These easy (Eggless) Cinnamon French Toast Muffins are sweet, "eggy" (thanks to JUST Egg), AND topped with buttery cinnamon streusel! What could be a better way to start your day? As an added bonus, these mini French Toast bakes are made in the oven, which means no hanging out over a griddle while it cooks.
Prep Time15 minutesmins
Cook Time25 minutesmins
Servings: 6(makes 12 muffins, total)
Author: Lisa Ngo, Safely Delish
Ingredients
French Toast Muffin Mix
3/4cupJUST Egg plant based scramble (or 3 large eggs)
3/4cupmilk (or your favorite DF milk)
1/4cupgranulated sugar
1tspcinnamon
1tsppure vanilla extract
9slicesyour favorite (regular sliced) sandwich bread, sliced into 1" squares – I've used white potato bread and whole wheat sandwich bread.
Cinnamon Streusel Topping
1/3cupsugar
1/4cupflour
2Tbspbutter or margarine, softened
1tspcinnamon
1/8tspsalt
Instructions
Preheat oven to 350F, and generously grease muffin tins (enough for 12 muffins).
Whisk together milk, JUST Egg, sugar, cinnamon, and vanilla in a large bowl.
Add your cubed sandwich bread to the bowl, and gently stir with a large wooden spoon or soft spatula (so the bread pieces stay intact). The goal is for all pieces to be evenly saturated with the liquid.
Leave your bread in the bowl, while making the streusel next. Stir together softened butter, cinnamon, sugar, and salt in a bowl. Add flour and stir until texture resembles wet sand, and clumps between your fingers.
Optional: Stir together 2 tsp sugar and 1/2 tsp cinnamon, and sprinkle a little on the bottom of each muffin cup.
Fill 12 muffin cups with the French Toast mix – each cup will be just about filled to the top. Top each muffin generously with streusel. You may have some of the streusel mix left.
Bake muffins at 350F for 23-25 minutes. To remove, run butter knife around the edge of each muffin, and gently lift from the pan. Serve warm with maple syrup.