Protein French Toast Muffins (Printable Format)

A blend of whole grain bread and protein-rich eggs baked into tasty, portable muffins for a healthy start.

# What You Need:

→ Bread Base

01 - 8 slices whole grain bread, cut into 1-inch cubes

→ Egg Mixture

02 - 6 large eggs
03 - 1 cup milk (dairy or unsweetened almond milk)
04 - 1/2 cup vanilla protein powder
05 - 2 tablespoons maple syrup or honey
06 - 1 teaspoon ground cinnamon
07 - 1 teaspoon vanilla extract
08 - 1/4 teaspoon salt

→ Optional Toppings

09 - 1/4 cup chopped pecans or walnuts
10 - 1/4 cup mini chocolate chips
11 - 1/2 cup fresh berries

# How-To Steps:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large bowl, whisk together eggs, milk, protein powder, maple syrup, cinnamon, vanilla extract, and salt until smooth.
03 - Add bread cubes to egg mixture, tossing gently until bread is well coated and has absorbed most of the liquid. Let sit for 5 minutes.
04 - Divide soaked bread mixture evenly among muffin cups, pressing down lightly to compact.
05 - Sprinkle choice of toppings (nuts, chocolate chips, berries) over each muffin.
06 - Bake for 20-25 minutes until muffins are puffed, golden brown, and set in center.
07 - Let cool for a few minutes before removing from tin. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • You get that warm French toast comfort without standing over a skillet when you're running late
  • Each muffin packs 9 grams of protein but still feels like eating cake for breakfast
02 -
  • Protein powder behaves differently in baking than regular flour. These muffins continue to firm up as they cool, so don't worry if they seem slightly soft right out of the oven.
  • The 5 minute soaking time is non negotiable. Rushing this step results in dry, bread like muffins instead of that creamy French toast interior we're after.
03 -
  • Cut your bread into uniform cubes so every muffin has the same texture and baking time. Irregular pieces lead to some muffins drying out while others stay underbaked.
  • Use paper liners if you're meal prepping. The protein makes these slightly more prone to sticking than regular muffins, and liners make storage and transport so much easier.

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