Chicken Sausage and Biscuit Mug Meal

Found in Mug Meals by Dina Cheney

1 burger bun or biscuit

2 chicken apple breakfast  sausages (about 1 1.2 oz total), each cut into 4 1/2 inch pieces (heaping 1/4 cup

2 T shredded cheddar cheese

1 t maple syrup

2 t milk

Minced fresh chives or scallions sliced thin (optional)

Place one bun half in the bottom of a 12-ounce mug. Top with half of sausage, cheese, maple syrup, and milk Repeat the layers one more time.

Cover and microwave until the cheese is melted, about 3 minutes. Garnish with chives or scallions.

Blueberry Cream Cheese French Toast

Found here https://www.todaysparent.com/recipe/make-ahead-meals/blueberry-cream-cheese-french-toast/

MAKES: 12 SERVINGS

Blueberry Cream Cheese French Toast
This blueberry cream cheese French toast is a make-ahead dish perfect for a crowd. It stays crisp outside, with a tender, blueberry- and cream-cheese-filled centre. The kids will go back for more if the adults don't eat it all first!

Ingredients
12 slices bakery-style cinnamon or egg bread
3 tbsp unsalted butter , softened
4 cups frozen wild blueberries
1 tbsp cornstarch
250 g package cream cheese , diced
5 eggs
1 1/2 cups 10% cream
1/2 cup granulated sugar
1 tsp vanilla
2 cups cornflakes , crushed
icing sugar , optional

Directions
Butter one side of each bread slice. Place half of the bread slices into a 13 x 9 in (3 L) baking dish, butter-side down. Stir cornstarch into blueberries and sprinkle over bread slices. Dot with cream cheese and top with remaining bread slices, butter-side down, to allow egg to soak into the bread.

In a large bowl, whisk together, eggs, cream, sugar and vanilla until well combined. Pour over bread and cover with plastic wrap. Refrigerate for at least 2 hours or for up to 24 hours.

Uncover. Using a spatula, press bread down gently. Sprinkle with cornflakes and bake in the centre of a preheated 375°F (190°C) oven for about 45 minutes, or until knife inserted in centre comes out clean. Let stand 5 minutes before serving. Dust with icing sugar if desired.


Nutrition (per serving)
In a serving: 372 calories, 10 g protein, 18 g fat, 43 g carbs, 3 g dietary fibre, 106 mg calcium, 3 mg iron, 54 mcg folate, 356 mg sodium, 140 mg cholesterol

Kitchen Sink Cheese Omelette

Found here https://www.todaysparent.com/recipe/vegetarian/kitchen-sink-cheese-omelette-recipe/
PREPARATION TIME: 15 MIN 
TOTAL TIME: 30 MIN 
MAKES: 4 SERVINGS

The genius of an omelette: It works with virtually any leftover (read: forgotten, wilted) veggies hiding in the fridge.

Ingredients
8 eggs
1/2 tsp salt
2 tsp canola oil , divided
1/4 small red onion , diced (about 1/2 cup)
1/2 zucchini , finely diced (about 3/4 cup)
1/2 cup frozen corn kernels , thawed
1 cup packed baby spinach , chopped
1/4 cup canned lentils , optional, drained and rinsed
1 plum tomato , finely diced (about 3/4 cup)
1 cup finely grated cheddar

Directions
Whisk eggs with salt in a medium bowl. Season with fresh pepper.

Heat a large non-stick frying pan over medium-high. Add 1 tsp oil, then onion, zucchini and corn. Cook, stirring frequently, for 2 min. Add spinach and lentils. Cook, stirring until spinach wilts, about 1 min. Transfer mixture to a bowl. Stir in tomato.

Reduce heat to medium-low. In the same pan, add remaining 1 tsp oil, then egg mixture. Cook, without stirring, until edges are set, 1 to 2 min. Use a spatula to lift edge of omelette, pushing toward the centre and tilting pan to allow uncooked eggs to run underneath. Repeat until mixture is almost set and bottom is golden brown, 2 to 3 min. Sprinkle vegetable mixture over top, then cheese. Remove from heat and cover pan until cheese melts, about 5 min. Slide omelette onto a plate and cut into wedges to serve.

