Since fall definitely isn’t in the air yet here in North County (it’s supposed to be in the 90s all weekend!) it at least entered my kitchen this morning with this delicious, healthy, protein-packed breakfast.
What you’ll need:
-3 tbsp organic, unsweetened almond milk
-Three organic eggs or 1/2 cup organic egg whites
-1 Tsp cinnamon
-1/2 tsp pumpkin pie spice
-2 scoops chocolate Perfect Fit protein powder (or sub with protein powder you have on hand)
-Cinnamon raisin Eziekel bread (thawed)
-Organic pure maple syrup or local, raw honey
-Fruit toppings of your choice
-Electric skillet, oven-top skillet, or frying pan
-Organic coconut oil or coconut oil spray if your skillet/pan isn’t non-stick
-Organic, natural cinnamon raisin peanut or almond butter (if you have plain PB or almond butter, that works too!)
[I created this recipe to make 8-9 slices so I can freeze some to meal prep for weekend or weekday breakfasts. Feel free to cut recipe to fit your serving size of choice. If freezing, place parchment or wax paper in between each slice so they don’t come out of your freezer as one huge chunk. My friend Rachel taught me that!]
1. Turn electric skillet on to 350 degrees, or warm up oven-top skillet or frying pan. If your cookware isn’t non-stick coat with coconut oil or coconut oil spray
2. In medium-sized bowl whisk almond milk, eggs/egg whites, spices, and protein powder until everything is well blended
3. Dip each individual slice of Ezekiel bread into batter until well coated & place onto skillet/pan. My skillet allows me to fit four slices at once.
4. Cook until golden brown/all liquid seems well absorbed and as crispy as you can get it.
5. Use a tablespoon of cinnamon raisin peanut butter and add a 1/2!teaspoon of pumpkin spice. If you don’t have cinnamon raisin peanut butter, you can manually make it by adding 1/4 tsp cinnamon + 1/4 tsp pumpkin spice). Feel free to adjust power of spice flavor per your own discretion.
6. Top cooked slices (I eat 2) with fruit of your choosing. I used one banana.
7. Top fruit with the tablespoon of cinnamon pumpkin spice peanut/almond butter
8. Drizzle maple syrup/honey over and serve.
Happy fall cooking! Let me know what you think once you try this in the comments below 🙂
My honey is purple because it’s local huckleberry honey from beautiful Jackson Hole, WY!