Coconut milk and banana lend a tropical flavor to this filling one-dish breakfast meal. To lower the fat content, we've reduced the number of whole eggs and replaced them with egg substitute.
3/4 cup light coconut milk
3/4 cup egg substitute
1 large egg, lightly beaten
1/4 cup sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
8 slices double-fiber whole wheat bread (such as Nature's Own)
1 medium banana, thinly sliced
Light maple-flavored syrup (optional)
How to Make It
Combine first 6 ingredients in a large bowl, stirring well with a whisk.
Heat a large nonstick skillet or griddle over medium heat. Coat pan with cooking spray. Dip 4 bread slices (twice on each side) in egg mixture. Cook 2 minutes on each side or until browned. Set aside, and keep warm. Repeat procedure with remaining bread and egg mixture. Serve with banana slices and, if desired, syrup.