Eggcellence in School Menu Innovation is a recognition program developed to acknowledge the many creative ways school nutrition professionals serve eggs to students. Through this program, we honor the efforts of school nutrition teams to provide students with appealing, delicious and nutritious meals. We salute their successes and appreciate the passion they bring to school nutrition!


Scroll down to read about the menu creativity from the Class of 2018 Eggcellence Award winners. Here’s what we love about the egg use in these programs:


Eggcellence Scroll
Charleston County


Charleston County
School District, SOUTH CAROLINA

Walter Campbell, executive director nutrition services

This district with nearly 50,000 students set out to revamp and redesign its breakfast menu last summer or as they like to put it – ‘flipped the script’ on school breakfast. To accomplish this, the team invested hundreds of hours surveying students, faculty and parents to learn what they wanted for breakfast. Then they took that info and researched, cooked and tested recipes to determine what to serve to deliver on their expectations. In the end, the district director concluded, “CCSD students deserve the best, and eggs on our menu is a way we can assure they receive lasting nutrients to keep them focused and performing at their highest level.”

Program highlights

  • Student feedback requested eggs be incorporated into daily breakfast offerings and that “Breakfast for Lunch” was offered monthly.
  • The menu research culminated in the launch of the Lowcountry Breakfast Plate. The new menu paid off in positive results for the program by increasing participation among students and, unexpectedly, faculty.
  • The Lowcountry Breakfast Plate offers a variety of traditional breakfast offerings, like scrambled eggs, house-made buttermilk biscuits and Southern-style grits, and lets diners mix and match among them.
Carmel Clay Schools

Carmel Clay Schools, Indiana

Jennifer McFarland, school foodservice director

Program highlights

  • Elementary school students enjoy pancakes with cheesy eggs and bacon for lunch.
  • At the middle schools, cheesy omelets with a biscuit for breakfast increased participation.
  • High school students like eggs in all the formats served from a homemade Ramen Bowl with a hard-boiled egg to stir-fried rice with fresh scrambled eggs to a salad bar with diced hard-boiled eggs.
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Cypress Fairbanks

Cypress Fairbanks Independent
School District, Texas

Darin Crawford, food service director

Program highlights

  • At the Power Up Café on campus, nutrient-rich eggs are part of the monthly menu cycle and are served at both breakfast and lunch.
  • Middle and high school students enjoy different varieties of Breakfast Tacos and Breakfast Sandwiches with eggs, several times per month.
  • House-made entrée salads feature hard-boiled eggs at all of the school cafés.
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Des Moines Public Schools

Des Moines Public Schools, Iowa

Amanda Miller, food service director

Program highlights

  • Started a breakfast-in-the-classroom program featuring egg wraps to keep kids from being hungry.
  • Egg-a-Doodle-Do Muffins make breakfast tasty and fun.
  • Breakfast participation is up this year as the school transitions to more ‘scratch’ cooking.
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Elk Grove Unified School District

Elk Grove Unified School District, Illinois

Michelle Drake, foodservice director

Program highlights

  • The district has its own bakery where eggs are used to create delicious, healthy baked goods.
  • An egg option is available for breakfast every day.
  • Scrambled eggs are easily transformed into kid favorites with the addition of diced ham or bacon and then wrapping them in a tortilla and serving with a side of salsa.
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Grapevine Colleyville

Grapevine Colleyville Independent School District, Texas

Julie Telesca, food service director

Program highlights

  • Omelets, scrambled eggs, hard-boiled eggs, egg sandwiches and more have regular spots on the four-week menu cycle in the district.
  • Cobb salad and other composed salads featuring eggs are popular with kids.
  • A variety of egg options gives students choices as part of a nutritious breakfast.
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Greeley-Evans

Greeley-Evans School District 6, Colorado

Danielle Bock, nutrition services director

Program highlights

  • Kids got a treat during National School Breakfast Week 2018 with a new Breakfast Skillet, served as a breakfast for lunch item.
  • The district’s Tater Tot Breakfast Bowl – so on trend – tops tots with scrambled eggs and a house-made cheese sauce.
  • Breakfast Burritos (made with local ingredients) are served once a week. This egg-filled item is one of the most popular breakfast entrées in the school district.
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Lakeside Union School District

