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Stuffed French Toast


  • 1/2 cup chopped onion
  • 8 oz. sausage
  • 2 Tbsp. butter
  • 4 oz. cream cheese, softened
  • 1/4 tsp. salt
  • 1/2 tsp. pepper
  • Ad
  • 4 strips bacon, crisp-fried, crumbled
  • 1 loaf unsliced bread
  • 6 eggs, beaten
  • 1/2 cup (about) milk


Saute' onion and sausage in butter in skillet, stirring until sausage is brown and crumbly; drain. Combine with cream cheese, salt, pepper and bacon in bowl; mix well. Cut bread into slices making every other cut to but not through bottom to form pockets. Spoon 2 1/2 Tbsp. sausage mixture into each pocket. Spoon 2 1/2 Tbsp. sausage mixture into each pocket. Dip filled slices into mixture of eggs and milk as for French toast. Cook in a small amount of oil on indoor grill until brown on both sides. Garnish with sprinkle of paprika. Serve with warm maple syrup.

By Robin from Washington, IA


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