Back-to-School Breakfasts: French Toast Sticks

I had some time this morning, so I broke out the thick cut bread. The plan was to make a big batch and freeze whatever was left. I think I ended up freezing 5. So, the batch wasn't quite big enough for my 3 kiddo's and me.

French Toast Sticks

8 slices of thick cut bread

2 T butter

4 eggs

1/4 cup sugar (or if using sugar substitute, cut in half again)

2/3 cup milk

1 tsp vanilla (I always use a little more. i love that stuff!)

1/2 tsp cinnamon

1 T orange juice

Preheat oven to 375, place the butter on a baking sheet in the oven to start warming.

Cut the bread into 3rds.

Combine the rest of the ingredients in a mixing bowl (i always end up pouring it into a shallow bowl - easier to dip the bread in) and beat well to combine.

Dip the bread sticks into the egg mixture and place on the warm baking sheet (make sure to swirl the butter around the whole baking sheet).

Bake for about 30 minutes, flipping the sticks over halfway through the cooking process to toast both sides.

TO FREEZE: allow the sticks to cool thoroughly, place in a freezer bag. To reheat, place in a toaster oven or oven at 375 for approximately 8 minutes. They can be microwaved for a couple of minutes, but may be a bit soggy...

Back-to-School Breakfasts: Yogurt & Fresh Fruit

This morning I hit a home-run. My Kindergartner loves yogurt. Today, I simply put a few pieces of fresh fruit on top. Raspberries, Blackberries and banana's. Try some granola on top, too.

For the last 6 months, I've been buying greek yogurt. It has a higher protein value as well as less sugar than regular yogurt. All of which makes you fuller and last longer in your body. Most resources say to get the low-fat or non-fat version, because it can be high in saturated fat. I never paid much attention to the brand I buy, but it turns out mine is full fat. I'm not too worried for my kids, they all need to put on some weight, but you may care. So think about that when your standing in front of the yogurt aisle.

Greek yogurt is also richer and thicker than traditional yogurt. All of which adds to the texture and flavor. The kids find it tastes more like a dessert than a healthy snack or, in this case, breakfast.

Back-to-School Breakfasts: Birds Nest

For this mornings try-out, I made Birds Nests...

With a piece of whole wheat bread, make a cut-out with and shape cookie cutter you have. Try to make sure the cutter fits within the perimeter of the crust, so your nest stays pretty.

I buttered the toast and put it on a pan that was warmingover a medium heat. Then crack your egg and let it cook for a couple of minutes. Then flip it over (i had to use 2 spatula's this morning to make sure it flipped cleanly) and let it cook for a couple of more minutes.

The finished product. A fried egg inside a lightly toasted (and buttered!) piece of toast.

The yolk was still soft, too!

I'm scoring big with my 3 year old, but the Kindergartner is still wanting cold cereal. ~sigh~

Back-to-School Breakfasts: Whole Grain Waffles & Banana's

School is starting back up in a week! The summer has flown (and crawled) by. My 4th grader and I are trying to get back into the routine of things - going to bed early, waking up early(ier), and finding breakfasts that my 5 year old (and Kindergartner!) will eat, besides cold cereal.

This morning I saw a bunch of oh-so-ripe banana's in the fruit bowl and a vision of whole grain waffles with sliced banana's on top flashed before my eyes.

So I popped a few waffles into the toaster, sliced some banana's on top and drizzled with agave syrup (if you haven't tried agave, you HAVE to! i love it in place of sugar or honey, or in this case, maple syrup). Agave has less sugar than syrup, a lighter taste than honey and adds the right amount of sweetness.

It's so easy and so good. Enjoy!