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Eggs in Schools

Protein Box Lunch

Protein Box Lunch Vegetarian

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(HACCP Process #1)

Yield: 20 servings (1 box, 13.5 oz., 380 g)
Meal Equivalencies: 1.75 oz. eq. meat/meat alternate, 2 oz. eq. grain, 1/4 cup dark green vegetable, 1/2 cup red/orange vegetable, 1/2 cup fruit


  • 20 Eggs *Hard-Boiled Eggs, Large, Peeled
  • 2 lb. 8 oz. Baby Carrots
  • 1 lb. Broccoli Florets, Fresh, RTU
  • 20 pieces WGR Bagel, 2 oz. eq. grain
  • 40 pieces Baby Tangerines
  • 20 pieces Ranch Dip, 1 oz. cup
  • 20 pieces Grape Jelly, 0.5 oz. pouch


Day of Service:


  1. Clean and sanitize prep area.
  2. Pull baby carrots and fresh broccoli florets from cooler. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four hours.
  3. Wash hands thoroughly and put on gloves.
  4. In 6 oz. bowls mix 2 oz. carrots with 0.8 oz. of broccoli. Cover.
  5. Pull eggs, tangerines and bagels from cooler.


  1. Pull clear sandwich wraps.
  2. Wash hands thoroughly and put on gloves. SOP: Never handle ready to eat foods with bare hands.
  3. Open pouches of eggs one at a time or as needed.
  4. Place one egg in each sandwich pouch and seal.
  5. Place one egg in each boat or bag.
  6. Add 1 bagel (wrapped in sandwich bag if not individually wrapped).
  7. Add 2 baby tangerines, 1 cup of ranch dip and 1 pouch of jelly.
  8. Add broccoli and carrot bowl.
  9. Wrap or seal and date stamp.


Day of Service (continued):
  1. Place in cooler and hold until service. CCP: Hold below 41° F.


  1. 1 Box Lunch. Add milk for a complete meal.


  1. If using commercial hard-boiled eggs, please refer to their nutritional information for meal equivalents.

Breakfast Boat Nutrition Label




Egg facts