Lakeside Union School District, California

Sally Spero, child nutrition director

Program highlights

  • One concept this creative district finds especially helpful is using muffin tins for egg dishes. The muffin-shaped items are easy to handle and eat even for the youngest students.
  • A student favorite is the Egg and Toast Cup—whole grain bread wrapped around an egg and cheese mixture.
  • Another muffin pan recipe is the Chorizo and Egg Tortilla Bowl, which includes two grain servings. The team has a crustless quiche recipe in the works.
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Loudoun County Public Schools

Loudoun County Public Schools, Virginia

Dr. Becky Domokos-Bays, school nutrition services director

Program highlights

  • Open to new ideas, the district sampled EggPops at one elementary school during National School Breakfast Week 2017.
  • Protein packs, featuring hard-boiled eggs as an option, are a new item in the district this school year. Students can have them ala carte or as a sidekick to a salad base.
  • Vegetable quiches baked in individual bowls are also new this year. On the horizon for next year – sous-vide scrambled eggs for breakfast and brunch for lunch.
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Maplewood-Richmond

Maplewood-Richmond District, Missouri

Irene Wan, school foodservice director

Program highlights

  • Students get to learn where their food comes from with the school farm and garden. Consequently, they are encouraged to try new foods grown there.
  • Eggs star in omelets offered for breakfast and in Breakfast for Lunch. Hard-boiled eggs are served diced as part of the salad bar.
  • Chef Robert Rusan often uses eggs as a meat alternate for students and staff, making beautiful vegetable frittatas and omelets enjoyed by vegetarians and non-vegetarians alike.
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Mentor Village

Mentor Village Exempted Schools, Ohio

Jeni Lange, supervisor of school nutrition

Program highlights

  • Bird’s Nest Eggs – a breakfast item that the kids love – was hatched from a few staples in the kitchen, eggs, bread and shredded cheese.
  • Menu creativity is also displayed in this district’s breakfast nachos and breakfast pizza.
  • Handheld breakfast sandwiches are another item that often appears on the morning menu.
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Oakland Unified School District

Oakland Unified School District, California

Jennifer LeBarre, food service director

Program highlights

  • The implementation started with adding hard-boiled eggs to the breakfast after the bell grab and go menu. Each egg was served with a packet of Tajin seasoning, so the students could add their own level of flavor.
  • In October 2017, the district added a Cobb Salad, featuring hard-boiled eggs, to its secondary menu.
  • Hard-boiled eggs credit towards the meat/meat alternate requirement.
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Oyster River

Oyster River Cooperative District, New Hampshire

Doris Demers, child nutrition director

Program highlights

  • Increasing breakfast participation has been a challenge but serving fresh eggs has helped.
  • Offering stuffed omelets and omelet bars gives students a chance to customize their eggs to their own taste.
  • A daily Chef Salad with ham, cheese and hard-boiled eggs is offered to elementary students.
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Oyster River

Santa Clara Unified School District, California

Karen Luna, director nutrition services

Program highlights

  • Scrambled eggs are served daily in both middle and high schools. They’re cooked in small batches with milk to add flavor and keep them looking and tasting great.
  • Student athletes requested hard-boiled eggs, so they were added to the daily morning menu. Protein boxes with hard-boiled eggs – also student requested – are on deck for the summer menu at high school snack bars.
  • Last fall, a student favorite was a personal-sized, spinach and egg quiche. Although there were some sad faces when it rotated off the menu, students are now enjoying house-made, egg-dipped French toast.
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Southeast Polk

Southeast Polk Community School District, Iowa

Amy A’Hearn, director of food & nutrition

Program highlights

  • If it’s Monday, eggs are on the menu. The strategy is to get students off on the right foot, nutritionally, for the week ahead.
  • Breakfast offerings include, homemade egg sandwiches, scrambled eggs, egg patties, egg pizza and EggPops.
  • A new grab n’ go feature at lunch has students enjoying a ‘Power Pack,’ which contains a hard-boiled egg, cheese cubes, whole-grain goldfish crackers and dried fruit.
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Tullahoma

