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Close up of three tropical french toast muffins, topped with chocolate covered strawberries.
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Tropical French Toast Muffin Cups

These Tropical French Toast Muffins are one of my go-to make ahead breakfast or brunch recipes, made in partnership with Nature’s Touch.
Course Breakfast, Snack, brunch
Cuisine American
Diet Vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Author Abbey Sharp

Ingredients

Tropical French Toast Muffins

  • 1 loaf whole grain sourdough bread 16 slices, diced
  • 1/2 cup protein-enriched milk
  • 4 eggs
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 1 cup frozen Nature’s Touch Tropical Fruit Medley

For Serving

  • 1 ½ cups plain Greek yogurt
  • 2 tbsp toasted coconut
  • 6 Nature’s Touch Chocofruit strawberries halved

Instructions

  • Preheat oven to 350 F.
  • In a large bowl, whisk together the eggs, milk, honey, and vanilla.
  • Add in the bread cubes and toss to coat.
  • Stir in the Nature’s Touch Tropical Fruit Medley.
  • Divide mixture between 12 greased muffin cups.
  • Bake for 20–25 minutes or until puffed and golden brown.
  • Serve topped with Greek yogurt, toasted coconut, and one Nature’s Touch Chocofruit frozen chocolate covered strawberry on each.

Notes

This recipe uses Nature’s Touch frozen fruit, which is frozen at peak ripeness for maximum flavour and convenience, making it a great freezer staple for easy breakfasts and stress-free entertaining.