Bacon Egg Cheese Stuffed French Toast Recipes

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FRENCH TOAST WRAPPED IN BACON



French Toast Wrapped In Bacon image

Crunchy maple-flavored French toast wrapped in bacon.

Provided by Cady

Categories     Breakfast and Brunch     French Toast Recipes

Time 42m

Yield 2

Number Of Ingredients 6

2 large eggs
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
1 cup maple syrup
2 slices bread
8 slices bacon

Steps:

  • Whisk eggs, cinnamon, and vanilla extract together in a shallow bowl.
  • Pour syrup into a skillet over low heat.
  • Dip bread into egg mixture, allowing excess liquid to drip back into bowl. Wrap 4 slices bacon around each piece of bread. Dip bacon-wrapped bread back into egg mixture.
  • Cook 1 piece bacon-wrapped bread in the syrup at a time until bacon is cooked to desired doneness, about 8 minutes per side.

Nutrition Facts : Calories 773.8 calories, Carbohydrate 122.8 g, Cholesterol 226.1 mg, Fat 21.4 g, Fiber 2.4 g, Protein 21.9 g, SaturatedFat 6.8 g, Sodium 1098.5 mg, Sugar 96.1 g

BACON STUFFED FRENCH TOAST



Bacon Stuffed French Toast image

Bacon is stuffed between 2 pieces of bread lathered with a cream cheese/brown sugar mixture. The ultimate sweet and salty breakfast!

Provided by Christin Mahrlig

Categories     Breakfast     Brunch

Time 15m

Number Of Ingredients 9

4 ounces cream cheese, (softened)
1/3 cup packed brown sugar
8 slices white bread, (preferably stale)
8 slices bacon, (cooked)
4 eggs
1/2 cup milk
1 teaspoon vanilla extract
4 teaspoons butter
vegetable oil

Steps:

  • In a medium bowl, mix cream cheese and brown sugar. Spread one side of each slice of bread with cream cheese mxiture
  • Sandwich 2 slices of bacon between 2 pieces of bread with the cream cheese side facing in. Repeat for remaining slices of bread to make a total of four.
  • In a shallow bowl, whisk together eggs, milk, and vanilla extract.
  • Dip each French toast "sandwich" in egg mixture. Try to only get the egg mixture on the exterior of each piece of bread and not let it soak through to the middle where the bacon is or it will turn out soggy, plus any egg that gets in the middle won't really cook.
  • Heat a large nonstick pan or griddle over medium heat. Add butter and a little vegetable oil. Cook each stuffed French toast until golden brown on bottom and then flip over. Add more butter and oil to pan if necessary. Cook until second side is golden brown.
  • Cut each piece in half and serve with maple syrup.

Nutrition Facts : Calories 624 kcal, ServingSize 1 serving

BACON, EGG & CHEESE STUFFED FRENCH TOAST



Bacon, Egg & Cheese Stuffed French Toast image

Provided by My Food and Family

Categories     Meal Recipes

Time 40m

Number Of Ingredients 8

12 fresh eggs, divided
18 slice d cooked bacon
1/4 cup milk
2 Tbsp maple syrup
1 Tbsp ground cinnamon
1 tsp vanilla flavoring
Texas Toast bread
6 slices cheddar cheese

Steps:

  • Start by beating 6 eggs and scramble (set aside). Cook the bacon crisp and drain (Try pre-cooked bacon to save time and mess).
  • To make the egg dip for the toast mix the other 6 eggs with milk, syrup and cinnamon.
  • Then preheat the griddle or large skillet on medium heat (coat with non-stick cooking spray). Place on bottom 1 slice of Texas Toast 1 slice cheddar cheese, 3 strips bacon and 1 scoop of scrambled eggs. Place top slice of bread and carefully dip into egg mixture.
  • Put it on the hot griddle and cook until edges start to brown. Turn and cook on other side until brown.
  • When the toast is all cooked, serve on a platter and garnish with bacon crumbles and fresh fruit. Top with a scoop of Cool Whip.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GRILLED CHEESE FRENCH TOAST WITH BACON



Grilled Cheese French Toast With Bacon image

Bacon can be skipped or replaced with ham. Tomatoes are also good on the sandwiches. 1 slice of cheese is plenty because of the richness of the eggs. The kids love it. If you like serve with syrup. If using bacon do try this method Recipe #107440 it makes clean up a breeze.

