If you’re a fan of easy and nutritious breakfasts too you’ll love this healthy egg scramble and these breakfast cookies! This post has been sponsored by Sprouts. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running! This is officially my new favorite way to make French toast. I mean, all you need is a muffin tin and a few bowls to make this happen! It a really easy breakfast option and you don’t have to stand over the stove flipping bread slices (not like that’s hard either, but you get the point!) Plus, it’s family friendly. I guarantee your toddlers, kids, husband, mom, aunt, everyone will love this one. What’s not to love about cute individual French toast muffins coated in sugar and cinnamon?! You can scroll down to the recipe card for the full list of ingredients and measurements.
French bread: You’ll simply tear an entire loaf of day old bread into small pieces, I literally just use my hands! I buy my French bread at the Bakery Department at Sprouts! I always visit their Bakery section because they always have the freshest, most delicious options to choose from. Their French bread specifically is freshly baked in store daily and their crispy crust and chewy center makes it perfect for these muffins! Eggs: When whisking the eggs, be sure to thoroughly whisk so no more egg streaks remain. Milk & Heavy Cream: I love using a combination of both whole milk and heavy cream to ensure a rich and ultra yummy texture. Blueberries: I have not tested the recipe with frozen blueberries but I bet it would work just fine! I love how the blueberries pop and burst with each bite! Cinnamon and Vanilla: to add a little extra flavor to the French toast!
Be sure to scroll down to the recipe card for the full recipe instructions.
