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Tot and Chicken Nugget Breakfast Bowl

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School Foodservice

Prep Time

10 Mins

Cook Time

35 Mins


Serves 30


  • 5 pounds potato rounds, low sodium
  • 1 pound + 14 ounce eggs, liquid
  • 1/4 teaspoon salt
  • 1-1/4 teaspoon black pepper, ground
  • 1/2 tablespoon onion powder
  • 1-1/2 cup milk, low fat, white
  • 150 chicken nuggets (5 pieces = 3 oz)
  • 3-3/4 cup Country Gravy



  1. Preheat oven to 425 degrees F.
  2. Place potato rounds on baking sheet and cook from frozen for 12-17 minutes or per manufacture instructions.  Hold potato rounds hot for service.
    CCP: Heat to 145° F or higher for at least 15 Seconds
  3. Preheat oven to 325° F.  Lightly spray full pan with non-stick spray.
  4. In a medium bowl, whisk together eggs, milk, salt, pepper, and onion powder.
  5. Pour egg mixture into baking pan.  Bake for 10 minutes or until reaches 165 ° F internal temperature.
  6. Stir eggs so that they resemble scrambled eggs.  Hold eggs hot for service.
    CCP: Heat to 165° F or higher for at least 15 seconds
  7. Cook frozen chicken nuggets at 350° F per manufacture instructions.  Hold hot for service. CCP: Heat to 165° F or higher for at least 15 seconds
  8. Heat country gravy to 165° F or higher for at least 15 seconds or per manufacture instruction.

At time of service, place 2 and 2/3 oz (2.67 ounce) potato rounds in bowl (about 9 potato rounds).  Place 1 ounce scoop of eggs on top of potatoes (#30 scoop).  Then top with 5 chicken nuggets (3 oz).  Offer with 1/8 cup gravy.


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Recipe By: Eagle Mountain-Saginaw ISD

Nutrition Facts Per Serving









Vitamin C








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