French Toast Kabobs and Egg Salad Dip

Today we continue our "EB Mine" Brunch for Eggland's Best.  You may have seen yesterday that one of our dishes was a FANTASTIC Mediterranean Breakfast Pizza(and you know my love for the Mediterranean flavors).  Today our dishes feature eggs used in different ways.  Don't forget to stop by and enter our giveaway for some great Eggland's Best goodies!  

The first was a sweet take on brunch with French Toast Kabobs.  As with traditional french toast, the egg was used in the coating before cooking the bread.  But, unlike traditional french toast, this bread was cut into cubes and baked.  Then skewered with fruit.  We chose pineapple, raspberries, blackberries, and strawberries.  You can use whichever fruit you like.  We also used toothpicks to make kid friendly kabobs.  Each toothpick included one french toast square and one piece of fruit.  They were just the right size and the kids loved them!

French Toast Kabobs

by Becca {Crumbs and Chaos}

6018412

Ingredients

• 1 (1 lb.) loaf 9 GRAIN ITALIAN BREAD
• 8 EGGS
• 2/3 cup MILK
• Pinch of SALT
• 1/2 teaspoon VANILLA
• 1 teaspoon CINNAMON
• ASSORTED FRUIT - berries, pineapple, etc.
• POWDERED SUGAR, for sprinkling
• PURE MAPLE SYRUP, for serving
• BAMBOO SKEWERS

Instructions

Preheat oven to 375°.

Cut bread into 1 inch cubes. Spread out on baking sheet, leave out on counter a few hours or up to overnight. (Alternatively, it could be toasted in the oven for 5-6 minutes before coating.)

In a large bowl, beat together eggs, milk, salt, vanilla and cinnamon.

Line 2 baking sheets with parchment paper. Put half of the bread cubes into the egg mixture, stir gently. Using a slotted spoon, remove bread crumbs from egg mixture and place in a single layer on lined baking sheet. Repeat with remaining bread cubes.

Bake for 6-8 minutes. Flip bread cubes and bake 6 minutes more or until golden and cooked through.

Remove from oven and place onto skewers with fresh fruit to make kabobs. Sprinkle with powdered sugar and serve immediately with maple syrup for dipping.

Powered by Recipage

Recipe Source: Inspired by this recipe

The other dish that we made was a wonderful appetizer.  Instead of buying eggs in a carton and going through the process of boiling and peeling, we used Eggland's Best hard-cooked peeled eggs.  It made the process so much simpler and got us to the table faster!  Also, instead of the typical mayonnaise used in egg salad, we used plain greek yogurt.  It was great served with bell peppers, celery, and pita chips!

Egg Salad Dip

by Becca {Crumbs and Chaos}

Printable Recipe Here

6018414

Ingredients

• 6 HARD BOILED EGGS
• 1 cup PLAIN GREEK YOGURT
• 2-3 teaspoons DIJON MUSTARD
• 1 1/2 teaspoons DRIED PARSLEY
• 1/4 teaspoon DRIED BASIL
• 1/8 teaspoon GARLIC POWDER
• SALT & PEPPER, to taste

Instructions

Peel and chop eggs. Place in a bowl,

Add yogurt, mustard, parsley, basil, garlic powder, salt and pepper. Mix well.

Place 2/3 of the mixture in food processor. Process until smooth. Return to bowl and stir to combine.

Serve with pita chips, crackers or fresh vegetables.

Powered by Recipage

Recipe Source: Adapted from Eggland's Best

You can find us linking up here

Disclosure:  Eggland's Best provided us with VIP coupons, gift card, information and prize pack to giveaway to our readers.