English Muffin French Toast
English Muffin French Toast is one of those breakfast favorites that turns an ordinary morning into something special.
Servings: 8
Calories: 251kcal
Ingredients
- 1/4 cup butter divided
- 3/4 cup milk
- 4 large eggs
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 8 English muffins split in half (16 halves)
- Fresh berries for serving
- 2 tablespoons powdered sugar for serving (optional)
- Pure maple syrup for serving
Instructions
- In a shallow dish or medium bowl, whisk milk, eggs, sugar, and vanilla extract until smooth. Be sure to whisk milk thoroughly so no streaks of egg remain.
- Dip each of the english muffin halves into the egg mixture for about 10–15 seconds per side. Don’t oversoak—these absorb fast.
- Place a large skillet over medium heat and melt half of the butter, swirling to coat the pan. If needed, lower slightly to medium-low heat so the butter doesn’t brown too quickly. Place muffin halves in a single layer and cook about 3–4 minutes on the first side, until golden brown. Flip and cook another 3–4 minutes until both sides are crisp and set in the center.
- Cook in batches, adding more butter as needed. Serve warm with fresh fruit and warm maple syrup.
Nutrition
Calories: 251kcal | Carbohydrates: 32g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 100mg | Sodium: 350mg | Potassium: 142mg | Fiber: 2g | Sugar: 6g | Vitamin A: 333IU | Vitamin C: 0.1mg | Calcium: 72mg | Iron: 1mg