\t\t\tCELEBRATE NATIONAL BREAKFAST WEEK WITH DELICIOUS SCRATCH-MADE MEALS PREPARED FRESH BY YOUR SCUSD CENTRAL KITCHEN TEAM<\/p>\n
The Central Kitchen team warmly invites all students to enjoy the scratch-made breakfasts prepared daily at Sacramento City Unified Central Kitchen.<\/p>\n
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.<\/p>\n
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 \u2014 and that funding is reinvested right back into higher quality student favorites on our menus.\u00a0
We\u2019re working hard to replace highly processed items with fresh, scratch-made recipes, and we\u2019d love your help. A 10% increase in participation would make a big difference in what we can offer our students.<\/p>\n
Even if your student brings a lunch from home, they can still grab a milk, fruit, or vegetable \u2014 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\u2019s a fun way to gather, connect, and start the day together.<\/p>\n
Help us help you \u2014 every meal matters!<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
THURSDAY 3\/5
CENTRAL KITCHEN\u00a0SCRAMBLED 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.<\/p>\n
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.<\/p>\n
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