Lately Charlee has been complaining about not wanting cereal or toast for Breakfast (its boring) and the mornings she has Pre-School I just plain don't have time to whip up a batch of pancakes or bacon and eggs. So when I came across this recipe for Breakfast on the Go I made a mental note. When we got back to the city I went to Sobeys got my own "inspired" and starting cooking.
French Toast Muffins
1 1/2 c milk
1/3 c sugar
1 tbsp vanilla
1 tsp cinnamon
10 slices Multi Grain (or white) bread, cubed
1 c frozen berries (your choice)
2 tbsp maple syrup
In a bowl whisk together eggs, milk, sugar, vanilla and cinnamon.. Add cubed bread and toss gently until the egg mixture is absorbed. Add Berries and toss gently to combine.
Divide mixture into greased muffin tins and drizzle with maple syrup. Bake at 375 for 25 minutes (until its completely set) Cool Completely, and then wrap individually in plastic wrap. Store in an airtight container or ziploc bag.
When you want a muffin simply take it out and microwave for 1 minute on defrost, if desired drizzle with more maple syrup before serving.
Simple as that! These would also make a great addition to a breakfast or brunch you can make them up ahead of time and freeze them in the muffin tin before baking. Simply take them out of the freezer, and pop them in the oven for 35 minutes (from frozen) when your guests arrive for fresh baked French Toast Muffins.
I highly recommend picking up this magazine! There are lots of great and easy recipes in it, and the great thing about it is....its FREE! You can also visit their website for some of the recipes in the magazine and online exclusives.