Amazing 6 French Toast Egg Muffins with Sage
Enjoy these savory French Toast Egg Muffins with Sage, a bright and comforting breakfast baked in convenient cups. This recipe balances deep, familiar flavors with a fresh approach.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1/2 cup milk (any kind)
- 1 teaspoon dried sage
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 slices stale bread, torn into small pieces
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon olive oil or butter for greasing
Instructions
- Preheat your oven to 375°F (190°C). Grease a 6-cup standard muffin tin well.
- In a medium bowl, whisk together the eggs, milk, sage, salt, and pepper until well combined.
- Divide the torn bread pieces evenly among the prepared muffin cups, pressing them slightly into the bottom.
- Sprinkle the Parmesan cheese over the bread in each cup.
- Pour the egg mixture over the bread and cheese in each cup, filling them about three-quarters full.
- Bake for 18 to 22 minutes, or until the muffins are set and lightly golden brown.
- Let the muffins cool in the tin for a few minutes before carefully removing them. Serve warm.
Notes
- Stale bread works best as it soaks up the egg mixture perfectly.
- Feel free to add a pinch of nutmeg for extra warmth.
- If you have fresh sage, use 1/2 teaspoon finely chopped instead of dried.
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 150
- Sugar: Approx. 2g
- Sodium: Approx. 250mg
- Fat: Approx. 8g
- Saturated Fat: Approx. 3g
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Approx. 12g
- Fiber: Approx. 1g
- Protein: Approx. 8g
- Cholesterol: Approx. 130mg