English Muffin French Toast

English Muffin French Toast Recipe
Photo: Becky Luigart-Stayner; Styling: Amy Burke
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.


Makes 6 servings
Total time: 8 Hours, 20 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 20 Minutes
Total: 8 Hours, 20 Minutes

Nutritional 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


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


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.

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


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