snack — kid-approved

French Toast Muffin Cups

prep time 15 minutes
cook time 24 minutes
yield 3 muffin cups


French toast in a muffin tin? Who would have thought! Like all muffin tin recipes, this one requires no hands-on cooking. With just a few ingredients, you'll be able to transform everyone's favorite sweet breakfast dish into crispy, delicious single-serve French toast bites that you can enjoy on the go or plate up with a drizzle of warm maple syrup and fresh fruit.



For the muffin cups:

  • 1/3 cup milk
  • 1 large Nellie’s Free Range Egg
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract, optional
  • Pinch of salt
  • 4 thin or 3 thick slices of bread

For cinnamon and sugar (optional):

  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon


  • Grease 3 cups of a muffin tin (see notes).
  • Combine all ingredients except bread in a medium-sized mixing bowl and whisk until well combined.
  • Slice bread into 1” pieces, cutting each slice 4 x 4.
  • Add bread to egg mixture and toss just until all pieces are coated and all the liquid is absorbed.
  • Divide mixture between the 3 prepared muffin cups, using about 1/3 cup of mixture each, mounding them up over the top of the cups.
  • Mix ingredients for cinnamon and sugar together, if using, and generously sprinkle some on top of each cup.
  • Bake muffin cups at 375F for 22-25 minutes until very puffy with dark golden brown edges on the top pieces of bread.
  • Let cool for 5 minutes in the pan (the muffins will deflate a bit which is normal).
  • Loosen the sides of the cups from the pan with a dinner knife or spatula before carefully removing them. Sprinkle with powdered sugar or drizzle with maple syrup and enjoy!

Nellie’s Notes

If you’d like to make more than 3 cups, simply double (for 6), triple (for 9), or even quadruple (for 12) this recipe. For a full muffin tin (12 cups total), one standard sandwich loaf of bread (14 slices not including the ends for the brand we used) is the perfect amount of bread.

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