French Toast Breakfast Casserole

 

French Toast Casserole

6-8 Croissants 

2 Cups milk 

4 Large eggs

1/2 Cup sugar 

1 tsp Cinnamon 

1/2 tsp Nutmeg

1 tsp Vanilla extract 

Break apart croissants and line the bottom of a 9x13 baking dish. 

Mix together all other ingredients in a large bowl and pour on top of the croissants. 

Pat down to ensure croissants are covered in the liquid. 

Cover and refrigerate overnight and then bake on 350 degrees for 35-40 minutes until golden brown. 

Serve plain or with syrup, fruit or powdered sugar! 

Double Chocolate Chip Cottage Cheese Protein Muffins

 

Chocolate Chip Cottage Cheese Protein Muffins

Ingredients:

• 1 cup (225 g) cottage cheese (small or medium curd; puree if you dislike curds)
• 2 large eggs
• 1/3 cup (80 ml) neutral oil (melted coconut oil) or 6 tbsp melted butter
• 1/2 cup (100 g) brown sugar or coconut sugar (packed)
• 1/4 cup (50 g) granulated sugar (optional — adjust sweetness)
• 1 tsp vanilla extract
• 1 cup (125 g) all-purpose flour
• 1/2 cup (50 g) protein powder (chocolate or vanilla)
• 1/2 cup (45 g) unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup (60 ml) milk (dairy or plant based)
• 3/4 cup (120 g) dark chocolate chips

Instructions:

• Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with liners or grease wells.
• Puree cottage cheese 10–20 seconds until smooth to avoid visible curds.
• In a large bowl, whisk cottage cheese, eggs, oil (or butter), sugars, and vanilla until combined.
• In a separate bowl, whisk flour, protein powder, cocoa, baking powder, baking soda, and salt.
• Add dry ingredients to wet in two additions, folding gently after each. If batter seems thick/stiff, add up to 1/4 cup milk.
• Fold in chocolate chips, reserving a handful for topping.
• Fill muffin cups about ¾ full.
• Bake 18–22 minutes, until tops spring back and a toothpick comes out mostly clean

I hope you guys enjoy!!