High Protein French Toast has crisp edges, a soft center, and is packed with 19 grams of protein per serving. Made with simple ingredients and no protein powder, it’s perfect for every day and everyone!
Why You’ll Love This Recipe
This high protein French toast gives you all the cozy, nostalgic vibes of classic French toast but with a nourishing upgrade of 19 grams of protein and only 296 calories per 2 slices!
I love French toast, but I’ve been trying to add more protein to every meal to hit my daily goal, so I created this high protein French toast recipe.
I decided to make it with cottage cheese, eggs and egg whites and no protein powder for a “normal” taste. I loved how thick the batter turned out, somehow making the flavors more intense. You can pick up vanilla, cinnamon better…it’s just amazing healthy breakfast recipe!
My teenagers thought it was regular French toast because cottage cheese doesn’t have a prominent tangy taste like Greek yogurt. Also, protein French toast puffs up a bit more while cooking, so at the end it is not dense, but very fluffy. Enjoy!
Ingredients for High Protein French Toast
- Bread: I like to use whole wheat bread, you can also use store-bought high protein bread or my Greek yogurt bread or cottage cheese bread for even more protein. Or use any of your favorite bread!
- Cottage cheese: Any fat content works. I usually use 2% cottage cheese but non-fat cottage cheese works well too.
- Eggs: I like to use some eggs, not only egg whites,to add flavor and color.
- Egg whites: An easy way to add more protein without extra fat.
- Maple syrup or honey: Adds natural sweetness, I prefer the maple flavor in a French toast – a classic.
- Cinnamon: The warm spice that makes every French toast taste like comfort.
- Pure vanilla extract: Adds a touch of sweet, cozy flavor.
- Butter: For frying and giving the French toast a golden, tasty crust.
How to Make High Protein French Toast
- Combine ingredients: Throw the cottage cheese, eggs, egg whites, maple syrup, vanilla, and cinnamon in a blender.
- Mix it up: Blend until smooth, then pour the mixture into a shallow dish.
- Prep the bread: Dip 2 or 3 slices of bread in the egg mixture on both sides, letting it sit a few minutes. Poke it with a fork all over, concentrating near the crusts, and flip a few times so it soaks through.
- Cook the toast: Preheat large non-stick pan over low–medium heat and melt a little butter to coat it. Add soaked bread slices in a single layer and cook for 4-5 minutes until golden brown, flipping once. Move them to a plate and repeat with the rest, lowering the heat if needed.
Tips for Best Results
Keep these quick tips in mind to make your French toast with cottage cheese perfect every time!
- Give bread time to soak: Flip each slice, let it sit for a bit, then flip again. The batter is thick and whole wheat bread is dense, so it needs a little extra time to soak through.
- Poke with a fork: A few little pricks help the batter sink in, so every bite is soft and rich.
- Concentrate on the edges: Some bread has really dense edges that don’t soak as easily. Give them a little extra attention and poke them.
- Reduce heat as you go: If your pan starts cooking too fast or the bread browns too quickly, turn it down. You want golden, crisp edges and a soft, custardy middle without burning anything.
Variations
- French toast sticks: Cut the bread into sticks before soaking, just keep in mind they’ll cook a bit faster.
- All egg whites: If you want a lower‑fat, lower‑calorie option, you can swap the whole eggs for all egg whites. You’d need 2/3 cup total egg whites.
- More protein: Add one 30 grams scoop of whey protein to the batter, it would add about 6 grams of protein per serving. I usually go with vanilla protein powder but you can add chocolate protein powder for chocolate vibes.
- Sugar-free: You can use a sugar-free monk fruit syrup like Lakanto in place of maple syrup.
- Make it into a casserole: Cube the bread and spread a single layer in a greased 9×13-inches baking dish. Drizzle with melted butter and pour the batter over. Press down with a spoon so all the cubes soak up the mixture. Cover with foil and bake at 425 F for 30 minutes, then bake uncovered for another 10 minutes. Let it cool for 5 minutes, add your favorite toppings, and enjoy!
Serving Ideas
The fun part is deciding how to serve this delicious breakfast!
- Fresh fruit: Top with strawberries, blueberries, raspberries, or sliced bananas.
- Drizzles and dollops: Add maple syrup, sugar-free syrup, Greek yogurt, or a little whipped cream.
- Spreads: Drizzle with peanut butter, almond butter, or cashew butter, your choice!
- Special occasion: Sprinkle on cocoa, icing sugar, or chocolate chips to make it extra fun.
- Sides: Add cottage cheese scrambled eggs, fried eggs, turkey bacon, sausage, or a healthy fruit salad to round out the meal.
How to Store and Reheat
Store: Keep in an airtight container in the fridge for up to 4 days.
Freeze: Protein French toast is perfect for meal prepping. Pop in the freezer for up to 3 months. Thaw in the refrigerator overnight or on the counter for 1-2 hours.
Reheat: Warm it up in the microwave, air fryer, or toaster oven for a few minutes and enjoy!
More Breakfast Recipes to Try
Healthy French Toast Casserole with Berries
Protein Pancakes
Cottage Cheese Toast
Protein Breakfast Biscuits
High Protein French Toast
Equipment
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1/3 cup egg whites
- 1 tablespoon maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- 8 slices whole wheat bread
- 2 tablespoons butter, for frying
Instructions
- In a blender, add cottage cheese, eggs, egg whites, maple syrup, vanilla and cinnamon.
- Blend until smooth and pour into a large shallow plate with edges.
- Dip bread slices into the mixture on both sides. Allow them to soak for a few minutes per side since batter is thicker and whole wheat bread is denser, flipping a few times. I also pierce them with a fork to help soak through, especially near the crusts.
- Preheat large skillet on low-medium heat and add a bit of butter to melt and coat.
- Place bread slices in a single layer and cook for 2-3 minutes per side, until golden brown. Transfer onto a plate and repeat with remaining ingredients, lowering the heat if needed.
- Serve with maple syrup, Greek yogurt and berries.
Notes
- Store: Refrigerate in an airtight container for up to 4 days. Reheat in a microwave, air fryer or toaster oven for a few minutes.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight or on a counter for 1-2 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
