High Protein French Toast Casserole with Sausage

A slice of protein french toast casserole with sausage on a plate.

5 from 4 votes

High Protein French Toast Casserole with Sausage

With flavorful sausage and a sweet vanilla custard filling, this protein french toast casserole is the ultimate weekend breakfast or meal prep.

Prep Time15

Cook Time35

Total Time50

Course: Breakfast

Cuisine: French

Keyword: french toast, high protein, protein powder

Servings:

Calories: 487kcal

Author: Mika Kinney

Equipment

1 skillet
1 9x11 baking dish

Ingredients

1 loaf challah bread cubbed
1 pound breakfast sausage browned
5 eggs
¾ cup vanilla protein powder egg white protein powder, see notes for whey protein
2 cups almond milk or any milk you like
¾ teaspoon salt
¾ teaspoon cinnamon
½ cup coconut sugar or brown sugar
1 stick butter equivalent to 8 tbsp

Instructions

Prepare by cubbing your 1 loaf challah bread and placing it in a 9x11 baking dish, preheat your oven to 350 degrees, and brown the 1 pound breakfast sausage.
Top the bread with the sausage. Stir it up a bit to mix the sausage and bread evenly. Its common for the bread to be over flowing at this point, just keep pressing it back in.
Mix the 5 eggs, ¾ cup vanilla protein powder, 2 cups almond milk, ¾ teaspoon salt, and ¾ teaspoon cinnamon in a bowl and pour over the bread and sausage mixture. The protein powder may not fully mix but that's ok, it will dissolve as it bakes.
Use a spoon or spatula to press the bread into, making sure each one has been soaked or coated in the mixture.
Melt 1 stick butter and mix with the ½ cup coconut sugar. Pour this over the casserole evenly.
Bake for 35-40 minutes or until golden brown.

Video

Notes

Expert Tips

It’s ok if some lumps remain! Sometimes protein powder can be hard to fully mix so some will recommend using a blender. The issue is that you don’t want too many air bubbles in the eggs. The heat will help the lumps mix in, so don’t sweat it, just try to mix it as best you can.
Press the bread down into the custard mixture using a spatula. We really want to make sure each piece is fully coated.
If you use whey protein, the texture may be a bit denser than when using egg white protein.

Common Questions

Can I make this without protein powder?

Yes, you can make it without, I would just add 1 teaspoon vanilla and 1 tablespoon of maple syrup in place of the protein powder.

Can I make this with another type of bread?

Yes, you can use any soft bread. Challah and brioche both are sweet breads making them ideal. But, white bread, Hawaiian rolls, or even hamburger buns will work. I don’t recommend whole wheat bread unless you understand it will taste healthy if you make it with that.

Can I make this with sausage links?

Yup, you can dice up the breakfast sausage and brown it. I still recommend browning it because it adds that nice caramelized flavor.

Storage & meal prep tips

Refrigerator

This will keep in an airtight container for up to 1 week.

Frozen

To freeze the entire tray, cover with plastic wrap, twice, then top with foil. To freeze individual pieces, wrap each one in plastic wrap and place it in an airtight container or plastic ziptop bag. They will keep for 3 months in the freezer.

Meal Prep & Making it in Advance

To meal prep this, just make as directed and then store individual slices in containers to grab as needed on the go.

If you want to prepare this in advance, do the following:

Chop the bread and store in the bread bag or a plastic bag for up to 3 days.
Brown the sausage and store in the fridge for up to 3 days.
Mix the protein powder and egg mixture and store in ana air-tight container for up to 2 days.
When you’re ready to make it, simply combine everything and bake as directed.

Reheating

To reheat, just pop individual slices in the microwave for 45-60 seconds. Or heat the entire casserole in the oven at 350 degrees for 10-15 minutes or until heated through.

Nutrition