Whether you have a preference for sweet or savoury, these muffins are a delightful and convenient option for a make-ahead breakfast or a satisfying on-the-go snack.
Total Time: 1 hours 20 minutes
Servings or Yields: Servings
Serving Range: 12
Ingredients
- 6 eggs
- 1 1/2 cups milk
- 1 tablespoon maple syrup
- 1/4 teaspoon kosher salt
- 12 slices sandwich loaf, cubed
- 2 tablespoons maple syrup
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 cup blueberries
- 1 cup cheddar cheese, grated
- 6 slices bacon, cooked crisp and crumbled
- 3 to 4 tablespoons green onions or chives, finely chopped
- 1/4 teaspoon black pepper
Directions
- Heat your oven to 350° F and grease a standard 12-cup muffin tin with non-stick cooking spray.
- In a medium bowl, beat together the eggs then whisk in the milk, maple syrup, and salt. Stir in any mix-ins along with the bread cubes. Set aside for at least 30 minutes to allow the bread to absorb the custard.
- Divide the French toast mixture into the muffin tin, pressing down slightly to avoid any pockets.
- Bake for 25 to 30 minutes or until golden and lightly puffed. Enjoy warm or allow to cool and store in an airtight container in the fridge for up to five days. Reheat in the microwave, toaster oven, or your standard oven. Serve and enjoy!