Go Back
Print
Savory French Toast Muffins piled on a white plate

Savory French Toast Muffins

Course Bread, Breakfast
Cuisine Baking
Cook Time 18 minutes
Total Time 18 minutes
Servings 12 muffins

Ingredients

  • 8 cups cubed bread slightly stale is best- I used homemade ciabatta that was just starting to dry out.
  • 1/4 cup minced shallots - any sort of onion would work yellow, white, red, scallions even.
  • 2 cups cooked sausage bits roughly 1/2 to 3/4 inch square- what sort of sausage? well…I used what I had in the freezer chicken garlic and basil sausage from the local market. The rest of the ingredients are neutral enough that the choice is up to you.
  • 1 cup finely cut greens-kale spinach, arugula.
  • 6 eggs
  • 1 cup shredded cheese- I used a medium white cheddar but sharp would work too.
  • 1 cup european yogurt or plain kefir
  • 1 cup milk
  • ground black pepper or paprika to taste

Instructions

  1. Preheat oven to 375F. Prepare a muffin pan by generously buttering or spraying with non-stick spray.
  2. Cook the sausage until just browned, adding the shallots about midway through the cooking process. If you use a pork sausage you may need to pour off any excess dripping at this point. Add the greens and combine until the greens just begin to wilt and remove from heat.
  3. Meanwhile cube the bread and set aside.
  4. While the sausage mixture is cooling whisk together the eggs, yogurt, and cheese in a large bowl. Add the cooled sausage mixture to the egg mixture and throughly combine.
  5. Add the bread and mix gently, I fold it all into together like adding egg whites to a chocolate mousse. Let stand for 5-15 minutes. Scoop 1/4 cup of the bread mixture into each tins, slightly pressing down if necessary. Sprinkle the tops with a bit of smoked paprika.
  6. At this point you can toss the muffins in the refrigerator and bake them off in the morning or…
  7. Bake for 20 – 25 minutes until golden brown and puffed. Allow muffins to cool for at least five minutes before gently removing from tins and serve immediately or do like I did and dole them out slowly throughout the week, reheating at 400 for about ten minutes until just warm throughout. They aren’t bad cold either.