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Sunday, March 29, 2009

English Muffin French Toast


This is one of our favorite breakfast recipes.  I love English Muffins and this is no exception.  I mixed the egg and milk mixture up the night before and let the English Muffins soak in it overnight in the refrigerator.  Chicken Legs is the designated breakfast maker, and he does a great job grilling up the French Toast!  It is SO good and no one would ever know it was made with Egg Beaters!





English Muffin French Toast

1 cup Egg Beaters
1 cup milk (I use 1%)
1 tsp vanilla
6 english muffins - split

Mix egg beater, milk and vanilla. Pour over english muffins. Let soak for at least 8 hours. 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..



2 comments:

  1. If you use eggs instead of egg beaters how many do you think?

    ReplyDelete
  2. You would use 4 eggs - 1/4 cup egg beaters= 1 egg

    ReplyDelete

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