February 2017
Incredible Eggs
PROTEIN If you start your weekday with cereal or toast instead of eggs, here’s a wake-up call: Did you know eggs have 6 grams of high-quality protein? And did you know a protein-packed breakfast helps sustain mental and physical energy throughout the day? That’s good news, especially if you’re a body-building chess champion.
GOT CHOLINE? Eggs are rich in choline, which is a weird word but it’s a “good weird” because choline promotes normal cell activity, liver function and the transportation of nutrients throughout the body. Think of it as a commuter train for vitamins and minerals.
ZERO CARBS NO SUGAR Eggs contain zero carbs and no sugar. That means you can eat a well-rounded breakfast during the week without feeling round yourself.
AMINO ACIDS Eggs have all 9 essential amino acids. Seems like a lot but remember – they ARE essential.
MORE FOOD FOR THOUGHT Unlike most cereals and yogurt, eggs don’t come with a complicated, jam-packed ingredient list because they only contain one ingredient. It’s called “eggs.” And at 17¢ a serving, eggs are the least expensive source of high-quality protein.* That’s right, 17¢.
NO GLUTEN? NO PROBLEM. Let’s not forget that eggs are naturally gluten free. Always have been, always will be. And that’s awesome because there isn’t exactly a glut of gluten-free breakfast options.
INCREDIBLE, ISN’T IT? Most cereals and yo-gurts can’t say all this, mainly because they don’t have mouths, but also because they don’t have the nutrient content eggs do. So next time someone asks how you like your eggs, say you like ‘em a whole heck of a lot. Wake Up To Eggs!
Reprinted from Incredibleeggs.com
Each of the roughly 300 million laying birds in the U.S. produces from 250 to 300 eggs a year. In total, the U.S. produces about 75 billion eggs a year, about 10% of the world supply. About 60% of the eggs produced are used by consumers, about 9% are used by the foodservice industry. The rest are turned into egg products which are used mostly by foodservice operators (restaurants) and by food manufacturers to make foods like mayonnaise and cake mixes. With the upcoming October 1, 2017 meal pattern changes, eggs will be an option to serve at Breakfasts.
Training
February 25th Richardson - Training
All Day Training! Get 6 hours of training, complete all your CACFP Training in one day.
Deadline: February 17th, No Walk Ins
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February - Due Date March 5 Claim Date March 16
March - Due Date April 5 Claim Date April 20
This is a projected schedule. Actual dates may vary.
Egg Recipes
Microwave Breakfast Flatbread Pizza
1 EGG 1 tbsp. milk
2 tbsp. cooked breakfast sausage crumbles
1 round flatbread (6-inch)
2 tbsp. finely shredded Cheddar cheese
SPRAY a 2-cup microwave-safe cereal bowl with cooking spray. ADD egg and milk; BEAT until blended. ADD sausage. MICROWAVE on HIGH 30 seconds; push cooked edges toward center. MICROWAVE until egg is almost set, about 15 to 45 seconds longer. CUT egg into 4 or 5 pieces; arrange on flatbread. TOP with cheese. MICROWAVE an additional 10 to 15 seconds to melt cheese. SERVE . Makes 1 serving.
Hash Brown Egg Breakfast Casserole
1 package (26 ounce) frozen shredded hash browns, thawed
1 pound sliced bacon, cooked & crumbled (or use cooked sausage)
2 cups (16 ounces) shredded cheddar cheese
1/2 - 1 teaspoon salt and pepper
8 Eggs
2 cups milk
In a large bowl, combine the hash browns, bacon, (sausage), 1 1/2 cups of cheese, salt, and pepper. Spoon into a greased 13x9 baking dish. In the same large bowl, whisk eggs and milk until smooth; pour over hash brown mixture. Bake, uncovered, at 350° for 45-50 minutes until a knife inserted near the center comes out clean. Sprinkle with the remaining 1/2 cup of cheese.
Breakfast Egg Muffins To Go
These eggs muffins are designed to be cooked ahead of time, then grabbed on the go. Egg muffins will keep one week in the refrigerator. Microwave 30 seconds to reheat. Just add a variety of different goodies to your tin. Maybe 6 with bacon, onion & cheese and 6 with spinach, mushrooms and ham.
1/2 lb ground Italian pork or or turkey sausage
1/2 c shredded cheddar cheese
1/2 tsp salt
12 parchment paper muffin wrappers or 12 silicone muffin cups
4 oz chopped frozen broccoli florets 12 eggs
1/4 tsp pepper
Preheat oven to 350 degrees. Heat skillet, Add sausage and cook until no longer pink. Microwave broccoli until thawed about approximately 4 minutes and drain. Place muffin cups in muffin tin. In large bowl combine sausage, broccoli and cheese. Spoon mixture into cups about 2/3 of the way, leaving room to add egg mixture. In another bowl preferably with a pour spout, beat together the 12 eggs, add salt and pepper. Pour egg mixture into each muffin cup, leave a little room (about 1/4 inch at the top). Bake 25 minutes or until eggs have risen and are firm. Make up your own variations, let the kids help make their own.
In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, SW, Washington , D.C. 20250-9410 or call (800) 795-3272 or (202) 720-6382 (TTY). USDA is an equal opportunity provider and employer.
