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Ingredients
- 3 x Large eggs
- 3/4 c. lowfat milk
- 1 Tbsp. sugar
- 6 x English muffins, split in half melted butter jam or possibly syrup, as desired
Directions
- In a small bowl, mix Large eggs, lowfat milk, sugar and vanilla till blended.
- Place muffins on a rimmed baking sheet. Slowly pour egg mix- ture over muffins, turning to coat both sides. Let stand 5 minutes- utes or possibly till all liquid is absorbed. Flash freeze or possibly place in freezer uncovered till frzn. Place muffins in a plastic bag and return to freezer till ready to use.
- To serve muffins, preheat oven to 425 F. Grease a rimmed baking sheet. Remove desired number of frzn muffins and brush each side with melted butter. Place on baking sheet, cut- side down.. Bake 10 min; turn slices over. Bake 5 minutes- utes longer or possibly till golden and toasted. Serve with jam or possibly syrup.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 685g | |
| Calories 1141 | |
| Calories from Fat 201 | 18% |
| Total Fat 22.63g | 28% |
| Saturated Fat 6.63g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 635mg | 212% |
| Sodium 1874mg | 78% |
| Potassium 921mg | 26% |
| Total Carbs 180.19g | 48% |
| Dietary Fiber 9.2g | 31% |
| Sugars 23.24g | 15% |
| Protein 51.1g | 82% |
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