|1/4 cup||Basil, fresh leaves|
|2 cups||Broccoli florets|
|1||Tomato, cut into 4 slices, ripe|
|2||Eggs plus, large|
Baking & Spices
|1||Kosher salt and freshly ground black pepper|
Oils & Vinegars
|1 tbsp||Olive oil|
Bread & Baked Goods
|5 slices||Whole wheat bread|
|3 1/3 cups||Milk, reduced-fat|
|1/3 cup||Swiss, low-fat|
Also on these boards
Now THIS is a complete breakfast! It'll truly be a good morning with these Zucchini "Hash Browns" and Eggs.
Coconut-Almond French Toast Casserole: The buttery coconut-almond crust makes this French toast casserole truly special and offsets the creamy, fluffy texture of the bread. You'll want to assemble the dish the day before to give the bread time to soak in the custard.
Dish up a little Mediterranean flavor at your next brunch with this Spinach, Feta, and Tomato Omelet.
EASY BAKED FRENCH TOAST: (MUST TRY!!) 1 loaf French bread, 6 eggs, 2 C milk, 3/4 C half & half, 1/2 C sugar, 1 T vanilla, 1 tsp cinnamon, Topping: 1/2 C brown sugar, 1/4 C flour, 1 tsp cinnamon, 3 T cold butter, Cube bread. Place in greased 9x13. Whisk eggs, milk, half & half, vanilla & cinnamon. Pour over bread. Refrig overnight. Mix sugar, flour & cinnamon. Cut butter in until it resembles small crumbs. Sprinkle over bread. Cover & bake 20 min @ 350. Uncover bake 20-25 min.