Breakfast
Scrambled Eggs, Hash Browns and Fresh Fruit
Ingredients, preparation and age-appropriate portions for Laura's Barn classrooms.
Nutrition calculation pending current product labels and measured serving yield.
Serving guidance
Classroom serving guide by age
| Classroom | Typical age | Serving per child |
|---|---|---|
| Foals / Wild West | Infants | Only approved soft components under the individual infant feeding and allergy plan; no automatic infant serving. |
| Lil Cowpokes / Cowpokes | 12 months-2 years | 1/2 egg, 1/8 cup cooked hash browns and 1/4 cup soft fresh fruit. |
| Jr. Wranglers / Wranglers | 2-3 years | 1/2 egg, 1/8 cup cooked hash browns and 1/4 cup soft fresh fruit. |
| Rodeo | 3-5 years | 1 egg, 1/4 cup cooked hash browns and 1/2 cup fresh fruit. |
Ingredients
Planning batch for 10 preschool breakfasts: 10 large eggs; 1 tbsp vegetable oil for eggs; 2 1/2 cups cooked hash browns; 5 cups safely prepared fresh fruit. Raw hash-brown purchase yield and any additional package-required oil remain to be measured.
Egg; check hash-brown label and individual dietary plans.
Preparation
Prepare hash browns according to the selected package, retaining a soft texture for younger children. Scramble eggs until fully cooked. Wash, peel and cut fresh fruit for age. Serve all three components; no toast is part of this Thursday breakfast.
Infant guidance
Only approved soft components under the individual infant feeding and allergy plan; no automatic infant serving.
Dietary adjustments
Prepare the child's assigned allergy-adjusted replacement separately. Do not assume lactose-free products are dairy-free.
Portion and nutrition note
New portions are planning guidance unless a tested batch yield is stated. Actual package size, measured yield and individual feeding plans control. Food images illustrate the menu; serving preparation varies by age.