Recipe

Breakfast

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Frittata Base
Slices of Sourdough Bread
Maple Syrup
Cooking Oil
Pecans
Smoked Bacon Slices

French Toast

Total time: 20 min
Servings: 2
Equipment: Oven & Stove
  • 1/2 c. Frittata Base
  • 4 Slices of Sourdough Bread
  • 2 tbsp. Maple Syrup
  • 1 tbsp. Cooking Oil
  • 1/4 c. Pecans
  • 2 Smoked Bacon Slices
  • Preheat the oven to 350°F
  • Dip the bread in the frittata base and let it soak for about 1 minute.
  • In a large ovenproof skillet, heat the oil over medium-high heat.
  • Shake any excess egg mixture off the bread, put the bread in the pan, and cook for 2–3 minutes per side, until the bread turns golden brown. Transfer to the oven for about 10 minutes.
  • Put the bacon in a skillet and cook it until crispy, about 4–5 minutes. Add the pecans and maple syrup to the pan, boil for 1 minute, then remove from the heat.
  • Take the french toast out of the oven, put it on two places, and pour the maple-bacon syrup over the top.
Prep Recipes 1

Frittata Base🌐

Total time: 5 min
Servings: 1 c.
  • 2 Eggs
  • 1/4 c. Milk, whole
  • 1/4 c. Heavy Cream
  • 1/8 tsp. Sea Salt
  • In a medium bowl, beat the eggs with a whisk until the whites and yolks are fully combined.
  • Whisk in the milk, cream, and salt until the mixture is uniform in color and texture.
  • Store in the fridge for up to 3 days.