Nutrition (per serving)
CALORIES 318 PROTEIN 21 G CARBOHYDRATES 9 G FAT 23 G FIBRE 1 G SODIUM 602 MG

Eggs Florentine in a Mug

Found in Mug Meals by Dina Cheney


Nonstick cooking spray

1 c fresh spinach, washed and patted dry, coarsely chopped

1/4 c milk

1/4 tsp and a pinch of Kosher salt

1/8 t nutmeg

1/8 t crushed red pepper flakes

1 large egg

1 to 2 slices toasted country bread

1 t extra-virgin olive oil



Grease the inside of a 12 oz mug with cooking spray

Mix next 5 ingredients in a small bowl, pour into the mug, crack the egg, sprinkle with pinch of salt.

Cover, and microwave until the egg is cooked through, about 2 to 3 minutes.

Transfer toast to a plate. Carefully remove the spinach - egg mixture on top of the toast.

Discard excess liquid in bottom of the mug. Drizzle with oil.

More Egg Mugs from Hungry Girl

Found here http://www.hungry-girl.com/newsletters/raw/1256-shes-got-eggs-and-she-knows-how-to-use-them

Get ready, AM chewers. We're giving you a basic egg-scramble recipe (no pan or spatula needed!) and five SIMPLE ways to change it up.
The Easiest Egg Breakfast Ever...

The Egg Mug Classic
Entire recipe: 125 calories, 1.5g total fat (1g sat fat), 547mg sodium, 3.5g carbs, 0g fiber, 2.5g sugars, 20g protein -- PointsPlus® value 3* -- SmartPoints® value 2*

Ingredients:
3/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 wedge The Laughing Cow Light Creamy Swiss cheese

Directions:
In a large microwave-safe mug sprayed with nonstick spray, microwave egg substitute for 1 1/2 minutes. 

Mix in cheese wedge, breaking it into pieces. Microwave for 1 minute, or until set. Stir and enjoy!

MAKES 1 SERVING
And Now, Variations on a Theme...

Egg Mug Florentine
Entire recipe: 107 calories, 2g total fat (1g sat fat), 575mg sodium, 5g carbs, <0 --="" .5g="" 15g="" 2.5g="" 2="" fiber="" p="" pointsplus="" protein="" smartpoints="" sugars="" value="">
Ingredients:
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
One wedge The Laughing Cow Light Creamy Swiss cheese, cut into pieces
1/2 cup chopped fresh spinach
1 tsp. Dijonnaise
1 tsp. plain fat-free yogurt
Squirt of lemon juice

Directions:
To make your sauce, stir to combine Dijonnaise, yogurt, and lemon juice in a small dish. Set aside.

Spray a large microwave-safe mug lightly with nonstick spray. Add just the spinach and microwave for 30 seconds. Blot excess liquid from spinach. Add egg substitute and cheese and stir. Microwave for about a minute. Stir gently, and then microwave for another 30 - 45 seconds, until scramble is just set. Stir, top with sauce, and enjoy!

MAKES 1 SERVING


Egg Mug Burger-rama
Entire recipe: 175 calories, 0.5g total fat (0g sat fat), 995mg sodium, 14g carbs, 4g fiber, 6g sugars, 30g protein -- PointsPlus® value 4* -- SmartPoints® value 3*


Ingredients:
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
One slice fat-free American cheese, chopped
One Boca Original Vegan Veggie/Meatless Burger
1 tbsp. ketchup

Directions:
Microwave Boca patty for 1 minute, and then chop into pieces. Spray a large microwave-safe mug lightly with nonstick spray. Add egg substitute, chopped Boca patty, and cheese, and stir. Microwave for about a minute. Stir gently, and then microwave for another 30 - 45 seconds, until scramble is just set. Stir, top with ketchup, and enjoy!

MAKES 1 SERVING

Egg Mugs from Hungry Girl

Found http://www.hungry-girl.com/newsletters/raw/1256-shes-got-eggs-and-she-knows-how-to-use-them

  HG Heads Up! When making these recipes, don't worry if the contents of your mug expand and rise when in the microwave. This is okay! They'll go back down after you're done microwaving them!



