Sausage Stuffed French Toast Recipe

Sausage Stuffed French Toast Recipe
Sausage Stuffed French Toast Recipe photo by Taste of Home
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Sausage Stuffed French Toast Recipe

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Kids like to help stuff the sausage and cheese into the bread, so this is a good holiday treat. I serve it year-round for breakfast when we have guests or on special family occasions.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 6 frozen fully cooked breakfast sausage patties (about 7 ounces)
  • 6 slices Italian bread (1-1/2 inches thick)
  • 3 slices Muenster or brick cheese, halved
  • 4 large eggs
  • 1 cup 2% milk
  • 1 tablespoon sugar
  • Maple syrup

Directions

Cook sausage according to package directions; cool slightly.
Cut a pocket in one side of each slice of bread. Fill pockets with sausage and cheese.
In a shallow bowl, whisk together eggs, milk and sugar. Soak bread in egg mixture, about 1 minute per side. Cook 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

Nutritional Facts

1 piece: 276 calories, 15g fat (6g saturated fat), 153mg cholesterol, 456mg sodium, 20g carbohydrate (6g sugars, 1g fiber), 14g protein.

  • 6 frozen fully cooked breakfast sausage patties (about 7 ounces)
  • 6 slices Italian bread (1-1/2 inches thick)
  • 3 slices Muenster or brick cheese, halved
  • 4 large eggs
  • 1 cup 2% milk
  • 1 tablespoon sugar
  • Maple syrup
  1. Cook sausage according to package directions; cool slightly.
  2. Cut a pocket in one side of each slice of bread. Fill pockets with sausage and cheese.
  3. In a shallow bowl, whisk together eggs, milk and sugar. Soak bread in egg mixture, about 1 minute per side. Cook 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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