Tullahoma City Schools, Tennessee

Angela Cardwell, director of school nutrition

Program highlights

  • This egg-friendly district serves high schoolers a scrambled egg bar every Tuesday and Thursday. Cold vegetables from the lunch salad bar are part of the options for students to top their eggs. Students are loving this new breakfast bar.
  • Other egg-containing breakfast items on the menu are cheese omelets, egg and cheese toast, hard-boiled eggs, egg & cheese biscuits/croissants, and breakfast pizza.
  • Grab n’ Go Protein Bento Boxes at lunch or on the salad bar, feature hard-boiled eggs, Cheddar cheese, hummus or peanut butter, and a selection of fresh fruit and veggies. They’re quick, easy, healthy and protein-packed.
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Waltham Public Schools

Waltham Public Schools, Massachusetts

April Liles, food service director

Program highlights

  • Eggs feature in a variety of breakfast wraps and sandwiches offered to K-12 students.
  • One way the team created excitement for the breakfast program was with an omelet station. They added to the fun by inviting school faculty to don aprons and cook.
  • Breakfast bowls are booming and push up ADP whenever they’re on the menu. They offer several versions from a Southwestern Egg Bowl with a southwestern/Mexican flavor profile and toppings to a Breakfast Skillet Bowl with tots or potatoes, eggs, and meats and/or vegetables, plus sauces like fresh salsa or guacamole.
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Waukee

Waukee Community School District, Iowa

Jeannie Allgood, director nutrition services

Program highlights

  • Breakfast is a classic time of day to offer eggs. Options include omelets, egg and cheese breakfast sandwiches and turkey bacon and egg breakfast pizza.
  • Lunch is another opportunity to menu eggs on sandwiches, breakfast for lunch omelets and on salad bars.
  • During lunch service, the team even tried a build-your-own Protein Kit line, featuring hard-boiled eggs.
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Whitesboro

Whitesboro Independent School District, Texas

Alicia Tracy, director of food service

Program highlights

  • To keep menus fresh, different breakfast sandwiches are offered every week. Whole grain croissants, English muffins, pretzel buns and biscuits are paired with eggs, cheese and either ham, bacon or sausage.
  • With all those permutations, breakfast sandwiches are an eggcellent breakfast offering and one of their best-selling menu items.
  • At the high school, breakfast sandwiches are made with fresh eggs baked in muffin tins. Students like the ‘round egg’ on their sandwiches.
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Windham

Windham Raymond School District, Maine

Jeanne Reilly, director

Program highlights

  • Middle and high school students are offered breakfast sandwiches with eggs every day as part of the menu. Meanwhile hard-boiled eggs are part of the grab & go breakfast served at the elementary schools. Breakfast pizza and wraps with eggs are also regularly featured on A.M. menus.
  • EggPops add eggcitement to Fun Friday themed breakfasts in the district. The novelty of the EggPops always sparks conversations with the students.
  • Lunch gets egg love too with egg salad sandwiches offered daily and Power Packed Protein Boxes on the menu. Kids love the grab & go boxes.

Success Stories


Protein Snack

Better Behavior Linked to Protein Snacks? One School Says So

Their Eggcellent Story:

Recently a school district in Iowa published the results of a program called “The Protein Intervention” that substituted protein-based snacks for the carbohydrate-based snacks typically given to hungry students. The selection of protein snacks included hard-boiled eggs, string cheese and yogurt. District staff hypothesized that protein-based snacks with low sugar content might help improve classroom behavior and thereby increase the students’ potential for academic success. Program results appear to support this premise.

The Iowa State University Extension and Outreach in Scott County worked closely with one school to test this hypothesis in an area of the district that typically serves high-risk students. During the academic year, the school nurse offered protein-based snacks to students in need and monitored behavioral reports throughout the remaining school day. The Protein Intervention yielded a surprising correlation between the snacks and behavior that could prove beneficial to educators across the country. The report links protein-based snack consumption with improved classroom behavior within an at-risk student population.

