Photo: Becky Luigart-Stayner; Styling: Amy Burke Photo by: Photo: Becky Luigart-Stayner; Styling: Amy Burke

English Muffin French Toast

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.

Southern Living MAY 2011

  • Yield: Makes 6 servings
  • Hands-on: 20 Minutes
  • Total: 8 Hours, 20 Minutes


  • 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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Nutritional Information

Amount per serving
  • Calories: 235
  • Fat: 4.4g
  • Saturated fat: 1.2g
  • Protein: 13.6g
  • Carbohydrate: 35g
  • Fiber: 0.1g
  • Sodium: 298mg
  • Calcium: 201mg

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English Muffin French Toast Recipe