French Toast Muffins

French Toast Muffins are a perfect on-the-go breakfast. Subtly sweet, they're a great way to use up homemade uncrustable crusts!

5 from 1 vote

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Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 107kcal

Author: Lindsey

Preheat oven to 350°F and lightly spray your muffin pan with oil or nonstick spray. Set pan aside.
Cut bread into 1" cubes, then set aside.
6 cups cubed bread
To a large bowl, add eggs, milk, Greek yogurt, and vanilla. Whisk until everything is evenly combined.
5 large eggs, 1 cup milk, 1/2 cup Greek yogurt, 2 tablespoons pure maple syrup, 1 teaspoon vanilla extract
Add bread and cinnamon to the egg mixture. Use a spatula to gently toss, until all bread pieces are evenly coated and soaked in the egg mixture.
1 teaspoon ground cinnamon
Evenly divide the bread mixture into the greased muffin tins. Place in the oven and bake for 15-18 minutes, or until tops are slightly browned and there is no jiggle anywhere in the muffin when you jostle the pan.
Let muffins cool for 2-3 minutes in the pan, then transfer to a wire rack to finish cooling, if not enjoying immediately. Store leftover or meal prepped French toast muffins in an airtight container in the fridge.

Please note that nutrition information may vary greatly depending on specific ingredients you use.