Protein Chart

The Need for High-Density Nutrition
The link between breakfast and academic performance, particularly in nutritionally compromised children, is well documented.1 However, little is known about the influence of snacking behavior on school performance. Often, schools stock highly palatable, inexpensive and shelf-stable snacks such as crackers, cereal, granola bars and fruit snacks for students in need. Such foods tend to contain added sugars and few nutrients, which conflicts with current dietary guidance that encourages nutrient-dense foods like produce, nuts and seeds, eggs and low-fat dairy.2

The program stemmed from a hypothesis that children from at-risk homes have elevated levels of cortisol,3 a stress hormone, that may impair the way the body metabolizes carbohydrates and lead to behavioral issues in the classroom. This school-wide intervention project intended to test whether nutrient-dense, protein-based snacks could prove beneficial to the behavior of students from this type of background.

The Protein Intervention
Teachers and staff introduced a pilot project for the 2015-2016 school year called The Protein Intervention and continued with it the following school year. For the program, the school nurse stocked her refrigerator with protein-based, nutrient-dense foods, including hard-boiled eggs, string cheese and yogurt, in lieu of carbohydrate-based snacks. When students complained of a headache, stomachache or hunger, they were offered one of these snacks. The overwhelming majority of students preferred hard-boiled eggs. The nurse took note of the student’s name, snack choice and date and time of the student’s visit.

Referrals for disruptive behavior were also tracked and compared against the snacking data. At the end of the school year, results showed that 89 percent of behavioral referrals occurred on days when a snack was not consumed. This suggests the snacks, which were protein based, encouraged better behavior in the classroom. “We have hypothesized that this staggering difference results from alleviation of hunger with a protein-based, low glycemic index food that offers sustained energy with minimal blood sugar fluctuations,” explained Jennifer Best, Iowa State University Extension and Outreach.

The results of the pilot project were so impressive that other schools have asked to participate in their own Protein Intervention trial. “We believe that with a systematic and sustained effort of offering protein within high-need schools, behavior issues can be reduced, resulting in less time spent out of the classroom and a higher likelihood of academic achievement,” said Best.

Approximately $1,000 will support the costs of the protein-based snacks for one school year at one school. In response to the pilot program’s successful results, the Iowa Egg Council is providing funds to support the program at one school within the area.

“Hard-boiled eggs are the perfect choice for a program like the Protein Intervention. Eggs contain less than one gram of carbohydrate and as such, do not influence blood glucose. In addition, eggs are a nutrient-dense food with one large egg containing six grams of high-quality protein4 and varying levels of 13 vitamins and minerals,” said Tia M. Rains, Ph.D., Executive Director, Egg Nutrition Center, the scientific research arm of the American Egg Board. “We look forward to results from other schools implementing the protein intervention program with their students to see if similar benefits are observed.” 


To read and download the Protein Intervention press release click here


1. Hoyland A, Dye L, Lawton CL. A systematic review of the effect of breakfast on the cognitive performance of children and adolescents. Nutr Res Rev2009;22:220–43.

2. U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015 – 2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Available at http://health.gov/dietaryguidelines/2015/guidelines/

3. Association for Psychological Science. (2010, January 21). Low socioeconomic status affects cortisol levels in children over time. ScienceDaily. Retrieved January 6, 2017 from www.sciencedaily.com/releases/2010/01/100119161805.htm

4. Campbell B et al. International society of sports nutrition position stand: protein and exercise. J Int Soc Sport Nutr. 2007;4:8

Success Stories


Whitesboro Texas

Breakfast Sandwiches “Hot” Item in Texas School District

Schoolhouse Whitesboro ISD in Whitesboro, Texas

Studies show students perform better when their hunger is satisfied, or as one study puts it, “eating breakfast has a positive effect on children's cognitive performance.”1 The Whitesboro Independent School District in Texas believes their students perform their best after eating breakfast, particularly breakfast served hot and fresh. And when they can, this district’s breakfasts include eggs.

In fact, district employees state it plainly-“Our students love eggs! It’s surely a kid-pleaser and helps them get fueled up for the school day!” In response, the Whitesboro ISD food services offers protein at every breakfast every day at the secondary school level and at least three days per week at the elementary level. And their menu certainly highlights the versatility of eggs. The district offers students eggs in formats that range from scrambled to omelets and patties in a variety of entrées.

