Sausage Stuffed French Toast Recipes

Steps:

• Coat a 9x9-inch square baking pan or a small casserole dish with cooking spray.
• In a medium sauté pan over medium-high, crumble sausage and cook until lightly browned, 6-8 minutes. Drain any excess oil in the pan, then set aside.
• In a medium bowl, whisk together eggs, milk and maple surup.
• To assemble, fit 4 slices of the bread into the bottom of the prepared pan. Yo may also need to trim the bread. Arrange sausage meat over bread, then top with 6 slices of cheese, breaking as needed to arrange in a single layer over all of the sausage and bread.
• Arrange remaining bread over the cheese, then top with remaining cheese. Pour egg mixture over top.
• At this point, the pan can be covered and refrigerated overnight, if desired.
• Otherwise, heat oven to 375F and let the french toast rest for 30 minutes to allow the bread to absorb the egg. Bake for 30-40 minutes or until puffy, golden brown and set. Serve warm.

Steps:

• 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.

Steps:

• Preheat the griddle to medium.
• Whisk together the eggs, milk or cream, the cheese, the nutmeg and salt and pepper, to taste, in a shallow dish.
• In a medium bowl add the pork, sage, onion, garlic, fennel, cloves, lots of black pepper and salt, to taste, and mix to combine. Divide the mixture into 4 pieces and form each piece into 2 small patties, about 2 1/2-inches wide. Heat the extra-virgin olive oil in large skillet over medium heat. Add the patties and cook 3 to 4 minutes on each side. Turn off the heat and keep warm in the pan.
• Wipe the hot griddle with butter nested in a paper towel. Soak the bread, a few slices at a time, in the milk mixture, shaking off the excess. Add the bread to the griddle and cook until toasted, crispy and golden, about 3 minutes on each side. Cook in batches, if necessary.
• While the bread toasts, combine the strawberries, basil and sugar in a medium bowl.
• Halve the toast from corner to corner. Serve the toast on individual plates layered with sausage patties, a liberal drizzle of honey and the berries with basil.

Steps:

• In 10-inch nonstick skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain.
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, arrange 4 of the bread slices, cutting as needed to fit dish. Spoon sausage over bread. Top with remaining 4 bread slices.
• In large bowl, beat eggs, half-and-half, milk, granulated sugar, cinnamon, salt and vanilla with whisk until well blended. Pour evenly over bread. Cover; refrigerate 8 hours or overnight.
• Heat oven to 350°F. Uncover baking dish. Bake 40 minutes or until golden brown and set. Sprinkle with powdered sugar. Serve with syrup.

Steps:

• Mix reduced-fat cream cheese and sugar until blended; spread onto bread. Place 4 bread slices, cream cheese-sides up, in 8-inch square baking dish sprayed with cooking spray. Cover with remaining bread slices, cream cheese-sides down.
• Whisk eggs and milk until blended; pour over bread. Cover; refrigerate overnight.
• Heat oven to 350ºF. Bake, uncovered, 30 to 35 min. or until center is set and top is lightly browned. Serve topped with fruit.

Steps:

• Whisk together Egg Beaters and Reddi-wip in large shallow dish; set aside.
• Heat sausage in microwave according to package directions. Meanwhile, spread syrup evenly over bread. Top each of 4 bread slices with 1/4 of the apple and 2 sausage patties. Top with remaining 4 bread slices, syrup-side down, to make sandwiches.
• Melt 1 tablespoon Parkay in 12-inch nonstick skillet or large griddle over medium heat. Carefully dip 2 sandwiches, 1 at a time, in Egg Beaters mixture, coating both sides. Place in skillet; cook 2 to 3 minutes on each side or until golden brown. Repeat with remaining Parkay, Egg Beaters mixture and sandwiches. Cut each in half to serve. Top with additional syrup, if desired.

Steps:

• Heat sausage patties according to package directions; cut into bite-size pieces. Cut a pocket in the crust of each slice of bread. Butter the inside of pocket. In a small bowl, combine sausage and cheese. Stuff into pockets., In a shallow bowl, beat the eggs, milk, sugar and cinnamon; dip both sides of bread. Cook on a greased hot griddle until golden brown on both sides. Serve with syrup if desired.

Steps:

• Roll each slice of bread flat with a rolling pin. Carefully cut off the crusts.
• Place sausage at the edge of the bread, and roll up.
• In a bowl, combine eggs, milk, cinnamon, and vanilla.
• Dip each roll-up in egg mixture, and pan fry in a buttered skillet until all sides are golden brown.
• Enjoy!

Steps:

• Cut bread slices into cubes.
• Cover bottom of a 9x13 dish with half of the bread.
• Dot bread with cream cheese then cover with remaining bread.
• In a separate bowl, beat eggs, milk, cinnamon, nutmeg, and sugar until well blended.
• Pour egg mixture over bread and cream cheese.
• Cover and refrigerate overnight.
• Bake at 375°F for 45 minutes or until set.
• Serve with warm maple syrup, or without depending on taste.