Breakfast
Egg and Cheese English Muffin
Real-food preparation with measurable portions for Laura's Barn classrooms.
Measured serving guidance
Classroom serving guide by age
| Classroom | Typical age | Serving per child |
|---|---|---|
| Foals / Wild West | Infants | Not a standard infant sandwich. For an infant cleared for modified solids, serve individually approved soft egg and softened bread pieces according to the feeding plan; avoid dry, tough pieces. |
| Lil Cowpokes / Cowpokes | 12 months–2 years | 1/2 sandwich: 1/2 English muffin, 1/2 cooked egg, and 1/4 oz mild cheddar, cut into small easy-to-chew pieces |
| Jr. Wranglers / Wranglers | 2–3 years | 1/2 sandwich: 1/2 English muffin, 1/2 cooked egg, and 1/4 oz mild cheddar, cut into small easy-to-chew piecesStart here; teachers may offer more based on appetite. |
| Rodeo | 3–5 years | 1 breakfast sandwich: 1 whole-wheat English muffin, 1 cooked egg, and 1/2 oz mild cheddar |
Ingredients
For 10 preschool servings: 10 Thomas' 100% Whole Wheat English muffins; 10 large eggs; 5 oz mild cheddar.
Preparation
Split and lightly toast the English muffins so they remain easy to chew. Cook eggs fully, portion one egg per sandwich, and add 1/2 oz mild cheddar. Assemble, cut into age-safe pieces, and serve warm. Do not use the English muffins until the current physical package passes the no-nut check.
Infant guidance
Not a standard infant sandwich. For an infant cleared for modified solids, serve individually approved soft egg and softened bread pieces according to the feeding plan; avoid dry, tough pieces.
Dairy-free adjustment
For an assigned dairy-free meal, omit cheese; use only a cleared dairy-free bread if the muffin contains milk/whey.
Vegan adjustment
Seasoned bean and vegan cheese muffin
Nutrition note
Planning estimate per standardized serving. Verify current product labels and measured yield.