French Toast Cups
These are great for breakfast or a snack! They are very high in protein and the egg to egg white ratio can even be altered based on your preferences. Whatever you use, you just want to make sure the muffins are filled halfway. They even better with a dollop of peanut butter!
Ingredients:
3 large eggs
1 ¼ cup liquid egg whites
¼ cup milk (or non-dairy milk)
1 tsp vanilla extract
1 tsp cinnamon
¼ tsp nutmeg
4 slices Ezekiel bread
Directions:
Preheat oven to 350. Spray muffin tin with non-stick cooking spray or line with parchment paper cups. Cut bread into small cubes and evenly distribute into muffin cups. Add all other ingredients in a medium bowl and whisk for about a minute. Pour egg mixture evenly over the bread. Let sit for 5 minutes. Bake at 350 for approximately 18 minutes. Muffins will puff up and eggs should be cooked through when ready. Serve warm. Store in the fridge or freeze for later.
