These french toast muffins with sausage are the perfect way to start your morning, especially since this is assembled the night before.
These are great for a lazy Sunday breakfast because all you have to do is pop them in the oven the morning of. We do family brunch on holidays, and, believe me, these are a huge hit.
I can feed my family easily, and I am also done my meal prep for the week because the recipe makes 24 muffins. And these aren’t itty bitty muffins.
They puff up and spill out of the cupcake tin sized muffins. Eggs, almond milk, and turkey sausage add protein and flavor to make mornings not only fuller but easier.
French toast muffins you can prep ahead
As a parent, I’m always trying to find ways for my kids to eat healthily. As a teacher, my kids are still asleep as I’m leaving for work. These reheat well in the microwave (about 30-45 seconds), and I hear they’re awesome in the toaster oven.
With this recipe making 24 muffins, I have my breakfast and my girls’ breakfast packed for the next few days. They also love that they are muffin shaped.
Serve with maple syrup, or eat without it. With the brown sugar, they were sweet enough to enjoy without. You could also use pure maple syrup instead of brown sugar if you’re avoiding processed sugars.
French Toast Muffins with Sausage
- 1 loaf Italian 647 Schmidt Bread if you are substituting, just know the whole loaf was 18oz and 21sp if you’re doing weight watchers*
- 1/4 cup Brown Sugar
- 10 eggs
- 2 cups Unsweetened almond milk
- 1 tsp Vanilla
- 1.5ish tbsp Cinnamon
- 1 tsp Nutmeg
- 24 Fully-cooked Turkey Sausage Links cut into little slices (I use Jones Dairy Farms turkey sausage links which are 4 links for 2sp)
- 1 pinch Kosher salt
- Cube the bread. Ideally, you can cube it earlier in the day and let it dry out, so it will keep it’s structure better when you pour the mix in it. You can toast them in the oven for a few minutes if you are pressed for time.
- Combine egg, cinnamon, vanilla, nutmeg, brown sugar, and salt. Whisk in a big bowl (you’ll be adding the bread cubes so it should be big).
- Spray a muffin tin generously with cooking spray. Add the cubes of bread to the bowl and toss until everything is covered well. Evenly scoop the french toast mixture into the muffin tins. Each time I’ve made these, I’ve dependably got 24 muffins rom the mix. The bread will deflate a little (egg will make it puff up again, so don’t worry), but the staler/denser the bread, the better it’ll hold up. Pour any excess egg mixture into the muffin tins with the bread.
- Add sliced sausage or sausage crumbles onto the tops of the muffins. I sprinkle a few on top, but also push a few pieces into the middle of each muffin. Usually I cut the links small so each muffin gets about 8 pieces.
- I sprinkle a small pinch of cinnamon on each muffin. Cover with tin foil or Saran wrap, and put it in the refrigerator until tomorrow morning.
- On the next morning, preheat your oven to 375 and cook uncovered for about 30-35 minutes.
- Alternatively, you can put the mixture into a baking dish, and cook at the same amount of time, but maybe for about 5-10 minutes longer.
*The bread needs to be dense. In the past, I’ve used challah and brioche, but I use the 647 Schmidt Italian loaf for this and it came out perfectly. If this is not available in your area, you can buy online, or you can substitute with a preferred bread.
My simple french toast recipe packs the same flavor in a full-sized version. It rings in at 1SP per slice.
As always, I love hearing from you guys. If you make this, or any of my other recipes, tag me on Instagram (@dwardcooks), send me a DM, and/or use the hashtag #dwardcooks.