These French Toast Muffins are a perfect grab-and-go breakfast that are subtly sweet and full of whole grains. Plus, they’re also a fantastic way to use up homemade uncrustable crusts!

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pouring maple syrup on french toast muffins

Recipe Highlights:

These French Toast Muffins are such a simple and delicious breakfast – perfect for meal prep and on-the-go eats!

If you have kids that don’t like bread crusts, or if you’re like me and batch prep a bunch of homemade uncrustable sandwiches for the freezer, this is perfect if you’re wondering what to do with those bread crusts!
This is also a great recipe to use the heel of the loaf of bread, if no one particularly enjoys those slices.
It’s subtly sweetened with pure maple syrup (feel free to add more when eating, if you’d like!)
You only need 7 simple ingredients.
Start to finish, they’re done in less than 30 minutes.
Easily boost the nutrition and fiber by using a whole wheat or whole grain bread.
They’re perfect for meal prep (freezable, too!)

Ingredient Notes & Substitutions:

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

ingredients to make french toast muffins

Bread: This recipe calls for six cups of cubed bread. You can use any type of bread you prefer (I usually do whole wheat, sourdough, or leftover no knead bread, too).
Milk: Use whatever you prefer to drink (but note that dairy or soy milk will contribute more protein).
Eggs: Large eggs are needed – unfortunately I don’t know of any substitutes.
Greek Yogurt: I use plain, fat-free but any type of Greek or thicker, strained yogurt will work.
Maple Syrup: Adds a subtle sweetness. Feel free to substitute any liquid calorie-free sweetener that you prefer, like a syrup-consistency allulose or monk fruit.
Flavor Enhancers: Vanilla extract and ground cinnamon add the perfect, cozy boost of flavor.

How to Make French Toast Muffins

For complete instructions, please check out the recipe card at the bottom of this post.

egg mixture whisked together for the french toast muffins

mixing bread pieces into the egg mixture for french toast muffin cups

Whisk all the liquid ingredients together. Then, add bread cubes and cinnamon and gently toss until all the bread pieces are evenly coated and soaked in the liquid.

french toast muffins in the muffin pan ready for baking

Next, divide the bread mixture into a greased muffin pan, then bake for 15-18 minutes, or until muffins are browned on top and there is no jiggle.

Allergy Tips:

Sugar-Free: use a sugar free bread and yogurt and skip the maple or sub with your favorite sugar-free substitute.
Gluten-Free: use your favorite gluten-free bread.
Dairy-Free: substitute your favorite Greek-style strained yogurt alternative, or even silken tofu, along with your preferred dairy-free milk.

Flavor Variations:

Lemon Blueberry: Add the zest from half a lemon and a half cup of fresh blueberries.
Chocolate Chip: Add a half cup of chocolate chips.
Berry: Add half a cup of any fresh berries.
Banana: Slice and quarter a banana and mix in.
Raspberry White Chocolate: add half a cup of fresh raspberries and half a cup of white chocolate chips.
Cinnamon Streusel: Make a simple streusel topping with 1/4 cup butter, 1/4 cup flour, 1/4 cup light brown sugar, and 1/4 teaspoon cinnamon, then sprinkle on top.

Meal Prep: Storing & Reheating

These French Toast Muffins are perfect for meal prep. Once cooled, they can be stored in an airtight container in the fridge for up to 4-5 days.

You can eat them cold, or reheat in the microwave (or the air fryer or toaster oven, if you want to crisp them up slightly).

You can also freeze these French toast muffins. Package in an airtight container and freeze up to three months.

How to Serve

I recommend pairing these French toast muffins with a solid protein source. You can try something as simple as a protein shake, hard boiled eggs, or Greek yogurt, or one of my protein-rich breakfast recipes.

I love my protein chia pudding, bacon gruyere egg bites, and spinach feta egg bites.

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