Accidental Pumpkin Pie Stuffed French Toast

They say necessity is the mother of all invention, and that is definitely the case with this pumpkin pie stuffed french toast.  I got a call this morning that the flu had hit at my sister's house, so we were postponing Christmas at my Mom and Dad's - which meant I was now responsible for making breakfast for me and the hubby.  I wanted to make traditional french toast this morning, since its Christmas-y and really easy, but when I looked in the fridge I didn't have any maple syrup, so "normal" french toast was out since all of the grocery stores were closed.  I started rummaging and I did have canned pumpkin and some cream cheese, and that is how pumpkin pie stuffed french toast was born.   I was a little apprehensive if it would really taste like pumpkin pie and if it would be sweet enough, especially since I didn't have any syrup to fall back on, but it got two enthusiastic thumbs up from the hubby! 

In hindsight I should have cut the toast open so you can see the yummy filling inside - but I was trying to snap a pic before the hubby took a bite! 

What you'll need for 2 servings - FYI this recipe easily multiplies:

•  4 slices of bread
• 1/4 C canned pumpkin
• 1/4 C cream cheese (I used reduced fat, but any kind would work fine
• 3 T brown sugar
• Pinch of cinnamon
• Pinch of nutmeg
• 2 T butter
• 2 eggs
• splash of milk
• powdered sugar (optional)

Mix together the pumpkin, cream cheese, brown sugar, cinnamon, and nutmeg together with a fork until the lumps disappear to form the filling mixture.  Lay out your slices of bread and spread 1/4 of the filling mixture on one side of each piece of bread.  Put the sides with the filling on them together to form a "sandwich".  In a large bowl crack the two eggs, splash in a little milk, and stir with a fork until combined.  Dip the "sandwiches" into the egg and milk mixture coating all sides.  In a skillet (or in my case I used my griddler) melt the butter over medium heat and place the sandwiches in the pan once the butter starts to brown just a little.  Cook on one side until its golden, then flip and continue cooking until the other side is golden.  When the toast is ready, put on a plate and sprinkle with powdered sugar.  Enjoy!!

-Meg

More than a couple of good eggs...

I thought it would be fitting if my first "official" post was egg related and by pure coincidence I just happened to make the world's easiest, pleaseyist (yes, I know its not a word, but I am a sucker for rhyming) mini egg casseroles.

Easy Peasy Egg Casseroles

What you'll need:

3 cups of Egg Beaters

1 cup of Shredded 2% Milk Sharp Cheddar

1 6oz Package of Canadian Bacon
Non-Stick Cooking Spray
Jumbo Muffin Tin

Preheat oven to 350 degrees

Spray muffin tin with non-stick spray. Measure 1/2 cup of Egg Beaters and pour into each cavity of the jumbo muffin tin. Finely chop your Canadian Bacon and roughly divide into 6 and sprinkle into each cavity full of egg. Follow with your shredded cheese and divide into 6 and sprinkle on the top of each "egg muffin". Tap the muffin tin on the counter a couple times to help the ingredients settle, and then you're ready to bake!

Pop the muffin tin into the oven and set your timer for 30 minutes. If you like your eggs a little less firm, go 20 minutes. While they are baking it looks like they are blowing up and are going to all meld into one giant mess, but don't worry, they de-puff when you take them out of the oven.

When they are all done, put them on a serving plate and let each person build their own flavors by setting out salsa, green onions, tomatoes, more cheese, diced bell pepper, and any other toppings that you enjoy with eggs.

Here's the reasons why I love this simple recipe SO much:

• Each muffin is ~150 calories
• You can freeze and reheat - I make these in all different flavors on the weekend, pop them into individual zip top bags and I have a microwaveable breakfast to go for the workweek.
• You can mix it up by using bacon and spinach, sausage and pepperjack or whatever tastes suit you
• If you're serving brunch to a crowd you can make them ahead and keep them warm in the crock pot on low.

Hope you have an eggscelent day!

-Meg