Food Whore Alert: Toad in the Hole Bake recipe

So, I’m always looking for a hot breakfast idea (and I really mean hot). I don’t really dig cold breakfasts unless I’m on a budget and have no choice, but to eat a cup of yogurt, a banana and a protein bar. My fave breakfast is grits and scrambled salmon (I lie, its actually a stack of hot pancakes from IHOP, LOL). Well, I’ve gotten into trying new things and found this recipe on kraftrecipes.com. Check it out. FYI: I altered it a little bit to fit 1 serving size. Also, remember your egg will be “sunny side up.”

What You Will Need:

2 slices of bread

1/2 Tbsp. margarine, softened

1/3 cup KRAFT 2% Milk Shredded Cheddar Cheese, divided

1 egg

1 slice of OSCAR MAYER Bacon, cooked, crumbled

*To be honest, I omitted some of the ingredients for calorie purposes. Of course, the taste won’t be the same, but I cut out the bacon and the cheese. I used Sara Lee 100%Whole Wheat bread and a Sunny Meadow egg, which made this breakfast sandwich come to a total of 235cals and 13g of protein. It was still good minus the bacon and cheese, but one dayI will add the extra ingredients to get the full taste!

PREHEAT oven to 400°F. Cut hole in center 1 of the bread slices, using 1-1/2-inch cookie cutter or rim of drinking glass. Discard removed bread circles or reserve for another use.

SPREAD remaining bread slice with margarine. Place, margarine-sides down, in 13×9-inch baking dish; sprinkle with half of the cheese. Top with cut-out bread slices to make 1 sandwich. Break 1 egg into the hole. Sprinkle with remaining cheese and the bacon.

BAKE 15 to 20 min. or until cheese is melted and eggs are set.