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In a bowl, whisk together the whole eggs, yolks, milk, maple syrup, vanilla, salt, and cinnamon until everything is well mixed.
In another bowl, combine the Cinnamon Toast Crunch and Toasted Frosted Mini Wheats.
Pour the egg mixture over the cereals, gently stirring to ensure all pieces are coated.
Allow the mixture to sit for about five minutes, or longer if you prefer a softer texture, so the cereals can soak up the liquid.
Heat a lightly oiled skillet over medium heat.
Cook the soaked cereal mixture like a thick French-toast pancake, flipping once, until both sides are golden brown.
Serve warm, and if desired, drizzle additional maple syrup on top.