Pumpkin Spiced French Toast Casserole Minis

Tired of eggs for breakfast? These individual French toast casserole minis are perfect for a quick & healthy grab and go breakfast. I've added a protein boost with PEScience Protein 4 Oats whey/casein blend. It's designed for oatmeal, but I borrowed the flavor for this fall treat! Bake ahead and re-heat in the microwave or toaster.

Course Breakfast, Snack
Keyword breakfast, French Toast, healthy, high protein, low fat, muffin, snack
Prep Time 15 minutes
Cook Time 25 minutes
resting time 5 minutes
Total Time 35 minutes
Servings 6 muffins
Calories 248 kcal


  • 100 grams Golden Nugget Squash my substitute canned pumpkin
  • 2 1/2 cups 2% Fairlife DHA Omega-3 Milk
  • 230 grams Egg Beaters
  • 80 grams PEScience Protein 4 Oats, Maple Brown Sugar
  • 1 TBSP Pumpkin Pie Seasoning
  • 3 tsp Swerve Sweetener (may omit or substitute to taste preference)
  • 5 slices Pepperidge Farm Sourdough Bread


  1. Preheat your oven to 425. Quarter the Golden Nugget squash and scrape out the seeds. Place face up on a baking pan and roast for 20-30 minutes, or until soft. Allow to cool. (You may substitute canned pumpkin for this step to save time)

  2. Combine all of the ingredients except the bread in a large bowl. Blend well using a hand held immersion blender. (A stand blender also works well.)

  3. Tear the sliced bread into small pieces and add to the egg mixture. Stir well to coat each piece and allow to soak for 30 minutes. 

  4. While the mixture is soaking, preheat the oven to 350 degrees. 

  5. Spoon the mixture evenly into 6 jumbo muffin tins. Bake at 350 for 25 minutes. When the timer goes off, turn the oven off and open the oven door. Allow the casseroles to rest in the oven for 5 minutes before removing.

Recipe Notes

My Fitness Pal users: Look up "Elevate Strong" on MFP and "Pumpkin Spiced French Toast Mini Casserole" to enter a single serving. You're welcome!