French Toast biscuit muffins from refrigerated biscuits are a quick and easy breakfast. 

French Toast biscuit muffins 

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.

If you like these French Toast biscuits, you might love these beer and bacon pancakes, too!  (You might also like these sheet pan pancakes for a crowd. )

If you’re thinking, “Wow, she’s a genius! I sure could use more of these kinds of recipes.” Good news. Check out these easy biscuit donuts. Or try some pancake mix donuts.

how to make French Toast biscuit muffins

you will need:

1 roll (7.5 ounces) refrigerated biscuits
2 eggs
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.

Yield: 6 muffins

French Toast biscuit muffins

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French Toast biscuit muffins from refrigerated biscuits are a quick and easy breakfast. A video is provided with how-to instructions.

Ingredients

• 1 roll (7.5 ounces) refrigerated biscuits
• 2 eggs
• 1/4 cup milk
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1 tablespoon sugar (optional)

Instructions

1. Preheat oven to 350 degrees F. Open the biscuits, separate, and cut each one in to quarters so you have 40 pieces total.
2. 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.
3. 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.
4. 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.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 74Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 63mgSodium: 87mgCarbohydrates: 7gFiber: 0gSugar: 3gProtein: 3g

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