Egg and Cheese Squares (Breakfast Casserole)
Makes (homes):
24 squares
9 x 13" pan
Makes (centers):
54 squares
12 x 20 x 2 1/2" pan
Ingredients (homes):
- 12 Large Eggs (OR 2 1/2 cups liquid whole eggs)
- 8 oz. Mozzarella Cheese, shredded (about 2 cups)
- 8 oz. Cheddar Cheese, shredded (about 2 cups)
- 1 (16 oz.) tub Cottage Cheese
- 63 g. All-Purpose Flour (about 1/2 cup)
- 1 teaspoon Salt
Ingredients (centers):
- 27 Large Eggs (OR 3 pounds liquid whole eggs)
- 1 lb. 2 oz. Mozzarella Cheese, shredded
- 1 lb. 2 oz. Mozzarella Cheese, shredded
- 1 lb. 4 oz. Cottage Cheese
- 141 g. All-Purpose Flour (about 1 c. + 2 T.)
- 2 1/4 teaspoons Salt
Directions:
- Spray pan(s) with nonstick spray.
- Whisk eggs in a large bowl. Stir in cheeses, flour, and salt.
- Bake at 350 degrees F until a food thermometer placed in the center reads 160 degrees F, about 55-60 minutes for a 9 x 13" pan.
- Cut 4 x 6 for 24 squares OR 6 x 9 for 54 squares.
Serve:
1 square counts as 2 oz. eq. meat alternate.
Serve each 1-2 year old 1/2 square at lunch/dinner to count as 1 oz. eq. meat alternate.
Alternate serving sizes:
- For ages 3-5, cut a 9 x 13" pan into 32 slices to provide 1 1/2 oz. eq. meat alternate for lunch/dinner.
- For ages 3-5, cut a 12 x 20 x 2.5" pan into 72 slices to provide 1 1/2 oz. eq. meat alternate for lunch/dinner.
Note:
- Meat alternates, such as eggs/cheese, can be substituted in place of a grain at breakfast up to 3 times/week.
Meal:
Breakfast
Lunch & Dinner
CACFP Credit:
Meat & Meat Alternate
Source:
DCR 2024 Calendar