Another breakfast goodie here! I recently discovered this recipe from Bobby Calabrese, and have tried a few different fruit variations. Although this recipe calls for strawberries, you can swap for your favorite fruit–I’ve tried blueberries and might try peach in the future.

The recipe yields 12 muffins, so I always freeze the majority and defrost in the refrigerator the night before I want them (or do a quick defrost in the microwave for a more instant dose of gratification!)

For a complete breakfast, I typically will pair this with two scrambled eggs (sometimes I sauté veggies with my eggs, and other times I simply top with a pinch of shredded cheese). Enjoy!!

Servings: 12
Ultimate Portion Fix: 1 yellow, 1 teaspoon

INGREDIENTS

• 12 slices of gluten free bread of choice (I use Udi’s whole wheat)
• 6 large eggs
• 1/2 cup of unsweetened coconut milk (beverage, not canned)
• 3 tbsp of pure maple syrup
• 2 tbsp of melted butter (or ghee)
• 3/4 tsp of sea salt
• 1/2 tsp of ground cinnamon
• 1/4 tsp of ground nutmeg
• 1 cup of chopped strawberries (or other fruit of choice)
• 12-cup muffin tin
• Muffin or cupcake liners
• Nonstick cooking spray

INSTRUCTIONS

1. Preheat oven to 350° F
2. Slice of bread into 1⁄2-inch cubes. Place in a large bowl and set aside.
3. In a separate medium-sized bowl, whisk together eggs, coconut milk, maple syrup, butter (or ghee), salt, cinnamon, and nutmeg.
4. Gently fold bread and strawberries into egg mixture. Let soak 3 minutes, or until fully absorbed.
5. Line a muffin pan with liners. Divide mixture evenly among muffin cups, lightly packing to fill air gaps. Bake for 20 to 25 minutes, or until golden brown and a toothpick inserted into the center of a muffin comes out clean.
6. Serve immediately, or store refrigerated in an airtight container for up to 3 days. I like to place the majority of the muffins in the freezer for up to 2-3 weeks, and defrost as I plan to eat them.