September is National Breakfast Month so I thought I would start the month off by posting my yummy breakfast from this morning. It was soooo good and way better choice than anything in a bakery case or drive-thru but just as quick. Make the cake & topping the night before and it's an even quicker breakfast. Toast in the AM, smear on the topping, wrap it in foil and out the door you go. Each cake yields 4 to 5 slices and can be stored in the fridge for several days.
Shelly's Breakfast Bruschetta
Slices of 5 Minute Protein Cakes toasted and topped with one of the toppings below.
Shelly's Sweetened Ricotta Topping 1/4 cup Ricotta Cheese
1 Tablespoon Sugar Free Torani Syrup (I used SF Vanilla)
Smear a little sweetened ricotta on a toasted slice of Protein Cake and top with a teaspoon of SF jam or fresh fruit.
Shelly's Nutty Fudge Topping
2 Tablespoons Almond Butter
1 Tablespoon Sugar Free Hot Fudge Sauce (I used Smucker's)
1 Tablespoon Sugar Free Torani Syrup
2 Tablespoons Ricotta Cheese
Mix till well combined. Smear a dollop on a toasted slice of Protein Cake.
Other topping ideas: almond butter, peanut butter, cottage cheese, NSA apple sauce or apple butter, SF jam or maple syrup.
My Cookies & Cream Coffee Protein Cake and Banana Protein Cake are other favorites to use for Breakfast Bruschetta but any Protein Cake flavor will work. This morning I made...
Shelly's Almond 5 Minute Protein Cake1 Egg, beaten
3 Tablespoons Milk
2 Tablespoons Sugar Free Almond Torani Syrup
2 Tablespoon Canola Oil
3 Tablespoons Multigrain Pancake Mix (I use this)
2 Tablespoons Almond Meal
1 scoop Vanilla Protein Powder
Pinch salt
1 - 2 cup Measuring Cup or Microwave Safe Mug
In a measuring cup or microwave safe mug, Mix egg, milk, syrup and oil (you can reduce to 1 T or sub applesauce) and combine thoroughly. In a separate bowl, mix pancake mix, almond meal, protein powder and salt. Tip dry into wet and stir till combined.
Nuke in microwave on high power for 2 minutes (my microwave is getting old and needs 20 seconds added now.) Let it sit for three or so minutes (it pulls away from the sides) before tipping the cake onto a plate. Yields 4-5 slices.
