Stuffed French Toast Meal Prep
Although traditionally served warm, this stuffed french toast meal prep recipe is an easy and healthy, high-protein, breakfast that is best served chilled. Gluten-free. Vegetarian.
Our favorite day of the week would have to be Sunday. We get to sleep in, whip up a healthy, yet indulgent breakfast, head off to church, spend time with our families and then get our meal prep done for the week. Our least favorite day of the week; Monday. Or it was until this Stuffed French Toast Meal Prep recipe came into our lives and made our Monday mornings feel like Sundays’.
Although traditionally served warm and yes, this stuffed french toast meal prep can be too, this easy and healthy, high-protein, breakfast recipe is actually best served chilled making it a meal prep dream. Personally, we just kind of pick it up and eat it with our hands like a sandwich, unless of course, you opt to add on the maple syrup and in that case, we recommend a fork. We don’t think your co-workers want your sticky syrup fingers all over their Monday morning reports.
Stuffed French Toast Meal Prep Ingredients:
For The French Toast Casserole
8 slices low-calorie bread
1/2 cup egg whites
1 tsp ground cinnamon
1/2 tsp pure vanilla extract
1/4 tsp salt
1 cup unsweetened almond milk
For The Filling:
4 ounces non-fat Greek yogurt
2 tsp pure vanilla extract
1 large egg
1/8 tsp liquid stevia*
3/4 cup raspberries
3/4 cup blueberries
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- 8 slices low calorie bread
- 1/2 cup liquid egg whites or 3 large egg whites
- 1 cup Unsweetened Almond Milk
- 1 tsp ground cinnamon
- 1/2 tsp Vanilla extract
- 4 ounces nonfat greek yogurt
- 2 tsp pure vanilla extract
- 1 large egg
- 1/8 tsp liquid stevia can replace with 2 tbs granulated sweetener, if desired
- 3/4 cup raspberries**
- 3/4 cup blueberries
- Preheat oven to 350 degrees F
- Line a 8x8 baking pan with parchment paper OR spray generously with nonstick spray
- Place 4 slices of bread on the bottom of the 8x8 in pan (you will need to overlapt them a bit)
- Make the filling by mixing together all ingredients, except berries, until smooth and no lumps remain. Pour evenly over the top of the 4 slices of bread in your pan. (you may need to use a spoon to evenly spread it)
- Toss berries over filling and then place last 4 slices of bread on top. (again, you may need to overlap your bread slices)
- Press the bread down gently.
- In a bowl, mix together almond milk, egg whites, vanilla, cinnamon and salt. Pour evenly over the top of your bread.
- Press bread down again with the back of a spatula and ensure all slices are covered in the egg mixture.
- Bake for about 55 minutes or until fully cooked.
- Allow to cool for 30 minutes and then enjoy right away or divide between 4 meal prep containers.
- Can be enjoyed warm or chilled***. Serve with syrup and additional berries, if desired.