It's always necessary to splurge on any holiday, but in July, it's swimsuit season! We have a beach vacay coming up, so I'm doing everything I can to keep it together. Something about my healthy eating habits have resulted in me waking up every morning completely starving, and while I'm typically not a sweets person, I've been craving something sweet lately to go with my morning coffee. These are the perfect healthy breakfast or even dessert to have on Independence Day! As a matter of fact, I've made them every week for the past month!
6 to 8 slices of whole grain bread - cubed or torn into pieces
8 strawberries - cubed small
3/4 cup blueberries
4 ounces fat-free cream cheese - cubed small
1/4 cup almond or cashew milk
3 tablespoons maple syrup, plus more for serving
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon salt
Heat oven to 375 degrees. Spray an 8-cup mini loaf pan or a 12-cup muffin tin well. Evenly distribute the bread pieces, strawberries, blueberries, and cubes cream cheese in each tin.
In a medium bowl, whisk together the eggs, milk, maple, vanilla, cinnamon, and salt. Pour evenly into each loaf or muffin cup. Bake for 15 to 25 minutes or until golden and cooked through. Time will vary depending on tin used - watch closely. Serve warm or room temperature with a drizzle of maple syrup or fat-free whipped cream.