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English Muffin French Toast
Enjoy breakfast a little differently with this french toast recipe. Made with your favorite English muffins, this breakfast is flavorful, comforting, and a little unique.
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
4
servings
Calories:
232
kcal
Author:
Nicole Durham
Cost:
Recipe $1.60 / Serving $0.40
Equipment
Pie Plate
Skillet
Measuring Cups
Measuring Spoons
Whisk
Ingredients
2
large
Eggs
($0.30)
1
cup
Milk
($0.20)
1
teaspoon
Vanilla extract
($0.03)
2
Tablespoons
Brown sugar
($0.06)
¼
teaspoon
Ground cinnamon
($0.02)
4
English muffins, halved
($.99)
US Customary
-
Metric
Instructions
Place a medium sized skillet on the stove over medium low heat.
Grease with melted butter or nonstick cooking spray.
Add your eggs, milk, vanilla, brown sugar, and cinnamon to a pie plate.
Whisk until the eggs are well beaten and the mixture is combined.
Place a few halves of English muffin into the egg mixture and allow to soak for 3 minutes. Do not overcrowd the pan.
Flip over and repeat the soaking on the other side.
Place them into your preheated, greased skillet.
Cook on both sides for about 2 minutes or until golden.
Place the finished English muffins onto a plate until all have been finished cooking.
Serve warm with maple syrup, and enjoy!
Notes
Recipe Tips & Storage:
To keep French toast warm, preheat oven to 200°F; avoid overcrowding pans.
Thoroughly mix egg mixture to prevent visible cooked eggs.
Refrigerate cooked French toast for up to 5 days; freeze for up to 2 months.
Reheating:
Warm in microwave for 30-45 seconds; adjust time for frozen slices.
Nutrition
Serving:
1
serving
|
Calories:
232
kcal
|
Carbohydrates:
35
g
|
Protein:
10
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.01
g
|
Cholesterol:
100
mg
|
Sodium:
325
mg
|
Potassium:
211
mg
|
Fiber:
2
g
|
Sugar:
9
g
|
Vitamin A:
234
IU
|
Vitamin C:
0.1
mg
|
Calcium:
125
mg
|
Iron:
1
mg