Blueberry Muffin French Toast
2 eggs, beaten
1/3 cup milk
3 fresh Kirkland Signature blueberry muffins, cut in 4 equal slices
1 cup confectioners’ sugar
4 large fresh strawberries, hulled and sliced
1 11-ounce can mandarin oranges
1 1/2 cups fresh or frozen blueberries
1 cup blueberry-flavored syrup
1. Combine eggs and milk. Dip each muffin slice in egg mixture. Heat a
skillet coated with nonstick cooking spray over medium-high heat; cook
muffin slices until golden brown on each side.
2. Arrange 3 slices on each plate and sprinkle with confectioners’sugar.
Serve with fruit and syrup. Makes 4 servings.