French Toast Muffins

You can never have too many American recipes, so give French Toast Muffins a try. For $6.93 per serving, you get a morn meal that serves 1. One portion of this dish contains approximately 105g of protein, 30g of fat, and a total of 2055 calories. This recipe from Slender Kitchen has 378 fans. Head to the store and pick up blueberries, egg whites, ground cinnamon, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is awesome. If you like this recipe, you might also like recipes such as French Toast Muffins, French Toast Muffins, and French Toast Muffins.

Servings: 1

 

Ingredients:

1 cup blueberries

1 lb. bread, cut into cubes (I used a sourdough loaf)

1/4 cup brown sugar

6 egg whites

3 eggs

1 tsp. ground cinnamon

2.5 cups nonfat milk (or unsweetened almond/coconut/soy milk)

1/4 tsp. nutmeg

1 tbsp. vanilla extract

Equipment:

muffin tray

whisk

oven

Cooking instruction summary:

Spray a standard muffin tin with cooking spray. Fill each with bread cubes.Whisk together the eggs, egg whites, vanilla extract, cinnamon, nutmeg, and sugar.Pour the milk mixture over the bread cubes, pushing down as needed and adding bread cubes if needed. Cover and refrigerate for at leats 2 hours. I usually let them sit overnight and then pop them in the oven when I wake up.Preheat the oven to 350 degrees. Top each muffin with blueberries.Bake for 20-25 minutes until golden brown and springy to the touch.

 

Step by step:


1. Spray a standard muffin tin with cooking spray. Fill each with bread cubes.

2. Whisk together the eggs, egg whites, vanilla extract, cinnamon, nutmeg, and sugar.

3. Pour the milk mixture over the bread cubes, pushing down as needed and adding bread cubes if needed. Cover and refrigerate for at leats 2 hours. I usually let them sit overnight and then pop them in the oven when I wake up.Preheat the oven to 350 degrees. Top each muffin with blueberries.

4. Bake for 20-25 minutes until golden brown and springy to the touch.


Nutrition Information:

Quickview
2055k Calories
105g Protein
29g Total Fat
336g Carbs
70% Health Score
Limit These
Calories
2055k
103%

Fat
29g
46%

  Saturated Fat
8g
52%

Carbohydrates
336g
112%

  Sugar
130g
145%

Cholesterol
503mg
168%

Sodium
3116mg
135%

Alcohol
4g
25%

Get Enough Of These
Protein
105g
210%

Manganese
6mg
326%

Selenium
227µg
324%

Vitamin B2
3mg
224%

Vitamin B1
2mg
169%

Phosphorus
1624mg
162%

Calcium
1542mg
154%

Vitamin B3
28mg
143%

Folate
495µg
124%

Iron
19mg
109%

Fiber
24g
96%

Vitamin B5
8mg
85%

Magnesium
329mg
82%

Vitamin B12
4µg
73%

Potassium
2476mg
71%

Zinc
10mg
67%

Vitamin D
9µg
67%

Copper
1mg
54%

Vitamin B6
1mg
53%

Vitamin K
52µg
50%

Vitamin A
2059IU
41%

Vitamin E
3mg
21%

Vitamin C
15mg
19%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Teriyaki Peanut Tofu with Stir-Fried Veggies & Brown Rice

I Love Vegan

Plum Pudding

Foodnetwork

Ultimate Southwest Scrambled Eggs

Budget Bytes

Oven-Barbecued Asian Chicken

Eating Well

Healthier Strawberry Banana Muffins

Flavor the Moments