Best Savory Sausage French Toast Recipes

SAVORY SAUSAGE FRENCH TOAST

Savory Sausage French Toast image

I first made French toast with sausage to use up leftovers. Now I make it because it's a heavenly way to start the day.-Suzanne Earl, Spring, TX

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 packages (12 ounces each) reduced-fat bulk pork sausage
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups heavy whipping cream
1/2 cup 2% milk
1/2 cup grated Parmesan cheese
1 teaspoon pepper
1/4 teaspoon salt
3 large eggs
1/2 cup 2% milk
6 slices French bread (1 inch thick)

Steps:

In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; remove with a slotted spoon. Discard drippings. In same skillet, heat butter over medium heat. Stir in flour until blended; gradually stir in cream and milk. Bring to a boil, stirring constantly; cook and stir 4-6 minutes or until sauce is thickened. Stir in sausage, cheese, pepper and salt; keep warm., Lightly grease a griddle; heat over medium heat. Meanwhile, in a shallow bowl, whisk eggs and milk until blended. Dip both sides of bread in egg mixture. Cook 2-3 minutes on each side or until golden brown. Serve with gravy.

Nutrition Facts : Calories 723 calories, Fat 59g fat (30g saturated fat), Cholesterol 259mg cholesterol, Sodium 1171mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein.

SAVORY FRENCH TOAST WITH HOMEMADE SAUSAGE PATTIES AND WARM HONEY, STRAWBERRIES AND BASIL

Savory French Toast with Homemade Sausage Patties and Warm Honey, Strawberries and Basil image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

3 large eggs
2/3 cup whole milk or cream
1/2 to 2/3 cup grated Parmigiano-Reggiano, a couple of handfuls
Freshly grated nutmeg
Salt and freshly ground black pepper
1 1/2 pounds ground pork
2 1/4 teaspoons ground sage or rubbed sage, half a palmful
2 1/4 teaspoons granulated onion
1 1/2 teaspoons granulated garlic, half a palmful
2 1/4 teaspoons fennel seed, half a palmful
3 pinches ground cloves or allspice
2 tablespoons extra-virgin olive oil
8 slices thick cut good quality white bread
2 tablespoons butter
2 cups halved or sliced strawberries
1/2 cup thinly sliced or torn fresh basil leaves
1 teaspoon sugar
Good quality honey of your favorite variety, for liberal drizzling

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.