[It’s National French Toast Day! I’m re-sharing this post today to celebrate.]
When Daddy is home having breakfast with us during his offseason, we add one of his favorites into our weekly breakfast rotation – my special french toast! My little lambs aren’t crazy about this recipe. (It’s not always about them though, right?) Well, Daddy absolutely loves them, and when Daddy loves something, Mommy keeps it coming.
Weeks ago, I shared a list of five delicious dairy-free alternatives that my family and I enjoy. One of our favorites on that list was So Delicious Creamy Vanilla Oat Milk Creamer, which happens to be a major part of this French toast recipe.
Let’s get into it!
Ingredients
8 slices brioche, or any bread you’d like
2 tablespoons sugar
4 tablespoons butter
4 eggs
1/4 cup milk of your choice
1/3 cup of So Delicious Creamy Vanilla Oat Milk Creamer
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon ground nutmeg (optional)
Toppings
1 cup of sliced strawberries, bananas, and/or blueberries
1/2 cup maple syrup, warmed
1 tablespoon of powdered sugar to sprinkle
Directions
In a small bowl, combine cinnamon, nutmeg and sugar and set aside.
Whisk together cinnamon mixture, eggs, milk, creamer and vanilla.
Pour into a shallow container, like a pie plate.
In a 10-inch or 12-inch skillet, melt butter over medium heat.
Soak each side of bread in egg mixture.
Fry slices until golden brown, and then flip to cook the other side.
Serve immediately with warmed syrup and other toppings.
Leave a comment and tell me how you and your family enjoy this recipe!
Note: For a yummy & easy waffle option, I use Krusteaz Waffle Mix. Follow instructions on the box with the following exceptions:
Add milk or coffee creamer instead of water
½ cup melted butter
1 Tbsp. sugar
2 Tbsp. Vanilla extract
½ tsp. almond extract
If the batter appears too thick, add a dash of milk to get the consistency right, but not too much. Consistency should be similar to Elmer’s liquid glue. Double additions for each increase in batch size.
Instructions
Preheat the Belgian waffle maker.
Brush generously with melted butter or cooking spray.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt until well combined. Create well in the center.
Pour the remaining ingredients into the well of the dry ingredients- milk, melted butter, vanilla, almond flavor, and eggs (mix first).
Whisk to incorporate and create a batter. If it seems too thick, add in an extra splash of milk.
Pour about ½ cup of batter into the center of the waffle iron.
Close and cook according to waffle maker instructions. If using a waffle iron that makes four waffles simultaneously, don’t use as much batter to avoid overflowing.
Repeat with the remaining batter until all waffles have been cooked.
You can serve warm with berries, bananas, whipped cream, powdered sugar, maple syrup, and/or butter.
For being the most important meal of the day, breakfast can be such a chug to make! With 5 kiddos and a hungry football husband to feed every morning, I rely on quick and filling breakfast recipes that get the day started without a huge time commitment.
This breakfast burrito recipe is one of my favorites because you can make a ton at a time, and it is easy to tweak based on your family’s food preferences. Check it out:
Ingredients
2 large eggs per person
1 package of breakfast sausage or bacon
1 jar of salsa (I’m a spicy girl who loves a green chili, but don’t be scared to go with mild if that’s more your style)
1 pack of shredded cheese (Mexican blend is my favorite)
Flour tortillas
Instructions
Cook your preferred meat all the way through in a pan over the stove. Make sure to drain the fat off when necessary.
Put your eggs in a bowl and scramble with a pinch of salt and pepper, a dash of milk, and if you’re feeling fancy, some parsley.
Put out tortillas and layer ingredients (including eggs, meat, salsa, and cheese) into each tortilla. Be sure not to overfill!
Fold and roll your tortillas, lining them up on a baking sheet.
Bake in the oven for 8 minutes at 350 degrees. Once they come out, brush a bit of melted butter on the outside to keep them soft
Special Bonus Step: Wrap a couple of extras in Press and Seal and pop into the freezer. Now you have an even quicker breakfast on-the-go that only takes 2 minutes in the microwave to be ready to eat!
How do you do breakfast? I LOVE a good, quick and perfectly packaged breakfast sandwich! Not only are they easy to make, they’re deliciously fulfilling. Sausage… cheese… croissants… eggs… butter? Together, they can do no wrong.
