French Toast biscuit muffins from refrigerated biscuits are a quick and easy breakfast.
How is this for breakfast, huh? These French Toast biscuit muffins are so easy to make, you can have them any day of the week. Or, double the batch and freeze them. They are also a perfect choice for brunch or to serve to house guests. And, lastly, they combine three of my favorite things: French Toast, biscuits, and muffins. (Hmm, I forgot bacon. Next time I’m adding bacon, for sure.)
You can play around with the ingredients to your own liking. Add more or less milk, vanilla extract, and cinnamon. You can also omit the sugar sprinkled on top, especially if you plan on dunking in syrup.
how to make French Toast biscuit muffins
you will need:
1 roll (7.5 ounces) refrigerated biscuits
1/4 cup milk
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 tablespoon sugar (optional)
what to do:
Preheat oven to 350 degrees F. Open the biscuits, separate, and cut each one into quarters so you have 40 pieces total. In a large bowl, beat together the eggs, milk, cinnamon, and vanilla. Add the biscuits and stir to coat. Let the biscuits sit for 5 to 10 minutes. Spray a 6-cavity muffin tin with non-stick spray. Divide the biscuits between the cavities. You may have some of the egg mixture left in the bowl. You can spoon a little bit extra in with the biscuits, but don’t spoon too much or it will have baked eggs in your muffins. If desired, sprinkle some sugar on top of each muffin.
Bake for 17 to 22 minutes, or until golden brown on top and cooked through. Serve with syrup, powdered sugar, or any of your favorite French Toast toppings.
Note this recipe only makes 6 muffins if you use a regular-size tube of ten biscuits. You can use two tubes of biscuits for a dozen. You don’t necessarily need to double the other ingredients. Instead, add half more of everything.