CELEBRATE NATIONAL BREAKFAST WEEK WITH DELICIOUS SCRATCH-MADE MEALS PREPARED FRESH BY YOUR SCUSD CENTRAL KITCHEN TEAM
The Central Kitchen team warmly invites all students to enjoy the scratch-made breakfasts prepared daily at Sacramento City Unified Central Kitchen.
We believe every student – regardless of income – deserves access to nutritious, wholesome meals while at school. Our mission is to nourish minds and bodies so students can focus, learn, and thrive.
Did you know? Every time a student participates in our breakfast or lunch program, it directly supports our ability to offer higher-quality, freshly prepared meals. Increased participation means increased funding — and that funding is reinvested right back into higher quality student favorites on our menus.Â
We’re working hard to replace highly processed items with fresh, scratch-made recipes, and we’d love your help. A 10% increase in participation would make a big difference in what we can offer our students.
Even if your student brings a lunch from home, they can still grab a milk, fruit, or vegetable — and it counts as a meal. That small step makes a huge impact.
Encourage your student and their friends to meet for breakfast every day next week and beyond. It’s a fun way to gather, connect, and start the day together.
Help us help you — every meal matters!
MONDAY 3/2
PARFAIT CUP WITH CENTRAL KITCHEN FRUIT COMPOTE
Fruit Compote: Our all-natural mixed fruit compote is served all year long and made with natural sugars from real fruit. We rotate a variety of fruits including peaches, strawberries, pears, pineapple, apples, mandarins, and blueberries- sometimes creating a beautiful lavender color from the berries. It’s a fresh and flavorful way to start the day.
TUESDAY 3/3
CENTRAL KITCHEN PORK GRAVY & BUTTERMILK BISCUIT
Breakfast Pork Gravy: Saving the best for last – this year we introduced a hearty pork breakfast gravy. Using over 700 pounds of breakfast sausage, our team prepares this comforting recipe from scratch, blending savory sausage with butter and milk to create a warm, satisfying addition to students’ morning plates.
WEDNESDAY 3/4
CENTRAL KITCHEN PUMPKIN LOAF
Seasonal Loaves: Throughout the school year, our team bakes seasonal scratch-made loaves, including cinnamon spice loaf and pumpkin loaf. Our banana recovery program turns ripe bananas into delicious banana loaves that have quickly become a student favorite.
THURSDAY 3/5
CENTRAL KITCHENÂ SCRAMBLED EGGS & POTATOES
Scrambled Eggs: Each week, we prepare approximately 200 half-gallon bags of scrambled egg mix. The eggs are cooked in our combi ovens to a perfectly fluffy finish and delivered fresh to school sites, ready to fuel students for success. Seasoned Potatoes: This year, we introduced seasoned breakfast potatoes to our menu. Nearly 2,500 pounds of russet potatoes are washed, prepped, diced, partially cooked in our ovens, and seasoned to perfection. It’s a farm-to-fork addition that brings hearty flavor to the breakfast line.
FRIDAY 3/6
CENTRAL KITCHEN PEAR OATMEAL ROUND
Oatmeal Round: Our scratch-made oatmeal rounds are prepared with 100% whole wheat flour and whole grain oats. Mixed in our 1,000-pound mixer and blended with sweet pears and warm spices, they provide a wholesome and hearty breakfast option for students.
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