For this recipe, you can use any meat of your choice, but smoked sausage is my favorite. I’ve also made them using shredded steak, patty sausage and bacon. Either way, you can’t go wrong! My Favorite croissants for this recipe are the Butter Croissants from Trader Joes.
Now, let’s dig in!
*You’ll notice I’ve added some suggestions with the ingredients below, but feel free to use the items that your family enjoys.
Ingredients:
Meat of your choice (I prefer smoked sausage)
Croissants (Butter Croissants from Trader Joes)
Eggs
Cheese
Butter
Other meats I have used…
Shredded steak
Patty sausage
Bacon
Directions:
Preheat the oven to 400.
Cut smoked sausage down the middle.
Place sausage in the oven for 15 minutes.
Cut croissants open.
Scramble or fry eggs to your liking.
Once sausages are done pat excessive grease out with paper towels and place on the bottom layer of the croissant.
Make sure you have enough meat to cover the entire layer.
Top with eggs and cheese.
Butter top with croissant and place in the oven until these melts (4 minutes) and serve.
Açaí Bowls are a hit right now in our home and across the world for that matter. Demario’s requesting them to go along with his breakfast and he even has them as a post-workout snack sometimes! They’re extremely yummy, quick, filling, and an awesome treat! You can easily add your favorite protein powder, seeds, and toppings to make this bowl your new favorite as well!
Ingredients: (To make 2 Large Açaí Bowls)
2 Sambazon Açaí packets
1 Banana
1 cup of another fruit choice
1/4 – 1/2 cup of liquid (I typically used almond milk or açaí juice)
Honey Almond Granola (Sams)
Coconut flakes
Toasted Almond Flakes
Bananas
Strawberries
Honey Drizzle
Instructions:
Add the Açaí, banana, strawberries, fruit of choice, and the almond milk or juice to a blender.
Blend until it is smooth and creamy.
Pour the smoothie into a bowl and add all the fruit and dry toppings.
Growing up, I was always thrilled on the weekends because my aunts and uncles would all come home to visit my grandparents. Their visits usually guaranteed that we would get my grandmother’s famous homemade biscuits and sugar syrup! It was certainly the greatest breakfast of all time. I strongly desired for my little people to enjoy this family style breakfast, which is slowly becoming a three-times a week deal, instead of only Saturdays.
After tweaking the recipe just a little, I am thrilled to share one of my family favorite syrups. It’s smooth, thick, rich, and finger-licking good! It comes together quickly and tastes amazing! With this recipe, you may never buy pancake syrup again. Even better, it stores beautifully in a mason jar!
Homemade Biscuits
Ingredients
2 cups of all-purpose flour
1 teaspoon of sugar
1 tablespoon of baking powder
1 teaspoon of salt
8 tablespoons of butter, cubed
3/4 cup of milk
Instructions
In a large bowl, sift flour, sugar, baking powder, and salt together.
Cut cold butter into the mixture.
Make a well with flour mixture and slowly add milk into the middle.
Knead the dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with a small biscuit cutter or use a mason jar.
Butter the bottom of a skillet, (I prefer using a cast iron) and place biscuits in pan
Bake for 15 minutes or until golden brown.
Homemade Sugar Syrup
Ingredients
1 cup of water
1 cup of brown sugar
1 cup of white sugar
½ stick of unsalted butter(optional)
1/4 teaspoon of pure vanilla (optional)
Instructions
Stir together both brown and white sugars in a pan and place the pan over medium-high heat.
Quickly add water to prevent sugar from crystallizing. Stir until the sugar is melted and the mixture comes to a boil.
Lower the heat to medium and allow it to boil for 3 minutes.
If using butter, gently drop the butter into the mixture and stir until the butter is melted completely.
Remove the pan from the heat.
If using the extract, add it, and stir it in now.
Let the syrup stand in the pan for 5 minutes before pouring into a syrup serving dispenser, for immediate use. [For longer storage, pour into a clean mason jar.] Serve warm.
Store leftover syrup in a tightly closed mason jar in the refrigerator for up to a month.
To Reheat Leftover Syrup:
Remove the lid from the jar, and microwave for 20 seconds. Or, place the mason jar, still lidded, in a saucepan with simmering water, and using an oven mitt or canning tongs, lift and swirl the jar from time to time until it flows freely and becomes warmed throughout.
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