English Muffin French Toast with Bacon-Maple Gravy

Hot from the skillet gluten-free English Muffin French Toast slathered with freshly made salty, sweet Bacon-Maple Gravy

English Muffin French Toast with Bacon-Maple Gravy

A heartier version of classic French Toast, English Muffin French Toast makes a delicious savory breakfast recipe. This version pairs the French toast with Bacon-Maple Gravy a sweet, salty, soul-warming gravy you'll want on everything!

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).

Course Breakfast

Cuisine gluten-free

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 194kcal

Author Toni Dash

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.

Nutrition