As a busy family who loves to go to the park as early as we can, this bite size, on-the-go breakfast is a family favorite - great for the littles and parents. I love how much flavor is packed inside, and they can be stored in the fridge for a quick warm up and carry out-the-door.
Convenient and tasty french toast muffins from leftover bread crusts!
Ingredients
- 2 eggs
- 2 tablespoons of milk of choice
- 2 dashes of cinnamon
- 2 cups of crusts (torn apart into roughly 1 cm pieces) or sliced bread cut into 1 cm pieces
Directions
Step 1
Preheat oven to 350°F and line cupcake tin (silicone cupcake liners are my favorite).
Step 2
In a small bowl, combine 2 eggs, 2 tablespoons of milk of choice, and 2 dashes of cinnamon. Mix everything until well combined.
Step 3
Add two cups of crust-torn into 1 cm pieces (little hands are great at this).
Step 4
Mix everything together until egg mixture fully coats the bread crusts.
Step 5
Place a large spoonful of egg and bread mixture into cupcake liners (fill about 3/4th of the way up).
Step 6
Place in oven and bake for 12-15 minutes.
Step 7
Let cool a little and enjoy while they’re warm!
Mama’s Notes
- If you or your children are maple syrup fans, try adding it to the egg mixture before the bread. This adds the sweetness throughout the delight without having a sticky syrupy mess on a plate.
Breast Milk Storage Log