We know you have family approaching for the holidays! Today, we want to share two great breakfast recipes with you to try this holiday season. It is so important for to have a well-balanced, low sugar, high protein breakfast before heading off for the day! We are a huge fan of "Make ahead" anything so these 2 breakfast recipes are great to try for this Christmas Holiday!! Both are super easy & delicious!!! Enjoy!
Baked French Toast
Thankfully there is such a thing as healthy French toast. The Sprouted Cinnamon Raisin Bread eliminates refined flours and extra sugars, and the eggs add an additional protein boost that is welcome in any of my breakfasts.
- 4 servings
- 8 slices Sprouted Cinnamon Raisin Bread (or try whole wheat bread & sprinkled it w cinnamon....my kids don’t care for raisins)
- 1 1/2 cup almond milk (I use no sugar, vanilla)
- 1/4 cup maple syrup + extra for drizzling
- 6 eggs
Cube bread into 1- 8 inch square pan
Whisk together almond milk, eggs and maple syrup.
Pour egg mixture over bread cubes, sprinkle with cinnamon and let soak for about 3 hours or overnight.
Bake at 375° for about 35-40 minutes, until eggs are set.
Cut into 4 pieces, drizzle with maple syrup and serve.
The portion size is huge and there are about 313 calories and 19 grams of protein per serving.
Healthier Breakfast Casserole
- 4-5 links organic turkey or chicken breakfast sausage, (4 small links)
- 1 teaspoon olive oil
- 1/2 small onion, chopped (optional)
- 1/2 red bell pepper, chopped (optional)
- 4 large eggs
- 4 large egg whites
- 2 1/2 cups low-fat milk
- 1 teaspoon dry mustard
- 1/2 teaspoon salt & pepper
- 1/4 teaspoon freshly ground pepper
- 2/3 cup shredded extra-sharp Cheddar cheese, divided
- 8 slices whole wheat bread, crusts removed
Coat a 9-by-13-inch baking dish with cooking spray.Cook sausage in a skillet over medium heat, crumbling with a fork, until browned. Transfer to a bowl.Add oil, onion and bell pepper to skillet; cook, stirring occasionally, until vegetables soften, about 5 minutes. Add sausage and cook, stirring, until vegetables begin to brown, about 5 minutes more. Remove from heat and set aside.Whisk eggs and egg whites in a large bowl until blended. Whisk in milk, mustard, salt and pepper. Stir in 1/3 cup Cheddar. Arrange bread in a single layer in prepared baking dish. Pour egg mixture over bread and top with reserved vegetables and sausage. Sprinkle with remaining 1/3 cup Cheddar. Cover with plastic wrap and refrigerate for at least 5 hours or overnight.Preheat oven to 350°F. Bake casserole, uncovered, until set and puffed, 40 to 50 minutes. Serve hot.
Make Ahead Tip: Prepare; cover and refrigerate overnight!
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