m. is for mexi muffins and french toast...

"To eat well in England, you should have a breakfast three times a day." --W. Somerset Maugham

VintageTeal decided to listen to Mr. Maugham for their weekly dinner gathering. Breakfast for dinner. YUM.  This recipe could possibly be one of the easiest and most satisfying that we have come across to date...Not to mention, it isn't too bad for the waistline{minus the french toast, but we couldn't resist} considering that BATHING SUITS are popping up in stores. What!? Well, anyway, this recipe is great for feeding a crowd at a brunch gathering or prepare it ahead of time before a busy week at work or school. These mexi muffins totally store great in the fridge!

Mexi Muffins Ingredients
12 egg whites
2 c. shredded mexican cheese
1 green bell pepper, diced
1 sweet red pepper, diced
Cooking spray
Salt and Pepper
Serves 16

|1.| Preheat oven to 350 degrees.
|2.| Spray muffin pans liberally with cooking spray.
|3.| Separate all 12 egg whites from the yolks over a large mixing bowl. {Discard yolks if you would like, or feel free to save them for another dish!}
|4.| Add cheese, bell pepper and red pepper to mixing bowl and combine all ingredients.
|5.| Pour mixture into muffin pans.
|6.| Bake for 20 minutes, until the mexi muffins have puffed up.
|7.| Plate and top with salt, pepper, sour cream and salsa if you would like it to be extra mexi :)!

French Toast Ingredients
2 large slices of fresh sourdough bread
2 eggs
1 tbsp brown sugar
1 tbsp cinnamon
1/8 c milk
2 tbsp butter

|1.| Whisk eggs with brown sugar, cinnamon and milk. Set aside.
|2.| Melt butter in medium skillet.
|3.| Dip bread in egg mixture liberally and promptly put in hot skillet.
|4.| Flip repeatedly until both sides of bread are perfectly browned.
|5.| Top with a little powered sugar and maple syrup and enjoy! {We added toasted walnuts as well to be fancy, yum.}

Breakfast for Dinner

We like to serve this recipe with Pellegrino and OJ to drink

Bon appetite! <3 *vT