Photo courtesy of MorningStar Farms/Kellogg’s Away from Home
Plant-based Chorizo Breakfast Tacos
This vegetarian breakfast taco is filled with plant-based chorizo, eggs and Oaxaca cheese and topped off with a house-made serrano salsa. For a vegan version, use nondairy mozzarella or jack cheese and an egg substitute product.
Avocado toast has been a popular item for breakfast in restaurants, dining halls and at home. K-12 Child Nutrition Director Sally Spero gives the trend a different spin by topping toast with a fresh mango mash instead.
At Urban Table restaurant in Kansas, chef Brad Gilmore cooks and serves this frittata in the skillet, but it may be more convenient to cut it into wedges and plate with a side of fruit. Cook potatoes the night before to save time.
This kid-friendly oatmeal not only meets school nutrition guidelines, it’s prepared and portioned ahead and kept refrigerated until the next day. The oatmeal “cooks” in the fridge, saving labor in the morning.
At Sweet Bar Bakery in Oakland, Calif., Chef Mani Niall menus personal-size breakfast pizzas topped with bacon, eggs, and avocado. Prepared pizza dough cuts prep time.
The food service team at the Willits, California hospital relies on good communication to provide patients and visitors with a variety of plant-forward, farm-to-fork meals.
Amy Stocking and her husband Dan made the move from Detroit to a family blueberry farm in Michigan’s Thumb region and have become a vital part of the community there.
