English Muffin French Toast – our FAVORITE french toast recipe! AND it is low-calorie!!! English muffins split and soaked overnight in a mixture of egg beaters, low-fat milk, and vanilla. Cook in a non-stick skillet and serve with sugar-free syrup. We LOVE this easy breakfast! Great for overnight guests or a quick weekday breakfast!
Post updated 04/13/2020
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Pin This RecipeOvernight French Toast made with English Muffins
This is one of our favorite breakfast recipes. I love English Muffins and they are super delicious as French toast. This recipe is super simple to make with only 4 ingredients. The French Toast is prepped the night before and cooked in the morning. It makes a great weekday breakfast and is perfect for overnight guests.
How to Make English Muffin French Toast
This French Toast is very easy to make. Start with splitting the English muffins. I prefer to use Bay’s English muffins and they are already split. Place the English muffins in a large ziplock bag. Mix together milk, egg beaters, and vanilla. Pour the milk mixture over the muffins and seal the bag. Place the bag in the refrigerator overnight. When you are ready to cook the French toast, heat a non-stick skillet over medium-high heat and cook the English muffins on both sides.
What to Serve with French Toast
This is our go-to breakfast recipe. It is so good and because it uses egg beaters, it lower in calories than our usual French Toast recipe. Save even more calories by using sugar-free syrup! We like to serve this French toast with some bacon and fruit. Here are a few of our favorite recipes from the blog that go great with this easy breakfast recipe:
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English Muffin French Toast
Ingredients:
- 1 cup Egg Beaters
- 1 cup milk
- 1 tsp vanilla
- 6 English muffins, split
Instructions:
- Mix egg beater, milk, and vanilla. Pour over English muffins. Let soak in the refrigerator for at least 8 hours.
- Heat greased non-stick skillet over medium heat.
- When hot, cook muffins, cut-side down, until browned, about 3 minutes. Turn, brown the other side, about 3 minutes more.
Notes:
Steph
Remember this recipe.
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You would use 4 eggs – 1/4 cup egg beaters= 1 egg
If you use eggs instead of egg beaters how many do you think?