English Muffin French Toast with Fresh Fruit is so quick and easy to prepare, you don’t need to wait ’til the weekend to enjoy this delectable breakfast!
I love English muffins with cream cheese, and I also love French toast, so one morning I decided to combine the two together and created this dish for Robert’s breakfast. It’s easy and quick to prepare, healthy (if you use a multigrain or whole grain muffin) – oh, and scrumptious too!
Update: this recipe is fabulous made with my homemade Sourdough English Muffins!
Stuffed English Muffin French Toast with Fresh Fruit
- Yield: 4 servings 1x
- Category: breakfast, quick and easy, healthy
4 English muffins (I like sourdough or multigrain), split in half
1/4 cup cream cheese (whipped or regular)
1/4 cup egg whites
1/2 teaspoon vanilla
ground cinnamon, to taste
ground nutmeg, to taste
1 tablespoon butter
1 to 1/2 cups fresh mixed fruit (blueberries, raspberries, blackberries, sliced strawberries and/or bananas)
- Spread one half of each muffin with 1 tablespoon cream cheese. Top with other half. Set aside.
- In a shallow bowl, whisk together the egg whites and vanilla. Whisk in cinnamon and nutmeg to taste.
- Melt butter in a large skillet over medium heat. Dip each whole muffin into the egg white mixture, coating both sides. When the butter is melted and the bubbles are starting to subside, brown muffins on each side. Serve immediately with fresh berries and maple syrup.