A delicious, filling favorite to start off any morning right, this recipe is a low-fat twist on the classic breakfast. Sponsored by Egglands Best Eggs.
Makes 8 servings
- 4 large England's Best eggs
- 1/2 cup non-fat milk
- 1 tsp vanilla extract
- pinch of ground cinnanom
- 8 slices of light whole wheat bread
- 2 cups berries (raspberries and blueberries)
- Agave syrup (optional)
Whisk eggs, milk, vanilla extract and cinnamon in a glass pie dish. Working in batches, dip bread in egg mixture; let soak for 30 seconds on each side. Spray large nonstick skillet with vegetable oil spray.
Heat over medium heat. Working in batches, add bread to skillet and cook until golden, about 4 minutes per side. Transfer to serving plate. Top with berries. Serve with warm agave syrup on the side.