This easy, make-ahead breakfast is great for busy moms, picky kiddos, and families who just want something quick and tasty to grab for breakfast! Bonus: hidden fruit and veggie in every bite! 😉
One of my favorite things to do is make a "special" breakfast (basically, something besides cereal or smoothies) over the weekend that makes leftovers for easy grab-and-go breakfasts. (See my Blueberry French Toast for another such recipe!) This is definitely a recipe that's perfect to enjoy fresh out of the pan on Saturday or Sunday morning, and then to quickly pop in the toaster oven or microwave on a busy weekday.
The great bonus to this recipe, especially for all the mamas to picky kiddos out there, is that there is no added sugar in the recipe itself, so you don't feel quite as bad when your kids (or husband) want to dunk the French toast cups in pure maple syrup. On top of no added sugars, you can pat yourself on the shoulder knowing that your family is eating fruit (banana) and vegetable (zucchini) in every bite!
I for one love seeing the specks of green zucchini in my zucchini-laden treats, but if your kids are that picky where they see the green and won't touch it, just peel your zucchini first. You could also use summer squash that is similar in taste and texture, but the yellow skin is more neutral in baked goods such as these. Bottom line, though, no matter if you have to peel your zucchini or not, this is a healthy recipe the whole family will enjoy. It's a great way to save some money and use up those end-pieces from your loaves of bread. And last but not least, it's fantastic for a ready-to-go quick and tasty breakfast that will save you a little bit of time and sanity during the morning rush! Enjoy, and be well!
Baked Zucchini French Toast Cups
- 4 cups chopped bread I used whole grain gluten free bread chopped in ½-1 inch size pieces
- 1 cup shredded zucchini about half a medium zucchini - don't pack the shreds!
- 1 overripe banana mashed
- ⅔ cup milk
- 2 eggs
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- Preheat oven to 350 degrees and spray a muffin tin with nonstick spray or brush with a vegetable oil.
- Combine all wet ingredients. Add chopped bread and stir until evenly incorporated. Let bread soak for 10-15 minutes. Stir again.
- Divide the bread mixture into prepared muffin cups.
- Bake for 25 minutes. French toast cups should look golden brown.
- Remove from oven and let set for 10 minutes.
- Serve. French toast cups can be kept in an airtight container in the refrigerator up to 5 days or in the freezer up to 30 days.