Looking for an easy holiday morning breakfast? Or just a fun way to switch up your favorite breakfast treats? Look no further than these French Toast Muffins! Make them sweet or savory OR if you have a split household like me, you can make them both ways! This recipe is easy to make half sweet and half savory as the basic custard batter is the same for both!
As much as I love a good french toast, hovering over a griddle or skillet for batches upon batches is way too time consuming for a holiday morning. Enter, these french toast muffins. Make them, customize them and everyone wins! Plus, did I mention they reheat well and freeze well? You can totally make these ahead and reheat for your special breakfast/brunch or you can make a big batch during your meal prep to reheat for the week!
The savory muffins are packed with the flavors of a classic bacon, egg and cheese breakfast sandwich. Plus they are just as filling and satisfying as the classic takeout sandwich with thick pieces of bacon and swirls of sharp cheddar cheese throughout.
The sweet muffins on the other hand are the perfect blend of cinnamon toast and sweet maple syrup making an incredible winter breakfast that is sweet enough to feel like a treat but not too sweet for the morning!
And while I want you to make these this holiday season (I know we will be!) they can be a year round treat as well! I personally like to make a batch and freeze half for those days when you just want a special breakfast treat and dont have the time or energy to do it – because they are just that good.
The delicious doesn’t have to stop at breakfast! These also make a great snack. Plus the custard holds the muffin together so well, they are great for grab and go treats because there are minimal crumbs.
So whether you need a special Christmas or New Year’s breakfast item or just want to change things up – I totally recommend these muffins – both ways!
Bacon, Egg and Cheese French Toast Muffins
Ingredients
- 2 cups milk
- 1 cup heavy cream
- 16 ounces italian, french or challah bread
- 6 ounces sharp cheddar cheese, shredded
- 6 strips bacon, cooked crisp and crumbled
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Instructions
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Preheat oven to 350*
Tear bread into bite size pieces (or you can cut into 1 in cubes) and let sit out. This recipe works really well with stale or day old bread!
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In a large mixing bowl, whisk together eggs, milk, cream, salt and pepper. Once eggs are fully incorporated, stir in bacon and cheese.
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Toss bread cubes in the milk and egg mixture until all the cubes are soaked. Carefully scoop bread cubes into a greased jumbo muffin tin until each tin is full. Bake for 35-40 minutes or until the centers are cooked all the way through and the tops are crispy.
Maple Cinnamon French Toast Muffins
Ingredients
- 6 eggs
- 2 cups milk
- 1 cup heavy cream
- 1/4 cup maple syrup
- 1 1/2 tablespoons cinnamon
- 1/4 teaspooon salt
- 16 ounces italian, french, or challah bread
Instructions
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Preheat oven to 350*
Tear bread into bite sized chunks or chop into 1 inch cubes.
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In a large mixing bowl, whisk together eggs, milk, cream, maple syrup, cinnamon and salt until well combined.
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Toss bread chunks in egg mixture until all the bread is well coated. Scoop bread chunks into greased jumbo muffin tins until all bread is used up and tins are full. Bake for 35-40 minutes or until center is cooked through and the tops are crispy.