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Baked Apple French Toast Cups

These baked apple french toast cups are a great way to start your day – kids will love them too!

In the midst of turkeys, sweet potatoes, and PIE, it might be easy to forget about breakfast. Don’t forget about breakfast! It does the body good. Especially a filling, nutritious, whole-grain breakfast like this one. Plus, it is easy to make and will impress any overnight guests that might be crashing at your house.

Is it sad that I can’t even remember what I had for breakfast on Thanksgiving when I was growing up? Don’t get me wrong, I had a perfect childhood. I remember lots of amazing Thanksgiving dinners. I just can’t remember Thanksgiving breakfast. Give your family something to remember! Start a new tradition! Make these Baked Apple French Toast Cups and prepare for people to be impressed.

When I was trying to come up with a great Thanksgiving recipe, I didn’t want to be boring and do stuffing. Not that stuffing is boring–it actually is my favorite part of Thanksgiving dinner. But I wanted to mix things up a little.


Baked Apple French Toast Cups

Baked apple french toast cups are an easy breakfast that everyone will love.

Ingredients:

  • 12 slices Multi-Grain Bread
  • 3 eggs
  • 1/3 cup skim milk
  • 1 teaspoon granulated sugar
  • 1 1/4 teaspoon cinnamon, divided
  • 2 Fuji apples (or another firm apple), diced small–approximately 2 cups
  • 1/2 teaspoon freshly ground nutmeg
  • 1 tablespoon brown sugar

Directions:

  1. Cut crust off of bread. Spray 12 muffin tins generously with non-stick baking spray. Preheat oven to 350 degrees F.
  2. In a large shallow bowl, whisk together eggs, milk, granulated sugar, and 1/4 teaspoon of cinnamon. Dip slices of bread in this mixture until saturated, letting an excess drip off. Fit each slice of bread into a muffin tin.
  3. In a small bowl, mix together diced apple, 1 teaspoon of cinnamon, nutmeg and brown sugar until combined. Fill wells of bread with this mixture. Pile it up as it will bake down a bit.
  4. Bake at 350 degrees for 25-30 minutes or until completely cooked and starting to brown around the edges. Run knife around each cup to loosen and remove. Serve warm. Syrup optional!
All images and text ©Rachel Cooks.

 

 

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