Sausage and Egg Stuffed French Toast
Mom's Fruit Salad
Ingredients
- 1 (16-oz) pkg ground pork sausage
- 1 dozen large eggs, divided
- ½ (8-oz) block cream cheese, softened and cubed
- 1 cup shredded Cheddar cheese
- 12 slices Texas toast
- ¼ cup butter
- 1 (8-oz) bottle pancake syrup
Instructions
- Cook sausage in a large skillet over medium heat until browned and crumbly; drain.
- Lightly beat 8 eggs in a bowl until blended. Cook eggs in a large lightly greased skillet over medium heat, stirring until set; remove from heat and stir in cheeses and sausage.
- Spoon cooked egg mixture over 6 slices of toast; top with remaining toast, pressing edges to seal.
- Lightly beat remaining 4 eggs in a shallow dish; dip sandwiches in egg mixture.
- Melt 2 Tbsp butter in a large skillet over medium heat. Add half of sandwiches, and cook 3 to 4 minutes per side or until browned.
- Repeat with remaining butter and sandwiches. Divide among 6 plates; drizzle with syrup.
Side Dish Ingredients
- 2 honeycrisp apples, chopped
- 2 bananas, sliced
- 2 cups seedless red grapes
- 1 (20-oz) can pineapple tidbits, drained
- 1 (10-oz) jar marachino cherries, drained
Side Dish Instructions
- Toss together all ingredients in a large bowl.
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