Of all the menu variations that include eggs, district officials say their most popular and eye-appealing recipes feature versions of their Open-Face Croissant Breakfast Sandwich (which provides 1-oz. equivalent whole grain and 1-oz. equivalent meat.) One features a grilled egg patty and one includes a fresh egg cooked in a muffin tin. Both also include cheese, ham and fresh baby spinach. Although united in their love of the district’s egg dishes, this distinction divides the student body-the elementary students prefer the egg patty, while the secondary students love the fresh egg version. This means the food services staff does a lot of scratch cooking with eggs. They report using about a case of fresh eggs a week at each of the four schools in the district, which tallies up to about 57,600 fresh shell egg servings per school year.*

The breakfast sandwich concept allows the district to meet the whole grain requirement and still offer a protein, while serving up fabulous flavor in a format that pleases the student body. Also, a handheld sandwich provides flexibility as a grab-and-go menu item or one that could easily be adapted to either cafeteria or classroom serving situations. The district has shared both breakfast croissant sandwich recipes, which are available for download by clicking here.

The fact that eggs are an affordable protein helps make them an attractive option for this school district’s foodservice program, or any district for that matter. Price is just one reason why the Whitesboro district likes to use eggs as a center-of-the-plate protein. Another reason is that eggs are low in sodium. Whether a district uses fresh eggs or one of the many prepared versions available such as hard-boiled, scrambled or patties, eggs pair up well with any number of grains, fruits, vegetables or dairy products to create a complete meal that meets federal guidelines.

Tasty, nutritious food served in a clean and safe environment with a friendly smile. That’s what you'll find in the Whitesboro ISD. What’s “hot” on the menu in your district? We can't wait to find out how you serve your eggs.

*This number does not denote further processed egg products the district currently offers. It strictly represents fresh shell eggs.

1. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3737458/

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Success Stories


Lowcountry Breakfast

“Flipping the Script” on School Breakfast

Schoolhouse Charleston County School District in Charleston, S.C

Breakfast is supposed to be nourishing, comforting, satisfying and a bit exciting. Unfortunately, the perception of school breakfast is often the exact opposite. One district in South Carolina, Charleston County, decided to shake up their menu to change that perception simply by creating a new reality–an enticing, filling, and satisfying breakfast menu. They rolled out a new menu for their middle and high school students last fall, called “Flipping the Script” on School Breakfast.

In the Charleston County school district, the state’s second largest district, more than 46,000 meals are served daily, including breakfast, lunch and supper. “The parents trust us to feed their kids,“ say district employees, and they take that trust seriously. When developing the new breakfast menu, the school nutrition team wanted to add items that were not only nutritious and satisfying, but traditional and local–in other words, comfort foods.

As part of this initiative, the foodservice division developed and introduced eggcentric entrées in a newly created Lowcountry Homemade Breakfast. The menu is impressive, starting with scrambled eggs made with Cheddar cheese, as the center-of-the-plate protein, and then offering a choice of biscuit or grits and a choice of bacon or sausage, along with fruit or juice. The students can also choose a breakfast that offers a choice among chicken biscuits, blueberry pancakes, French toast sticks or other assorted foods.

The Lowcountry Breakfast plate features traditional local breakfast options, representing favorite comfort foods enjoyed by both students and staff. Although the district had offered eggs on a limited basis previously, the new menu represents the first time the district offered a main entrée with eggs playing the starring role.

After thoroughly testing the new egg concept over the summer, the team rolled it out to the entire district this past fall, promoting it heavily to both students and parents via social media. Students and staff took to the new breakfast entrée immediately. Even though enrollment in the district is stagnant, participation or average daily participation (ADP) is up four to seven percent, with 15,500 breakfasts served daily.

Finding comfort in numbers

The secret to their impressive menu, with the district able to “over serve” a selection of breakfast options compared to minimum federal requirements, is a purchasing co-op. Nine districts participate in the co-op, with Charleston County taking the lead. This co-op provides the volume–$27.5 million in purchasing power–that the schools need to control food costs while serving their students and staff nutritious, filling and enticing entrées and sides. Regardless of a district budget however, eggs present any school foodservice program with an affordable protein option that’s easy to prepare and ideal as part of a balanced breakfast. Eggs are a perfect complement to any number of grains, fruits, vegetables or dairy products.

