Protein French Toast Muffins

My Sunday meal prep game changed forever when I discovered I could bake French toast into muffins. No more standing at the stove flipping individual slices while coffee goes cold and everyone hovers around hungry.

I first made these for a hiking trip and realized they are the ultimate portable breakfast. They travel beautifully, no syrup disasters in the backpack, and eating something warm and protein-packed at the summit hits different.

Ingredients

• Whole grain bread cubes: Stale bread actually works better here, so dont hesitate to use that slightly dried loaf sitting on your counter
• Eggs: Room temperature eggs whisk up smoother and incorporate faster with the protein powder
• Vanilla protein powder: I have learned the hard way that unflavored or vanilla work best, chocolate protein powder turns these into something weirdly dessert-like
• Milk: Any milk works but whole milk gives the richest texture, almond milk keeps them lighter
• Maple syrup or honey: This is your sweetener, but the protein powder adds some sweetness too, so taste your mixture before adding more
• Ground cinnamon: Freshly ground cinnamon makes a huge difference if you have the stuff to grate it
• Vinilla extract: Pure extract worth the extra cost, imitation vanilla has a weird aftertaste when baked
• Salt: Just a pinch wakes up all the flavors and keeps them from tasting flat

Instructions

Get your oven ready:

Preheat to 350°F and line your muffin tin with liners, grease them well if you skip the liners

Make the protein custard:

Whisk everything except the bread until completely smooth, no lumps of protein powder visible

Soak the bread:

Toss the cubes in the liquid mixture and let them sit for about 5 minutes, they should absorb most of the custard

Fill the muffin cups:

Divide the mixture evenly and press down gently to compact, they will puff up nicely in the oven

Add your toppings:

Sprinkle nuts, chocolate chips, or berries on top now so they bake into the surface

Bake until golden:

20 to 25 minutes, they are done when puffed and set in the center with no jiggly middle

Cool slightly:

Let them rest for a few minutes before removing, they firm up as they cool and are easier to handle

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These became my gym mornings go to because I can eat two in the car and still hit my protein goals. My workout friends started requesting them for our post-training breakfasts.

Make Ahead Magic

I bake a double batch on Sundays and they keep perfectly in the fridge all week. Thirty seconds in the microwave makes them taste freshly baked again.

Topping Combinations

The toppings change everything about the final flavor profile. Some combinations work better than others and I have tried way too many variations.

• Pecans and a tiny drizzle of extra maple syrup before baking
• Blueberries with lemon zest instead of cinnamon in the base
• Dark chocolate chips and chopped almonds for an afternoon snack version

Storage And Reheating

These store beautifully in the fridge for up to four days or freeze them individually wrapped for busy weeks. Reheating properly makes all the difference between dry disappointment and fresh baked glory.

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Hope these become part of your morning routine like they have mine. Nothing beats starting the day with something that actually powers you through until lunch.

Recipe FAQs

→ Can I make these dairy-free?

Yes! Simply substitute the milk with unsweetened almond milk and use a plant-based protein powder instead of whey or casein-based options. The texture and taste remain excellent with these substitutions.

→ How long do these muffins stay fresh?

The muffins can be stored in an airtight container in the refrigerator for up to 4 days. For best results, reheat them gently before serving to restore their soft, moist texture.

→ What's the best way to serve these?

These muffins are delicious served warm with a drizzle of maple syrup or a dollop of Greek yogurt. They work equally well at room temperature, making them perfect for meal prep or on-the-go breakfasts.

→ Can I use different types of bread?

While whole grain bread works best for its texture and nutritional value, you can substitute with other breads like brioche, challah, or even gluten-free bread if needed. Just be aware that different breads may absorb the egg mixture differently.

→ How do I prevent the muffins from sticking?

Be sure to either use paper liners in your muffin tin or lightly grease each cup with cooking spray or butter. This ensures easy removal and prevents the muffins from sticking to the pan during baking.