Breakfast for Lunch Bento

Category: Meal

Portion Size: 1 Each

Meal Components: 2 oz eq M/MA; 2 oz eq grain, 1 cup vegetable (starchy), 1 cup fruit, 1 cup milk

 

Brown Rice Standardized Recipe

1 Serving

IngredientsWeight Measure
Turkey bacon, sliced, Butterball1.44 oz3 slices
Egg, large, boiled, halved1/2 each
Whole grain-rich toast
(1 oz eq each slice)
2 slices
Potato rounds1 cup
Pears, drained, canned1 cup
White milk, 1%1 cup
Jam, optional (not included in NA)2 tsp

Directions

  1. Place all items in a bag, container, or box.

HCCP: Serve at 140°F.

USDA Regulation Helpful Hint:

Offer versus Serve:

  • Students must select 3 of the 5 planned components
    • One of the choices must be at least a ½ cup serving of the fruits or vegetables component
  • If only three components are selected, and two of these are fruit and vegetable, the student may only select the ½ cup portion for the fruit OR vegetable.

Nutrients Per One Serving
(K-12)

Calories 593 kcal
Saturated Fat 5 g
Sodium 754 mg
Sugar 43 g
Total Fat 18 g
Trans Fat 0 g
Cholesterol 135 mg
Carbohydrate 89 g
Total Diety Fiber 11 g
Protein 24 g
Vitamin A 245 IU
Calcium 318 mg
Vitamin C 2 mg
Iron 0 mg

Components Per One Serving
(K-12)

Meat/Meat ALT Grain Vegetable(s) Fruit Milk
2 oz. eq. 2 oz. eq. 1 cup(s) 1 cup(s) 1 cup(s)

 

Vegetable Subgroups

Dark Green Red/Orange Legumes Starchy Other
0 oz. eq. 0 oz. eq. 0 cup(s) 1 cup(s) 0 cup(s)