Search
Loading...

Breakfast Recipes from Denver Public Schools

Blueberry Muffins

YIELD: 100 servings

INGREDIENTS FOR MUFFINS

  • Sugar, granulated—1.7 lbs.
  • Butter, salted—1 1/4 lbs.
  • Eggs, large—7.14
  • Baking powder—0.05 can or 4.28 ozs.
  • Salt—1 Tbsp. + 1.2 tsps. or 1.42 Tbsps.
  • Flour, all-purpose—4.56 lbs.
  • Milk or milk replacer—0.54 lb. or 8.58 ozs.
  • Water—2 qts. + 4 ozs. + 2.8 tsps. or 2.14 qts.
  • Vanilla extract—2 1/2 tsps.
  • Blueberries, frozen—2 lbs.

INGREDIENTS FOR STREUSEL TOPPING

  • Sugar, brown—0.38 lb. or 6 ozs.
  • Butter, salted—0.38 lb. or 6 ozs.
  • Honey—1 oz. or 2 Tbsps.
  • Salt—0.2 tsp.
  • Flour, all-purpose—0.66 lb. or 10.56 ozs.

DIRECTIONS

  1. To prepare the muffins: In a bowl, cream the sugar and butter until fluffy, about 10 minutes, using a paddle.
  2. Add the eggs slowly to the creamed mixture.
  3. Mix until blended. Scrape the sides of the bowl.
  4. In a separate bowl, combine the baking powder, salt and flour.
  5. Reconstitute the dry milk.
  6. Add the milk and vanilla extract alternately with the baking powder, salt and flour mixture to the creamed mixture. Do not overmix.
  7. Using a spatula, fold in the blueberries.
  8. Spray muffin tins with pan spray.
  9. Portion the batter in the muffin cups using a #16 disher.
  10. To prepare the streusel topping: Combine the brown sugar, butter, honey, salt and flour in a small mixing bowl. Blend to create a crumble texture.
  11. Sprinkle a small amount onto each muffin before baking.
  12. Bake muffins in a 350°F oven for 18-20 minutes.

Breakfast Burritos

YIELD:100 servings

INGREDIENTS FOR GREEN CHILI

  • Flour, all-purpose—1.17 lbs.
  • Vegetable oil—3 ozs. + 0.7 tsp. or 6 1/4 Tbsps.
  • Water—1 gal. + 2 qts. + 1 cup or 6 1/4 qts.
  • Tomatoes, crushed—1 qt. + 1 pt. + 2 ozs. or 6 1/4 cups
  • Chilies, green, chopped, frozen—9.38 cups
  • Salt—1 oz. + 1 Tbsp. + 0.3 tsp. or 3.13 Tbsps.
  • Garlic powder—4 ozs. + 1 Tbsp. + 1.1 tsps. or 9.38 Tbsps.

INGREDIENTS FOR BURRITO

  • Potatoes, diced—6 1/4 lbs.
  • Eggs, scrambled, pre-cooked—3.13 lbs.
  • Tortillas, fresh—100
  • Cheddar cheese, shredded—3.13 lbs.

DIRECTIONS

  1. Day before: Make the green chili. Spread the flour in a 4-in. pan and place in a 350°F oven to brown to a golden color, stirring occasionally.
  2. In a separate bowl, combine the oil, water, tomatoes, green chilies, salt and garlic powder.
  3. Remove the pan of flour from the oven when golden brown and place on the stove top.
  4. Immediately pour in the liquid mixture. Whisk until all ingredients are well blended.
  5. Bring to a bowl to thicken and simmer for 30 minutes. Hold at 135°F.
  6. Day of serving: To prepare the burritos: In a 4-in. pan, place the potatoes, eggs, cheese and green chili sauce; mix gently.
  7. In the center of each tortilla, place a #8 disher of the potato and egg mixture.
  8. Roll each burrito tightly, wrap in foil paper, place on a sheet pan and heat. Heat until the internal temperature reaches 165°F or above for 15 seconds. Hold at 135°F.

