Banana Nut Muffin French Toast

Recipe

Breakfast
Banana Nut Muffin French Toast

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Recipe Data

4
Servings
5min
Prep
20min
Total

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    Description

    Take your French toast to a whole new level by using Hy-Vee loaded jumbo banana nut muffins instead of bread and then top it with a homemade buttered maple syrup.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    4Hy-Vee Bakery loaded jumbo banana nut muffins
    3Hy-Vee large eggs, lightly beaten
    ¾ c.Hy-Vee 2% reduced-fat milk
    ½ tsp.That’s Smart! ground cinnamon
    1 tbsp.Hy-Vee salted butter
    1 tbsp.Hy-Vee chopped pecans
    ½ c.Hy-Vee Select 100% pure maple syrup
    1medium banana, peeled and sliced, for garnish

    Things To Grab

    • Large skillet
    • Hy-Vee nonstick cooking spray
    • Medium bowl
    • Whisk

    Directions

    1. Heat a lightly greased large skillet over medium heat. Unwrap muffins; cut lengthwise into 1/2-inch-thick slices; set aside.

    2. Whisk together eggs, milk, and cinnamon in a medium bowl. Coat muffin slices, a few at a time, with egg mixture. Add slices to skillet; cook for 4 to 6 minutes or until golden, turning once. Remove to a plate and keep warm.

    3. Melt butter in same skillet. Add pecans and cook for 1 to 2 minutes or until toasted. Stir in syrup and heat through. Transfer to a serving dish. Serve French toast with banana slices and syrup mixture.

    Nutrition facts

    Servings

    760 Calories per serving

    Amounts Per Serving

    • Total Fat: 36g
    • Cholesterol: 155mg
    • Sodium: 520mg
    • Total Carbohydrates: 101g
    • Protein: 10g

    Daily Values

    0%
    Iron 20%
    0%
    Calcium 8%
    0%
    Vitamin D 6%
    0%
    Potassium 8%

    Recipe Source:

    Hy-Vee Seasons October 2019