Portable, hand-held items such as breakfast sandwiches and burritos or French toast sticks are easy for students to eat in the classroom.Ī successful breakfast program depends upon the collaborative efforts of administrators, principals, teachers, school nutrition staff, custodial staff, and parents. For breakfast in the classroom, food can be kept warm by transporting them to the classroom in insulated bags. Schools without on-site kitchens receive pre-made hot foods from a district satellite kitchen or food service company and use hot boxes or other warmers to keep the food at a safe temperature if using a grab and go service model.

Many schools are able to offer hot options for breakfast as well, either prepared on-site or reheated and served.

If meals are to be served in the classroom or from kiosks or carts, they should be easy to prepare, serve, and eat in order to limit issues with spills and trash.įoods that require minimal preparation and work well when served in the classroom include:

After deciding to implement an alternative service model, school nutrition departments may have to make significant changes to their traditional breakfast menus. Meals served through the School Breakfast Program must meet USDA nutrition guidelines.