Directions:
- Whisk together first 4 ingredients in a bowl. Place English muffins in a 13- x 9-inch baking dish, overlapping edges. Pour egg mixture over muffins. Cover and chill 8 to 12 hours.
- Remove muffins from remaining liquid, discarding liquid.
- Cook muffins, in batches, in a large skillet coated with cooking spray over medium-high heat 2 to 3 minutes on each side or until muffins are golden. Stir together yogurt and syrup until blended; serve with muffin French toast and toppings.
- Note: Nutritional analysis includes 2 tbsp. yogurt mixture (not including fruit toppin
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.94 Kcal (984 kJ) | ||
| Calories from fat | 47.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.3g | 8% | |
|---|---|---|---|
| Cholesterol | 114.83mg | 38% | |
| Sodium | 315.22mg | 13% | |
| Potassium | 217.17mg | 5% | |
| Total Carbs | 35.57g | 12% | |
| Sugars | 9.63g | 39% | |
| Dietary Fiber | 2.92g | 12% | |
| Protein | 12.79g | 26% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.3mg | 13% | |
| Calcium | 250.9mg | 25% | |
| Amount Per 100 g | |||
| Calories | 135.07 Kcal (566 kJ) | ||
| Calories from fat | 27.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.05g | 8% | |
|---|---|---|---|
| Cholesterol | 66.02mg | 38% | |
| Sodium | 181.23mg | 13% | |
| Potassium | 124.86mg | 5% | |
| Total Carbs | 20.45g | 12% | |
| Sugars | 5.53g | 39% | |
| Dietary Fiber | 1.68g | 12% | |
| Protein | 7.35g | 26% | |
| Vitamin C | 0.7mg | 2% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1.3mg | 13% | |
| Calcium | 144.2mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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