Stuffed English Muffin French Toast with Fresh Fruit
Author:By Lee Clayton Roper
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.