English Muffin French Toast (overnight) |
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Prep Time: 480 Minutes Cook Time: 20 Minutes |
Ready In: 500 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
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 toppin
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