About recipe

These french toast muffin cups are a freezer-friendly breakfast option, perfect for busy mornings! Using whole-grain bread rather than white bread increases the fiber, which can help lower cholesterol levels and stabilize blood sugars. We love adding fruits like blueberries, strawberries, and apples!

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Ingredients (serves 2)

• 8 cups 100% whole wheat bread, cubed
• 6 large eggs
• 1 ½ cups low-fat milk (or plant-based milk)
• ¼ cup brown sugar
• 1 teaspoon vanilla extract
• 1 tsp ground cinnamon
• 1 cup fresh or frozen berries (strawberry, blueberry, raspberry)

Preparation

1. Preheat oven to 350°F.
2. Cut bread into 1-inch pieces and place in a large bowl.
3. In a medium bowl whisk together the eggs, milk, vanilla, cinnamon, and brown sugar.
4. Pour the egg mixture over the bread and add the berries. Stir until the bread soaks up all the liquid.
5. Spoon bread mixture into greased muffin tins. Press the mixture gently down.
6. Bake for 20-25 minutes. The muffins will puff up and return to normal size after cooling. Cool for at least 10 minutes before removing from muffin tins.
7. Store in the refrigerator for up to 5 days. Store in the freezer for up to 3 months.