Uncrustsables/ French Toast Muffins

We love the uncrustable sandwiches as a quick snack, but they’re kind of expensive for a pb&j, so I’ve been making our own. I make them in bulk so there’s a lot of leftover crusts and I hate to waste food, especially with current grocery prices so I’ve been trying to find a way to use these leftover crust pieces. Today some inspiration struck! 🤪 French toast casserole muffins! Basically just mix eggs, cinnamon, vanilla, and milk (I used oat milk) and then soak your torn pieces of crust. Fill a sprayed muffin tin almost to the top and make at 350 degrees until set. Eat immediately, refrigerate for up to 3 days, or freeze for up to 3 months! The crust from 21 sandwiches made 18 French toast muffins. Hope this helps!! ❤️

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix eggs, cinnamon, vanilla, and milk (I used oat milk).

Step 2

Soak your torn pieces of crust.

Step 3

Fill a sprayed muffin tin almost to the top.

Step 4

Bake at 350 degrees until set.

Step 5

Makes 21 sandwiches & 18 French Toast Muffins

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