Cinnamon Rolls

YIELD:100 servings

INGREDIENTS FOR ROLLS

  • Yeast—0.08 lb.
  • Flour, all-purpose—6.32 lbs.
  • Milk or milk replacer—0.88 lb. or 14.08 ozs.
  • Salt—0.10 lb. or 1.54 ozs.
  • Vegetable oil—0.69 lb.
  • Water—4.06 lbs.
  • Honey—0.85 lb. or 13.57 ozs.

INGREDIENTS FOR ICING

  • Cinnamon—6 ozs. + 2.4 tsps. or 0.80 cup
  • Sugar, granulated—1 cup + 6 ozs. + 1 Tbsp. + 1.3 tsps. or 1.84 cups
  • Applesauce, canned, unsweetened—4 ozs. + 1.3 tsps. or 0.53 cup

DIRECTIONS

  1. Place the yeast, flour, dry milk and salt into a mixing bowl. Blend with a dough hook for approximately 30 seconds on low speed.
  2. Add the vegetable oil, water (reserving 10%) and honey. Knead the dough on a low speed until it comes together. If the dough appears stiff, add the reserved water.
  3. Mix until the dough is fully developed (about 8 minutes) or until the dough is smooth and elastic.
  4. Place in a plastic container and let the dough rise and double in bulk for about 30-45 minutes.
  5. Combine the cinnamon and sugar into a bowl and mix.
  6. Punch down the dough to remove air bubbles.
  7. Spray a cake pan with a food release spray and scale the dough into 3-lb. balls.
  8. Roll each ball of dough into a rectangle approximately 25x10 1/4-in. thick.
  9. Lightly brush each rectangle with the applesauce. Sprinkle approximately 2/3 cup of the cinnamon-sugar mixture over each rectangle.
  10. Roll each rectangle on the long side to form a long, slender roll. Cut each roll into 24 uniform pieces and place in a sprayed cake pan four across and five down.
  11. Place in a warm area until double in size, approximately 30-45 minutes.
  12. Bake in a convection oven at 350°F for 12-14 minutes until lightly browned.
  13. Brush each roll with the cinnamon-sugar icing mixture.

Honey Streusel Muffin

YIELD:100 servings

INGREDIENTS FOR MUFFINS

  • Sugar, granulated—2.74 lbs.
  • Butter, salted—2.02 lbs.
  • Eggs, large—11.52
  • Baking powder—0.09 can or 6.90 ozs.
  • Salt—1 oz. or 0.8 tsp. or 2.29 Tbsps.
  • Milk or milk replacer—0.86 lb. or 13.84 ozs.
  • Water—3 qts. + 1 cup + 6 ozs. + 2.7 tsps. or 3.45 qts.
  • Vanilla extract—1 Tbsp. + 1 tsp. or 4.03 tsps.
  • Flour, all-purpose—7.35 lbs.

INGREDIENTS FOR STREUSEL TOPPING

  • Sugar, brown—0.60 lb. or 9.68 ozs.
  • Butter, salted—0.60 lb. or 9.68 ozs.
  • Honey—1 oz. + 1 Tbsp. + 0.6 tsp. or 3.23 Tbsps.
  • Salt—0.3 tsp.
  • Flour, all-purpose—2.13 lbs.

DIRECTIONS

  1. To prepare the muffins: In a bowl, cream the sugar and butter until fluffy, about 10 minutes, using a paddle.
  2. Add the eggs slowly to the creamed mixture.
  3. Mix until blended. Scrape the sides of the bowl.
  4. In a separate bowl, combine the baking powder and salt.
  5. Reconstitute the dry milk.
  6. Add the milk and vanilla extract alternately with the baking powder-salt mixture to the creamed mixture. Do not overmix.
  7. Spray muffin tins with a pan spray.
  8. Portion the batter in the muffin cups using a #16 disher.
  9. To prepare the streusel topping: Combine the brown sugar, butter, honey, salt and flour in a small mixing bowl. Blend to create a crumble texture.
  10. Sprinkle a small amount onto each muffin before baking.
  11. Bake the muffins in a 350°F oven for 18-20 minutes.

All recipes: Denver Public Schools Food & Nutrition Services Department, foodservices.dpsk12.org