French toast gets a grain-free, gluten-free, and dairy-free makeover in this delicious breakfast recipe using Mikey’s Muffins!
Those with food allergies and diet constraints understand that eliminating certain food items means that you may also be restricted from eating many of the foods you love. Dedicated to delivering wholesome and healthy products that contain a short, clean list of identifiable ingredients, the certified-paleo, low calorie, multi-purpose English muffins are gluten, dairy, soy, and grain-free.
Mikey’s Muffins French Toast
1 Box Cinnamon Raisin Mikey’s Muffins
½ cup Coconut Milk
2 each Pastured Eggs
1 tbsp Ground Cinnamon
¼ tsp Kosher Salt
1 tsp Raw Honey
2 tbsp Ghee
2 Bananas, sliced
1 cup Fresh Blackberries
½ cup Maple Syrup
Remove your box of Cinnamon Raisin Mikey’s Muffins from the freezer and place in the refrigerator the night before to thaw. Alternatively thaw on the counter the morning of breakfast.
In a large bowl whisk the two eggs together until homogenous. Mix in the coconut milk, ground cinnamon, kosher salt, and raw honey until fully incorporated.
Place a skillet on the stove and set over medium heat. Depending on the size of your pan you may have to cook your Mikey’s Muffins French toast in batches. Start by adding 1tbsp of ghee to your pan and evenly coat the pan with the melted ghee.
Dip each half of each Cinnamon Raisin Mikey’s Muffin into the pastured egg batter. Be sure the evenly coat each Mikey’s Muffin half. Do not let soak for more than 30 seconds.
After coating, place into hot skillet. Adjust heat accordingly. Do not flip until you start to see a golden brown and crispy edge around the surface of the Mikey’s Muffin that is pan side down. Once a golden edge is achieved, flip over and repeat the process. Do not flip more than once.
Once fully cooked remove from pan and transfer to a plate lined with paper towels to blot off prior to transferring to serving plates.
Repeat this process until all eight Cinnamon Raisin Mikey’s Muffins halves are cooked.
Top with sliced bananas, blackberries, and maple syrup, as desired.
*Recipe and image courtesy of Mikey’s Muffins.*