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Wednesday, May 18, 2011

Peanut Butter Banana French Toast Enchiladas

When Foodbuzz sent me a coupon for a dozen Eggland's Best Eggs and invited me to, as part of the Tastemaker program, create an original recipe with the eggs, my wheels immediately started turning. My favorite game on the way to work for a few mornings (Ryan and I carpool), was to quiz Ryan about different recipe ideas and then gauge his feedback....maybe not the ideal activity at 6:30 am, but he was a good sport and his reactions to my various schemes helped me to ultimately decide on these Peanut Butter Banana French Toast Enchiladas: peanut butter and banana rolled up in tortillas [enchilada-style], then covered in an egg-milk mixture and baked [french toast-style].

After picking up my eggs, I spend some time flipping through the information Foodbuzz sent and was surprised to find that Eggland's Best calls itself the best for a reason...their eggs have, when compared to 'ordinary' (other brands, I guess?) eggs, 25% less Saturated Fat, 10 times more Vitamin E, and double the amount of Omega 3s (for more related nutrition facts, click here). All eggs are nutritious, and one of my favorite foods lately, but it was nice to know Eggland's has a few extra things going for them!

I invited my friend Katie to join Ryan and I for this breakfast, partially because I'll use any excuse to see Katie, but also because if there's one word to describe our friendship, it's honest. I knew I could count on her to give me some genuine feedback about this creation I'd concocted in my head.

The verdict? An all-around thumbs up! These didn't take long to put together and they were much more exciting to eat then just peanut butter and banana rolled up in a tortilla. The bananas and peanut butter were warm and melty but the exterior of the tortilla remained sturdy, with a little crunch. Though the flavor of the egg was present, it wasn't overwhelmingly eggy, much like any good french toast dish! My untraditional spin on two pretty ordinary dishes--enchiladas and french toast--make for a fun breakfast. They're definitely worth a try if you want to spice up your morning meal!

One Year Ago: Open-Faced Veggie Sandwiches

Peanut Butter Banana French Toast Enchiladas

-6 flour tortillas
-3 bananas, thinly sliced
-1/2 cup peanut butter (I used White Chocolate Peanut Butter, leftover from these cookies, but regular works too!)
-4 eggs
-1/4 cup skim milk
-pinch of cinnamon

1. Preheat oven to 350F. Spread each tortilla with peanut butter and line the center of the tortilla with 2 rows of bananas (approximately 8-10 banana pieces per tortilla).
2. Roll up each tortilla and place it in a casserole dish.
3. In a separate bowl, whisk eggs with milk and add a large pinch of cinnamon. Pour egg mixture over the tortillas.
4. Bake at 350F for 25-35 minutes, until egg mixture is set and the outside of tortillas is firm and crisp. Allow to cool for 5 minutes before serving.

This post is linked to Eat at Home.