If you love the cozy flavor of French toast but need a breakfast that fits a busy week, these muffins hit the sweet spot. They’re soft, lightly sweet, and packed with protein to keep you full. You can bake a batch on Sunday, store them, and reheat in seconds.

No syrup-soaked mess, just tidy, satisfying bites. Great for kids, workouts, or anyone who wants breakfast to be simple and delicious.

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What Makes This Special

Overhead shot of freshly baked High-Protein French Toast Muffins cooling in a 12-cup muffin tin on a

High in protein: A mix of eggs, Greek yogurt, and protein powder boosts staying power.
Meal prep friendly: Stores well and reheats beautifully all week long.
Classic flavor, cleaner ingredients: Warm cinnamon, vanilla, and a touch of maple without heavy sugar.
Customizable: Works with different breads and dairy options, plus fun add-ins.
Kid-approved: Soft, lightly sweet, and easy to eat on the go.

Shopping List

Bread: 8 cups cubed bread (stale or day-old is best). Use whole wheat, sourdough, or brioche.
Eggs: 6 large
Milk: 1 1/2 cups (dairy or unsweetened almond milk)
Greek yogurt: 3/4 cup (2% or nonfat)
Vanilla protein powder: 1/2 cup (whey or plant-based)
Maple syrup or honey: 3–4 tablespoons
Vanilla extract: 2 teaspoons
Cinnamon: 2 teaspoons
Salt: 1/2 teaspoon
Optional add-ins: 1/2 cup blueberries, diced apple, or dark chocolate chips
Optional topping: 1–2 tablespoons turbinado sugar or chopped nuts
Nonstick spray or muffin liners

Instructions

Close-up plated final presentation of two High-Protein French Toast Muffins sliced open to show the

Prep the pan: Heat oven to 350°F (175°C).
Spray a 12-cup muffin tin well or use liners.
Cube the bread: Cut bread into 1/2–1-inch cubes. If it’s fresh, toast on a sheet pan at 300°F (150°C) for 8–10 minutes to dry it out slightly.
Make the custard: In a large bowl, whisk eggs, milk, Greek yogurt, protein powder, maple syrup, vanilla, cinnamon, and salt until smooth. Break up any protein powder clumps.
Toss it together: Add bread cubes to the bowl and gently fold until every piece is coated.
Let it sit 5–10 minutes so the bread absorbs the mixture. Stir once more. Fold in any add-ins.
Fill the tin: Divide the mixture evenly among cups, pressing lightly to compact.
Sprinkle with turbinado sugar or nuts if using.
Bake: Bake 22–28 minutes, until tops are golden and the centers are set. A toothpick should come out with a few moist crumbs, not wet custard.
Cool: Let muffins rest 5–10 minutes, then loosen edges with a knife and transfer to a rack. They firm up as they cool.
Serve: Enjoy warm as is, or add a drizzle of syrup, a dollop of yogurt, or fresh berries.

How to Store

Refrigerate: Store in an airtight container for up to 5 days.
Cool fully before sealing.
Freeze: Wrap individually and freeze up to 2 months. Thaw overnight in the fridge or reheat from frozen.
Reheat: Microwave 20–40 seconds per muffin, or bake at 325°F (165°C) for 8–10 minutes. For crisp edges, use a toaster oven.

Health Benefits

Protein for satiety: Eggs, Greek yogurt, and protein powder support muscle repair and help keep hunger in check.
Balanced carbs: Using whole grain or sourdough adds fiber for steady energy.
Lower sugar option: Lightly sweetened with maple or honey; you control the drizzle.
Calcium and B vitamins: Dairy and eggs contribute key nutrients for bones and energy metabolism.

Common Mistakes to Avoid

Using very fresh bread: Fresh bread turns mushy.
Slightly stale or toasted cubes hold structure.
Skipping the soak: If the bread doesn’t absorb the custard, the texture will be dry. Give it time.
Overbaking: Dry, rubbery muffins happen fast. Pull them when just set.
Clumpy protein powder: Whisk thoroughly or use a blender for the custard to keep it smooth.
Under-greasing the tin: These can stick.
Use liners or spray well.

Recipe Variations

Cinnamon Roll: Add 1 teaspoon extra cinnamon and swirl in 2 tablespoons light cream cheese mixed with a touch of maple.
Blueberry Lemon: Fold in 1/2 cup blueberries and 1 teaspoon lemon zest.
Apple Pie: Add 1/2 cup finely diced apple and a pinch of nutmeg.
Chocolate Banana: Use 1 mashed ripe banana in the custard and 2 tablespoons mini chocolate chips.
Dairy-Free: Use almond or oat milk, coconut yogurt, and plant-based protein powder.
Extra Protein: Swap 1/2 cup of the milk for liquid egg whites to bump protein further.

FAQ

Can I make this without protein powder?

Yes. Skip the powder and add an extra 1/4 cup Greek yogurt plus 2 tablespoons milk. Flavor with a little more vanilla and cinnamon.

What bread works best?

Sturdy, slightly dry bread is ideal.

Whole wheat, sourdough, French bread, or brioche all work. Avoid very soft sandwich bread unless you toast it first.

How do I prevent soggy bottoms?

Dry the bread slightly before mixing, let it soak just until absorbed, and bake on the center rack. Cooling on a wire rack also helps.

Can I reduce the sugar?

Absolutely.

Cut the maple to 1–2 tablespoons and add sweetness at the table with fruit or a light drizzle.

Are these good cold?

They’re best warm, but they’re still tasty cold. For the best texture, reheat briefly.

Wrapping Up

High-Protein French Toast Muffins bring classic breakfast flavor to a tidy, prepped-for-the-week package. They’re easy to customize, quick to reheat, and satisfying without being heavy.

Bake once, enjoy all week, and start your mornings with something warm, balanced, and stress-free.