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!
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.