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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