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Breakfast Monte Cristo Sandwiches

Breakfast Monte Cristo Sandwiches

Breakfast Monte Cristo Sandwiches

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In this tasty, sweet breakfast sandwich, we’ve paired smooth, creamy almond butter with sweet strawberry preserves. It’s dunked in a light batter, cooked like French toast and sprinkled with a powdered sugar. Delicious!

Recipe Ingredients

1 cup
Bob Evans® egg whites
1/4 cup
nonfat milk
1/2 tsp.
baking powder
1 tsp.
vanilla extract
1/4 tsp.
salt
8 slices
firm whole-wheat bread
6 Tbsp.
smooth almond or cashew butter
1/2 cup
all-fruit strawberry preserves
1 Tbsp.
canola or light olive oil
Powdered sugar (optional)

Instructions

1
Beat Bob Evans egg whites, milk, baking powder, vanilla and salt with fork in a shallow dish. Spread almond butter over 4 slices bread slices and strawberry preserves over the remaining bread. Assemble sandwiches.
2
Heat half of oil in nonstick large skillet over medium-high heat. Carefully dip 2 sandwiches in egg mixture, turning to coat. Place in hot skillet; cook about 4 minutes, turning once, until golden and toasted. Repeat with remaining 2 sandwiches.
3
Serve sprinkled with powdered sugar.

Breakfast Monte Cristo Sandwiches

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