Thanks for joining me for Meatless Monday today. I’ve got a quick and easy seasonal Blackberry French Toast Breakfast Muffin recipe your whole family is going to beg you to make again and again. Easy to make ahead and reheat for breakfast. No sugar added.
Blackberry French Toast Breakfast Muffins
I know blueberries are usually the fruit associated with breakfast dishes but it’s time to take a fresh look. Blackberries are at their peak right now and just so juicy and sweet which makes them the perfect fruit to cook with. This Blackberry French Toast Breakfast Muffins recipe can be whipped up with just a few easy ingredients, popped in the oven for 20 minutes and then breakfast bliss.
If you are looking for the perfect pre or post workout meal, I’ve got you covered. The combination of eggs, bread of your choice and blackberries is a tasty combination of protein and carbs to fuel whatever your day demands of you. Of course, you can customize this recipe and use a gluten free bread but I gotta tell you, I used a cinnamon raisin bread and it was a winner.
With a splash of vanilla and almond extracts and a dash of cinnamon, that’s all you need to flavor these breakfast muffins. I wish you all could smell the amazing aromas emanating from my oven.
You all know I am all about make ahead meals and these Blackberry French Toast Breakfast muffins can easily be frozen for later use. I wrap them individually in plastic wrap and then freeze them. Put them in the fridge to defrost overnight then simply microwave to heat and eat. Eat as is or drizzle with a little maple syrup.
A quick, simple & delicious seasonal breakfast that everyone will love. Fresh Blackberries bring a tasty and healthy twist to breakfast
- 4 pieces of cinnamon raisin bread (or bread of choice) cut up into bite sized pieces
- 6 eggs-whisked
- 1/4 c almond milk
- 1/2 tsp vanilla
- 1/4 tsp almond extract
- 1/2 tsp cinnamon
- 1 C blackberries
- Preheat oven to 375
- In a med bowl
- whisk eggs & milk
- add vanilla, almond & cinnamon
- add torn bread and allow to soak for 10 min
- spray muffin pan w cooking spray
- equally divide mixture among 6 muffins
- add blackberries to each muffin
- Bake for approx 20 min until eggs are set
- Serve warm with syrup
Can be ahead and kept in the refrigerator for up to a week.
Are you loving Blackberries this summer too?