This lovely breakfast is featured in our Dinner and a movie series with the classic film Breakfast at Tiffany’s: Bacon, egg and toast cups.
- 3 Tbsp unsalted butter, melted
- 8 slices whole-wheat sandwich bread
- 6 slices turkey bacon
- 6 large eggs
- Coarse salt and ground pepper
- Preheat oven to 375°F, and lightly butter 6 standard muffin cups.
- Using a 4 1/4-inch round cookie cutter, or the end of a plastic cup as a cutout, cut slices of bread into 8 rounds. Cut each round in half, then press two halves into each muffin cup, overlapping slightly and making sure bread comes up to the edge of the cup. Use extra bread to bridge any gaps.
- In large skillet, cook bacon over medium, until almost crisp, about 4 minutes.
- Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper.
- Bake until egg whites are just set, about 20 to 25 minutes. Run a small knife around cups to loosen toast. Serve immediately.
TIP: If you’re baking six egg and toast cups in a 12-muffin pan, leave space in between cups for egg overflow.
In our latest Dinner and a movie series, we featured “Breakfast at Tiffany’s.” First introduced in Truman Capote’s 1958 novella, the story captivated viewers on the big screen in 1961 and again last month when it opened on Broadway. Pair the delectable plot with classic brunch staples, such as our recipe for healthy Greek yogurt pancakes:
- 1 cup nonfat plain Greek yogurt
- 2 large egg whites
- 1/2 cup all-purpose flour
- 1 tsp baking soda
- Mix all ingredients in a medium bowl and blend until smooth. The batter will be thick.
- Preheat a griddle or large pan to medium heat, and spray with nonstick spray. Pour batter into rounds, and cook each side until golden brown. Repeat with the remaining batter.
- Serve with fresh fruit and/or syrup.
We’re always looking for fast, healthy, on-the-go breakfast ideas, and this banana-berry smoothie recipe is the perfect way to start off your summer mornings.
- 1 1/4 cups orange juice
- 1 ripe medium banana, peeled and sliced
- 1 cup frozen blueberries, blackberries or raspberries
- 1/2 cup silken tofu (optional)
- 2 ice cubes, crushed
- 1 Tbsp sugar (optional)
- Combine orange juice, banana, berries, tofu and crushed ice in a blender.
- Cover and blend until smooth and frothy.
- Sweeten with sugar, if desired. Serve immediately.
Find another smoothie recipe and other great summer drinks in our June/July issue.
Work donuts and coffee on a Friday morning? Instant mood lifter. (Taken with instagram)
On chilly mornings like today, try out one of our favorite recipes to warm your insides. Blueberry cobbler oatmeal made with Quaker instant oatmeal original, Cascadian Farm organic blueberries (frozen) and a Splenda packet.
Here’s how to make your own:
- Prepare your oatmeal according to the directions.
- Add frozen blueberries and stir until no longer frozen.
- Add a packet, or more, of your favorite sweetener. Breakfast is served!
Nutritional info: 170 calories, 3 g fat, 5 g protein, 7 g fiber