Strawberry Stuffed English Muffin French Toast

Strawberry Stuffed English Muffin French Toast is a fun, creative breakfast that comes together in a matter of minutes. Creamy strawberry filling nestles into the nooks and crannies of a gluten-free English muffin, and it’s all dredged in a sweet egg soak and seared off like traditional French toast. Breakfast will never be the same again!

Lately I’ve had a fixation on French toast.

French toast used to be my go-to breakfast whenever we went to a breakfast place. I used to go all out on some French toast.

But I haven’t had it in years. It always sounds good, but I just can’t bring myself to order it. Plus, being gluten free, there’s rarely a place I could actually eat it.

Anyways, the fixation has gotten pretty intense lately. Just the thought of a hunk of bread, an eggy soak, crisp outside with soft custard-like inside, a sprinkling of powdered sugar, a drizzle of maple syrup…it’s enough to make a girl swoon.

So, what’s better than French toast? Stuffed French toast.

And what’s an awesome bread filled with nooks and crannies that would cradle some filling like a champ? English muffins.

And I know they make gluten free English muffins. So, bingo!

My filling is super simple: I’ve mixed two parts whole strawberry fruit jam with one part cream cheese. The amount I’ve made in the recipe makes enough for 2, but the egg soak is enough for more like 4, so if you want to, make more!

So run out and grab some English muffins and get ready for an impressive breakfast! 

Strawberry Stuffed English Muffin French Toast

2015-06-15 17:56:48

Strawberry Stuffed English Muffin French Toast is a fun, creative breakfast that comes together in a matter of minutes. Creamy strawberry filling nestles into the nooks and crannies of a gluten-free English muffin, and it’s all dredged in a sweet egg soak and seared off like traditional French toast. Breakfast will never be the same again! (makes 2 portions)

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Ingredients

1. 2 Tbs. strawberry jam
2. 1 Tbs. cream cheese (reduced fat)
3. 1 egg
4. 1 egg white
5. 1 tsp. vanilla extract
6. 2 tsp. maple syrup
7. 1 Tbs. unsweetened almond milk
8. pinch of salt
9. 2 English muffins* (I used gluten free)
10. toppings: powdered sugar, pure maple syrup, strawberries

Instructions

1. In a small bowl, stir together strawberry jam and cream cheese until well mixed.
2. In a separate bowl with a broader base, whisk together egg, egg white, vanilla, maple syrup, almond milk and salt.
3. Use a small knife to cut a small slit in the side of the English muffins (some may already have a slice started). Cut in to the middle, but not through the other side, so you can fill the muffin. Divide the strawberry and cream cheese filling between the two muffins, carefully spooning it into the slit you’ve cut.
4. Place the stuffed English muffins in your egg batter to soak for a few minutes, flipping them so they soak on both sides.
5. Heat your pan with a bit of nonstick spray over medium-low heat. Once heated, place the soaked and stuffed English muffins into the pan to cook on the first side. Apply a lid and let cook for 2-3 minutes or so, ensuring they don’t burn. Flip, cover and let cook on the second side.
6. Serve immediately. Top with a bit of powdered sugar, syrup and strawberries! Enjoy!

Notes

1. *Try to buy the English muffins that aren’t already fully split apart. I have used some from my local farmers market and also have purchased some in the freezer section of my grocery store. If frozen, warm up in the microwave gently to defrost.

By Melissa @ Treats With a Twist

Treats With a Twist https://www.treatswithatwist.com/