Peach French Toast Cups

While breakfast may be the most important meal of the day, it’s also often the most rushed and hurried. I’m fortunate enough to work from home, so I usually have time to prepare breakfast at my leisure. But honestly, most days I’m eager to get “up and at ‘em” and tackle a new list of things to do, so spending time in the kitchen first thing in the morning isn’t high on my list of delights.

No matter how you slice it, eating healthy requires at least some active cooking time in the kitchen. The trick is making that prep time work for you and squeezing it into your day when it’s most convenient, which is often not first thing in the morning. Preparing batches of granola, breakfast bread, mini egg bakes, chopped veggies for scrambles, slow cooker oatmeal, and fresh fruit salad in advance means that you’ll have an array of options at the ready to grab when you’re heading out the door or sending little ones off to school.

And I’ve got the just the recipe for you to add to your make-ahead breakfast repertoire. These Peach French Toast Cups are a twist on muffins that are equally delicious warm or cold. If you’re serving them right away, try them with a little maple syrup or applesauce on top with a green smoothie, some organic yogurt, or breakfast sausages on the side. If you’re on the run, just eat them straight from the fridge for a quick protein boost.

To make my French toast cups even higher in protein, I used this grain-free bread recipe that’s packed with fiber and healthy fats, but any gluten-free bread recipe will do. If you have old muffins, bread scraps, or dinner rolls in the freezer, simply thaw them out and repurpose them here for an innovative breakfast treat or after school snack!

More on-the-go recipes perfect for breakfast or snacks:

Peach French Toast Cups

Makes 12

Ingredients:

  • 3/4 cup canned coconut milk (full fat)
  • 3 large eggs
  • 1/4 cup coconut sugar
  • 2 teaspoons finely grated orange zest
  • 1 1/2 teaspoons ground cinnamon
  • Pinch of sea salt
  • 1/2 pound gluten-free bread (I used this grain-free recipe), cut into 1/2-inch cubes
  • Coconut oil, for greasing the pan
  • 1 medium peach, pitted and thinly sliced

Instructions:

  1. In a large bowl, whisk together the coconut milk, eggs, coconut sugar, orange zest, cinnamon, and salt. Add the bread and stir to combine. Refrigerate, covered, for 2 hours (or overnight). Stir once or twice if possible during the chill time.
  2. Preheat the oven to 350ºF. Grease 12 cups of a standard muffin pan with coconut oil. Divide the bread mixture among the greased muffin cups. Press the peach slices onto the tops of the French toast cups.
  3. Bake for 20-25 minutes until golden brown and set. Begin checking your French toast cups around 18 minutes, as different types of bread may absorb more liquid and therefore cook more quickly. Cool for at least 10 minutes before serving. (Leftover cups can be refrigerated and enjoyed cold or gently reheated.)

Hallie KleckerHallie Klecker is the author of Super Healthy Cookies and  The Pure Kitchen, both gluten- and dairy-free cookbooks focusing on fresh ingredients and whole foods. Her newest e-book, Crazy for Kale, makes use of kale in 40 creative ways. She is also the Editorial Content Manager for Simply Gluten Free Magazine. Hallie writes the recipe blog Daily Bites, where she shares her passion for cooking with whole, natural foods. Hallie is a certified Nutrition Educator and former personal chef. Connect with her on Facebook, Twitter, and Pinterest!

Read all of Hallie’s posts here.

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