English Muffin French Toast

English Muffin French Toast recipe- our FAVORITE French toast recipe! And it is low-calorie!!! English muffins are split and soaked overnight in a mixture of egg beaters, low-fat milk, a dash of cinnamon, 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! Serve with fresh fruit such as strawberries and blueberries.

Post updated 04/13/2020

stack of english muffin french toast on a plate smothered with butter and syrup

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Overnight French Toast made with English Muffins

English muffin French toast is one of our all-time favorite breakfast recipes. Imagine the perfect combination of crispy edges and a soft, custardy center, all infused with the warm embrace of cinnamon and vanilla. The nooks and crannies of the English muffin soak up the sweet egg mixture, creating a delightful contrast in textures. Each bite is a symphony of flavors as the maple syrup drizzles down, harmonizing with the buttery goodness. It’s a breakfast that combines the comfort of French toast with the unique character of English muffins, resulting in a dish that’s pure, delicious indulgence. Whether you’re enjoying it plain or topping it with fresh berries and a dollop of whipped cream or maple syrup, English muffin French toast is a morning treat that will leave you craving breakfast all day long.

How to Make English Muffin French Toast

This recipe is very easy to make with only a few simple ingredients. Start with splitting the English muffins. Place the English muffin halves in a large ziplock bag. In a medium bowl, whisk eggs beaters, milk, ground cinnamon, and vanilla extract. Pour egg mixture over the muffins and seal the bag. Place the bag in the refrigerator overnight. When you are ready to cook the French toast, melt butter in a large skillet over medium-high heat. Place muffins in the pan. Cook for 3 minutes on the first side. Flip the muffins over and cook for an additional 3 minutes, until golden brown.

Helpful Tips & Frequently Asked Questions

  • I prefer to use Bays English muffins. They come already split in the package.
    • Can use regular, sourdough, or whole wheat muffins.
    • Use cinnamon raisin English muffins for a special treat.
  • This recipe uses Egg Beaters. You can substitute 4 large eggs.
  • You can use whole milk or 2% milk.
  • Depending on the size of your skillet, you may need to cook the muffins in batches. Place the cooked French toast in a warm oven while making the additional batch of English muffins.
  • Can I freeze French Toast? Yes. Cook the muffins in the skillet and cool completely. Transfer the slices to a freezer bag and store in the freezer for up to 3 months.
  • Store leftovers in an airtight container in the fridge.
    • Reheat in the microwave.

What to Serve with French Toast

When it comes to what to serve with this dish, I’ve got some delicious options. Start with a generous serving of crispy bacon or sizzling sausage links for that classic breakfast pairing of savory and sweet. Fresh berries, sliced bananas, almonds, chocolate chips, and coconut offer a refreshing touch and a pop of color.Ā And don’t forget to dust the French toast with a sprinkle of powdered sugar and a drizzle of maple syrup for that finishing touch of decadence. With these accompaniments, your breakfast table will be a symphony of flavors, making each bite of English muffin French toast an exquisite delight to savor.

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stack of english muffin french toast on a plate smothered with butter and syrup

English Muffin French Toast

Yield: 6 people
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
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!

Ingredients:

  • 1 cup Egg Beaters
  • 1 cup milk
  • 1 tsp vanilla
  • 6 English muffins, split
  • 2 Tbsp unsalted butter

Instructions:

  • Mix egg beater, milk, and vanilla. Pour over English muffins. Let soak in the refrigerator for at least 8 hours.
  • Melt butter in a nonstick 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:

  • I prefer to use Bays English muffins. They come already split in the package.
  • This recipe uses Egg Beaters. You can substitute 4 large eggs.
  • You can use whole milk or 2% milk.
  • Depending on the size of your skillet, you make need to cook the muffins in batches. Place the cooked french toast in a warm oven while making the additional batch of English muffins.

Steph

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