Breakfast on the Fly for Tuesday July 14th 2020

Breakfast Banana Splits

Ingredients

• 1 medium banana

• 1/3 cup each fresh blueberries, halved seedless grapes, sliced peeled kiwifruit and halved fresh strawberries

• 1 cup vanilla yogurt

• 1/2 cup granola with fruit and nuts

• 2 maraschino cherries with stems

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Directions

• Cut banana crosswise in half. For each serving, split each banana half lengthwise and place in a serving dish; top with 1/2 of each remaining ingredient.

Nutrition Facts 1 serving: 337 calories, 6g fat (1g saturated fat), 6mg cholesterol, 96mg sodium, 66g carbohydrate (42g sugars, 8g fiber), 12g protein.

Blueberry Oatmeal

Ingredients

• 1-3/4 cups 2% milk

• 1 cup quick-cooking oats

• 1/8 teaspoon salt

• 1/3 cup packed brown sugar

• 1/2 teaspoon ground cinnamon

• 3/4 cup fresh or frozen unsweetened blueberries, thawed

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Directions

• In a small saucepan, bring milk to a boil. Stir in oats and salt. Cook over medium heat until thickened, 1-2 minutes, stirring occasionally. Stir in brown sugar and cinnamon. Divide between two serving bowls; top with blueberries.

Nutrition Facts 1 cup: 455 calories, 7g fat (3g saturated fat), 16mg cholesterol, 271mg sodium, 89g carbohydrate (57g sugars, 7g fiber), 13g protein.

Fluffy Scrambled Eggs

Ingredients

• 6 large eggs

• 1/4 cup evaporated milk or half-and-half cream

• Velveta Cheese

• Mushrooms

• Onions

• Spinach

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Directions

• In a bowl, whisk eggs, milk, salt and pepper. In a large skillet, heat oil over medium heat. Pour in egg mixture; stir in cheese sauce. Cook and stir until eggs are thickened and no liquid egg remains.

Nutrition Facts 1/2 cup: 246 calories, 18g fat (6g saturated fat), 438mg cholesterol, 523mg sodium, 4g carbohydrate (4g sugars, 0 fiber), 15g protein.