French Toast Muffins

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Contributed by: Caroline Kohler

French toast muffin

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This recipe uses common pantry ingredients to make an easy, yummy recipe that both kids and parents will enjoy. These muffins keep well in the fridge and the freezer, so you can make them ahead of time for a quick breakfast. Kids can help for all the steps of this recipe, too!

Serves:
6 muffins servings
Total Time:
35 minutes
Prep Time:
10 minutes
Cook Time:
25 minutes

Ingredients


Bread - 4-5 slices of whole wheat sandwich bread (can include the end slices) Eggs - 1 large egg Milk - ½ cup nonfat milk Sugar - 1 ½ Tablespoons brown sugar Cinnamon - ½ teaspoon Salt - 1 pinch Blueberries - 1 cup, frozen

Instructions

Step 1
Preheat the oven to 350°F.
Step 2
Tear or cut the bread into 1-inch pieces.
Step 3
Whisk the egg, milk, brown sugar, and cinnamon in a medium bowl.
Step 4
Add the bread to the egg-and-milk mixture and stir to coat the bread.
Step 5
Let the mixture sit for 10 minutes, until the liquid is absorbed.
Step 6
Mix in the blueberries with the bread.
Step 7
Spray a muffin pan with nonstick cooking spray. Spoon the bread and blueberry mixture into the pan to make 6 full muffins or 12 mini muffins.
Step 8
Bake for about 20-25 minutes, until the tops are toasted and the muffins spring back when pressed.
Step 9
Let the muffins cool for 10 minutes before enjoying.

Notes

Large blueberries will release more juice, so muffins may take longer to set in the oven

These muffins freeze well!

Kids can do almost all of the steps in this recipe, since no sharp objects are involved. Be sure to wash hands before touching the food and after touching eggs!

Nutrition Information

Serving Size:
6 serving
Calories:
123 Calories
Fat:
2
Carbohydrates:
Net Carb: 21
Dietary Fiber:
3
Protein:
5.5
Sodium:
181

Dietary Restrictions

Vegetarian