Friday, May 13, 2011

Breakfast for Dinner

Periodically we have breakfast for dinner; sometimes it is planned and sometimes I whip it up in the event of us not having gone grocery shopping. This month in Southern Living they featured a “Mother’s Day Breakfast” recipe: French Toast English Muffins. It is sort-of a make-ahead meal, which is good for a busy weeknight; and, it tastes good!

Here’s what you need:

4 eggs

1 cup buttermilk

1 tsp vanilla extract

2 tsp orange zest

3-4 English muffins, split

Optional Toppings:

maple syrup

Greek yogurt

fresh cut fruit such as strawberries

What you do:

Whisk together the first four ingredients. Spread out the muffins in a 13x9 baking pan and cover with the batter. Chill for 8-12 hours.

Heat a non-stick skillet up over medium heat. (I put in a pat of butter to keep the muffins from sticking & for extra flavor). Remove the muffins from the mixture and heat for 2-3 minutes on each side, until golden. Serve with toppings.

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