This shop has been compensated by Collective Bias, Inc. and ConAgra Brands. All opinions are mine alone. #BreakfastGoals2017 #CollectiveBias
I am so happy Spring is here! The weather has been beautiful here in Florida. This week I am sharing a delicious recipe that is quick and easy for your spring mornings.
I am a lover of pancakes that is for sure, but sometimes a good old fashion buttermilk pancake isn't the best thing for you when you are watching your calorie intake or trying to lose some weight. Luckily, I stumbled across these pancakes. Believe it or not they are pretty good. Of course in this picture they are drizzled with syrup and I sprinkled just one or two...ok maybe 5 or 6 mini semi sweet chocolate chips. However, you could easily make a healthier choice by substituting honey for syrup, and cocoa powder for chocolate chips. Either way these pancakes are a good one to add the the list of healthy recipes.
I tried these pancakes this summer and they were quite delicious. They're perfect for any clean eating groups. Now, I'm not a clean eating person so I added a tiny bit of maple syrup to mine and just a few mini semi-sweet chocolate chips. I have to have chocolate chips with my pancakes. However, they are still very good without the syrup and chocolate chips.
Sweet Potato Pancakes
This overnight french toast is super delicious and a perfect breakfast treat for Thanksgiving morning. This is my parents recipe. My mom is from Georgia so her touch is the pecans on top. My dad is from Mississippi and says that every Georgia recipe needs a little Mississippi tweaking. So of course he added bacon. The combination together will make you want to eat the whole pan. In fact my husband and I just about did by ourselves. Thank goodness Ava is still on formula because sharing with a third person would have been difficult. Don't judge us until you try it. You will see what we mean.
I think one of the best parts to this french toast is that you make it the night before. In the morning all you have to do is preheat your oven and throw it in there. That gives you plenty of time to watch the Macy's Thanksgiving Parade and prep for your Thanksgiving Feast.
So let's get started.
First cook your bacon. I discovered cooking bacon in the oven a few months ago and I love it! It still turns out crispy but you aren't stuck with the greasy mess on your stove. Preheat your oven to 400 degrees F and cook for about 15 to 20 minutes or until crisp and brown. If you haven't tried it yet I highly recommend it.
While your bacon is cooking slice the french bread loaf and get your egg mixture ready.
Dip both sides of the slices of bread into the egg mixture and lay them side by side in the baking dish. Sprinkle the bacon on top. Pour any remaining egg mixture over bread. Cover and store in the refrigerator over night.
The next morning. Sprinkle the pecans on top and bake in the oven on 425 degrees F for 20 to 25 minutes. Sprinkle with powdered sugar and your favorite syrup. Enjoy but don't eat too much as that turkey will be waiting!
Georgia French Toast With a Mississippi Twist
Combine the eggs, milk, sugar, cinnamon and vanilla in a medium bowl and whisk. Brush the bottom of a 12 x 8 inch glass casserole with melted butter. Dip both sides of the toast in the egg mixture and arrange side by side in the dish. Add the bacon (may substitute sausage if preferred) to the top of the casserole and gently press down. Pour any remaining egg mixture over the bread. Cover the pan with plastic wrap and place in the refrigerator overnight. The next morning, preheat the oven to 425 degrees. Remove plastic wrap and sprinkle the bread slices with pecans and drizzle with melted butter. Bake for 20 to 25 minutes or until bread slices puff up and pecans are deep brown. Serve warm with your favorite syrup and Powered Sugar.
These breakfast burritos are super easy and with the right ingredients can be quick to make. I make these for Joey and I on Sundays and keep them in the refrigerator to eat throughout the week.
1. Follow the directions on the bag to cook your potatoes. Season how you like.
2. While your potatoes are cooking get your eggs ready. I usually do an egg per day and a 1/2 slice of cheese per egg. I like a lot of cheese in my eggs. Add salt and pepper to taste. Beat eggs until well combined.
3. Once potatoes are done cooking transfer to a plate to cool. You can use the same skillet to scramble your eggs in. I like to do this because it adds a little more flavor to the eggs.
4. Once eggs are done cooking let them cool. I let everything cool before assembling the burritos. I found that this keeps them from getting soggy. No one likes a soggy burrito!
5. Put your burritos together and top with cheese. Sometimes I switch it up and use sausage or ham.
6. Roll up your burritos and store in the refrigerator. Enjoy!
Join me in my journey as a wife, new mom and a baker as I learn to balance all of life's aprons.