Blueberry Stuffed French Toast & Bacon Egg Cups

Let me apologize for the lateness of this post! I had some technical difficulties over the weekend, but everything seems to be in working order now!

Did you see this picture on Facebook?

That’s what I made for dinner last week and boy was it delicious! I found the bacon egg cup recipe on Pinterest, but the stuffed French toast I came up with all on my own! I’ll start off with the bacon egg cups.

You’ll need:

~Muffin Tin (regular size with 12 cups)

~Mixing bowl and spoon

Ingredients:

1 package turkey bacon

2 cups egg substitute

½ cup low fat shredded cheese (your choice)

1 tsp ground black pepper

Non-stick cooking spray

Directions:

Preheat oven to 350 degrees.

Line each muffin cup with bacon making a circle around the outer edge of the cup. You may want to count how many pieces of bacon you have in your package and double up the strips for some of the cups. Give the bottom of each muffin cup a spritz of non-stick cooking spray. Set muffin tin aside.

Pour the egg substitute into a mixing bowl or large, glass measuring cup. Add the cheese and pepper then stir to combine. Pour a few tablespoons of egg mixture into each cup. It doesn’t have to be exact, but 2 cups of egg mixture should be plenty for 12 muffin cups.

Back for 30-35 minutes then remove from oven and let stand for 5 minutes before serving.

This is what they look like when they're done.

Now onto the blueberry stuffed French toast!

You’ll need:

~Non-stick griddle or frying pan

~Mixing bowl

~4 cup glass measuring cup (or another mixing bowl)

~Spoons

Ingredients:

8 slices whole wheat or whole grain bread

½ cup egg substitute

½ cup Plain low fat Greek Yogurt

¼ cup fresh blueberries

1 teaspoon ground cinnamon

Drizzle or two of honey (optional)

Non-stick cooking spray

Directions:

In a mixing bowl combine ½ cup egg substitute with ½ teaspoon cinnamon and set aside.

In glass measuring cup combine ½ cup yogurt with ¼ cup blueberries and remaining ½ teaspoon of cinnamon. You can also add a drizzle of honey to this if you’d like.

Set your griddle or frying pan on the stove and spray with non-stick cooking spray. Dunk one side of the bread into the egg mixture (don’t let it go all the way through) and then place on the griddle or frying pan, egg dipped side down. Continue with 3 more pieces of bread until you have 4 slices of bread on the griddle. Top each slice with the yogurt and blueberries. I did not measure with this step – I just kept piling the mixture on until it was all gone.

Turn your burner on your stove to medium low. Then start coating the next 4 pieces of bread with the egg mixture and place the non-dipped side over the yogurt and blueberries. So the egg dipped side will be facing out. It’s almost like you’re making grilled blueberry and yogurt sandwiches.

After about 5 minutes, use a spatula to lift a corner of one sandwich. If the bread has browned then go ahead and flip them. If not, wait another 2-5 minutes. Depending on your stove this could take up to 15 minutes total to cook both sides. When the bread is crisp on the outside it’s done.

I cut ours in half and we ate them like sandwiches. You could, however, serve them as traditional French toast with syrup and/or powdered sugar. I found that the mixture inside was sweet enough that we didn’t need syrup.

I hope you enjoyed these recipes! Do you have a great tried and true recipe? Send them to me! I love trying new dishes!!

And I'll leave you with this funny - I feel like this sometimes!

 Ciao for now bellas!