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English Muffin French Toast

Photo: Becky Luigart-Stayner; Styling: Amy Burke
Hands-on time 20 mins
Total time 8 hrs, 20 mins
Yield Makes 6 servings
This lightened version of French toast is made with English muffins instead of French bread, nonfat buttermilk instead of whole milk,  and features Greek-yogurt and fresh fruit.


  • 4 large eggs
  • 1 cup nonfat buttermilk
  • 2 teaspoons orange zest
  • 1 teaspoon vanilla extract
  • 6 English muffins, split
  • Vegetable cooking spray
  • 1 cup fat-free Greek yogurt
  • 2 tablespoons maple syrup
  • Toppings: chopped fresh strawberries, chopped fresh nectarines

Nutrition Information

  • calories 235
  • fat 4.4 g
  • satfat 1.2 g
  • protein 13.6 g
  • carbohydrate 35 g
  • fiber 0.1 g
  • sodium 298 mg
  • calcium 201 mg

How to Make It

  1. Whisk together first 4 ingredients in a bowl. Place English muffins in a 13- x 9-inch baking dish, overlapping edges. Pour egg mixture over muffins. Cover and chill 8 to 12 hours.

  2. Remove muffins from remaining liquid, discarding liquid.

  3. Cook muffins, in batches, in a large skillet coated with cooking spray over medium-high heat 2 to 3 minutes on each side or until muffins are golden. Stir together yogurt and syrup until blended; serve with muffin French toast and toppings.

  4. Note: Nutritional analysis includes 2 tbsp. yogurt mixture (not including fruit topping).

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit