High-Protein French Toast
A delicious high-protein take on classic French toast, made with egg whites and Greek yogurt or cottage cheese for a satisfying breakfast.
Ingredients
Main Ingredients
- 1 cup Egg whites (liquid carton or separated from whole eggs) Use pasteurized liquid egg whites for safety.
- 1/2 cup Greek yogurt or cottage cheese (plain) Choose full-fat or low-fat based on preference.
- 4 slices Whole grain bread Slightly stale or day-old works best.
- 1 tsp Cinnamon (optional) For flavor enhancement.
- 1 tsp Vanilla extract (optional) For flavor enhancement.
- to taste TBSP Sweetener (optional — honey, maple syrup, or a sugar substitute) Adjust based on preference.
Instructions
Preparation
- In a bowl, combine egg whites with Greek yogurt or blended cottage cheese. Add a pinch of cinnamon, a splash of vanilla, and a little sweetener if you like. Whisk until smooth and homogeneous.
- One at a time, dip whole-grain slices into the mixture. Let them soak for a few seconds per side so the center is moistened but not falling apart.
Cooking
- Warm a non-stick skillet over medium heat and lightly grease with oil or a small pat of butter.
- Place the soaked slices on the skillet. Cook for 2–3 minutes per side, watching for a golden-brown color. Flip carefully with a spatula.
Serving
- Plate the French toast warm and add toppings like fresh fruit, nut butter, or a modest drizzle of maple syrup.
Notes
For gluten-free, use a sturdy gluten-free loaf. To make it dairy-free: use plant-based yogurt and replace egg whites with a thicker aquafaba mix. Store cooled leftovers airtight for up to 3 days in refrigerator. Cooled slices can be frozen for up to 1 month.