I have spent the last 5 days solid with my sweet child due to him being struck down by some sort of virus. Most likely the flu. He’s doing better now but for a while there I was fully immersed in all things little boy. It’s fitting then that the second I had the opportunity to really cook this week I made mini everything.
I noticed a lot of pins on the cauliflower pizza bagels over the last two weeks and I really wanted to bake those up again. Mostly I wanted to make sure the bake times were right as a mini muffin and they are! I’m so pleased that this recipe is well received. It is not so easy to take cauliflower and use it as half your ingredients without effecting the texture and taste. These are just right for me.
I was very happy with how they came out and got my husband to actually eat one! He is vehemently anti cauliflower but this is why the stromboli came along so I won’t be too hard on him. I sprinkled italian seasoning and little parmesan cheese on top at the last second. I love these and they were even better than I remembered. Thirty minutes at 400 degrees is just right. I got impatient and took them out at 28 minutes because I was very eager to make the mini french toast! 19 bites of deliciousness. 29 Calories; 2g Fat; 2g Protein; 1g Carbohydrate; trace Dietary Fiber; net carbs .5 each!
The real excitement for me today was baking up the french toast loaf recipe into mini french toasts. I tried these last week as mini muffins and overcooked by just 3 minutes and they would not come out of the wrappers. (If I had followed my advice of 10-15 minutes it would have been fine! Haha! Instead I was stubborn trying to cook them longer.) Today I was going to make them perfect!
What I like about making this in smaller bites is that you don’t have to fry or toast them after they come out of the oven. Dip in maple syrup and you’re good to go! So good. I got 57 pieces from the french toast loaf recipe!! 37 Calories; 3g Fat; 1g Protein; 1g Carbohydrate; 1g Dietary Fiber; .5 net carbs a bite!
I decided to use a silicone mold this time because I wanted to make sure they would come out of the pan. I also decided to melt the butter and add it with the syrup and eggs this time. It was just as good, if not better, and a LOT easier. I had to let them cool almost all the way, about 15 minutes, before pushing them out easily from the silicone molds. The bunny ears were a little more tricky but I managed to get most of those out as well. If you cook these in wrappers in a mini muffin pan do not go past 12 minutes in the oven at 400 degrees. I cooked these for about 13 minutes in silicone and even though I wanted the tops a bit more browned they are perfect. The bottoms and sides are nice and crisp. It’s very soft and delicate so completely cooling it is absolutely necessary. They heat up very quickly in the microwave. I put the maple syrup and french toasts in my microwave at the same time for about 10 seconds in a 1200 watt microwave.
I love that this is a make ahead and easy to reheat method of baking up some delightful french toast. This was a 10 minute breakfast last weekend when I made them in muffin tins. I just heated the oven to 350 degrees and 10 minutes later my husband and I were eating breakfast. That’s my kind of cooking! I can’t wait to have this all week long.