A savory twist on a breakfast favorite: English Muffin French Toast with Bacon-Maple Gravy. Think French Toast meets biscuits and gravy for a flavor-packed hearty morning meal. AND it’s gluten-free!
This post is sponsored as part of Boulder Locavore’s ongoing partnership with Udi’s Gluten Free. All opinions are my own.
I love coming up with new breakfast ideas. I’ve mentioned this before but I feel breakfast is my least creative meal of the day…..maybe since I’m still half asleep. My crew likes to eat at totally different times; some when they first wake up, some a few hours later. One thing we all have in common however is loving a warm savory breakfast dish. My latest favorite? English Muffin French Toast with Bacon-Maple Gravy.
French toast is always an easy breakfast option but generally it’s made in sweeter flavors. One of my long-time gluten-free partners, Udi’s Gluten Free, has just released some new English muffins this month; both Whole Grain and White varities. To most people that would read like *shoulder shrug* and a blasé ‘ok’. But to we gluten-free, anything new or that we’ve left behind in our gluten-free journey is like Christmas coming early.
I am a long time Eggs Benedict lover. I love the salty Canadian bacon, the savory poached egg and of course the hollandaise sauce. A toasty English muffin is more than mere toast. There is something perfect about its round shape and dense, craggy consistency that I’ve always loved.
As I was thinking about all the ways I’ve missed eating them, the idea of turning them into savory French toast came to mind. One thing I never grew up with that my husband has talked about from his Southern relatives is biscuits and gravy. It’s a bit of a foreign concept to me and certainly one to those gluten-free.
However, I was imagining savory English muffin French toast with a slathering of gravy, maybe an egg on top, and something I personally have grown to love with breakfast, some fresh greens (I always go for a bed of peppery arugula).
The end result did not disappoint and I’m so excited to share it with you today! I made a Bacon-Maple Gravy that is irresistible. The gravy has a mix of salty and sweet flavors with the maple syrup and some apple juice in it. It is made with some bacon fat for flavor but I add the chopped bacon back in for texture in this recipe and it’s heaven.
A fried or poached egg may be added on the top and again I love it on some greens but serve it however YOU’D love it! AND if savory isn’t your thing when it comes to English muffin French toast, forego the gravy and use traditional syrup instead.
Plain old French toast will never be the same after trying this English muffin French toasts slathered in salty, sweet Bacon-Maple Gravy in the style of biscuits and gravy. It’s a hearty breakfast that’s filling and irresistibly tasty!
Recipe
English Muffin French Toast with Bacon-Maple Gravy
Suggested serving size is 2 English muffin halves per person. The gravy recipe will make enough for 6 servings so may be halved. A larger batch of the French toast may be made by multiplying the recipe ingredients with the number of desired servings. Note: nutritional facts are for the french toast only (not gravy).
Ingredients
- 3 Udi's Gluten Free English Muffins halved
- 1 tablespoon Unsalted Butter divided
- 2 Eggs
- 1 tablespoon Whole Milk (lower fat milk may be substituted if desired)
- Kosher Salt
- freshly ground Black Pepper
- 1 batch Bacon-Maple Gravy
- Fried or Poached Eggs to top if desired
- Fresh thyme optional garnish
Instructions
- Prepare the Bacon-Maple Gravy before making the French toast (note: there are instructions in the recipe if you choose to make it ahead of time).
- Heat a large (preferably non-stick) skillet over medium-high heat. Melt half of the butter and swirl it around the pan.
- Combine the eggs and milk in a medium mixing bowl and lightly season with some salt and pepper.
- Gently dip the English muffin halves, one at a time, into the egg mixture, turning to coat both sides and allowing any excess to drip back into the bowl. Place the coated English muffin halves into the hot skillet (plan on 2 batches) allowing the egg to cook on each side (aproximately 3 minutes) before flipping them over. Serve immediately drizzled with gravy.
Danielle says
This sounds delicious! I’m not very creative with breakfast either, so I know this dish would really surprise my family.
Toni Dash says
I don’t know why I get into such a breakfast rut but this was a welcome surprise!
Meagan says
This looks like something you’d find at a restaurant. I would eat this for ever meal!
Maureen says
I have never had maple gravy, sounds delicious! I am going to give this english muffin french toast bacon maple gravy a try. Sounds like a good breakfast idea!
Jeanette says
I would love to try this with poached eggs. Looks like it would be a hit with my whole family.
Jen Rattie says
Maple bacon gravy. That’s where you sold me. You could have covered a rotten banana peel in bacon maple gravy, and I’d be like “BEST RECIPE EVER!”
Colleen Lanin says
This is one of the best breakfast recipes I’ve ever seen. I love using English muffins as a base. They’re so substantial.
Stacie @ Divine Lifestyle says
Bacon maple gravy? OMG. Every recipe you post is better than the last one!
susan says
This recipe looks amazing! So many of my favorite flavors all wrapped into one dish! I will have to make it, I am sure this is yummy!
Bridgette says
You had me at bacon maple gravy! Sounds divine!
Sarah Bailey says
Oh my just the sound and look of this has my mouth water, what an absolutely delicious idea. I am all for anything with bacon in 😉