Breakfast Idea

Baked French Toast with Raisins and Granola

	Nutrition Information: Calories: 342 Protein: 10 g Carbs: 57 g Fat: 9 g Saturated Fat: 2 g Sodium: 438 mg Fiber: 2 g
This isn't your average French toast. It tastes quite indulgent but won't break the bank - perfect for a special occasion. *Start this the night before.

Ingredients:

1 large loaf (1 pound) of French bread, cut into 1-inch cubes
4 eggs
3 cups skim milk
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 cup raisins

Topping:
3 Tbsp margarine
2 Tbsp honey or maple syrup
1 cup brown sugar
1/2 cup lowfat granola or chopped walnuts

Directions:

1	The night before: Spray a 9x13 baking dish and scoop in the cubed bread; spread into an even layer.
2	In a bowl, beat eggs lightly. Add milk, vanilla, cinnamon and raisins and mix thoroughly.
3	Pour the milk and egg mixture over the bread, making certain all the bread is softened. Cover tightly with plastic wrap and refrigerate overnight.
4	In the morning: Preheat oven to 350 F.
5	In a small pan, melt the margarine, honey or syrup, and brown sugar. Mix in the granola or nuts. Drop by spoonfuls over the top of the bread and bake for 30 minutes.
6	Remove from oven and cool several minutes.
7	ENJOY!

Red and Yellow Pepper Omelets

	Nutrition Information: Calories: 90 Protein: 9 g Carbs: 8 g Fat: 3 g Saturated Fat: 1 g Sodium: 125 mg Fiber: 1 g
Red and yellow bell peppers with basil and parmesan bring an egg white omelet to life and add a nice splash of color!

Ingredients:

1 tsp olive oil
4 egg whites
1/2 tsp dried basil
2 tsp grated Parmesan cheese, divided
1 sweet red pepper, thinly sliced
1 yellow pepper, thinly sliced
1/4 tsp black pepper

Directions:

1	In a large non-slice frying pan over medium heat, warm oil; add the red peppers and yellow peppers; cook stirring frequently for 4 to 5 minutes.
2	Keep warm over low heat. In a small bowl, lightly whisk together the egg whites, basil and black pepper. Coat a small non-stick frying pan with non-stick spray.
3	Warm over medium-high heat for 1 minute. Add half of the egg mixture, swirling the pan to evenly coat the bottom.
4	Cook for 30 seconds or until the eggs are set. Carefully loosen and flip; cook for 1 minute, or until firm.
5	Sprinkle half of the peppers over the eggs. Fold to enclose the filling. Transfer to a plate. Sprinkle with 1 tsp of the Parmesan cheese.
6	Repeat with the remaining egg mixture, peppers and 1 tsp Parmesan cheese.
7	ENJOY!