Recipe Ingredients
- 3/4 cup cream cheese, room temperature
- 1/4 cup strawberry jelly
- 8 Bays Original English Muffins
- 1 cup whole milk
- 3 large eggs
- 1 tablespoon honey
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 1/4 cup unsalted butter, divided
- Whipped topping, for garnish
- 2 cups strawberries, hulled and quartered
- Maple syrup, for serving
Recipe Directions
- Mix cream cheese and jelly together in medium bowl until combined. Spread roughly 2 tablespoons of cream cheese mixture evenly over bottom half of muffin, split-side-up. Top with muffin lid, split-side-down.
- Whisk milk, eggs, honey, cinnamon and vanilla together in a large bowl. Soak muffins egg mixture for 5 minutes.
- Melt 2 tablespoons of butter in large nonstick skillet over medium heat. Working in batches, place 2 soaked muffins in skillet and cook until golden-brown, about 2 to 3 minutes per side. Repeat with remaining butter and soaked muffins.
- Top muffin with French toasts with a dollop of whipped topping and strawberries. Serve with syrup and enjoy.
