Friday, November 5, 2010

Quiche French Toast Breakfast Muffins

Whew say that blog title 5 times fast.

I decided to step it up a notch and use my week of eggs to really show you how flexible and delicious eggs can be.

If you missed out here are my other posts about the incredible edible egg:
Omelet Failure and Omelet Success (bottom of post)
How-To make French Toast

These are perfect for my lifestyle. When I'm lazy in the morning or don't have time to make a delicious nutritious breakfast I can grab one (or two...ok or three) of these from the fridge. Pair it with an apple or banana and have a well balanced to-go breakfast.

These muffins aren't just for breakfast they are also a perfectly portioned healthy snack. The protein from the egg combined with the fiber from the veggies and bread will fill satisfy my hunger and keep me full until the next chance I get to eat a full on meal.

Quiche French Toast Breakfast Muffins


2 eggs
1/4 medium onion
1/2 cup veggies (I used broccoli)
1/2 inch slice of polenta cubed (optional, I just threw it in because I had some)
1 piece of toast
Spices to taste (I used garlic powder and some fresh basil. Other good ones for this recipe would be oregano, thyme, rosemary...etc.)


Preheat oven to 350 degrees.
Whisk together eggs until most of the clear chunks are mixed in. Whisk in onion, veggies, polenta, and spices. Toast bread and cut into 1/4 inch cubes (large enough to hold together in chunks, but not too small that they become crumbs). Mix in bread cubes making sure that each cube gets fully covered/saturated in the egg mixture. Pour into greased muffin tin, should make about 3-4 muffins. Bake at 350 degrees for twenty minutes.

Sweet Variations:

Fruity French Toast Break fast Muffins:

Instead of onion, veggies, and polenta use 1 banana and 1 small apple (or half an apple). For spices use nutmeg, cinnamon, and ginger. Top with walnuts or pecans.

Pumpkin(or squash) Quiche French Toast Muffins:
Instead of onion, veggies, and polenta use 1/2-3/4 cup pumpkin puree, or cooked butternut squash cubes (or sweet potato). Use nutmeg, cinnamon, and ginger for spice and top with walnuts or pecans.

The options are seriously limitless!

I think these will become one of those breakfast dishes, like oats, that I prepare a large batch of on Sunday nights to last me for the week. These would probably be a nice savory side to my usual sweet bowl of oats too!

If you haven't noticed I'm pretty excited about these breakfast muffins. I love when I invent a new recipe, but it's so much more gratifying when I invent a recipe that really fits into my life, and can become a healthy staple. Instead of a "only when I have all the ingredients or lots of time" fun recipe.

What are some of your favorite staple recipes?

P.S. I almost forgot, do you like the new background color? I realized that although the old green background looked lovely on my laptop screen it looked putrid and cheesy on my roommates- no good! Especially when displaying photos of FOOD. I'm hoping this yellow is a little more neutral and looks good on any computer screen. Let me know what you think :)


  1. Thee look absolutely outstanding! Thank you for sharing this experience with us! Have a great weekend.

    BTW - Love the background color!

  2. Glad you liked the recipe and the new background! Hope your weekend is amazing too :)

  3. I just made these, and they. are. DIVINE!!! Thanks for a tasty, wholesome, easy breakfast! Can't wait to try a sweet version, too!

  4. So glad you made them and they were a success!! I need to make some sweet ones too...especially since I have a big butternut squash on my counter just waiting to be used up...