Easy Overnight French Toast Muffins

Easy French Toast Muffins at lifeyourway.netOur family absolutely loves this breakfast casserole, and now that our big girls have mastered making it on their own, we’re enjoying it as a weekly weekend breakfast and occasional breakfast-for-dinner dish!

As we were preparing for VBS week this week — which means getting out of the house by 8 a.m. each morning, something we’re not used to as homeschoolers — I was trying to come up with easy breakfasts to take the stress out of our morning routine, and I decided to try a sweet version of our casserole. In muffin size, of course, because who doesn’t love a good muffin?!

After a few attempts, here’s what I came up with.

I love this recipe because it’s really a hearty, healthy breakfast, but it’s fun too. With no-sugar-added whole grain bread, plenty of eggs for protein and optional maple syrup, there’s no worry about sending them off with a sugar rush (unfortunately, they’ll get plenty of that at VBS), but everybody gobbles them down!

I don’t often cooking in silicone, especially after reading Katie’s thoughts and the extended discussion¬†on silicone bakeware safety, but we need a new muffin pan and my first batch with paper liners ended up soggy, so I made an exception for this batch.

Easy French Toast Muffins at lifeyourway.net

Easy French Toast Muffins
 
Recipe type: Breakfast
Ingredients
  • 6 eggs
  • 1-1/2 cups milk
  • 8 slices of whole grain sandwich bread
  • 1 tablespoon vanilla
  • 1 tablespoon cinnamon
  • 2 tablespoons maple syrup (optional)
Directions
  1. In a medium mixing bowl, combine eggs and milk and whisk together thoroughly.
  2. Add vanilla, cinnamon and maple syrup (if using) and stir until combined.
  3. Tear or cut sandwich bread into ¾" squares and add to egg mixture.
  4. Refrigerate for at least four hours or overnight.
  5. In the morning, pull batter out of the refrigerator and let stand at room temperature for 30 minutes while you preheat the oven to 350 degrees F.
  6. Scoop batter into a prepared muffin tin (or silicon muffin cups), filling each cup all the way.
  7. Bake for 40 minutes. Let stand for 5-10 minutes to cool. Serve warm as is or topped with butter and/or additional maple syrup.

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What is your favorite way to make french toast? What’s your favorite easy breakfast dish?

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