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Savory French Toast Muffins piled on a white plate
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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

  • Preheat oven to 375F. Prepare a muffin pan by generously buttering or spraying with non-stick spray.
  • 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.
  • Meanwhile cube the bread and set aside.
  • 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.
  • 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.
  • At this point you can toss the muffins in the refrigerator and bake them off in the morning or…
  • 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.