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.
Seattle Travel Blogger says
This is such an interesting and creative way to make french toast!
I really like the looks of this and I am ready to give it a try.
LaShawn says
You had me at bacon and gluten free! I’m going to have to try this recipe for my son!
Sinisa says
Udi is the leader in gluten free product. Your recipe looks so great.i will definitely try this.
Rachael Yerkes says
I loved english muffins growing up. This twist on them looks incredible! I can’t wait to make this! I’m pretty sure I’ll want it for breakfast every day!
Theresa says
I love a good breakfast muffin in the morning. This sound simply divine!
Claudia Krusch says
This looks so delicious and easy to make. I will have to get the ingredients I need to make this for breakfast this weekend.
Janeane Davis says
This sounds like such a delicious meal. I would like to try this recipe for my family.
Shelley says
HOLY MOLY this looks so good! I’m definitely making a version of this this weekend! (We don’t like bacon, so I’m going to omit that.) Thanks for sharing!
Amy Desrosiers says
Wow, this is a mega unique breakfast idea. I think the bacon maple gravy sounds really yummy. I am going to be making maple bacon donuts soon, and might even try this.
TColeman says
This looks really delicious. I am not a huge breakfast eater but this I could do!