Breakfast Sausage French Toast Cups
Portable, wholesome and satisfying, these little breakfast cups can be made up to three days in advance. They will become a delicious staple for your busy mornings.
1 pkg (375 g)
6 cups (1.5 L)day-old whole grain bread, cubed
1/4 cup (60 mL)raisins
1 1/4 cup (300 mL)vanilla sweetened almond milk
5large eggs, beaten
1 tsp (5 mL)vanilla extract
3/4 tsp (4 mL)ground cinnamon
1/2 tsp (2 mL)ground nutmeg
1/4 tsp (1 mL)salt
Maple syrup (optional)
- Prepare Lilydale® Breakfast Turkey Sausages according to package directions. Let cool completely. Chop into small pieces and set aside.
- Preheat oven to 350F (180C). Lightly coat 12-cup muffin tin with non-stick cooking spray. In large bowl, toss together cooked Lilydale® Breakfast Turkey Sausages, bread and raisins. Whisk together almond milk, eggs, vanilla, cinnamon, nutmeg and salt; pour over bread mixture. Let stand for 5 minutes. Divide among muffin cups.
- Bake for 25 to 30 minutes or until golden brown and set. Let cool for 5 minutes; remove from muffin tin. Serve warm with maple syrup (if using). Or, let cool completely; cover tightly and refrigerate for up to 3 days. Warm in microwave for 45 seconds.
Try making these breakfast cups with a variety of different breads, such as brioche, baguette, French loaf or cinnamon swirl bread.
Almond milk can be replaced with any alternative dairy beverage or whole milk.
Add up to 2 tbsp (30 mL) hemp hearts, chia seeds or flax seeds to the bread mixture for a boost of omega-3 fatty acids.
PREP TIME: 20 minutes
COOK TIME: 45 minutes
TOTAL TIME: 1 hour 5 minutes