FRENCH TOAST CUPCAKES, BREAKFAST TACOS & PANCAKES WITH BANANA MAPLE SAUCE RECIPES!!

I will be posting my new "GIVEAWAY" this weekend, so be sure to check to see what it is!

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FRENCH TOAST CUPCAKES

Kids love cupcakes and this cupcake provides a healthy start to their day!

INGREDIENTS:
4 teaspoons pure Maple Syrup
4 slices Cinnamon Raisin Bread
4 large eggs
1/2 cup 1% milk
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract

--TOPPING--
1 teaspoon granulated sugar
1/2 teaspoon ground cinnamon

DIRECTIONS:
Preheat oven to 400 degrees.
Place 4 foil cupcake liners in cupcake pan. Place 1 teaspoon maple syrup in each of the four cupcake liners.
Tear 1 slice of bread into smaller pieces and place in one of the cupcake liners. Repeat for all 4.
Mix eggs, milk, cinnamon, and vanilla extract well with wire whisk.
Pour equally into each of the 4 cupcake liners. Let sit 5 minutes so that bread can absorb the egg mixture. While this is standing, mix together the topping and sprinkle ½ teaspoon over each cupcake.
Bake for 25 minutes until puffed and golden.

NOTES & SUGGESTIONS:
Save valuable morning time by assembling the night before and placing in the refrigerator. You can also bake ahead and simply warm in a toaster oven when ready to serve.
Recipe from Barbara Seelig-Brown

PANCAKES WITH BANANA MAPLE SAUCE

INGREDIENTS:
4 large eggs
2 tablespoons white sugar
1/2 teaspoon salt
2/3 cup all-purpose flour, sifted
2/3 cup milk
3 tablespoons unsalted butter, room temperature/softened

BANANA MAPLE SAUCE:
1/2 cup unsalted butter, cut into pieces
1/4 cup light brown sugar, packed
2 ripe medium-sized bananas, cut into slices
1/4 cup light maple syrup

DIRECTIONS:
Preheat oven to 400 F and butter two 9" round cake pans; set them aside.
Place eggs in a blender and mix until they get pale yellow in color.
With the blender running, add the remaining pancake ingredients and process until mixture is smooth and well combined.
Divide the mixture evenly between the two cake pans and bake for about 18 minutes, then reduce the heat to 350 F and bake for an additional 8 minutes until puffed and golden brown.
Remove from the oven and transfer the pancakes to two plates
To make the sauce, melt the butter in a saucepan over medium heat.
Whisk in the brown sugar and cook until smooth and combined, about a minute.
Add the maple syrup and the bananas then let everything simmer, stirring occasionally, for about two minutes.
Pour or spoon the sauce over the pancakes, dust with powdered sugar (optional), and eat immediately.
1/4 cup powdered sugar, for dusting (optional)
Recipe from Egglands Best

BREAKFAST TACO

Wakeup your taste buds with this original breakfast masterpiece.
Tortillas briming with fluffy scrambled eggs, crisp-edge potatoes and bacon or sausage

INGREDIENTS:
8 large eggs
1/2 cup Ranchero Sauce (spicy tomato based sauce, find at local grocer)
4 Idaho Potatoes
1/2 cup Jack Cheese
½ cup Cheddar Cheese
Salsa Fresca (fresh tomato salsa, find at local grocer)
1 cup Shredded Lettuce
8 Fresh Corn or Flour Tortillas
2 tsp. Vegetable Oil

DIRECTIONS:
Heat large skillet with oil on medium heat. Begin by peeling and shredding potatoes. When prepared pan fry hash browns until golden brown and set aside. In the same skillet scramble Eggland’s Best eggs on low heat. When finished add potatoes back into skillet for reheating. In a small bowl combine with eggs.

Warm tortillas and set aside for assembly.(Optional: Slice avocado and prepare breakfast meats at this time).

Assembly: Build each tortilla with 1 tablespoon ranchero sauce, eggs, and hash browns. Top with 1 tablespoon each of jack and cheddar cheese (optional: add sliced avocado, bacon, sausage, or chorizo). Plate and garnish with fresh salsa and shredded lettuce. Then simply enjoy!
Recipe by Snooze an A.M. Eatery, Denver,CO