French Toast Muffins

"French Toast -- in a muffin" by Alison Ladman, AP Maple breakfast sausage may be omitted, or berries or thinly sliced apples may be substituted. Winston-Salem Journal

Yield: 1 serving
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  • 17-ounce package(s) maple breakfast sausage
  • 12 slice(s) whole-wheat sandwich bread
  • 4 eggs
  • 3/4 cup(s) milk
  • 1 pinch(s) salt
  • 1/2 teaspoon(s) cinnamon
  • 1/4 cup(s) maple syrup
  • 2 tablespoon(s) maple sugar


  1. 1. Heat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
  2. 2. In a large skillet over medium-high, cook the sausage until lightly browned and cooked through, 5 to 7 minutes. Allow to cool slightly.
  3. 3. Using a round 2-inch cookie cutter, cut 4 rounds from each slice of bread.
  4. 4. In a medium bowl, whisk together the eggs, milk, salt, cinnamon and maple syrup. Dip the rounds of bread in the egg mixture and place 2 rounds in the bottom of each muffin cup. Crumble about 1 tablespoon of the sausage into each cup. Add 2 more rounds of egg-dipped bread to each of the muffins. Sprinkle the tops with maple sugar.
  5. 5. Bake for 25 to 30 minutes, or until puffed and golden brown. Serve warm.
May 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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