The Breakfast Kitchen: Baked French Toast

I've always been intimidated by making french toast and I'm not sure why. This morning I made an Almond Cinnamon Baked French Toast. It whipped together in minutes and baked in 25 minutes.

This recipe called for vanilla extract but I used almond instead. I also used keto friendly bread. This would be much better I am sure with a good quality bread.

The almond extract really makes these smell amazing but I am partial to almond. The vanilla would be great as well. Some other extracts that would be good are maple, rum, cardamom, and orange. I also topped this with Skinny Sticks Bourbon Barrel Aged maple syrup and powdered sugar. 

Tip: use a good quality bread use quality extracts and spices.

You can elevate the dish by adding toppings like fresh fruit, chocolate, or whip cream!

The Breakfast Kitchen: Southwest Quiche Bites

Ingredients:

Ground Chorizo

Can of diced jalepenos

Can of black beans, drained

Salsa

Half a block of shredded sharp cheddar

5 eggs

1/2 C heavy cream

1/2 C Milk

Salt, pepper, etc spices

Recipe:

Preheat oven to 350 degrees.

Cook Chorizo, jalepenos, beans, and Salsa.

I added so black lime seasoning as well.

Grease muffin pan

Spoon mixture into muffin pan.

Top with shredded cheese.

Mix eggs, Milk, cream, salt, pepper, and I added smoked paprika and black lime and whisk together.

Scoop egg mixture into muffin pan. I used a 1/4 C scoop.

Bake in the oven until eggs set and cheese browned. Apprx. 30 minutes.