Staff engagement is another way the district was able to boost student meal participation. When the new menu was rolled out, the school staff started eating in the cafeteria alongside the students, enjoying the Lowcountry Breakfast offerings as much as anyone else. Seeing the staff involvement helped the students view the cafeteria offerings as “real food” worth eating and savoring.

The school staff and students all have more positive attitudes towards breakfast and the school cafeteria as a venue for interesting, comforting meals. As the nutrition team states, “We want them to want to come to the cafeteria, not just come because they have to.”

In addition to serving the Lowcountry Breakfast plate in the morning, the school offers it once per cycle for lunch. Demand was such that it rose to become one of the top three lunches in overall popularity. As a new entrée choice pitted against some popular favorites, this says a lot about the staff’s selection of options for the Lowcountry Breakfast plate. And for the record, the district reported using more than 28,300 pounds of eggs through November 2017.

Next up for the Charleston County school district? Protein kits featuring eggs! The district needs to help accommodate a student who has a medical issue with carbohydrates. The district plans to use this as a springboard of opportunity to provide low-carb protein kit options for other students as well. They are planning to test two versions of a low-carb protein box in a few pilot schools in the near future. We are eggcited to see how the students enjoy the new options provided to them by the foodservice staff in Charleston County. How could you “flip the script” on your school breakfast menu?


Breakfast Bars can provide students with a variety of customizable breakfast options to help fight menu fatigue and boost meal participation. Charleston County's Lowcountry Homemade Breakfast bar is an eggcellent way to keep meal offerings fresh and students engaged in school breakfast and lunch!

Sample day Sample day

Success Stories


Breakfast Burrito

LOCALLY-SOURCED INGREDIENTS WRAPPED IN SUCCESS

Schoolhouse Greeley-Evans School District 6 in Greeley, Colo.

Their Eggcellent Story:

Greeley-Evans School District 6 in Greeley, Colorado is proud to serve Breakfast Burritos (made with local ingredients) to their students once a week. This egg-containing item is, by far, the most popular breakfast entrée served throughout the school district! The Breakfast Burritos are made from scratch in the Nutrition Service Department’s Central Production Kitchen. The potatoes that are utilized to prepare the Ranch Style Hash Brown are locally procured from Leffler Family Farms. The jalapeno and green chili peppers within the Green Chili are also sourced locally from Tigges Farms—both the Ranch Style Hash Brown and the Green Chili are folded into the burritos. These items along with egg, cheese, chorizo sausage and a whole grain tortilla come together perfectly for a top-rated handheld breakfast!

The background on this outstanding district:

Their district is making tremendous strides in serving more locally-sourced produce and meat in school lunches and breakfasts, providing healthier nutrition for students all across the district. In fact, since the farm-to-school program began in earnest, the district now spends 25% of its $4 million annual food budget on locally-grown foods, and produces 75% of its food from scratch – up from just 20% in 2011. This means healthier food with more nutrients and fewer unhealthy additives for students. The district has a 12,000-square-foot central production kitchen, which makes storing and cooking 15,000 meals per day a much easier task. Greeley-Evan’s Jeremy West, School Nutrition Director was named K12 Innovator of the Year 2016 by Food Management.

District Greeley-Evans School District 6, The 13th largest school district in the state of Colorado
Contact Name Kara Sample, RDN, SNS
Title Assistant Director | Nutrition Services
Website http://www.greeleyschools.org/nutrition
Enrollment 21,183
ADP 18,000 total meals
% Reduced 66%
CEP: Currently not participating in this program
Number of Sites 26 schools plus 8 charter/private schools
Central Kitchen Yes, bulk satellite to each school
Do all schools have kitchens Yes each school has a full kitchen
Total Meals Served 3,428,422 number of meals (breakfast, lunch and snacks) 2015
Facebook https://www.facebook.com/GreeleyEvansSchools/
Twitter D6SchoolLunch
Pinterest d6nutritionservices
Nutrislice http://greeleyschools.nutrislice.com

Success Stories


Buffalo Blue Chicken Salad

Greenville County Schools Go Green with
New Salads

Schoolhouse Greenville County Schools in Greenville, S.C

Eggs-perience Goes a Long Way:

The director of nutrition services for Greenville County Schools is no stranger to the food industry. Joe Urban can draw upon years of experience he gained working in restaurants prior to starting his current position. Urban looks to the culinary world for inspiration. Evidence of this is clear when reviewing the revamped meals served daily to the district’s 76,000-plus students.

