A sudden craving for French toast paired with a leftover baguette led to a new approach to eggs cups this morning.
In each cup of a muffin tin, crack one egg and add a splash of almond milk (vanilla works great for a French toast flavor, or unsweetened for a savory option).
Next take a slice of a French or sourdough baguette (previously buttered is a bonus) and submerge one in each muffin cup. Flip it over with a fork to get the bread nice and soaked.
Bake at 350 degrees until cooked through.
They’re tasty with maple syrup for a sweet French toast inspired breakfast…
Or savory with ketchup. Cheese would be good too!