English Muffin French Toast ingredients
- 4 Wolferman’s® signature English muffins, traditional English muffins, or 6-8 slices English muffin bread
- 1 cup milk
- 4 eggs
- 4 Tbsp. sugar
- 2 tsp. vanilla
- ½ tsp. cinnamon
directions
- Whisk milk, eggs, sugar, vanilla, and cinnamon in a mixing bowl and pour into a shallow pan.
- Add the muffins or bread and soak for 15–20 minutes.
- Flip the muffins frequently to make sure they are soaking up the batter. You may leave to soak overnight. Note: English muffin bread will be too soft if soaked overnight, so only let it soak for 15 minutes.
- Turn griddle to medium high and coat with butter.
- Place muffins, outside down, on the grill and cook approximately 3–4 minutes per side, adjusting grill temperature as needed.
- Serve with butter, lemon juice, and powdered sugar or syrup.
Spinach Bacon Mushroom Strata ingredients
- 1 Package of 1910 Signature/Traditional or Mini English Muffins
- 3 oz. bacon
- 1 medium onion, chopped
- 8 oz. fresh spinach
- 2 cups milk
- ½ cup sour cream
- 8 large eggs
- 2-3 Tbsp. butter
- 4 oz. each of Swiss and sharp cheddar, or cheese of choice
- Dash hot sauce
- Salt and pepper
directions
- Slice muffins in half and cut into 1-inch cubes. Bake on a sheet pan for 15 minutes.
- Butter a 9x13-inch baking dish. Cook bacon until slightly crispy, drain, and set aside.
- Finely chop onion and sauté in butter for about 2 minutes or until transparent.
- Add mushrooms and cook 2-3 minutes,
- Add spinach, and cook 1-2 minutes.
- Chop bacon and add to the vegetable mixture.
- Beat eggs, adding milk and sour cream until well combined.
- Add 1 tsp. salt, ¼ tsp. pepper, and a dash of hot sauce.
- Add muffin cubes to the buttered dish, along with the grated cheeses and bacon-vegetable mixture.
- Toss.
- Pour in egg mixture. Cover and let sit in refrigerator 6-8 hours or overnight.
- Bake at 375°F for 35 minutes.
Open-Faced Quiche ingredients
- 3 Wolferman’s® 1910 original recipe signature English muffins
- 3-4 strips bacon
- 1 egg
- ½ cup cream
- ½ tsp salt
- ½ lb Gruyère cheese, grated
- Pinch nutmeg
- Pinch cayenne
directions
- Slice muffins in half. Carefully scoop the center from each half, leaving outside intact.
- Brush with melted butter, then toast.
- Fry bacon until crisp and drain on paper towel.
- Beat egg with cream and seasonings.
- Pour egg mixture over grated cheese and mix well.
- Spread cheese and egg mixture on muffins.
- Crumble bacon over the top and broil briefly (don’t allow to burn).
- Serve immediately.