Breakfast
Scrambled Eggs & Toast Fingers
Soft eggs, easy-to-hold toast, and fresh fruit for a familiar start to the day.
Nut-freePlanning yield: 10Ages 6 months–5 years
168calories
9gprotein
15gcarbs
8gfat
Ingredients — 10 servings
- 10 large eggs
- 5 slices whole-wheat bread
- 1 tablespoon vegetable oil
- 5 cups prepared fruit, served separately
Allergy adjustment
Use verified dairy-free toast and cooking fat when needed. The vegan alternative is soft seasoned beans with toast. Prepare identified special meals separately.
Instructions
- Crack eggs into a bowl and whisk until evenly combined.
- Heat oil in a nonstick skillet over medium-low heat.
- Add eggs. Gently stir and fold until fully cooked but still soft.
- Lightly toast bread, keeping it easy to chew. Cut each slice into four fingers.
- Serve each preschool child one scrambled egg, two toast fingers and 1/2 cup fruit. Toddler portion: half those amounts.
Toddler and infant guidance
Serve soft egg curds and toast cut for age. Infants receive egg only after it has been introduced and is included in their individual feeding plan.
Nutrition note
Draft estimate per preschool serving. Verify actual brands, labels, measured yield, and final taste before approval.