Breakfast for Dinner (or for Breakfast)

We love breakfast at our house but never seem to have time in the mornings to make something really yummy. I really enjoy this recipe because it is a little healthier and my kids love to help make it. I also included my favorite homemade turkey sausage receipe. It is much better than any store bought stuff and easy to assemble.

Crunchy Bran French
Toast

Ingredients

8 slices whole-grain bread

4 tablespoons light cream cheese

4 teaspoons low-sugar orange marmalade

2 large eggs plus 2 egg whites

Zest and juice of 1 orange

1 teaspoon vanilla extract

1 1/2 cups bran flakes cereal

1 to 2 tablespoons vegetable oil

1 to 2 tablespoons unsalted butter

2 tablespoons confectioners' sugar (optional)

Directions

Spread 4 bread slices with 1 tablespoon cream cheese each; spread the other 4 slices with 1 teaspoon marmalade each. Combine to make 4 sandwiches.

Whisk the whole eggs, egg whites, orange zest and juice, and vanilla in a shallow bowl. Place the bran flakes in a resealable plastic bag and crush with a rolling pin or your hands. Pour the crumbs onto a plate. Dip both sides of each sandwich in the egg mixture, then in the crumbs, gently pressing the crumbs onto the bread.

Heat 1 tablespoon each oil and butter in a skillet or griddle over medium heat. Add the sandwiches in batches and cook until the outsides are golden and the insides are melted, 3 to 4 minutes per side. (Add more oil and butter, if needed.)

Slice the French toast sandwiches into triangles. Let cool before serving to little ones, as the cream cheese can get quite hot. Sprinkle with confectioners' sugar, if desired, and the kids won't even ask for syrup!

Turkey Sausage

1 lb ground turkey

1 teaspoon salt

2 teaspoons sage

1 teaspoon fennel seed

1 teaspoon thyme

1 teaspoon black pepper

1/2 teaspoon white pepper

1/2 teaspoon cayenne

1/4 teaspoon garlic powder

1/8 teaspoon ground cloves

1/8 teaspoon nutmeg

1/8 teaspoon allspice

Directions:

1 Combine all ingredients (use less pepper if you don't want a spicy taste) and blend well.

2 If time permits, refrigerate overnight to let the meat absorb the flavor of the spices.

3 Form into patties and cook as needed, freezing leftovers.

4 Don't overcook or they will dry out--remove from the heat as soon as they're no longer pink inside, but still juicy. (if you prefer a moister texture, you add a splash of olive oil or an egg to the mixture just prior to cooking).