Coffee Cup Eggs and Pineapple Strawberry Smoothie

Coffee Cup Eggs and Pineapple Strawberry Smoothie make a great breakfast or dinner for one or many!  If you have a busy evening full of activities, make the smoothie and store in the refrigerator.  Each person can pour their smoothie while their eggs are cooking. 

For breakfast this weekend, I served this meal to our 4-year-old daughter.  I served the eggs with toast, apple chunks and cheese slices so she could make her own egg and cheese sandwich.  

Coffee Cup Eggs

Serves 1

2 eggs

2 tablespoons milk

2 tablespoons shredded cheddar cheese (optional)

Coat a 12-ounce microwave safe coffee cup with cooking spray.  In a small bowl, whisk the eggs and the milk until combined.  Add the cheese if using.  Pour into the coffee mug.  Microwave on high for 45 seconds.  Check for doneness.  Microwave another 30 seconds or until eggs are set. 

Pineapple Strawberry Smoothie

Serves 3

1 1/2 cups orange juice

1/2 of a 12.3 ounce package light silken tofu, drained

1/2 cup crushed pineapple

1 cup frozen unsweetened whole strawberries

In a blender, combine all the ingredients.  Cover and blend until smooth.