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Preheat oven to 350℉ and generously spray a 12 cavity muffin tin with a -stick cooking spray.
Use a pizza cutter to slice each piece of bread into 9 equal sized squares. Add squares to a large mixing bowl.
In a medium mixing bowl, whisk together eggs, egg whites, milk, maple syrup, vanilla extract, vanilla protein powder, cinnamon, nutmeg and salt.
Pour egg mixture over your bread squares and use a spatula to gently stir until all bread is evenly coated.
Divide your french toast mixture into 12 muffin cavities (about ⅓ cup in each). Use a spatula to gently press the mixture into the cavity to ensure the muffins stick together! Bake for about 20 minutes or until the tops are golden.
Sprinkle the muffins with icing sugar or top with protein "icing" below and enjoy!
Whisk together Greek yogurt and maple syrup in a bowl. Add milk until desired thinness is reached.