Sausage and Egg French Toast Cups


  • 6 cups cinnamon flavored bread cut into 1/2 inch squares
  • 10 ounces country breakfast sausage
  • 8 eggs
  • 1 1/2 cups whole milk
  • 3 teaspoons vanilla
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons nutmeg


  1. Crumble sausage into a skillet and cook over medium heat for 10 minutes or until sausage is cooked through. Drain and set aside.
  2. In a 4-cup measuring cup mix eggs, milk, vanilla, cinnamon and nutmeg together until well incorporated.
  3. Spray a 6 cup large muffin tin with baking spray or line with parchment liners. Add 1 cup of bread chunks and about 1/4 cup of sausage to each muffin cup. Pour egg mixture evenly between each muffin tin, evenly distributing over the bread chunks. Refrigerate for at least 2 hours up to overnight.
  4. Preheat oven to 350 degrees F. Bake for 25-30 minutes or until tops are golden. Serve with maple syrup.