French Toast a great way to change the weekly ‘pancake’ routine; and it serves as a simpler substitute. Whisk up the wet ingredients; dip the bread in; fry the bread; that’s pretty much what French Toast is–simple and good–depending on what bread you use.
3/4 cups milk
12 pieces of thick bread
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin spice
2 teaspoons vanilla
Heat your griddle to 400 degrees. Spray with non-stick spray. Put all the ingredients (not including bread) into a wide bowl, and whisk until thoroughly combined.
Place pieces of bread one at a time into the bowl, and coat with the mixture on both sides. Then place bread onto heated and oiled griddle.
Let the bread sizzle until it is almost completely brown on the other side (see pic), then flip and fry on the other side. Serve hot; with syrup, and other optional toppings.
This sort of redefines the term ‘bacon and eggs for breakfast’. Each egg muffin is wrapped with one piece of bacon, and baked in muffin tins. This makes a perfect breakfast for any morning, and has countless variations.
1. Make an omelette variation on this: whip the egg with shredded cheese, half and half, and vegetables, or maybe some Feta, and cook it up the same way, wrapped in bacon, for a nice twist on breakfast.
2. For a more full-on variation: Add raw hash-browns to the bottom of the muffin tins, or some…pancake batter, and do everything else the same way.
3. Or you could always do a combination of those two. There are many many ways to change around this recipe.
Egg salad is the perfect snack, lunch, or breakfast. It can be eaten multiple ways: in sandwiches, with crackers, in wraps, or just by itself. On top of that, it is flavorful, and full of protein. And, it is very easy to make.
10 eggs (approx. 1 week old)
1/2 cup mayonnaise
1/4 cup mustard
1/2 teaspoon salt
1/4 teaspoon pepper
First, take your raw eggs, and place them in a large saucepan with water filled up about two inches. Bring quickly to a boil, and then remove pan from heat, and let the eggs finish cooking in the hot water for about another 15 minutes.
When eggs are almost done through their rest/cook time, create an ice-bath in a large bowl.
When eggs are done cooking, dunk them immediately into the ice bath.
From the ice bowl, pick them out to peel them.
After the eggs have been peeled, place each into a wire egg-cutter, and cut one way, then flip egg around, and cut perpendicularly to your last cut. This will make your egg nicely diced.
Once your eggs have been nicely diced, throw all of them into a large bowl.
Throw in the mayonnaise, mustard, salt, and pepper. Mix thoroughly until combined.
Now you have a nice bowl of flavorful, protein-packed egg salad. This can be put in lettuce wraps, in between two pieces of bread as a sandwich, eaten with crackers, or just consumed completely by itself.