English Muffin French Toast (overnight)


Yield: 6 servings
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  • 4 eggs
  • 1 cup(s) nonfat buttermilk
  • 2 teaspoon(s) orange zest
  • 6 English Muffins split
  • 1 tsp. teaspoon(s) vanilla extract
  • vegetable cooking spray
  • 1 cup(s) fat-free Greek yogurt
  • 2 tablespoon(s) maple syrup


  1. 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. 2. Remove muffins from remaining liquid, discarding liquid.
  3. 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 toppin
July 2011

This recipe is a personal recipe added by junglebunny and has not been tested or endorsed by MyRecipes.

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