Baked French Toast Muffins

Yield: 12 muffins

Prep Time: 15 minutes (Plus 2 hours to overnight in fridge)
Cook Time: 25 minutes

Baked French Toast made in muffin cups. These muffins are too cute and a fun breakfast treat!

ingredients:

1 loaf French bread, cut or torn into 1/2 inch cubes (about 12 cups of bread)
2 1/2 cups milk
6 large eggs
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon

For the Cinnamon Streusel Topping:

1/4 cup cold butter
1/4 cup light brown sugar
1/4 cup all-purpose Gold Medal flour
1/8 teaspoon ground cinnamon
Pinch of salt

Butter and Maple Syrup, for serving, optional

directions:

1. In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon.

2. Grease a 12 cup muffin tin. Add about 1 cup of bread cubes to each muffin cup. Carefully pour egg and milk mixture evenly over each muffin tin. You may need to press down on the bread cubes after you pour a little mixture and then pour more. Pour slowly or you will have a mess. Cover the muffins with plastic wrap and refrigerate for 2 hours or up to overnight.

3. When ready to bake, preheat the oven to 350 degrees F. To make the cinnamon streusel, in a small bowl, combine butter, brown sugar, flour, cinnamon, and salt. Mix together with your hands, until you have a crumbly mixture. Remove the muffins from the refrigerator and sprinkle the muffins evenly with the streusel topping.

4. Bake for 25 minutes or until tops are golden brown. Let muffins cool for 5 minutes. Remove from pan and serve with butter and maple syrup, if desired

Comments

Chicken Florentine Bowtie Pasta

2 tablespoons extra virgin olive oil 1 cup finely chopped white onion 1 clove minced garlic 4 cups baby spinach leaves 2 cups cooked shredded chicken breast 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 Cups Philadelphia Cooking Creme 1 pound bowtie pasta or other small noodle 1 1/2 cups shredded mozzarella cheese 1. Preheat oven to 350 degrees F. and spray a 9×13 inch baking dish with non-stick cooking spray. 2. Place oil in Dutch oven or large pot over medium heat. Add onion and cook, stirring until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute. Stir in spinach leaves, cook, stirring until wilted about 2 minutes. Add chicken, salt, and pepper, and cook until heated through, about 3 minutes. Add cooking cream, stirring to combine. 3. Cook pasta according to package directions, drain and run under cold water to stop cooking. Add pasta to chicken mixture stirring to combine. Transfer to prepared baking dish...

BRILLANT!!!

Skinny Cauliflower Tots

I found this great recipe on Kourtney Kardashian's blog. I love finding healthy alternatives to try. Cauliflower roasted is amazing so these should be as well . Skinny Cauliflower Tots Ingredients (All Organic/Non-GMO products): 2 1/2 cups raw cauliflower florets (about 2 cups when cooked) 1 large egg 1 large egg white 1/2 cup onion, diced 1 tsp garlic, minced 2 tbsp fresh parsley, minced 1/2 cup Colby Jack cheese, grated 1/2 cup seasoned Panko breadcrumbs salt and pepper, to taste Instructions: First, cook the cauliflower florets by pouring 1/4 inch of water into a large pan over medium heat. Once the water is simmering, reduce the heat to low and add the cauliflower. Cover with a lid and let simmer for about 5 minutes. The cauliflower should be tender, but not mushy when done. Preheat the oven to 400 degrees Fahrenheit. Chop the cauliflower into fine pieces and place 2 cups of the cauliflower pieces into a medium bowl. Add the remaining ingred...

THE QUEEN OF EVERYTHING ELSE

Search This Blog