I love breakfast. I love making breakfast. I love eating breakfast. Yes sometimes we have breakfast for dinner. I found this recipe in a parenting magazine (I think). I made it a few weeks back and LOVED it. I made a few without the pecan crust just in case my picky child decided she wasn’t having it. Which I’m glad I did because she wouldn’t eat them, so I gave her the plain ones. The only thing I would do differently next time (and there will be a next time) is I may try putting the pecans through the food processor a few times to get them even smaller in size. Other than that, this was an awesome breakfast. Serve it at a brunch by making them ahead of time and placing them in fancy dish and leave them in the oven! I didn’t give exact measurements because this is where you have to really make it “your” dish.
Bread (I’ve used, whole wheat, I sometimes use thick bread, like I did here, and sometimes I use low cal/carb bread too.)
2 Egg Whites
What to do:
Chop up the pecans as small as you can (or process them) mix them well with the cinnamon and place in a bowl.
In a separate bowl add the egg and egg whites (again use your judgement depending on how many your serving) I am usually making them for my daughter.
Cut the bread into sticks. Dip each stick in the egg mixture, press it into the pecan mix and fry them in a pan sprayed with cooking spray.
Cook on each side. I always pour whatever I have left for eggs on top of my final pieces! YUMMY. Serve with your favorite fruit! Here we decided on raspberries since we had just picked them!