Breakfast
Breakfast Quesadilla
Real-food preparation with measurable portions for Laura's Barn classrooms.
No nut ingredientsPlanning yield: 10Contains dairy, egg, wheat
Nutrition calculation pending ingredient labels and measured serving yield.
Measured serving guidance
Classroom serving guide by age
| Classroom | Typical age | Serving per child |
|---|---|---|
| Foals / Wild West | Infants | Deconstruct only if on feeding plan |
| Lil Cowpokes / Cowpokes | 12 months–2 years | 1/2 quesadilla made with 1/2 tortilla, 1/2 egg, and 1/2 oz cheese; cut into soft wedges, plus 1/4 cup fruit |
| Jr. Wranglers / Wranglers | 2–3 years | 1/2 quesadilla made with 1/2 tortilla, 1/2 egg, and 1/2 oz cheese; cut into soft wedges, plus 1/4 cup fruitStart here; teachers may offer more based on appetite. |
| Rodeo | 3–5 years | 1 small breakfast quesadilla made with 1 tortilla, 1 egg, and 1 oz cheese, plus 1/2 cup fruit |
Ingredients
10 small flour tortillas; 10 eggs; 10 oz shredded cheese; 1 tbsp cooking fat. Serve fruit separately.
Laura's Barn standard
Verify every current product label against the no-nut rule and prepare allergy-adjusted meals separately.
Preparation
Cook eggs fully. Fill tortillas, fold, heat until cheese melts, and cut into soft wedges.
Infant guidance
Deconstruct only if on feeding plan
Dairy-free adjustment
Use dairy-free cheese
Vegan adjustment
Bean and vegan cheese quesadilla
Nutrition note
Planning estimate per standardized serving. Verify current product labels and measured yield.