Use your handy muffin tin to make a bunch of on-the-go salmon frittatas that’ll last you days.
If the only thing you use a muffin pan for is to bake up a batch of, well, muffins, boy are you selling this versatile kitchen tool short. Whether you’re looking for make-ahead meal options to keep you sane on busy weeknights, want to spend less time in the kitchen putting a meal on the table or need something that is easily portable or perfectly portioned, the muffin pan can get the job done. Start out with this muffin-pan main and get ready to have fun with your food.
With this make-ahead whimsical twist on a breakfast classic, you no longer have to relegate French toast to less frantic weekend mornings. These have plenty of complex carbs to power your day, and the walnuts are a good source of anti-inflammatory omega-3 fats.
French Toasties Recipe
Makes 4 servings
- 4 eggs
- ½ cup milk
- 3 Tbsp cocoa powder
- 1 tsp vanilla
- 1 tsp cinnamon
- 6 cups cubed whole-grain bread
- 1/3 cup walnuts, chopped
- If desired: Add Greek yogurt, fresh berries and maple syrup, to complement
Blend together eggs, milk, cocoa powder, vanilla and cinnamon. Pour into a bowl along with whole-grainbread. Soak five minutes, and then stir in chopped walnuts. Divide bread mixture among 12 greased standard-sized muffin cups and bake at 350 degrees for 20 minutes. Serve warm with Greek yogurt, fresh berries and a drizzle of maple syrup.