Mango Ginger Smoothie with Scrambled Eggs and Toast

Breakfast with a zing! Spice up your day with a tropical twist to your standard morning smoothie with this Mango Ginger Smoothie recipe. Whip up scrambled eggs serve with a 1/2 slice of whole wheat toast to start your day with 26 grams of protein.


Makes 2 servings

  • 1 cup lowfat or fat free milk
  • 1 cup fresh or jarred mango cubes (peeled, if fresh)
  • 1 (11 ounce) can mandarin orange segments, drained
  • 2 tablespoons almond butter 1 tablespoon honey
  • 1 tablespoon lime juice
  • 1/2 teaspoon ground ginger
  • 4 large eggs
  • 1 slice whole wheat bread


Gather smoothie ingredients near the blender and set aside. Combine eggs in bowl and beat well with a wire whisk. Pour eggs into skillet, and cook over low heat, stirring gently. Cook until eggs are firm but still moist. Remove from heat and evenly divide between two plates. While eggs are cooking, toast a slice of whole wheat bread to your liking and slice in half. In a blender grind the oats until fine. Add the milk and buzz to blend, then add remaining ingredients and blend until smooth. Serve immediately.


560 calories; 20 g fat; 4.5 g saturated fat; 375 mg cholesterol; 26 g protein; 71 g carbohydrates; 8 g fiber; 300 mg sodium; 306 mg calcium (30% of daily value). Nutrition figures based on using fat free milk.


How I Prep: 

No Bake

My Food Preferences: 



Active lifestyle

Grams of Protein: