Breakfast

Vegged-out French Toast is for Breakfast.

Vegged-out French Toast takes 5 minutes to prepare.

Vegged-out French Toast takes 10 minutes to cook.

Vegged-out French Toast makes 2 servings.

The ingredients for Vegged-out French Toast are:

2 large eggs
1/2 cup egg substitute
2 tbsp butternut squash puree
1/4 cup fat free milk
1/4 tsp cinnamon
bread of choice

Here is how you make Vegged-out French Toast:

Combine all wet ingredients and cinnamon in a square bottom mixing bowl. Beat well together. Add one slice of bread at a time making sure they do not soak up too much mixture.Heat pan in medium high heat, add cooking spray and cook until each french toast is nicely browned on each side. About 2-3 minutes per side. Add your favorite syrup to complete!Feeds 4 people=1 slice each, or 2 people. * You can substitute all the egg with egg substitute for a lower calorie option or substitute it all with eggs.* To make butternut squash puree, take one squash remove top and cut in half lengthwise. Place in a preheated 350 degree oven face down and bake for 40-50 minutes, depending on size of squash. Once its cool enough to work with, spoon out insides and puree in a blender or food processor. Keeps for a month in your freezer or for a few days in your refrigerator.Number of Servings: 2Recipe submitted by SparkPeople user SHARLEY_W.

The nutritional information for Vegged-out French Toast is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 200.8

• Total Fat: 6.1 g
• Cholesterol: 213.6 mg
• Sodium: 394.3 mg
• Total Carbs: 23.5 g
• Dietary Fiber: 7.0 g
• Protein: 17.6 g

The dietary needs meet for Vegged-out French Toast is Vegetarian