Baked Creme Brulee French Toast

Home-Baked Creme Brulee French Toast

We were craving for the popular New York Style Creme Brulee French Toast.  Thanks to My Burning Kitchen Blog for sharing a recipe which comes close to what we were wishing for.  We were able to literally carve our sweet breakfast cravings.  It was D-E-L-I-C-I-O-U-S!

The only two things we changed from the recipe are the challah bread and baking time.  We used a loaf of 12-grain bread instead and baked ours for 40 minutes.  We loved the nutty taste from the grain bread and the crusty edges.  

Whip cream to top it off!

Enjoy.

Instant Oatmeal Pancake

One egg left, no more pancake mix & little time for breakfast.
Instant Oatmeal to the rescue!

:: Mix ::

1 egg

4 packs of instant oatmeal (1 serving packs)

3/4 cup whole milk

2 drops vanilla extract (for plain oatmeal)

Heat skillet then cook how you'd normally make pancakes. 

Makes 6 pancakes. I topped ours with caramelized nuts. 

Enjoy!

Crustless Mini Quiche Recipe

Here's the recipe for the mini quiches I made yesterday.  

The lack of crust makes them easy to make in less time.  Make a batch for freezing and re-heat for quick, hot, breakfast bites. The individual portions are great for portion control too.  Enjoy!

What you need:

2 whole eggs

• 3 egg whites

  3/4 cups organic 1% milk

  1/2 cup skim milk

  1-1/2 cups asaparagus, finely chopped

  1 cup chopped onions

  1/4 cup leeks

  3/4 cup grated gruyere cheese (or your preferred cheese)
  
  
  Make It:
  
  
  PREPARE asparagus filling. Sautee chopped asaparagus, onion 
  and leeks in lightly oiled pan until asparagus is slightly soft and 
  tender.  Let cool and set aside.
  
  

  PREHEAT oven to 375°F. Beat eggs and milk with wire whisk 
  until well blended. Stir in cooled filling and cheese until well 
  blended.

  LIGHTLY spray muffin pans with cooking spray.  Put a pinch of 
  grated cheese in the bottom of each muffin cup. This serves as a shell 
  for the mixture.

  POUR mixture into muffin pans.

  BAKE 30 minutes or until center is set and crust is lightly browned. 
  Let stand 10 minutes before cutting to serve.

  GARNISH with tarragon (optional), or your favorite herb.

  Did you made this?  Share your photos, I'd love to see it.

What's For Breakfast?

The Artist's Cereal Mix

We started this morning with an 'oh-so-summer' breakfast, packed with lots of flavor and nutrition.  The refreshing colors are so irresistible, I had to take a photo of it.

Want to make yours?  Here's how:

Mix the following in your favorite bowl:

- cup of homemade granola cereal (we got ours from the local French Market)

- walnuts

- raisins and/ or plums

- sliced fresh cantaloupes

- sliced melons

- lastly, pour milk (we added vanilla almond milk for added flavor)

Yum! We love the crunchiness and juiciness in every spoonful. Enjoy your breakfast!  

Let me know how you like it.

Warning:  Not for those who have 'nut' allergies.