2 eggs (or 1 egg plus 2 egg whites)
1 cup milk
2 tablespoons sugar
1/4 teaspoon cinnamon
4 English muffins
butter (or nonstick cooking spray)
warm pure maple syrup
1. Whisk eggs in small bowl until frothy. Add milk, sugar and cinnamon. Whisk well. Transfer to shallow dish. (Can be made ahead and refrigerated, covered airtight, for as long as 3 days.).
2. To cook, open English muffins; place in milk mixture, cut-side down, for about 4 minutes. Turn and soak 1 minute more.
3. Heat greased nonstick skillet over medium heat. When hot, cook muffins, cut-side down, until browned, about 3 minutes. Turn, brown other side, about 3 minutes more.
4. Can be kept warm in 200 degree oven while cooking remaining muffins. Serve hot with warm maple syrup passed separately.