I KNOW You'll wake-up at some point tomorrow

HUNGRY!

perhaps you'll be hung over but nobody here knows that...

It was New Year's EVE!!! HAPPY EARLY NEW YEAR!

I've got you covered with a snappy, healthy breakfast (or brunch). Even if you have guests lingering, it will appear as if you've slaved over that burner and grinded your own nut butter, maybe even produced the syrup from a tree...in Vermont? Okay that last one is a stretch, but you still have time to buy the ingredients, which are all of EIGHT!

I'll even bet you have some already in that pantry, Bonus!!!

RECIPE

Serves: 3 (Easily doubled!)

Time: ~ 10 mins

Ingredients:

3 English Muffins (6 halves) (I use Spelt/Rudi's brand, but any whole wheat variety would work nicely)
3, large eggs
2 Tablespoons, Fat Free half and half (OR milk, I WAS going to use low-fat EGGNOG!)
1 tsp. Cinnamon, ground (I typically add more!)
1-2 tsp. Vanilla Extract
1/4 tsp. Nutmeg, ground (fresh ground is always preferred!)
Almond Butter (or other nut butter)
Fruit Preserves (anything goes here)
Maple Syrup for drizzling (Optional)
Bananas (2)-I ran out, but would highly recommend stuffing a few slices in each toastwich!

Method:

Preheat a pancake griddle to 350 degrees OR a non-stick fry pan on medium heat (note you may have to cook in batches). Spray with cooking spray OR a little butter...cause it's better that way!
Split each english muffin in half, set aside.
Crack eggs open and into a shallow bowl (for dipping) and whisk. Add milk, vanilla, cinnamon, and nutmeg. Whisk or just use a fork to combine all ingredients.

4. Dip each muffin half in the egg mixture (both sides, this is no time to be stingy!).

5. Once happily covered place in fry pan or atop a griddle. Cook on each side for a few minutes (don't BURN, but brown).

6. Remove once done and place in a pancake warmer (yup, I have one, and I love it) or on a plate and cover with aluminum foil to keep warm before serving.

7. Take one half and smear some almond butter on it, and the other half with fruit preserve and some sliced banana.

8. Smash both sides together and you have a stuffed french toast sandwich.

Chef's Tips:

Use low-fat eggnog (I use horizon-brand).
Substitute any soy or other dairy alternative to make it vegan friendly.
I love almond butter, you can substitute peanut butter (I prefer natural-nothing with hydrogenated oils in it!). Better yet, make your own NUT BUTTER (Click here to learn HOW).
Top with apple compote versus stuffing it with bananas. Click HERE for that recipe.
For a FULL MEAL add my EGGS! RECIPE HERE!

Need more Breakfast Ideas? Try THESE! Chai Infused Quinoa Breakfast Sexy Spelt with Gingerly Spiked Cranberries Kamut with Apple Compote Eggnoggy Oats Wakey Wakey Eggs and Bakey

WHAT WILL YOU BE MAKING FOR NEW YEARS?

OR WHAT'S YOUR FAVORITE HEALTHY BREAKFAST?

COMMENT BELOW!