Directions

Serving Size: 12

1. Preheat oven to 350°. Spray muffin pan with Pam or grease with butter.
2. Cut up the croissants into cubes so they are around the size of a quarter.
3. In a bowl, mix milk, eggs, vanilla, cinnamon, and protein powder. Make sure that there are no chunks.
4. Make streusel topping by mixing all ingredients in a food processor. Chop the butter up into smaller chunks before adding to processor, but make sure that it is still cold when added in.
5. Fill the muffin pan halfway with the chopped-up croissants. Sprinkle half the streusel topping on top and then add remaining croissant pieces. Top with remaining streusel.
6. Pour around ¼ C. of the egg mixture into each of the muffin cups. There may be a little bit left over which you can distribute to the pan, but it may run over slightly after baking.
7. Bake for 25-30 minutes.
8. Once done, let the muffins cool for 5 minutes before removing from pan.
9. Serve up with maple syrup, powdered sugar or fresh fruit of your choice.
10. Store leftovers in an airtight container in the fridge or freeze them for up to 3 months!