Provided by Rita1652

Categories     Breakfast

Time 7m

Yield 3 sandwiches

Number Of Ingredients 7

2 large eggs
1/3 cup buttermilk or 1/3 cup low-fat milk
6 slices white bread
3 slices American cheese
3 slices crispy cooked bacon, sliced in half (optional)
2 tablespoons butter
syrup (optional) or raspberry jam, garnish (optional)

Steps:

  • Heat a griddle melt 1 tablespoon butter.
  • Mix eggs with buttermilk.
  • Quick dip bread to cover with egg mixture and place on hot griddle, brown one side, and turn place 1 slice of cheese and 2 slices of bacon on cooked side of 3 slices of bread.
  • Place other 3 slices of bread cooked side down on bacon.
  • Flip when bottom is browned.
  • Using the other tablespoon of butter as needed.
  • Garnish with Syrup or raspberry jam if you want.

Nutrition Facts : Calories 306.4, Fat 16.2, SaturatedFat 8.6, Cholesterol 154.5, Sodium 536.1, Carbohydrate 28, Fiber 1.2, Sugar 3.6, Protein 11.8

BACON & CREAM CHEESE-STUFFED FRENCH TOAST RECIPE



Bacon & Cream Cheese-Stuffed French Toast Recipe image

Explore this Bacon & Cream Cheese-Stuffed French Toast Recipe. This Bacon & Cream Cheese-Stuffed French Toast Recipe is a great mix of sweet and savory.

Provided by My Food and Family

Categories     Dairy

Time 25m

Yield 8 servings

Number Of Ingredients 7

8 slices challah bread, 1-inch thick
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
8 slices cooked OSCAR MAYER Bacon, halved
4 eggs
1-1/2 cups milk
1/2 cup KRAFT Shredded Parmesan Cheese
1 cup maple-flavored or pancake syrup

Steps:

  • Use sharp knife to make horizontal cut in the side of each bread slice to make pocket, being careful to not cut completely through.
  • Fill pockets with cream cheese spread and bacon; press cut edges of pockets together to seal.
  • Heat large heavy nonstick skillet sprayed with cooking spray on medium heat. Whisk eggs, milk and Parmesan in pie plate until blended. Dip stuffed bread slices, 1 at a time, in egg mixture, turning to evenly coat both sides. Add to skillet, in batches if necessary; cook 4 to 5 min. or until golden brown on both sides, turning after 3 min.
  • Serve topped with syrup.

Nutrition Facts : Calories 390, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 130 mg, Sodium 620 mg, Carbohydrate 48 g, Fiber 0 g, Sugar 14 g, Protein 15 g

CHEDDAR AND BACON STUFFED FRENCH TOAST



Cheddar and Bacon Stuffed French Toast image

Sponsored by Cabot Creamery Co-operative. This is my ultimate sweet and savory breakfast French toast, a cheese lover's dream. It's a great base recipe too if you want to add some sautéed greens to balance out the richness. I like to eat it with maple syrup.

Provided by Jet Tila

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

12 slices thick-cut bacon
3 tablespoons pure maple syrup, plus more for serving (optional)
1/4 cup light brown sugar
2 cups finely grated sharp Cheddar, such as Cabot Vermont Sharp Cheddar Cheese (about 4 ounces)
Kosher salt and freshly ground black pepper
Four (2- to-3-inch thick) slices challah bread, egg bread or brioche
4 large eggs
2 cups half-and-half
6 tablespoons unsalted butter, at room temperature

Steps:

