English Muffin French Toast!

READY IN: 20mins
Recipe by Sharon123

From British Foods Downunder site. Also enjoyed in New England!

Top Review by Boomette

I only used egg whites. That's a great way to use up some english muffins which I don't really like usually. But in French toast, that's delicious. Thanks Sharon :) It was great with maple syrup. Made for PAC Spring 2013

Ingredients Nutrition

Directions

  1. Whisk eggs in small bowl until frothy. Add milk, sugar and cinnamon. Whisk well. Transfer to shallow dish. (Can be made ahead and refrigerated, covered airtight, for as long as 3 days.).
  2. To cook, open English muffins; place in milk mixture, cut-side down, for about 4 minutes. Turn and soak 1 minute more.
  3. Heat greased nonstick skillet over medium heat. When hot, cook muffins, cut-side down, until browned, about 3 minutes. Turn, brown other side, about 3 minutes more.
  4. Can be kept warm in 200 degree oven while cooking remaining muffins. Serve hot with warm maple syrup passed separately.

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