Bananas Fosters Overnight French Toast

For toast:

2 eggs
1 cup liquid egg whites
1 loaf of  bread (Challah, french or Texas toast)sliced 1" thick
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 cup stevia or sugar
1/4 tsp salt
1 tsp dark rum, such as Meyers


Spray a 13 x 9 inch baking dish with cooking spray. Arrange bread slices in a single layer in the baking dish, squeezing tightly to fit.

In a bowl whisk together eggs, whites, vanilla, cinnamon, stevia or sugar, salt and rum. Pour over bread.  Cover and refigerate overnight.

Preheat oven to 350.  Bring bread to room temperature before baking.

Bake uncovered about 40-45 minutes or until puffy and edges are golden brown.

For banana topping:

1 tbsp light butter
1/2 c brown sugar or splenda brown sugar blend
1 tsp. vanilla extract
1 tsp. cinnamon
1 tbsp dark rum
4 medium bananas, sliced

Melt butter over low heat, add sugar, cinnamon, vanilla and rum. Stir until dissolved. Add sliced bananas and remove from heat. Keep covered until french toast is ready.

Breakfast Crock Pot Casserole

Breakfast Crock Pot Casserole

8 Servings

Ingredients

                1 20 oz bag frozen, shredded hash browns.

                8 slices of turkey bacon, cooked and chopped

                8 oz reduced fat cheddar cheese

                6 eggs

                3 c Liquid egg whites

                ½ c skim milk

                ½ tsp salt

                ¼ tsp pepper

                Cooking spray

Lightly coat your crock pot with cooking spray.  Layer half of the hash browns on the bottom of the crock pot, top with 1/3 of the cheese and 1/3 of the bacon.  Repeat  creating a second layer.

In a separate whisk to combine the eggs, whites, milk, salt and pepper. Slowly pour  over the potato mixture.  Cook until the eggs are set. Approximate cooking times… 2-3 hours on high, 4-5 hours on low.  Sprinkle with remaining bacon and cheese.