Special thanks to Premier Protein for partnering with me this year to bring you delicious recipes like these french toast cups!
Miniature french toast cups made with better-for-you ingredients!
One of my family’s favorite things to eat is French Toast. This recipe is my boy’s favorite and they will beg for it just about every time I ask them what they want to eat for breakfast, lunch, OR dinner. We have breakfast for dinner often and occasionally french toast will make the menu. I’m the “best mom ever” whenever it does. 🙂
As much as I love serving it to my boys, it’s not the healthiest of meals (more like a dessert if we’re being honest) so I’ve been working on a french toast recipe with better ingredients that they’ll love just as much. And since these are served in individual muffin sized servings, there is so much to love about them.
So to make these healthier, I’m using Premier Protein’s Vanilla shake along with eggs to make up the base “liquid” mixture. Premier Protein’s vanilla shakes are flavorful and packed with protein, low on sugar, low fat, and filled with vitamins and minerals. It’s the perfect ingredient to add tons of flavor without lots of added sugar!
The only problem is setting aside a few shakes from the box before the boys drink them all. 🙂
After the eggs and protein shake have been whisked together, you’ll add in a few more ingredients — cinnamon, nutmeg, vanilla extract, coconut sugar, and a pinch of salt. Whisk it all once more and it’s time to toss in the bread cubes.
And once the bread is well coated, you’ll chill the mixture in the fridge for a bit (to allow the flavors to meld and the bread to absorb all those delicious ingredients). After a quick chill everything is ready to be assembled and baked.
We love eating these french toast cups with some fresh fruit, maple syrup, and every once and a while a little bit of fresh whipped cream! Enjoy 🙂
More Breakfast Recipes:
Miniature french toast cups made with better-for-you ingredients!
- 6 large eggs
- 1 (11 ounces) Premier Protein Vanilla Shake
- 2-3 tablespoons lowfat milk
- 1/3 cup coconut sugar (light brown sugar can be used)
- 2 teaspoons pure vanilla extract
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fine sea salt salt
- 14-15 cups bread cubes
- Pure maple syrup, for serving
- Fresh fruit, for serving, optional
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Preheat the oven to 350 degrees F. In a large bowl, whisk all the eggs together. Once mixed, measure the vanilla protein shake to get 1 and 1/2 cups liquid. The protein shake fills most of that amount, but top off the remaining amount of liquid with milk to ensure you have 1 and 1/2 cups. Add to the eggs.
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Add the coconut sugar, vanilla, cinnamon, nutmeg, and salt. Stir until combined and smooth. Cut the bread into 1/2 inch cubes and measure to get around 14-15 cups. Gently toss the cubes with the egg mixture and then cover and refrigerate for 15 minutes. Remove, toss again gently, and return to the fridge for another 15 minutes.
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Generously grease a 12-cup muffin pan with cooking spray. Add the bread mixture evenly into each cavity pressing down on each one as needed to fit into the cavities. The mixture should be the perfect amount for the 12 cavities.
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Bake for 20-27 minutes, or until the tops are golden brown and slightly crispy. Remove and allow to cool for a few minutes. Gently coax (using a butter knife as needed) out of the muffin tin and onto plates. Serve with pure maple syrup and fresh fruit as desired.
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Carissa Nelson | Spoonful of Easy says
June 21, 2018 at 7:53 amThese look great! I’m so with you, whenever I serve breakfast for dinner my boys happily eat every bite and then some, but I feel guilty because it is like a dessert main dish. Thanks for the great option!
Pattie says
June 21, 2018 at 10:02 amThis looks great! Perfect for the first breakfast of summer vacation! Thanks!
Brittany Audra @ Audra's Appetite says
June 21, 2018 at 8:37 pmI love how these are made with a protein drink!! Such a creative idea 🙂
chelseamessyapron says
June 22, 2018 at 7:42 amThanks Brittany! It adds such a fun twist! 🙂
Kathryn says
June 23, 2018 at 7:27 amThis looks yummy!! Any particular type of bread that works better than another?
Kathryn says
June 23, 2018 at 9:22 amThis looks yummy!! Any particular type of bread used?
chelseamessyapron says
June 23, 2018 at 10:28 amHi Kathryn! Our favorite is challah! But sourdough is another great option 🙂
Kathryn says
June 23, 2018 at 3:25 pmThanks! Sorry for the double post, I didn’t think the first one worked. Love your recipes and use them often!
chelseamessyapron says
June 23, 2018 at 5:03 pmNo worries at all! 🙂 Thanks so much Kathryn! Hope you love these 🙂
2pots2cook says
June 26, 2018 at 4:17 amTruly beautiful post ! Thank you !
sabrina says
June 28, 2018 at 4:20 pmwhat a fun recipe and love the additional protein tweak as a base too, thank you for this recipe
Kathy says
September 10, 2018 at 10:59 amCan you freeze and reheat these?
chelseamessyapron says
September 10, 2018 at 9:29 pmAbsolutely! 🙂