Coconut Crusted French Toast

I got this recipe and picture from Two Peas and Their Pod one day while I was menu planning and blog surfing.  At our house we eat some form of breakfast for dinner at least once a week.  With Port working 60-65 hour weeks, we have at least two nights a week that we don't see him before bedtime.  On those nights I know that I need quick, kid-friendly food to keep my sanity and the peace in our house.  I get tired of regular pancakes and breakfast burritos so I am always on the lookout for good, different breakfast ideas.  I don't know if it is pregnancy cravings or if baby girl #3 has a slight addiction, but I have seen a few recipes full of coconut lately and I can't wait to make them.  This french toast DID NOT disappoint.  It fulfilled my breakfast for dinner requirement and it was so yummy!  My kids were skeptical, but loved it and said it tasted like a donut.  I couldn't agree more.  I doubled the recipe, just because I knew the original wouldn't be enough.  

3 large eggs
3/4 cup lite coconut milk
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup shredded sweetened coconut
6 slices of French bread, cut into 1/2 inch slices
Butter, maple syurp, and strawberries-for serving, if desired

1. In a shallow dish, whisk together the eggs, coconut milk, coconut extract, vanilla extract, and salt. Place the shredded coconut on a plate. Dip both sides of each slice of bread into the egg mixture. Dip both sides of the coated bread into the shredded coconut. Drizzle a little egg mixture on top of the coconut to make it stick to the bread.


2. Meanwhile, heat a large non-stick frying pan or a griddle to medium to medium-high heat. Cook the slices of bread until golden brown on one side and then turn and cook the other side. Serve immediately or keep French toast warm in a 250 degree F oven.

1/2 teaspoon coconut extract

3. Serve with butter, pure maple syrup, and/or strawberries.

Huevos Rancheros

My friend in CA always talked about making Huevos Rancheros, but I always thought it sounded a little strange.  I obviously didn't know what I was talking about.  I made these tonight, and I had to force myself to only eat one.  They were a hit.  My boys ate them so fast.  Some in my family aren't runny yoke kind of folks, so I made them scrambled eggs or hard cooked eggs.  I loved the runny yoke and thought it was perfect!   I saw this recipe on Skinnytaste.com and thought it looked awesome. 

2 tsp oil

1 onion, minced
2 medium tomato, minced
1can chopped green chiles
oil spray
salt and pepper
pinch cumin (optional)
large eggs
shredded lettuce
shredded cheese
chopped cilantro
olive oil spray
corn tortillas

Heat oil in a small pan.  Add onions and cook one minute, add tomatoes, chilies, cumin, salt and pepper and cook another few minutes. Set aside and keep warm.  In another medium non-stick pan, lightly spray the tortillas with oil on each side and heat a few minutes on both sides until tortillas gets crispy and pockets or air bubbles start to form inside.  Set aside.  In the same pan, lightly spray more oil and add eggs, salt and pepper. Cover and cook until sunny-side up or to your liking. To serve, place a tortilla on each plate, top with egg, tomatoes, lettuce, cheese and cilantro. 

Elise's Breakfast Casserole

My kids love having breakfast for dinner. I get tired of having the same old thing. I saw this casserole and thought it looked good. It was actually great. It tasted like quiche without the crust.

From Family Favorites

½ lb cooked bacon, ham, or breakfast sausage(or any combination of the 3)
chopped veggies (we used broccoli, onion, green pepper)
12 eggs
1 c. milk
1 pkg. (1 b.) frozen shredded hash browns
1 c. cheddar cheese (shredded)
1 tsp. salt
½ tsp pepper

In a bowl, beat eggs and milk. Stir in all other ingredients. Put in greased 9x13 pan and bake at 350 for 45-55 min or until well set. Serve topped with salsa.