Hearty Breakfast Toast Recipes
HEARTY BREAKFAST TOAST
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
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
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
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
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
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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