Savory & Sweet Ready-To-Fill School Breakfasts
Looking for a versatile, cost-effective way to serve delicious breakfasts your students will love?
Our 2oz Ready-to-Fill Rounds are here to bolster your cafeteria menu made with Maine’s own grains. With options for both savory and sweet recipes, these rounds are perfect for schools looking to meet whole-grain requirements while enhancing flavor.
2oz Equals 2 Whole Grain Serving: Since our dough is made from fresh stone-milled grain, you can quickly meet your whole grain requirement.
Reimbursable Through Maine’s Local Foods Fund: All products, including the 2oz ready-to-fill rounds, are eligible for reimbursement through the state’s program.
Just Thaw and Fill: Our 2oz ready-to-fill rounds fit into your busy morning schedule.
Sausage, Egg, and Cheese Breakfast Pizza
A warm, golden round topped with savory sausage, fluffy scrambled eggs, and gooey melted cheese—perfect for starting the day right.
Cost Breakdown
Cost With Local Foods Fund Reimbursement: $1.62/serving
Cost Without Local Foods Fund: $2.25/serving
Ingredients
2oz Ready-To-Fill Round: $1.25
Free Commodity Cheese
Free Commodity Sausage
Free Commodity Egg
Free Commodity Fruit
Milk: $0.37
Blueberry & Cream Cheese Breakfast Danish
A delightful blend of creamy, tangy cream cheese and sweet blueberries on a crisp whole-grain crust—a sweet treat that fits your budget.
Cost Breakdown
Cost With Local Foods Fund Reimbursement: $1.88/serving
Cost Without Local Foods Fund: $2.35/serving
Ingredients
2oz Ready-To-Fill Round: $1.25
Free Commodity Blueberries
Cream Cheese: $0.10/serving
Milk: $0.37
Prep and Baking Instructions for 2oz Ready-To-Fill Rounds
Preheat your convection oven to 375° (fans on low).
Place two units (24 total servings) on a sheet pan using the included parchment paper.
Thaw at room temperature for 1 hour.
Fill with your favorite ingredients.
Bake for 8-10 minutes (or until golden brown).
Schedule a Taste-Testing Demo
If you’d like to bring The Good Crust to your cafeteria, please just send us a message.