“We’re on this crazy mission to completely reinvent school food,” said Urban as quoted in a local newspaper. As a first step towards this goal, he insists the district use only “wholesome products” to develop healthy menu items that serve up great taste along with good nutrition.

That sort of mission has its constraints when the nutrition director must figure out how to offer five tray components; a protein (chicken, hamburger, etc.), grains, two kinds of milk (chocolate and white), a cup of fruit and a cup of vegetables for an average of $2.50 per meal. Yet Urban manages within this budget to serve a wide variety of nutritious yet on-trend meal options, including five new composed salads. Three varieties, the Crispy Chicken, Buffalo Blue Chicken and Cobb salads contain hard-boiled eggs. Even better, the district is willing to share these recipes for other schools to try.


Crispy Chicken Salad

Buffalo Blue Chicken Salad

Cobb Salad

“Eggs are an inexpensive protein,” said Joe Urban. And this low cost means their inclusion as the protein element in a salad helps keep recipe development within budget. Cost alone wasn’t the primary motivator though. “They are a delicious and nutritious high-quality protein that our students love,” continued Urban.

That much is obvious when examining sales of the new composed salads. They’ve already proven themselves a great menu addition. “Composed entrée salad sales are up over 75 percent from last year,” said Urban. “The students love all of them.”

Part of this success might stem from the districts tried and true method of sampling new menu items. (See photo). This allows students the chance to try out the new menu items in sample form before rolling out the full entrée.

Of note, “The Little Big Fact Book: The Essential Guide to School Nutrition” released by the School Nutrition Association states that 71 percent of schools serve composed salads. These pose an eggs-cellent opportunity to add eggs as an inexpensive yet nutritious protein. And composed salads make a fantastic addition to any school’s grab-and-go line.

Don’t assume that eggs only make an appearance in the salad line at lunch. Currently, Greenville offers eggs and other proteins at breakfast every day to all students, with dishes such as Western & Sausage omelets or handheld Egg & Cheese Biscuits.

Greenville showcases just a few ways that eggs—versatile, tasty, nutritious and economical—provide a good source of protein for students in any school system.

Sample day

Success Stories


Breakfast Sandwiches “Hot” Item in Texas School District

The Whitesboro Independent School District in Texas believes their students perform their best after eating breakfast, particularly breakfast served hot and fresh...

See full story Download Recipe

“Flipping the Script” on School Breakfast

One district in South Carolina, Charleston County, decided to shake up their menu by creating an enticing, filling, and satisfying breakfast menu featuring scrambled eggs. They rolled out a new menu for their middle and high school students.

See full story Download Menu

Greenville County Schools Go Green with New Salads

The director of nutrition services for Greenville County Schools is no stranger to the food industry. Joe Urban can draw upon years of experience he gained...

See full story Download 3 recipes

Better Behavior Linked to Protein Snacks? One School Says So

Recently a school district in Iowa published the results of a year-long program called “The Protein Intervention” that substituted protein-based snacks for the carbohydrate-based snacks typically given to hungry students...

See full story

Farm to School Eggs & Chef’s Partner with Local Schools

Kittery School District in Kittery, Maine - Small but mighty, this Maine district offers programs and events regularly throughout the year, connecting students with the community and local agriculture. As a result, students love the school gardens and are eager to...

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Creating Egg-centric Recipes, One Crack at a Time

Lakeside Union School District, San Diego, California - Lakeside Union School District is always experimenting with new and creative ways to meet school nutrition requirements without sacrificing quality and taste. This year, Sally Spero, Child Nutrition Director at...

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LOCALLY-SOURCED INGREDIENTS WRAPPED IN SUCCESS

Greeley-Evans School District 6 in Greeley, Colo. - is proud to serve Breakfast Burritos (made with local ingredients) to their students once a week. This egg-containing item is, by far, the most popular breakfast entrée served throughout the school district...

See full story Download recipe