Breakfast Stack

Family Child Care

Ingredients Amount / Measure Notes
  • Pancakes, Whole Grain or Whole Grain-Rich, Frozen,144/1.2oz, USDA, 110393 ‎ 12 pancake
  • Egg, whole, raw, fresh ‎ 12 large
  • Potatoes, Hashbrowns, Russet, Golden Grill, 6/40.5oz, 15.19#,Basic American Foods, 10084 prepared 1/2 c.


INSTRUCTIONS


  • On a sheet pan place pancakes and bake according to package directions and set to the side. 
  • Prepare hashbrowns as directed on package.
  • Scramble eggs in a skillet and set to the side.
  • To prepare sandwich place 1 pancake, 0.25 cup hashbrowns, 2 eggs, and top with second pancake. 
  • Hold hot for service

NUTRITION INFORMATION


Nutrition Facts
Breakfast Stack - Family Child Care
Serving Size
 
1 each
Amount per Serving
Calories
353
% Daily Value*
Fat
 
13.51
g
21
%
Saturated Fat
 
3.126
g
20
%
Trans Fat
 
0.038
g
Cholesterol
 
378
mg
126
%
Sodium
 
722
mg
31
%
Potassium
 
357
mg
10
%
Carbohydrates
 
42.22
g
14
%
Fiber
 
3
g
13
%
Sugar
 
6.87
g
8
%
Protein
 
18.06
g
36
%
Vitamin A
 
160
IU
3
%
Calcium
 
124.82
mg
12
%
Iron
 
5.18
mg
29
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2026/04/Breakfast-Stack-Child-Care-Family-6.pdf
Age Group:
Serving Size: 6


Child Care Centers - 25 servings

Ingredients Amount / Measure Notes
  • Pancakes, Whole Grain or Whole Grain-Rich, Frozen,144/1.2oz, USDA, 110393 ‎ 50 pancake
  • Egg, whole, raw, fresh ‎ 50 large
  • Potatoes, Hashbrowns, Russet, Golden Grill, 6/40.5oz,15.19#, Basic American Foods, 10084 prepared 1 qt., 1 pt., 1/4 c. ‎


INSTRUCTIONS


  • On a sheet pan place pancakes and bake according to package directions and set tot he side. 
  • Prepare hashbrowns as directed on package.
  • Scramble eggs in a skillet and set to the side. 
  • To prepare sandwich place 1 pancake, 0.25 cup hashbrowns, 2 eggs, and top with second pancake. 
  • Hold hot for service. 

NUTRITION INFORMATION


Nutrition Facts
Breakfast Stack - Child Care Centers - 25 servings
Serving Size
 
1 each
Amount per Serving
Calories
353
% Daily Value*
Fat
 
13.51
g
21
%
Saturated Fat
 
3.126
g
20
%
Cholesterol
 
378
mg
126
%
Sodium
 
722
mg
31
%
Potassium
 
358
mg
10
%
Carbohydrates
 
42.22
g
14
%
Sugar
 
6.87
g
8
%
Protein
 
18.06
g
36
%
Vitamin A
 
160
IU
3
%
Calcium
 
124.82
mg
12
%
Iron
 
5.18
mg
29
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2026/04/Breakfast-Stack-Child-Care-25.pdf
Age Group:
Serving Size: 25


Schools - 50 servings

Ingredients Amount / Measure Notes
  • Pancakes, Whole Grain or Whole Grain-Rich, Frozen,144/1.2oz, USDA, 110393 ‎ 100 pancake
  • Egg, whole, raw, fresh ‎ 100 large
  • Potatoes, Hashbrowns, Russet, Golden Grill, 6/40.5oz,15.19#, Basic American Foods, 10084 prepared 3 qt., 1/2 c. ‎


INSTRUCTIONS


  • On a sheet pan place pancakes and bake according to package directions and set tothe side. 
  • Prepare hashbrowns as directed on package.
  • Scramble eggs in a skillet and set to the side. 
  • To prepare sandwich place 1 pancake, 0.25 cup hashbrowns, 2 eggs, and top withsecond pancake. 
  • Hold hot for service. 

NUTRITION INFORMATION


Nutrition Facts
Breakfast Stack- Schools - 50 servings
Serving Size
 
1 each
Amount per Serving
Calories
353
% Daily Value*
Fat
 
13.51
g
21
%
Saturated Fat
 
3.126
g
20
%
Trans Fat
 
0.038
g
Cholesterol
 
378
mg
126
%
Sodium
 
722
mg
31
%
Potassium
 
359
mg
10
%
Carbohydrates
 
42.22
g
14
%
Fiber
 
3
g
13
%
Sugar
 
6.87
g
8
%
Protein
 
18.06
g
36
%
Vitamin A
 
160
IU
3
%
Calcium
 
124.82
mg
12
%
Iron
 
5.18
mg
29
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2026/04/Breakfast-Stack-School-50.pdf
Age Group:
Serving Size: 50


Schools - 100 servings

Ingredients Amount / Measure Notes
  • Pancakes, Whole Grain or Whole Grain-Rich, Frozen,144/1.2oz, USDA, 110393 ‎ 200 pancakes
  • Egg, whole, raw, fresh ‎ 200
  • Potatoes, Hashbrowns, Russet, Golden Grill, 6/40.5oz,15.19#, Basic American Foods, 10084 prepared 1 gal., 2 qt., 1 c. ‎


INSTRUCTIONS


  • On a sheet pan place pancakes and bake according to package directions and set tothe side. 
  • Prepare hashbrowns as directed on package.
  • Scramble eggs in a skillet and set to the side. 
  • To prepare sandwich place 1 pancake, 0.25 cup hashbrowns, 2 eggs, and top withsecond pancake.
  • Hold hot for service. 

NUTRITION INFORMATION


Nutrition Facts
Breakfast Stack -Schools - 100 servings
Serving Size
 
1 each
Amount per Serving
Calories
353
% Daily Value*
Fat
 
13.51
g
21
%
Saturated Fat
 
3.126
g
20
%
Trans Fat
 
0.038
g
Cholesterol
 
378
mg
126
%
Sodium
 
722
mg
31
%
Potassium
 
358
mg
10
%
Carbohydrates
 
42.22
g
14
%
Fiber
 
3
g
13
%
Sugar
 
6.87
g
8
%
Protein
 
18.06
g
36
%
Vitamin A
 
160
IU
3
%
Calcium
 
124.82
mg
12
%
Iron
 
5.18
mg
29
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2026/04/Breakfast-Stack-School-100.pdf
Age Group:
Serving Size: 100