These cute little French toast muffin cups are stuffed with a blueberry sauce and cream cheese. They’re a fun breakfast treat for anytime, or an easy way to serve a crowd for the holidays! They’ve been approved by my coworkers, as well as a tougher critic: my 9-year-old niece.
The usual French toast suspects are the base of this recipe – just some whole grain bread, eggs, milk, cinnamon, vanilla, a pinch of salt, and a little bit of brown sugar.
For the blueberry sauce, I simmered a cup of frozen blueberries in a saucepan with a little bit of honey for a couple of minutes, then mashed them up into a sauce and stirred in another cup of blueberries. Half of the French toast goes into a greased muffin tin, followed by a scoop of cream cheese and blueberry sauce. The muffin tops are finished with the last of the French toast!
My mom used to make me regular French toast almost every Sunday when I was little as a special weekend breakfast. I had stuffed French toast for the first time on a road trip with my dad and stepmom when I was younger at IHOP, which takes it to a whole other level. What isn’t to love?? Regular French toast sandwiched with ooey gooey cream cheese and delicious fruit! In muffin form, these get crispy on the outside, but are still soft and tender on the inside. This is definitely an easy and holiday worthy breakfast!
Am I crazy to think of these as slightly healthy? We have whole grains, fruit, a minimal amount of brown sugar, and just the tiniest little pat of butter on each muffin as they come out of the oven so that it melts into all of the French toast nooks and crannies. They could easily be made dairy-free with almond milk instead of regular milk and if you forget the butter. Plus, they’re perfectly portioned into small serving sizes!
Yeah, I think that counts. I’m gonna tell myself these are healthy. We deserve it!
Blueberry Stuffed French Toast Muffins
|Prep:||Cook:||Yield: 12 muffins||Total:|
These cute French Toast Muffins are stuffed with cream cheese and a blueberry sauce. They're a fun breakfast treat for anytime, or a great way to serve a crowd for the holidays!
- 9 slices of whole grain bread, cubed
- 4 eggs
- 1 cup milk (almond milk works, too!)
- 3 Tbsp. brown sugar
- 1 tsp. cinnamon
- 1 Tbsp. vanilla
- pinch of salt
- 2 cups blueberries (fresh or frozen)
- about 2 tsp. honey
- about 12 tsp. cream cheese or Neufchâtel cheese
- Butter and maple syrup for serving
- Preheat the oven to 350 degrees F.
- Spray a muffin tin with cooking spray.
- Whisk together the eggs, milk, brown sugar, cinnamon, vanilla, and a pinch of salt in a bowl.
- Add the cubed bread to the French toast batter and toss gently. Let the bread soak in the mixture for a couple of minutes.
- In a small saucepan, add 1 cup of the blueberries, about 2 teaspoons of honey, and a splash of water over medium low to medium heat. Cook for about five minutes and mash the blueberries with a spoon until the blueberry sauce thickens a little. Stir in the remaining cup of blueberries.
- Fill the bottoms of the muffin tins with about half of the bread.
- Add a small spoonful (about a teaspoon or so) of cream cheese or Neufchâtel cheese in the center of each muffin.
- Add a small spoonful of the blueberry mixture on top of the cream cheese for each muffin.
- Top the muffins with the remaining bread.
- Bake for about 25 minutes, or until the tops are golden.
- As they come out of the oven, add a small pat of butter to the tops of each muffin.
- Remove from the pan with a knife and serve immediately with maple syrup. You could also serve with more blueberry sauce if you have any left!
“So… one of those is for me, right?”