Hearty Breakfast Toast Recipes

HEARTY BREAKFAST TOAST

Hearty Breakfast Toast image

Bac-Os® and Cheddar cheese soup top eggs and toast to give this breakfast or lunchtime treat that great bacon-Cheddar flavor in minutes!

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 10m

Yield 6

Number Of Ingredients 5

Ingredients

1 can (10 3/4 ounces) condensed Cheddar cheese soup
1/3 cup milk
6 hard-cooked eggs, peeled and sliced
6 slices bread, toasted
1/3 cup Betty Crocker™ Bac~Os® bacon flavor bits or chips

Steps:

Heat soup and milk in 1-quart saucepan over medium heat, stirring constantly, until hot; remove from heat.
Arrange egg slices on toast. Spoon soup mixture over eggs; sprinkle with bacon flavor bits. Serve immediately.

Nutrition Facts : Calories 230, Carbohydrate 19 g, Cholesterol 220 mg, Fiber 1 g, Protein 13 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 780 mg

HEARTY HOMESTYLE FRENCH TOAST

Hearty Homestyle French Toast image

Traditionally, French Toast was a way to turn bread that was going stale and an insufficient supply of eggs into a hearty, hot breakfast. My Dad's farm-derived recipe isn't sweet in itself. Sweetness comes from the syrup or jam on top. OR you might serve it with sausage gravy or milk gravy made from fried ham for a savory flavor instead. This recipe makes enough for a crowd or it can easily be cut down for a smaller group.

Provided by 3KillerBs

Categories Breakfast

Time 20m

Yield 20-25 slices

Number Of Ingredients 17

Ingredients

20 -25 slices whole wheat bread (slightly stale)
4 eggs
2 cups milk
2 teaspoons vanilla
1 tablespoon cinnamon
2 tablespoons sugar (optional)
extra cinnamon (optional)
butter
maple syrup (optional)
fruit syrup (optional)
hot cooked fruit (optional)
jam (optional)
sausage gravy (optional)
milk gravy (from fried ham) (optional)
powdered sugar (optional)
cinnamon sugar (optional)
brown sugar (optional)

Steps:

Beat the eggs in a bowl large enough to hold everything -- preferably one with a pouring spout.
Beat in the milk, vanilla, cinnamon, and sugar.
Heat a griddle and butter lightly.
Pour some of the mix into a wide, shallow dish that will hold a slice of bread.
Dip both sides of a slice of bread into the mix and lay it on the griddle. Fill the griddle.
Cook slices until nicely browned, flip and brown the other side.
Repeat with the rest of the bread. Be sure to beat the mix a few strokes before each refilling of the shallow dish. Add extra cinnamon if too much gets stuck to the early slices.
Serve with a choice of your favorite toppings.

HEARTY BREAKFAST MUFFINS

Hearty Breakfast Muffins image

Healthy, hearty breakfast muffins. These have a lightly sweet flavor and lots of wholesome ingredients to get your day started. Moist, chewy, and not overly dense. Easily customizable! You can use any flavor of yogurt, but I prefer plain Greek yogurt. Customize with your favorite nuts or seeds, zucchini or squash, cooked sweet potato, raisins or cranberries, etc.

Provided by KatieTries2Cook

Categories Zucchini Bread

Time 50m

Yield 12

Number Of Ingredients 16

Ingredients

2 carrots, shredded
2 bananas, mashed
1 zucchini, shredded
¼ cup vegetable oil
¼ cup yogurt
2 eggs
1 cup whole wheat flour
1 ½ teaspoons baking soda
½ cup packed brown sugar
½ cup rolled oats
½ cup shredded coconut
½ cup chopped pecans
½ cup dried cherries
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon ground ginger

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together in a large bowl until well combined.
Whisk flour and baking soda together in a separate bowl. Mix brown sugar, oats, coconut, pecans, cherries, cinnamon, salt, and ginger into flour mixture until all ingredients are coated in flour. Stir banana mixture into flour mixture until just combined. Spoon batter into the prepared muffin cups, filling each 2/3 full.
Bake in the preheated oven until tops spring back when lightly pressed, about 18 to 22 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 227.3 calories, Carbohydrate 31.7 g, Cholesterol 31.3 mg, Fat 10.1 g, Fiber 3.9 g, Protein 4.5 g, SaturatedFat 2.2 g, Sodium 388.1 mg, Sugar 16.7 g

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