Maple Bacon French Toast Muffins Recipe for Brunch or Breakfast

Take breakfast on the go with these Maple Bacon French Toast Muffins — sweet, savory, and filled with crispy maple-glazed bacon in tender baked French toast muffins. Perfect for travel or served warm with an extra drizzle of maple syrup.

If you haven’t tried French toast in muffin form, this Maple Bacon version is a delightful introduction. It combines the comforts of baked French toast with the convenience of a portable muffin and the irresistible sweet-and-salty punch of maple-glazed bacon.

I love baked French toast and realized you can apply the same concept to muffins: soak cubed bread in an egg-and-milk custard, fold in flavorings and mix-ins, then press the mixture into a muffin tin and bake. The result is a perfectly portioned, portable breakfast that still tastes like a treat.

The inspiration for this variation came from seeing maple bacon in a donut recipe — it was an obvious match for French toast. Maple and bacon pair beautifully here: the bacon gets a light maple-brown-sugar glaze and a short bake to develop flavor without becoming rock-hard, then it’s chopped and mixed into the soaked bread for the muffins.

What is a French Toast Muffin?

Baked French toast typically mixes eggs, milk, and flavorings, tosses them with cubed bread, lets the bread soak up the custard, then bakes everything in a casserole dish. French toast muffins follow the same method but are pressed into a muffin tin so each portion bakes into an individual muffin. It’s the same comforting flavor and texture in a more convenient size.

Adding chopped maple-glazed bacon elevates these muffins into something special — a crisp, caramelized bite balanced by the soft, custardy bread. They’re great warm with extra maple syrup or wrapped for a quick breakfast on the move.

What you need to make these Maple Bacon French Toast Muffins:

• Bread: Use a soft, wide pan loaf (country white, whole wheat, or multigrain). Avoid very dense or tiny slices; they can make the muffins fall apart. If slices are small, add an extra slice or two.
• Milk: Whole milk works well, but you can substitute any milk (dairy-free options like vanilla almond milk also work).
• Muffin tin: This recipe yields about 6 large muffins or 8 medium ones. Press the bread mixture firmly into the cups so the muffins hold their shape.

The key to this recipe is the maple bacon.

The maple-glazed bacon is what makes these muffins stand out. A quick glaze of real maple syrup and brown sugar before baking turns the bacon into a sweet-and-salty component that caramelizes slightly in the oven. Don’t overcook the bacon during glazing — it will bake again in the muffins and you want it tender with some chew and crisp edges.

Tips for making the bacon:

• Line the baking sheet with foil for easy cleanup.
• Place the glazed bacon on a cold oven, then set the oven to 350°F and bake — this helps render the fat evenly.
• Aim for slightly less-than-crispy bacon at this stage since it will bake again inside the muffins.
• Cook an extra strip or two for snacking while you assemble the muffins — it won’t go to waste.

Notes:

• Press the soaked bread firmly into each muffin cup so the pieces bind and form muffin tops for a classic look and good structure.
• These can be eaten by hand, but serving them on a plate with an extra drizzle of maple syrup makes them even better.
• If some bread pieces don’t absorb enough custard, add a splash more milk to moisten them before baking.
• Use gluten-free bread and dairy-free milk to accommodate dietary needs.

Try these other recipes as well:

• Pumpkin Carrot Muffins
• Air Fryer French Toast Sticks
• Strawberry Crumble Muffins
• Flourless Peanut Butter Banana Mini Muffins
• Coconut Banana Chip Muffins
• Spiced Pear French Toast Casserole
• Orange Cream Whole Wheat Muffins with Orange Glaze

Did you make this recipe? Leave a comment and let me know — I love to see your creations!

Maple Bacon French Toast Muffins

Sweet and savory Maple Bacon French Toast Muffins — crispy maple-glazed bacon folded into tender baked French toast muffins.

Ingredients

For the Maple Bacon

• 6 strips thick-cut bacon
• 2 tablespoons real maple syrup
• 2 tablespoons brown sugar

For the Muffins

• 4 large eggs
• 1/2 cup plus 1 tablespoon milk (or dairy-free alternative)
• 1 tablespoon brown or coconut sugar
• 1–2 tablespoons maple syrup
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 6–7 pieces of bread, cut into 1–1½ inch pieces (use 7–8 pieces if slices are small)

Instructions

1. Line a baking sheet with foil and lay out the bacon. Whisk together the maple syrup and brown sugar, then brush or spoon the glaze over the bacon. Place the baking sheet in a cold oven, set to 350°F, and bake about 20 minutes until the bacon is cooked through and beginning to crisp. Let cool for a few minutes, then chop into small pieces.
2. Whisk together the eggs, milk, vanilla, maple syrup, cinnamon, and brown sugar.
3. Cut the bread into roughly 1–1½ inch pieces and add them to the egg mixture, stirring to soak the bread. Fold in the chopped maple bacon.
4. Spoon the mixture into greased or lined muffin tins, pressing down so the bread pieces stick together and form muffin tops.
5. Bake at 350°F for about 20 minutes, or until the tops are golden brown.
6. Cool a few minutes before serving. Store in the refrigerator for 2–3 days.

Notes

• Press the bread firmly into each muffin cup so the muffins hold together and form a slightly domed top.
• Serve warm with an extra drizzle of maple syrup for best flavor.
• If some bread pieces are dry, add a splash more milk before filling the tins.
• Substitute gluten-free bread and dairy-free milk as needed.

Nutrition

Calories: 333 kcal, Carbohydrates: 28 g, Protein: 12 g, Fat: 19 g, Saturated Fat: 6 g, Cholesterol: 135 mg, Sodium: 437 mg, Potassium: 212 mg, Fiber: 1 g, Sugar: 15 g, Vitamin A: 205 IU, Calcium: 97 mg, Iron: 2 mg

Nutrition information is an approximation.