These French Toast Muffin Cups have the taste and texture of a French toast casserole, but in perfectly-portioned cups! Add berries or leave as-is for a yummy breakfast or brunch treat!Jump to Recipe
This post is sponsored by Iowa Egg Council,
but all opinions and text are my own!
I’m always excited to share recipes that are full of nutrient-rich EGGS! Why? Well not only do I love eggs (scrambled, in omelets, in cakes…haha!), but I also love sharing their health benefits that are often overlooked.
Eggs are a great source of nutrition for people of all ages, however they’re especially beneficial for pregnant women and kids. This is due to the high level of choline in eggs, which is a nutrient critical for brain development from conception through two years of age, according to the American Academy of Pediatrics.
As a mom of three, getting nutrient-rich eggs into my kiddos systems is super important to me. Though they love a simple bowl of scrambled eggs, sometimes I like to treat them to these delicious French Toast Muffin Cups!! They love when I add berries (or chocolate chips!) and make for any breakfast or brunch a little more special! 😊
- Eggs – I always use “large” eggs.
- Half and Half – If you don’t have half and half or want a lighter option, you can also use 2% or whole milk.
- Brown Sugar – Light or dark brown sugar is just fine.
- Vanilla Extract
- French Bread – You can also use brioche bread (yum!)
- Berries – Totally optional, but a yummy addition with a pop of color!
- Butter – Be sure it’s softened as it’ll make it much easier to mix into the crumb topping.
How to make French Toast Muffin Cups
First, you’ll get the oven preheated and grease a muffin pan. If you have a silicone muffin pan, that’s a great option as it makes it SUPER easy to get them out once they’re done cooking! However, a regular muffin pan will work great too (just don’t forget to grease it!!).
Next, you’ll whisk together the eggs, half and half (or milk), brown sugar, cinnamon and vanilla. Note that the cinnamon might stay a bit clumpy – don’t worry about that. Just make sure the eggs are well broken up.
Then you’ll add the bread cubes and the berries (if using). You’ll want to be careful when mixing these into the egg mixture so you don’t smash them. I find it easiest to use my hands to gently fold them in and make sure they’re well coated.
Now you’ll scoop them into the prepared muffin pan. I find it easiest to use a large cookie scoop and fill the muffin holes almost to the top (see photo). Lastly, you’ll mix up the crumb topping, load them up and bake!
French Toast Muffin Cup Variations
As much as I love a simple cinnamon-y French Toast cup, there are some other yummy options to mix it up a bit!
- Add berries. As the recipe states, adding berries is totally optional, but is certainly a tasty addition!
- Add cinnamon chips. Skip the berries and replace them with cinnamon chips for extra texture and flavor!
- Add chocolate chips. Skip the cinnamon and replace the berries with chocolate chips. OR add ½ cup berries and ½ cup chocolate chips!
- Add pecans. I love the added crunch of pecans, especially with the flavors of vanilla and cinnamon. Simply add ½ cup chopped pecans to the mix before scooping into the pan.
- Skip the crumb topping. If you’re in a hurry or don’t want the added work of the crumb topping, simply skip it!! If I skip the crumb topping, I love to add a little sprinkle of white or brown sugar on top before baking.
Other Delicious Brunch Recipes
Overnight French Toast Casserole starts with a box of frozen French toast sticks and gets a crunchy coating with one simple ingredient! Top with a drizzle of maple syrup and dive on in!
Breakfast Braid - With ground sausage, eggs, red peppers and melty cheddar cheese, it’s simple to make, yet pretty enough to serve for a special occasion!
Hawaiian Roll Breakfast Sliders - These tasty morsels are layered with cream cheese, scrambled eggs, sausage and melty cheese and topped with a savory butter glaze!
Raspberry Danish - Starting with a package of puff pastry makes this danish quick & easy!
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French Toast Muffin Cups
- One 12-hole muffin tin
- 6 eggs
- ¾ cup half and half
- ½ cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 7 cups small French bread cubes about ½ inch x ½ inch
- 1 cup blueberries or raspberries optional
- ¼ cup butter softened
- ¼ cup brown sugar
- ⅓ cup flour
- Preheat oven to 350°F and grease a twelve-hole muffin tin.
- In a large bowl, whisk together the eggs, half and half, brown sugar, cinnamon and vanilla.
- Add the bread cubes and the berries, if using, and stir until well-coated.
- Scoop into prepared muffin tin, filling almost all the way to the top of each.
- In a small bowl, combine the crumb topping ingredients and spoon over the muffin cups.
- Bake for 18-20 minutes or until the tops are a light golden brown.
- Sprinkle with powdered sugar, if desired, and serve with warm maple syrup.
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