High-Protein French Toast - MyDailyFitRecipes

If you’re tired of breakfasts that leave you hungry an hour later, this high protein French toast is about to become your new morning obsession — each serving packs over 30 grams of protein to fuel your day and keep cravings in check.

Why You’ll Love This Recipe

Ready in under 20 minutes from start to finish, making it perfect for busy weekday mornings.
Delivers an impressive 32 grams of protein per serving, rivaling a traditional post-workout shake without sacrificing flavor.
Rich, custardy, and lightly sweet — it tastes indulgent even though every ingredient is working hard for your macros.
Scales easily for meal prep; make a big batch on Sunday and reheat slices throughout the week in under two minutes.

Ingredients

8 slices thick-cut whole grain bread (about 40g each — the extra thickness holds the custard better)
4 large eggs (whole eggs add richness and a solid protein base)
4 egg whites (bumps up protein without adding fat or changing the texture noticeably)
1 cup (240ml) low-fat cottage cheese (blended smooth — the secret high-protein swap for heavy cream)
1 scoop (30g) unflavored or vanilla whey protein powder (choose one with minimal fillers)
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1 tablespoon pure maple syrup (optional, for a touch of natural sweetness in the batter)
1 teaspoon coconut oil or cooking spray (for the pan)

Serves 4 | Prep: 8 min | Cook: 10 min

How to Make High-Protein French Toast

Add the cottage cheese to a blender and blend on high for about 30 seconds until completely smooth and no curds remain. This step is key — it creates a silky custard base that coats the bread evenly and hides any trace of cottage cheese in the final bite.
Pour the blended cottage cheese into a wide, shallow bowl. Add the whole eggs, egg whites, protein powder, vanilla extract, cinnamon, and maple syrup (if using). Whisk everything together vigorously until the batter is uniform and the protein powder is fully dissolved with no lumps.
Heat a large non-stick skillet or griddle over medium heat and lightly coat with coconut oil or cooking spray. You want the surface hot enough that a drop of batter sizzles immediately on contact.
Dip each slice of bread into the protein custard, letting it soak for about 20 to 30 seconds per side. Don’t rush this step — the bread needs time to absorb the batter all the way through so every bite is protein-packed rather than just the exterior.
Place the soaked bread onto the hot skillet and cook for 3 to 4 minutes on the first side without moving it, until the bottom is deep golden brown. Flip and cook for another 2 to 3 minutes on the second side. Repeat with remaining slices, keeping finished pieces warm in a 200°F (93°C) oven if needed.
Serve immediately topped with fresh berries, a drizzle of maple syrup, or a dollop of Greek yogurt for an extra protein boost.