Disclosure: Many breakfast thank you's to Harris Teeter for partnering with me to sponsor today's recipe post! Also, please enjoy their motion detector freezer section lighting as I do every time (Like a five year old).
Welcome back from the long weekend! Whether you're recharged or just plain exhausted, breakfast is still a must for a healthy day. I know, I know: your kitchen is empty (except for probably some leftover wine) and you don't have time to grocery shop. But with this savory and filling five ingredient french toast breakfast that's easy to eat at home or on the run (just put it in a to-go cup, chopped with a fork!), these ingredients are staples you probably already have! As for grocery shopping...you know you can do that online these days, right?
Every time I see French toast recipes, they're laden with sugar. There's syrup, powdered sugar, syrup'd fruit and whipped cream (please refer to this Elf clip). So just for the sake of being rational we all know that dessert toast is a bad idea. It's going to take a long time to put together, no one needs that much sugar by 8 AM and talk about an energy crash before lunch (Hello, where's the protein or healthy fat to balance your blood sugar?). Feel free to leave this outdated IHOP breakfast where it belongs and join me on the express to an efficient, balanced and delicious breakfast delight of nutty, whole wheat french toast on a cast iron skillet with extra sharp Wisconsin cheddar and a 5 minute cooked egg. All aboard!
And it's not like the benefit of a stable, fiber and protein filled breakfast is where I stop. Oh no. Did I mention you can also freeze cooked French toast and re-toast when you're on the go? YAH! YAH YOU CAN. It's like those frozen toaster waffles but a million times better.
5 Ingredient Savory Egg and Cheese French Toast
/// Ingredients ///
- 2 tablespoons Harris Teeter butter quarters (depending on how seasoned your skillet is, you may need more)
- 2 for dip, 1 each for cooked egg, Harris Teeter organic large brown eggs
- 2/3 cup Almond Breeze milk (original, unflavored)
- 1/2 cup Harris Teeter shredded cheese (I went with Wisconsin sharp cheddar)
- 8 slices, Whole grain bread
- chives, black pepper and salt for garnish/to taste (so technically....more than 5 ingredients)
/// Directions /// In a shallow bowl whisk 2 eggs and almond milk until pale yellow. Heat up your cast iron skillet and add butter to melt. Dip each side of the bread slices in the egg mixture and place on heated skillet. Cook for several minutes over medium heat until each side of the bread is browned over the egg dip coating. In a separate pot, add eggs for topping and cover with a lid. When the eggs reach a boil, turn off the pot and let sit for 4-5 minutes. Drain eggs and peel carefully. When the toast is finished on the skillet, plate and immediately top with cheese to allow melt. Add egg on top and garnish. If you're freezing the extras, my recommendation is to NOT add the cheese (which will probably burn in your toaster when you re-heat) to the finished toast. Allow it to cool and freeze on a tray in the freezer for a few hours. Once solid, bag in a zip top bag and take out as needed for breakfasts!
On the run? No problem! Cut your toast into bite sized pieces and throw it in a to-go cup with the egg and a fork.
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.