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:
1 cup buttermilk
1 tsp vanilla extract
2 tsp orange zest
3-4 English muffins, split
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.