- 1 package (8 ounces) frozen fully cooked breakfast sausage patties
- 6 slices Italian bread (1-1/2 inches thick)
- 3 slices Muenster or brick cheese, halved
- 4 Eggland's Best Eggs
- 1 cup milk
- 1 tablespoon sugar
- Maple syrup
- In a skillet, cook sausage until browned; drain. Cut a pocket in the crust of each slice of bread. Stuff a sausage patty and slice of cheese into each pocket. In a shallow bowl, beat eggs, milk and sugar. Soak bread for 2 minutes. Fry on a greased griddle over medium heat until golden brown on both sides. Serve with syrup. Yield: 6 servings.
Originally published as Stuffed French Toast in Country Woman Christmas Annual 1998, p13
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