3 eggs
3/4 c. milk
1 tbsp. sugar
1/2 tsp. vanilla extract
6 English muffins, split in half
butter, melted
Jam or syrup, if desired

In a small bowl, mix eggs, milk, sugar and vanilla until blended. Place muffins on a rimmed baking sheet. Slowly pour egg mixture over muffins, turning to coat both sides. Let stand 5 minutes or until all liquid is absorbed. Flash freeze or place in freezer uncovered until frozen. Place muffins in a plastic bag and return to freezer until ready to use. To serve muffins, preheat oven to 425 degrees (220 degrees Centigrade). Grease a rimmed baking sheet. Remove desired number of frozen muffins and brush each side with melted butter. Place on baking sheet, cut-side down. Bake 10 minutes; turn slices over. Bake 5 minutes longer or until golden brown and toasted. Serve with jam or syrup, if desired. Makes 12 servings.