Description
These Protein French Toast Muffins offer 32g of protein per serving in 25 minutes, blending fluffy bread, eggs, Greek yogurt, and protein powder for a satisfying, high-protein breakfast with a cinnamon-spiced twist.
Ingredients
6–8 slices bread (Challah, Brioche, or Texas Toast)
6 large eggs
1 cup milk (dairy or non-dairy)
½ cup vanilla or cinnamon protein powder
¼ cup maple syrup (or honey)
2 tsp vanilla extract
1 tsp cinnamon
½ tsp nutmeg (optional)
Pinch of salt
½ cup Greek yogurt (optional)
¼ cup melted butter or coconut oil (optional)
Chocolate chips, berries, nuts, or fruit (optional)
Instructions
Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
Cut bread into 1-inch cubes.
Whisk eggs, milk, protein powder, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until smooth.
Add bread cubes to the custard and mix gently; let sit 10–30 minutes.
Spoon soaked mixture evenly into muffin cups; top with optional add-ins like berries or chocolate chips.
Bake for 20–25 minutes until golden and firm.
Cool slightly, then serve with yogurt, fruit, syrup, or nut butter.
Notes
Challah or Texas Toast yields the best texture.
Increase soaking time if using denser bread.
Store leftovers in an airtight container for up to 2 days.
Use halal butter or coconut oil if avoiding animal-derived products.
- Prep Time: 10
- Cook Time: 25
- Category: High Protein Breakfast
- Method: Baking