September ushers in the start of new things: school days, sports practices, new routines. There's never a better time to get on the breakfast train and have some great options in the wings. If you are like me, you aren't a morning person and really couldn't be bothered with slaving away in the mornings. Instead, try this easy, grab-and-go breakfast option. You can get in those extra few minutes between pushes of the snooze button and not sacrifice taste and flavor.
Ingredients
8 slices oat ead
4 eggs, whisked
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tsp. powdered sugar
1/4 cup milk
1 1/2 tsp. vanilla
butter for the pan
Directions
Heat a skillet or griddle over medium high heat. In a pie plate, combine eggs, cinnamon, nutmeg, powdered sugar, milk and vanilla until well mixed. Melt some butter on the skillet. Take the pieces of ead, one slice at a time, and dip them into the egg mixture, turning on both sides to completely coat. Place on the griddle. Cook, approximately 5 minutes, until golden own then flip. Cook on the other side until golden. Remove to a cutting board. Slice the toast into strips.
Makes 8 pieces of french toast.
*Tip - allow these to cool completely. Once cooled, place them in sandwich bags and freeze for approximately a month.
--Kim Cooper--
