French Toast Muffins

Copy Cat Chick Fil A Chicken Nuggets

Total Time: 4 hours, 30 minutes

Yield: 4

Copy Cat Chick Fil A Chicken Nuggets


  • 20 oz skinless, boneless chicken breasts

  • 1 cup milk

  • 1 egg

  • 1 1/4 cups flour

  • 2 tbsp powdered sugar

  • 2 tsp salt

  • 1 tsp pepper

  • 1/2 tsp garlic powder

  • Vegetable Oil


  • In medium size bowl, combine milk and eggs and stir with a whisk.

  • Cut the chicken into about 1-1.5″ cubes and place in the bowl.

  • Place chicken mixture into fridge and let marinate for about 4 hours.

  • Once chicken is done marinating, remove from fridge.

  • Place the flour, powdered sugar, salt, pepper, and garlic powder into a large plastic bag and give it a little shake to combine all of the ingredients.

  • Remove chicken from the milk/egg mixture and place into the bag with the flour mix.

  • Seal bag and shake until all of the chicken is covered.

  • Heat large skillet over medium high heat with enough oil to cover bottom of pan about an 1/8″ high.

  • Remove chicken from the plastic bag and put into skillet. Cook about 3-4 minutes on each side or until they turn a light golden brown and register over 165 degrees, and then remove from pan.

  • Serve and Enjoy.

    Breakfast French Toast Muffins

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    Love French Toast? Love Muffins? Try these French Toast Muffins!!

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    French Toast Muffins. Easy, made from scratch, and taste amazing. A super simple muffin recipe ready in less than 30 minutes!!

    Mornings are not always the best time for me to be cooking. I will completely admit I am not a morning type of person. It’s normally around 10am before I wake up and start talking to people. Weekends always suit me a little bit better because I can wake up later, and I have more time to process things. Like Coffee!

    With that being said, I am normally a bag muffin type of girl. They are simple and only take about 15 minutes. I had this pin on French Toast Muffins and my husband is a huge fan of both. So, I thought I would try out my culinary skills. The recipe seemed easy enough.
    Let me tell you, they are tasty!!

    The muffins made it onto the keeper list, and have become a staple in our house. My daughter even helps make them now!! They really didn’t take that much more time to make than the bag versions (also you can’t buy this flavor in the bag).

    The original post came from Velvet Lava Café. She did things a little bit differently than I did – only because I don’t read directions and just make things up as I go. I did agree with her that the topping can be cut in half, so that’s what my recipe reflects. I hope you enjoy them as much as we do!



    1/2 c. Sugar
    1 1/2 c. All-purpose flour
    1 1/2 tsp Baking Powder
    1/2 tsp Salt
    1/4 tsp nutmeg
    1/3 c. butter, melted
    1 egg
    1/2 c. milk


    1/4 c. Sugar
    1/4 c. butter, melted
    1 tsp cinnamon


    Preheat oven to 350 degrees.

    In a medium bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Scoop batter into muffin tins that have sprayed with cooking spray (either 12 regular size muffins or 6 large muffins). Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.

    For the topping, mix all ingredients in a small bowl, this will create a sort of frosting for the top of the muffin. Dip the warm muffins in topping mixture. Eat and enjoy!!

    Nutrition Facts: Servings 12.0

    Amount Per Serving
    Calories 197

    % Daily Value
    *Total Fat 10 g 15 %
    Saturated Fat 6 g 30 %
    Monounsaturated Fat 2 g
    Polyunsaturated Fat 0 g
    Trans Fat 0 g

    Cholesterol 42 g 14 %
    Sodium 227 mg 9 %
    Potassium 35 mg 1 %
    Total Carbohydrate 25 g 8 %
    Dietary Fiber 0 g 2 %
    Sugars 13 g
    Protein 3 g 5 %
    Vitamin A 0 %
    Vitamin C 0 %
    Calcium 1 %
    Iron 24 %

    * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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