Saturday= Daddy Breakfast

On Saturday, it’s my husband’s turn to cook the kids breakfast. He pulls out all the stops! Here’s his menu:

  • Scrambled eggs
  • Turkey bacon
  • Morningstar sausage links
  • Hash browns
  • Fresh fruit


If we’ve had a sleepover and are feeding a few extra kids, I usually make some pancakes or french toast to go with the breakfast. Check out the recipe section for my pancake recipe.

A note on the hash browns: we found at our local Albertson’s market that they carry frozen shredded potatoes that have not been already fried. We cook them up in a very small amount of olive or canola oil and some seasoning, to keep them healthy. If we have no frozen shredded potato on hand, I grate the little yellow or Yukon gold potatoes, which have an amazing flavor!

Here’s my Stuffed French Toast recipe:


  • 12 slices whole-wheat bread or Ezekiel raisin bread
  • Almond butter or peanut butter
  • sliced bananas
  • 1 cup egg substitute
  • 1/2 cup almond milk
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 1 tsp. agave syrup
  1. Spread 1 tsp. almond butter on 6 slices of bread. Top with banana slices. Cover with second piece of bread to make a sandwich.
  2. In a flat-bottomed container, mix the egg substitute, almond milk, cinnamon, vanilla extract, and agave syrup. Add the sandwiches, one at a time, flipping to soak each in the custard mixture.
  3. Heat a large nonstick pan or griddle over medium-high heat and coat with nonstick cooking spray. When hot, add the sandwiches and cook about 2-3 minutes each side, until golden on each side.
  4. Remove from pan and slice each sandwich into 4 pieces (on the diagonal for better presentation).

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