Prepare the French toast: Beat egg, vanilla and cinnamon in a shallow dish. Stir in milk. Dip diced bread in egg mixture and coat evenly. At this point you can cook the French toast in a skillet, on medium heat, until lightly browned or use raw as the base for your muffins. I used it raw.
Lightly spray some cooking oil in 4-5 aluminium muffin liners then place these in a muffin tin. As seen in these photos, I double lined mine with regular paper liners but realized it's pointless so feel free to skip that part.
Spread the French toast (or the French toast mixture) evenly between your aluminium molds.
Add a layer of turkey ham and a layer of mozzarella (you can cook the ham before using in this recipe, if you want it crispy).
Bake for 10-15 minutes if you used the raw French toast mixture (if you pre cooked the French toast, skip to the next step).
Crack an egg into each muffin and bake for 10-15 minutes or until the eggs are done (depends on how hard you want your yolk; less for a runny yolk, more for a cooked yolk)
Serve your French toast egg muffins with a glass milk and fresh fruit. Enjoy!