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Recipes Breakfast

Peach Blueberry Protein French Toast Cups

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Author:

Erin

Published:

September 6, 2015

Updated:

February 12, 2017

This post may contain affiliate links. Please read my disclosure policy for details.

Hellllloooooo internet! It’s been far too long. I promise I’ve been cooking and eating a little too well during my absence.  Since it’s a long weekend, I decided I could at least sneak in one blog post amidst my GMAT studying.  Only a few more weeks until I take the test, here’s to hoping I get a good enough score the first time around that I don’t have to do it again! Because I really miss brainstorming recipes to share on here.  As for my breakfast…it quickly disappeared after I took pictures of it 🙂
Can you believe that this is my first ever attempt at some form of French toast making during my adult life?  Some of you may recall my early attempts at diversifying my breakfast last year (ie. quitting cereal)…it took me a while to work up to making pancakes.  And here we are at French toast cups.  They’re freakin’ delicious!
I was a little concerned with the type of bread that I used that these cups might be dry…but never to fear.  They soaked long enough in the egg mixture that they are perfectly moist 🙂  And such a pretty golden brown!  Oh, and guess what I added into the usual egg/milk French toast mix?  PROTEIN POWDER!  So two of these cups has 14 grams of protein 🙂
I buy this bread at Safeway…I like it because it’s got lots of fiber and protein with minimal sugar.  I could do without all of the seeds on the crust but it doesn’t really bother me except when I drop some on the counter and I later think it’s a bug :/  But I did scrape off some of the seeds before I dropped the bread slices into the egg mix.
The bread will soak up all but about a teaspoon of the egg mix.
Layer on some peach chunks and blueberries…
Then top it off with the rest of the bread.  Maybe do a better job at covering up the peaches with bread than I did here (I rearranged bread chunks after taking this pic, sorry for the misleading picture 🙂
5 from 2 votes

Peach Blueberry Protein French Toast Cups

Prep: 20 minutes mins
Cook: 20 minutes mins
Total: 40 minutes mins
Servings: 3 servings (2 cups per serving)
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Servings: 3 servings (2 cups per serving)

Ingredients

  • 3 slices  Power Seed Dave’s Killer Bread
  • 1 egg
  • 1 egg white
  • 1/3 cup unsweetened vanilla almond milk
  • 1/2 scoop Cellucor Cinnamon Swirl whey protein
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 2/3 cup blueberries
  • 1 large peach
  • 1 tbsp pure maple syrup

Instructions

  • In a bowl, whisk together eggs, almond milk, protein powder, vanilla extract and cinnamon.
  • Pre-heat oven to 350 degrees and spray a muffin tin with non-stick cooking spray.
  • Slice bread into 1 inch squares and gently dunk into egg mixture, completely coating all of the bread.  Let bread soak in egg mixture for about 10 minutes, it should absorb almost all of the egg mixture.
  • Place a layer of bread in the bottom of the muffin tin cups, then add some blueberries and a few chunks of peach on top.  Layer more bread on top of fruit and pour any remaining egg mixture on top.
  • Bake at 350 degrees for 18-20 minutes.
  • While French toast cups are baking, add remaining blueberries, maple syrup and about 1/3 of the peach to a small pan.  Bring to a boil over medium heat, then lower heat to a simmer for 10-15 minutes.
  • Pour blueberry peach syrup over French toast cups before serving and serve with remaining peach slices.

Nutrition Information

Calories: 223kcal (11%), Carbohydrates: 32g (11%), Protein: 14g (28%), Fat: 4g (6%), Cholesterol: 76mg (25%), Sodium: 229mg (10%), Fiber: 8g (33%), Sugar: 14g (16%)

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I have a Greek yogurt affliction, so I served my French toast cups with a dollop (or 5) of Dannon Light and Fit Vanilla Greek yogurt.  It’s the perfect creaminess on top of these.  The peach blueberry syrup is so yum, but also pretty sweet, so I recommend serving it on the side.  And if you want to cut some carbs out of the recipe, swap the tablespoon of maple syrup for water or juice!  It will be slightly runnier but that’s not necessarily a bad thing.
I added some slices of peach to the side of my plate and served mine with an egg white and Jennie-O Turkey Breakfast Sausage Links scramble.  I’ve done my research on breakfast sausage and Jennie-O is by far the best in my book – lowest fat and sodium content that I’ve found.
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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

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5 from 2 votes

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9 responses

  1. crossbar
    September 7, 2015

    Ooo. Will have to sub about time cinnamon swirl for the Cellucor, but this looks awesome!

    Reply
  2. Anonymous
    September 8, 2015

    Looks delish Erin!! We are going to have to try this!

    M and D

    Reply
  3. Celine
    September 10, 2015

    wow, this is so simple! Need to try 🙂

    Reply
  4. Unknown
    September 25, 2015

    This looks like a great recipe. I gotta give it a try!!

    Reply
  5. M
    February 2, 2016

    When you prep your meals ahead of time for the week how do you reheat things i.e. This French toast?

    Reply
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WELCOME

Hey, I’m Erin!

I like to describe PBF as a healthy eating blog with a dollop of indulgence. Here you’ll find high protein and veggie-packed meals with a side of cocktails and desserts.

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