  • Preheat the oven to 375 degrees F. Line a sheet pan with aluminum foil.
  • Place the bacon on the prepared pan, brush on the maple syrup and sprinkle with the brown sugar. Bake until golden brown, 25 to 30 minutes. Drain on paper towels. Let cool until the glaze sets, about 15 minutes.
  • Finely dice 4 slices of the glazed bacon and place in a medium bowl. Stir in 1 cup of the cheese and season with salt and pepper.
  • Laying the slices of bread on their side, cut a pocket horizontally into the center of each with a paring knife, making sure not to cut all the way through. Stuff each piece of bread with 3 to 4 tablespoons of the bacon and cheese mixture.
  • Whisk together the eggs and half-and-half in a large baking dish. Stir in about 1/2 cup of the remaining cheese. Add the stuffed bread and let soak for about 1 minute. Turn over to coat. Let them sit in the custard until they are soaked, but not falling-apart soggy, about 2 minutes.
  • Preheat a large or 11-inch nonstick skillet over medium heat for 1 to 2 minutes. Add 3 tablespoons of the butter; it should melt pretty quickly and turn a pale brown. Lift each stuffed bread out of the custard, letting it drip for about a second, then gently place it into the skillet. Cook, in batches if needed, until golden brown on all sides, 3 to 5 minutes per side. Reduce the heat to medium low if the toast is browning too quickly. You'll know they're done when each toast is firm and bounces back when you touch it, which means the custard is cooked through.
  • To create cheese crusts, remove the toasts to a plate and sprinkle a thin even layer of the remaining cheese into the bare skillet (see Cook's Note). Return the toasts to the skillet and cook over medium heat until the cheese melts, crusts and hardens, about 2 minutes. You're just crusting one side of the toast, so remove the toast from the skillet, cheese-crust-side up. Serve with the remaining 8 slices of glazed bacon and 3 tablespoons of softened butter. Add maple syrup if you love sweet and savory like I do.

BACON STUFFED FRENCH TOAST RECIPE - (3.8/5)



Bacon Stuffed French Toast Recipe - (3.8/5) image

Provided by lisapearce

Number Of Ingredients 8

8 slices of white bread (2 per piece of toast)
8 rashers of bacon, cut in half
4 eggs
1 cup milk
1 tsp cinnamon
1 tsp vanilla bean paste
1 tbsp butter
maple syrup and icing sugar to finish

Steps:

  • Fry your bacon until nice and crispy. Set aside. Cut the crust off one piece of bread, and lay 4 half pieces of bacon in the center. Top with another crustless piece of bread and using your fingers press round the edge to form the piece of bread together. Repeat. Now add your eggs, milk, cinnamon and vanilla to a bowl and whisk thoroughly. Dunk your stuffed breads into the mix and coat properly. Add your butter to a pan, when melted add your french breads and fry until nice and golden on both sides. Top with icing sugar and maple syrup.

BACON, EGG AND CHEESE TOAST BOWLS



Bacon, Egg and Cheese Toast Bowls image

Toast bowls are the best thing since sliced bread. And they're the perfect vessel for bacon and eggs. But don't feel confined to breakfast -- they're also great filled with chicken or tuna salad for lunch.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 8

6 slices thinly sliced white bread
6 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
3 tablespoons whole milk
10 large eggs
4 slices bacon, cut into 1/2-inch pieces
4 slices American cheese, roughly chopped
Hot sauce, for serving

Steps:

  • Position a rack in the center of the oven and preheat to 375 degrees F.
  • Roll each piece of bread to thinly flatten.
  • Microwave the butter with a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush both sides of each slice of bread with the butter.
  • Make the toast bowls: Gently press a slice of bread inside a cup of a 12-cup muffin tin. The bottom and sides of the bread should be flush against the cup; pleat the sides of the bread as needed to fit. Repeat with the remaining bread, filling every other muffin cup so that the bread bowls do not touch. Bake, rotating about halfway through, until lightly browned and crispy in spots, 12 to 15 minutes.
  • Meanwhile, whisk together the milk, eggs, a large pinch of salt and a few grinds of pepper in a large bowl.
  • Put the bacon in a medium nonstick skillet over medium heat. Cook, stirring occasionally, until the bacon is crispy, 12 to 15 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate. Keep the bacon drippings in the skillet and adjust the heat to low.
  • Pour the egg mixture into the skillet. Cook the eggs, stirring and scraping the sides of the skillet as needed, until small curds form and the eggs are just set, 8 to 10 minutes. Remove from the heat and fold in the cheese until almost completely melted.
  • Divide the hot eggs among the toast bowls and top with the crispy bacon. Serve with hot sauce.

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