Egg McMuggin'
Entire recipe: 174 calories, 3.25g total fat (1g sat fat), 1,081mg sodium, 9g carbs, 1g fiber, 2.5g sugars, 25g protein -- PointsPlus® value 4* -- SmartPoints® value 3*

Ingredients:
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
One wedge The Laughing Cow Light Creamy Swiss cheese, cut into pieces
1 1/2 oz. (about 3 slices) extra-lean ham, chopped
One-half slice light bread (40 - 45 calories and at least 2g fiber per slice)
1 tbsp. shredded fat-free cheddar cheese

Directions:
Toast bread and cut into cubes. Spray a large microwave-safe mug lightly with nonstick spray. Add bread cubes, egg substitute, cheese wedge pieces, and ham, and stir. Microwave for about a minute. Stir gently, and then top with shredded cheese. Microwave for another 30 - 45 seconds, until scramble is just set. Stir and enjoy!

MAKES 1 SERVING


Egg Mug Lorraine
Entire recipe: 128 calories, 4g total fat (1.5g sat fat), 730mg sodium, 3.5g carbs, 0g fiber, 2g sugars, 17.5g protein -- PointsPlus® value 3* -- SmartPoints® value 3*

Ingredients:
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
One wedge The Laughing Cow Light Creamy Swiss cheese, cut into pieces
1 tbsp. precooked real crumbled bacon (like the kind by Oscar Mayer)
1 tsp. dried minced onion
1/2 tsp. Dijonnaise

Directions:
Spray a large microwave-safe mug lightly with nonstick spray. Add all ingredients and stir. Microwave for about a minute. Stir gently, and then microwave for another 30 - 45 seconds, until scramble is just set. Stir and enjoy!

MAKES 1 SERVING


Egg Mug Mexicali
Entire recipe: 116 calories, 0.5g total fat (0g sat fat), 579mg sodium, 5.5g carbs, 1.5g fiber, 1.5g sugars, 21.5g protein -- PointsPlus® value 3* -- SmartPoints® value 2*

Ingredients:
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 cup frozen ground-beef-style soy crumbles (like the ones by Boca and MorningStar Farms)
2 tbsp. shredded fat-free cheddar cheese
1 tbsp. salsa

Directions:
Spray a large microwave-safe mug lightly with nonstick spray. Add egg substitute, soy crumbles, and cheese, and stir. Microwave for about a minute. Stir gently, and then microwave for another 30 - 45 seconds, until scramble is just set. Stir, top with salsa, and enjoy!

MAKES 1 SERVING

  HG Heads Up! When making these recipes, don't worry if the contents of your mug expand and rise when in the microwave. This is okay! They'll go back down after you're done microwaving them!

Slow-Cooker Cinnamon Crunch French Toast

Found here https://www.todaysparent.com/recipe/slow-cooker/slow-cooker-cinnamon-crunch-french-toast-recipe/
Slow-Cooker Cinnamon Crunch French Toast
PREPARATION TIME: 20 MIN  TOTAL TIME: 6 HOURS 20 MIN  MAKES: 8 SERVINGS


A decadent French toast breakfast that's basically effortless? This slow-cooker recipe is your new best friend.

Ingredients
6 eggs
1 1/2 cup milk
2/3 cup brown sugar , divided
1 tsp cinnamon
1 tsp vanilla
1/4 tsp salt
1 450-g store-bought egg bread, preferably challah , sliced 1 in. thick
Topping
2 cups cornflake cereal
1 tbsp butter , melted
1 tbsp brown sugar
1 tsp ground cinnamon

Optional toppings
maple syrup , optional
sliced bananas , optional
berries , optional

Directions

Line bottom and sides of slow cooker with 1 large piece of parchment. Spray with oil.

Beat eggs with milk, 1/3 cup sugar, cinnamon, vanilla and salt in a large bowl. Dip both sides of bread slices in egg mixture. Arrange a layer of dipped bread on the bottom of the insert, then sprinkle evenly with 3 tbsp sugar. Repeat with remaining bread and sugar. Pour any remaining egg mixture overtop. Cover and cook on low for 6 hours.

Use oven mitts to lift parchment holding French toast out of the slow cooker. Transfer to a platter or cutting board.

Place cereal in a medium bowl. Stir melted butter with 1 tbsp brown sugar and 1 tsp cinnamon in a small bowl, then drizzle over cereal and toss to coat. Sprinkle over French toast. Cut into 8 portions.

Serve with maple syrup and fruit, if desired.

Nutrition (per serving)
CALORIES 360 PROTEIN 12 G CARBOHYDRATES 56 G FAT 10 G FIBRE 2 G SODIUM 486 MG