Cinnamon Protein French Toast
Thick-cut bread soaked in a protein-enriched egg batter and pan-fried to golden perfection—all the indulgence with 32g of protein per serving.
PROTEIN 32g
CALORIES 370
P:E RATIO 8.6
TIME 15m
YIELD 2
P:E 8.6
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
4 slices thick-cut whole wheat bread CARB BASE
4 large eggs 32G PROTEIN
1 scoop (30g) vanilla whey protein powder FLAVOR
1/4 cup (60ml) unsweetened almond milk DAIRY
1 teaspoon cinnamon FLAVOR
1/2 teaspoon vanilla extract FLAVOR
1 tablespoon butter DAIRY
2 tablespoons sugar-free maple syrup FLAVOR
1/2 cup (75g) sliced strawberries FLAVOR
MEAL PREP LOGISTICS
- Storage: Store cooked French toast in the fridge for up to 3 days, or freeze with parchment paper between slices for up to 1 month.
- Batching: Use slightly stale bread—it absorbs the egg mixture better without falling apart.
- Reheat: Reheat in a toaster for best texture, or microwave for 30-45 seconds.
EXECUTION STEPS
01
THE MACRO PREP
Whisk together eggs, protein powder, almond milk, cinnamon, and vanilla extract in a shallow bowl until smooth.
02
HIGH HEAT SEAR
Melt butter in a nonstick skillet or griddle over medium heat.
03
THE MACRO PREP
Dip each bread slice into the egg mixture, letting it soak for 10-15 seconds per side.
04
HIGH HEAT SEAR
Cook in the buttered skillet for 2-3 minutes per side until golden brown and cooked through.
05
STEP 5
Serve topped with sliced strawberries and sugar-free maple syrup.