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:
STUFFED FRENCH TOAST
- 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
- Spread 1 tsp. almond butter on 6 slices of bread. Top with banana slices. Cover with second piece of bread to make a sandwich.
- 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.
- 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.
- Remove from pan and slice each sandwich into 4 pieces (on the diagonal for better presentation).