YOUR SOLIN GENERATED RECIPE
Protein-Rich Vanilla-Cinnamon Baked French Toast
Enjoy a hearty, protein-packed twist on classic French toast with whole grain bread, a blend of eggs and nonfat Greek yogurt, and a hint of vanilla and cinnamon. This baked version is perfect any time of the day, delivering balanced macros and a deliciously tender texture with a slight crisp on the edges.
INGREDIENTS
2 slices Whole Grain Bread
1 large Egg
2 large Egg Whites
1/3 cup Nonfat Greek Yogurt
1/2 scoop Vanilla Protein Powder
1/4 cup Unsweetened Almond Milk
1 tsp Vanilla Extract
1/2 tsp Ground Cinnamon
1 tsp Stevia
1/4 cup Strawberries (sliced)
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish.
In a large bowl, whisk together the egg, egg whites, nonfat Greek yogurt, unsweetened almond milk, vanilla extract, and stevia until smooth.
Add in the vanilla protein powder and ground cinnamon, stirring until fully incorporated.
Slice the whole grain bread if not pre-sliced and arrange the pieces in the prepared baking dish.
Pour the egg mixture evenly over the bread slices, ensuring each piece is well-soaked.
Allow the bread to absorb the mixture for 5 minutes. If desired, gently press down to ensure full coverage.
Bake in the preheated oven for 20-25 minutes or until the custard is set and the edge of the bread starts to crisp.
Remove from oven, top with sliced strawberries, and serve warm.