Protein-Packed French Toast Recipes

This is the kind of breakfast that makes you feel like you did something right with your morning. Protein-packed French toast that tastes like diner French toast—soft in the middle, golden on the edges—but actually keeps you full until lunch. The secret is a blended custard with eggs, a scoop of protein powder, and either cottage cheese or Greek yogurt. Sounds a little wild, tastes like weekend brunch.

My husband calls this “gym toast,” which is rude and also kind of accurate. The first time I made it, our kid drizzled syrup like a miniature Jackson Pollock and then asked for seconds. Now it’s a thing—Sunday mornings, music a little too loud, me flipping slices while everyone hovers with forks. It’s fast, cozy, and I don’t have to make a second breakfast an hour later. Win.

Why You’ll Love This Protein-Packed French Toast Recipes

– It tastes like classic French toast, not a protein bar in disguise.
– It doesn’t crash your morning—actual staying power.
– Uses pantry stuff: eggs, milk, bread, protein powder. Boom.
– Blends smooth, no gritty vibes if you use the right powder.
– Works with gluten-free or dairy-free swaps without being fussy.
– Meal-preppable—toast it back to life all week.

How to Make It

Grab a blender. Toss in 4 large eggs, 1/2 cup liquid egg whites (or 2 more whole eggs if that’s what you’ve got), 1/2 cup cottage cheese or Greek yogurt, 1 scoop vanilla protein powder (25–30g), 3/4 cup milk (any), 1 teaspoon vanilla, 1 teaspoon cinnamon, a good pinch of salt, and a teaspoon of maple syrup or sugar if you want that classic diner sweetness. Blend till smooth—that’s the key to zero curdly bits.

Heat a big nonstick skillet over medium with a little butter or coconut oil. Don’t crank the heat—protein burns faster than you think. Use thick bread (8 slices, slightly stale is perfect). Dunk each slice about 15–20 seconds per side so it’s plush but not collapsing. If it starts falling apart, your bread’s too soft or you soaked it a smidge too long—no biggie, just speed it up.

Cook 2–3 minutes per side until golden and a little puffed. If you’re doing a big batch, slide finished pieces onto a sheet pan and keep them in a 300°F oven while you finish up. Stack, drizzle, and don’t skip a salty swipe of butter under the syrup. Serves 4, or 2 very hungry people with zero regrets.

Ingredient Notes

This module dynamically pulls in recipe-specific ingredients. Follow this exact bullet styling (HTML bold labels only).
– Bread: Thick, day-old slices are the move—brioche, Texas toast, challah, or sourdough. Flimsy sandwich bread turns to mush. Ask me how I know.
– Eggs + Egg Whites: Whole eggs for richness, a bit of whites for extra protein without going omelet-thick.
– Cottage Cheese or Greek Yogurt: Blends creamy and adds protein. Cottage cheese disappears once blended—no lumps, I promise.
– Protein Powder: Vanilla whey blends super smooth. Plant-based works, just add a splash more milk if it’s thick or gritty.
– Milk: Dairy, almond, oat—whatever you drink. Full-fat = richer, almond = lighter. Don’t over-thin the custard.
– Vanilla + Cinnamon: Cozy flavor insurance. Nutmeg is cute here too—just a pinch.
– Butter or Oil: Butter = flavor; coconut oil = crisp edges. Use enough to prevent sticking but not so much it fries.
– Sweetener: Optional. Maple, sugar, or honey—just a teaspoon. Protein powders vary in sweetness, so taste your custard.
– Toppings: Berries, nut butter, Greek yogurt, syrup, or a dust of powdered sugar if you’re feeling cute.

Recipe Steps

1. Blend eggs, egg whites, cottage cheese or yogurt, protein powder, milk, vanilla, cinnamon, salt, and sweetener until silky.
2. Preheat a nonstick skillet over medium and add a little butter or oil.
3. Soak a slice of bread 15–20 seconds per side; let excess drip off.
4. Cook 2–3 minutes per side until deeply golden and slightly puffed.
5. Hold finished slices on a sheet pan in a 300°F oven while you finish the batch.
6. Serve hot with butter, syrup, berries, and a dollop of Greek yogurt or a peanut butter drizzle.

What to Serve It With

– Crisp bacon or turkey sausage for the salty crunch.
– Berries and a lemony Greek yogurt swirl.
– Peanut butter + sliced banana if you want to lean into the protein theme.
– Coffee. Obviously. Or a cold brew you forgot you made yesterday.

Tips & Mistakes

– Don’t rush the heat. Medium is your friend; high scorches the protein.
– Bread matters. Slightly stale = better soak, less sog.
– If your protein powder is sweet, skip extra sugar in the custard.
– Custard too thick? Add a splash of milk. Too thin? Add a spoon of yogurt.
– Pan sticking? Add more fat and make sure the pan is hot before the bread goes in.
– Batch cooking? Keep slices warm in the oven so the centers finish without burning the outsides.

Storage Tips

Pop leftovers in an airtight container and refrigerate for 3–4 days. They reheat like a dream in the toaster or a hot skillet. Freeze on a parchment-lined sheet, then bag them—toast straight from frozen. And yes, you can eat a cold piece out of the fridge like a feral raccoon. It’s basically bread pudding. No shame.

Variations and Substitutions

– Dairy-free: Use almond/oat milk + plant protein + coconut oil. Skip butter.
– No protein powder: Add 1/2 cup extra Greek yogurt and a little vanilla. Not as punchy, still great.
– Chocolate-banana: Chocolate protein, banana slices, cocoa dust, and a peanut butter drizzle.
– Cinnamon roll: Add extra cinnamon + a quick glaze (powdered sugar + milk) instead of syrup.
– Gluten-free: Use your fave GF bread and confirm your protein powder is GF.
– Savory twist: Skip vanilla/sugar, add a pinch of garlic and cheddar, then top with a runny egg. Breakfast-for-dinner energy.

Frequently Asked Questions