French Toast Cups

I’m just going to say it…I love breakfast!! :)

I know I’m not alone on this one!! I was checking out some healthy recipes over at and got breakfast inspired. I decided to whip up this little number. A super easy AND healthy trick for that loaf of bread you’ve got in the house. Turn it into your next breakfast treat.



French Toast Cups…Ooooooooh Aaaaaaah!

Half a loaf of whole grain bread sitting in my fridge has transformed into a healthy little muffin. Packed with all the goodness of regular french toast. Baked and toasty on the outside with a soft, cinnamony, sweet center that makes this a winning combination. I added a few pecan pieces for good measure and an added crunch. Since you’re in full control, you get to pick the toppings! I’m a maple syrup girl myself but the sky is the limit.



Maybe a little greek yogurt and honey. Some fresh fruit or fruit preserves might be more your style. Or….Chocolate anyone?? :) You really can’t go wrong!

Keep reading for the best part about these muffins…


They are perfect for impressing company. If you’re having a brunch, you can mix the ingredients ahead of time and bake them in the morning. If you’re visiting friends, bring these with you…just don’t forget the maple syrup. 

If you like this, go check out’s new recipe page to get inspired. Seriously, they’ve got a ton of simple and healthy recipes that you can try. But don’t forget to try these! :)


French Toast Cups

Prep Time: 1 hour, 10 minutes

Serving Size: 6 Frech Toast Cups

French Toast Cups


  • 6-8 slices whole grain bread*
  • 3 egg whites
  • 2 eggs
  • 1/4 cup unsweetened almond milk**
  • 1 tsp. vanilla extract
  • 1 Tbsp. cinnamon
  • 1/4 tsp. nutmeg
  • 3 Tbsp. sugar of choice (I used Xylitol)
  • 1/8 cup crushed pecans (optional)


  1. Preheat oven to 325 degrees Fahrenheit.
  2. Cut bread slices into 1 inch cubes. Set aside in large bowl.
  3. In separate bowl, whisk together eggs, egg whites, milk, vanilla, sugar and spices.
  4. Pour wet mixture over bread cubes and use a rubber spatula to fold in the bread.
  5. All bread cubes should be coated.
  6. Allow bread to absorb cinnamony goodness for at least an hour or more.
  7. When ready, coat muffin tins with nonstick cooking spray and press coated bread into tins until peaking over the edge. (you may fill halfway and add nuts to middle, then add more bread and sprinkle nuts on top.)
  8. Bake for 25-30 minutes until muffins are golden brown.
  9. Remove from oven and serve with your favorite toppings!


*I used crusty whole grain bread but you can use regular sliced bread as well.

** Any milk you have on hand will work, sweetened or unsweetened.

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