial whole wheat, served warm), small apple and ½ pint 1% white milk

English muffin with 1 oz. egg patty, small banana, ½ pint 1% white milk

2 ounces whole grain, low sugar cereal (such as Total, Cherrios, Shredded Wheat), ½ orange (in quarters), ½ pint 1% white milk

2-ounce honey wheat roll (partial whole wheat, served warm), small pear, ½ pint 1% white milk

1 slice whole wheat bread with 2 tablespoons peanut butter (1/2 sandwich), 4 oz. peach cup, ½ pint 1% white milk

2-ounce whole grain cinnamon roll, ½ cup unsweetened applesauce, ½ pint 1% white milk

Trail mix consisting of: 1-ounce walnuts, ¼ cup raisins or dried cherries, 1 ounce Cherrios or other whole grain cereal, ½ cup orange juice, ½ pint 1% white milk

Triscuits (20 gm or 0.7 oz) with 1 oz. cheese slices, ½ cup melon or grapes, ½ pint of 1% milk

Yogurt (non-sweetened)-½ cup, ½ cup chopped bananas, blueberries and canned pineapple, whole grain crackers (20 gms or 0.7 oz) or ½ cup granola, ½ pt of 1% milk

Breakfast Burrito made with corn tortilla and scrambled egg (Recipe Breakfast J-2 in USDA Tool Kit for Healthy School Meals) (sheet pan works better for cooking eggs), 2 oz canned commodity salsa, ½ pint nonfat chocolate milk

Oatmeal Muffin Square (Recipe B-20 in Grains/Breads, USDA Tool Kit for Healthy School Meals) (Try replacing ¼ of the white flour with whole wheat and reducing sugar by 1 cup for 100 servings), small apple (138s), ½ pint 1% white milk.

Granola-1/2 cup (Recipe in Breakfast J-1, USDA Tool Kit for Healthy School Meals), Commodity trail mix that includes ¼ cup dried fruit or 4 oz of banana, ½ pint of nonfat white milk.

Wrap sandwich made with 6 inch whole wheat tortilla, 1 oz slice of cheese and 1 oz of turkey roll, ½ cup shredded lettuce, spinach and chopped English cucumber, bind salad with a thicker mixture of Ranch dressing using no more than 1 ½ teaspoons for each wrap, ½ pint of 1% white milk. ½ whole-wheat pita bread may be substituted for the tortilla.

Fruit smoothies: ½ cup yogurt, ½ cup peaches or blueberries or other colorful fruit, mixed and thinned with 100% orange juice. Whole wheat French Bread Stick, ½ pint of 1% white milk.

1 firmly cooked egg, chilled, 1 oz. Ranch dip mixed with salsa, 1 oz whole-wheat bagel, ½ cup canned peaches, ½ pint of 1% white milk.

1 oz whole wheat bagel, 1 oz peanut butter stirred with 1 teaspoon strawberry jam, small banana or ½ large, ½ pint of 1% white milk.

A 1/2 sandwich with a filling of 2 oz of meat/ meat alternate, small apple (138s), ½ pint of 1% white milk. Some sandwiches, depending on filling, could be made ahead and frozen. (Sandwiches containing mayonnaise do not freeze well.)

Two ounces chicken nuggets, ½ ounce Ranch dip, 1 slice of whole wheat bread, ½ cup watermelon (cubed or a slice), ½ pint of 1% white milk.