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  • 2 Thomas’® 100% Whole Wheat English Muffins
  • 2 eggs
  • 1 cup soy milk
  • 1½ tsp cinnamon
  • ¼ tsp of vanilla extract
  • ½ cup frozen jumbo blueberries, melted
  • 2 tbsp creamy peanut butter
  • 1 tbsp coconut shreds
  • 1 tbsp pepitas
  • 2 tbsp maple syrup
  • 1 tbsp butter


  1. Whisk together eggs, milk, 1 tsp cinnamon, and vanilla.
  2. Once mixed thoroughly, split English Muffins with hands or a fork, then dip each half in milky mix for about 8 seconds each.
  3. Place skillet over medium heat and add butter. Cook English Muffins for a few minutes each side until golden brown and crisp.
  4. Serve hot and top with blueberries, peanut butter, coconut, remainder of cinnamon, pepitas and syrup.

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