Protein French Toast

I couldn’t stop thinking about French Toast even since I saw Ashely Cates post her yummy looking plate a couple of weeks ago. So last weekend I decided to adapt the recipe and make my own version of protein French Toast!

French Toast topped with warm blueberries.

It was so good that Stu and I had it for brunch two days in a row 🙂 .  The first time I topped it with yummy warmed blueberries and the second time with fresh bananas.  The great thing about this meal is that I always have the ingredients on hand.  You know that feeling when you haven’t been to the grocery store in a while and you feel like you are scavenging?  You end up eating a weird combo of frozen peas, a granola bar, and some lunchmeat?  Now I’ll be having French toast instead!

I always keep a loaf of bread in the freezer as well as frozen fruit.  I can see myself making this when I am running low on groceries but still want something fresh and satisfying.

Protein French Toast


2 slices wheat bread
75 g egg whites (about 1/3 cup)

  1. Pour egg whites into a wide bowl or deep plate and add in TONS of cinnamon.
  2. Dip both sides of the bread to soak up the egg whites.
  3. Cook the bread in a nonstick skillet on medium for about 2 minutes per side.

I mean, could this get any easier?!  The toppings are endless.  I start with about 20 g of no sugar maple syrup to keep them moist and then top with fresh fruit.  YUM!  You could also add nuts for some crunch or chocolate chips 🙂 .

French Toast topped with zero sugar maple syrup and fresh bananas.


  1. Hi! I love the idea for the protein toasts 🙂 I was just wondering, what do you do with the remaining egg yolks (also the same with your protein oats)? I struggle to keep my protein up since I don’t eat meat due to environmental beliefs (I try to lower mu carbon footprint) but for the same reasons I couldn’t force myself just to get rid of the yolks… seems to me a terrible waste. Do you have any tips? Thanks!


    • Hey there! I totally feel you. I HATE to waste! That’s why I actually buy the egg whites in the carton as opposed to using fresh egg whites. That way, I don’t waste the yolk! Sometimes if I do use fresh egg whites, I save the yolks to make ice cream with for a treat :).


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