• 2 large eggs
• 1/2 cup skim milk
• 1 Tbsp brown sugar
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 6 slices Texas toast

Whisk the eggs then add the milk, sugar, cinnamon, and nutmeg.  Whisk to combine.  Quickly dunk one slice of bread in the egg mixture, coat the other side, then flip once more.  Cook on a griddle at 375 degrees.  Serve with lite syrup.

Each slice of French toast (without syrup) has 138 calories, 3 grams of fat, and 1 gram fiber.

• 2  cups  all-purpose flour
• 3/4  teaspoon  baking soda
• 1/2  teaspoon  salt
• 1  cup  sugar
• 1/4  cup  butter, softened
• 2  large eggs
• 1 1/2  cups  mashed ripe banana (about 3 bananas)
• 1/3  cup  plain low-fat yogurt
• 1  teaspoon  vanilla extract
• Cooking spray

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 1 loaf, 14 servings (serving size: 1 slice)

Note:  CrispyRice used lite butter and it resulted in 3 WWP per serving instead of 4.

• 20 oz. package Simply Potatoes shredded hash browns
• 1 onion, diced
• 1 green pepper, diced
• 1 1/2 C. shredded mozzarella cheese, 2%
• 1 1/2 C. shredded cheddar cheese, reduced-fat Mexican
• 2 C. cooked ham, diced (9 oz. Cloverdale baby teardrop)
• salt and pepper to taste
• 3 large eggs, beaten
• 1 C. skim milk

Layer the first 6 ingredients in a lightly sprayed 9×13 pan.  Set aside.  Beat the eggs and milk together; add salt and pepper.  Pour over the layered ingredients.  Bake at 350 degrees for 45 minutes.

12 servings: 4 WWP (or 8 servings: 6 WWP)