Breakfast | 4 Littles and a Blog

So I’ve seen these all over Pinterest and decided to try them and see how they turned out.
Here is the how to and the review.
These were actually pretty easy to make, it took a little time, but little difficulty. First you’ll need to fry up some bacon.

Frying Bacon

When frying up the bacon try to make it as straight as possible. While the bacon is cooking, start on your pancake batter. I just used a store-bought batter since that is what we had in our pantry.
Once the bacon is all cooked up place it on a plate. I like to put mine on a paper towel to absorb the grease.

Cooked Bacon

Then take your pancake batter and make a long line of batter on your skillet. Place the bacon on top of the batter and then drizzle the little more batter on top of the bacon.

Once one side is cooked then flip over the pancake. Once both sides are cooked you have your pancake bacon dipper.

These were a hit or miss with my family, some people liked them some people didn’t. I personally thought they were pretty good, but more of a novelty, not something I would make very often. I do like the idea of having this on a buffet bar for a special breakfast or gathering though.

This weekend I promised my kids something different for breakfast. Usually, this gets my husband a little nervous because I may not be the best cook and he doesn’t like to be the taste tester of my kitchen experiments, I mean recipes. I am happy to say that while it was a little messy and I didn’t get it made quite in time to call it breakfast (see warning below); we absolutely LOVED the french toast muffins. The recipe comes from Two Peas and Their Pod and is wonderful. Below I give details of my attempt at this recipe and while it didn’t turn out as pretty as theirs, it tasted great. Before I go into details though I must give a warning I learned the hard way: THIS RECIPE MUST SIT IN THE REFRIDGERATOR FOR 2 HOURS OR MORE!! I give a warning because I judge a recipe by ingredients, the more a recipe has the less I want to make it. For this recipe the ingredient list was small so I went to the store made sure I had everything and figured I would start on it the next morning. What I didn’t do was read about how it needed to be left alone for over 2 hours once ingredients were mixed. Needless to say our breakfast became our lunch today. So to save you from the same problem, give yourself the extra time.
As I mentioned the ingredient list is simple, you will need the following:

1 loaf French bread, torn into little pieces
2 1/2 cups milk
6 large eggs
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon

For the Cinnamon Streusel Topping:
1/4 cup cold butter
1/4 cup light brown sugar
1/4 cup all-purpose Gold Medal flour
1/8 teaspoon ground cinnamon
Pinch of salt

Directions:
1. In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon.
2. Grease a 12 cup muffin tin. Add enough bread to fill each muffin cup. Carefully (and I mean carefully, it will spill out) pour egg and milk mixture evenly over each muffin tin. You may need to press down on the bread cubes after you pour a little mixture (again be careful as the liquids could spill over) and then pour more. Cover the muffins with plastic wrap and refrigerate for 2 hours or up to overnight.
3. When ready to bake, preheat the oven to 350 degrees F. To make the cinnamon streusel, in a small bowl, combine butter, brown sugar, flour, cinnamon, and salt. Mix together with your hands, until you have a crumbly mixture (my mixture wasn’t very crumbly, but still tasted great). Remove the muffins from the refrigerator and sprinkle the muffins evenly with the streusel topping.
4. Bake for 25 minutes or until tops are golden brown. Let muffins cool for 5 minutes.

We did add a little syrup to the top, but it is sweet so not necessary.
If you try this recipe, please comment below and let me know what you thought of it!

Bread in the muffin tin and mixture ready to go on.

Mixture has been poured on each cup and notice it’s a little messy.

Yum!

UPDATE: These are great reheated the next day too! I have not tried freezing them yet, but when I do I will update again.
Also it was suggested that you could place the bread and egg mixture in a bowl overnight and let it all soak together and the next morning spoon the bread mixture into the greased muffin pan. I have not tried, but it sounds like a good plan and will try it this way next time.