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Food: French Toast Muffins


Toward the end of last year I'd gotten into a bit of a breakfast rut. I just didn't really know what to have and needed things I could prep in advance. So I did what I usually do when faced with these tough times... I went on Pinterest. 

Once there I found a recipe I just knew I had to adapt into a Filling and Healthy/No Count recipe, which you may have seen has popped up on my Instagram a fair few times. French Toast Muffins.




It's 0 points on both F&H and No Count. If you try them, let me know what you think.


I tend to make mine in batches of four, then freeze them afterwards. Following that I just defrost them overnight and pop them in a warm oven for about 5 mins in the morning whilst they reheat. I also freezer 4 portions of fruit to go with them and let them defrost along with them.


"French Toast Muffins" servings="4" time="1 hour " difficulty="easy"


9 Warbutons Thins

1/2 cup of milk

3 eggs

10g of Brown Sugar

Drop of Vanilla Essence

Tsp of Nutmeg


  1. Chop thins into cubes

  2. Mix remaining ingredients and pour over bread cubes

  3. Cover and place in the fridge for ten minutes

  4. Pre-heat the oven to 200 degrees

  5. After ten minutes mix the bread mixture and put back in the fridge for another ten minutes

  6. Squash your bread cubes into a baking tins/muffin cases and cook for 15-20 mins

  7. Once done it should be crispy on the outside and soft/chewy in the middle