Purpose/Objectives: The purpose of this study was to explore milk and yogurt selection among students participating in a School Breakfast Program. Methods: Researchers observed breakfast selection of milk, juice and yogurt in six elementary and four secondary schools. Data were analyzed using descriptive statistics and logistic regression to predict factors influencing yogurt selection. Results: Secondary school females were more likely to choose yogurt than males (OR = 1.931, p = 0.0033). Elementary students who chose no milk were more likely to choose yogurt than students who chose either white milk (OR = 3.592, p = < 0.0001) or chocolate milk (OR = 2.273, p = 0.0005). Secondary students who chose no milk were more likely to choose yogurt than students who chose white milk (OR = 3.494, p = 0.0060). Application to Child Nutrition Professionals: Yogurt on the school breakfast menu appears to offer an opportunity for non-milk drinkers and secondary school females to access dairy foods.