We love the uncrustable sandwiches as a quick snack, but theyβre kind of expensive for a pb&j, so Iβve been making our own. I make them in bulk so thereβs a lot of leftover crusts and I hate to waste food, especially with current grocery prices so Iβve been trying to find a way to use these leftover crust pieces. Today some inspiration struck!Β Β French toast casserole muffins! Basically just mix eggs, cinnamon, vanilla, and milk (I used oat milk) and then soak your torn pieces of crust. Fill a sprayed muffin tin almost to the top and make at 350 degrees until set. Eat immediately, refrigerate for up to 3 days, or freeze for up to 3 months!
The crust from 21 sandwiches made 18 French toast muffins.
Hope this helps!!