Whole-grain French toast
- Whisk together 5 eggs, 1½ cups low-fat milk and 1 Tbsp. cinnamon.
- Dip 10 slices whole-grain bread into egg mixture.
- Cook on griddle/skillet misted with cooking spray until golden, 2 to 3 minutes per side.
- Keep in fridge for up to 4 days or freeze for up to 3 months.