While you could absolutely make this breakfast with any fruit, strawberries are starting to make their debut, and they are sweet as ever! Also, Natalie and I have the opportunity of visiting the Driscoll Berry Farms this weekend! We can’t wait to see how they are growing their berries in California. *(hopefully we’ll have some gardening tips to share! Although, Natalie is already pretty good at growing berries as it is)
This breakfast is simple and easy- although you’ll want to plan some extra time for baking. I like to assemble this “Mini French Toast Casserole” right when I wake up. I let it soak for a few minutes, then pop it in the oven. We finish with chores, showers, and getting ready for the day, then it’s usually ready for us when we are ready for school.
This recipe is perfect for your family because it:
- Has a perfect balance of protein (eggs), carbs (bread), fat (eggs), with vitamins and phytonutrients (strawberries!)
- Is perfect for crusty bread my kids will no longer eat, heels, and multi-grain bread that is full of seeds and crunchiness~!
- 1/2 cup strawberries
- 4 slice bread, whole wheat
- 1/8 cup pecans, chopped
- 4 large egg
- 4 tablespoon milk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Chop berries, bread, and pecans.
- Mix egg, milk, vanilla, and cinnamon in small bowl.
- Layer berries, bread, and pecans in 4 well greased ramekins (or a muffin tin).
- Pour egg mixture evenly on top of each and let soak for 15-20 minutes (or overnight).
- Bake at 350 degrees for about 40 minutes or until eggs are set and absorbed.
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