These gluten-free French toast cups are a perfect make-ahead breakfast for busy mornings. Prepare a batch, freeze them, and reheat as needed for an easy, kid-approved meal. Serve with berries, maple syrup, and sausage for a complete breakfast.
Preheat oven to 350°F. Whisk together eggs, almond milk, vanilla, cinnamon & nutmeg. Dice the bread, add it to the egg mixture & toss until thoroughly coated. Scoop into lined muffin tins (trust me on the liners 😂) & bake for 25–30 minutes, or until cooked through. (But remove the liners before you freeze!) Serve warm OR let them cool & freeze for easy breakfasts later. Reheat, add your favorite toppings & serve! We love ours with berries, maple syrup & sausage for some extra protein.
