SAVORY SAUSAGE FRENCH TOAST
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.
SAUSAGE FRENCH TOAST ROLL-UP RECIPE BY TASTY
Here's what you need: sandwich bread, sausage link, eggs, milk, cinnamon, vanilla extract
Provided by Hannah Williams
Categories Breakfast
Time 30m
Yield 3 servings
Number Of Ingredients 6
Steps:
- Roll each slice of bread flat with a rolling pin. Carefully cut off the crusts.
- Place sausage at the edge of the bread, and roll up.
- In a bowl, combine eggs, milk, cinnamon, and vanilla.
- Dip each roll-up in egg mixture, and pan fry in a buttered skillet until all sides are golden brown.
- Enjoy!
Nutrition Facts : Calories 128 calories, Carbohydrate 7 grams, Fat 6 grams, Fiber 0 grams, Protein 9 grams, Sugar 1 gram
FRENCH TOAST PUFFS
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the ginger butter: Place the butter, agave and ginger in a food processor and process until smooth. (If no processor is available, you may use softened butter and whisk all ingredients instead.) The butter should have a smooth consistency, ready to be dipped into.
- For the french toast puffs: Preheat the oven to 500 degrees F, using convection if available. Spray a large baking sheet with cooking spray.
- Put the bananas, oat milk, coconut, sugar, cinnamon, turmeric, nutmeg, vanilla and salt in a blender and blend until smooth. If there are a few small chunks of banana, don't worry, it will add to the texture of the puffs.
- Put 1 loaf's worth of bread chunks in a large mixing bowl, followed by the batter. With a spatula or fingertips, gently fold everything together. Take care not to overmix. Homogenous is boring, so we are looking for the bread to be mostly intact, moistened by the batter. Let sit for 5 minutes. The texture should now be soft and wet, not soupy (if it's soupy, add more bread).
- When the correct texture is achieved, it will be easily scoopable with a golf-ball-sized cookie scoop. Scoop out all of the bread-batter mix onto the prepared baking sheet. Keep it funky and scoop larger amounts than the scoop can hold, like a scoop of hard ice cream. Bake until golden brown and crispy on the outside, 10 to 15 minutes. (Browned and slightly crunchy on the outside, and soft on the inside, is our goal.) Eat with hands, dipping into Vermont maple syrup and ginger butter.
SAUSAGE AND CHEESE FLUFFINS
Choose whatever kind of sausage you like--mild or spicy, pork or chicken--for these no knead fluffins.
Provided by Fleischmann's Yeast
Categories ARGO®, KARO®, FLEISCHMANN'S®
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Combine 1-1/2 cups flour, undissolved yeast, sugar, salt and Italian herb seasoning in large mixer bowl. Add water and oil; beat 2 minutes on medium speed. Gradually add remaining 1-1/4 cups flour to make a stiff yet sticky dough. Stir in sausage and cheese. Cover bowl and let rest 10 minutes.
- Portion dough into 12 (2-1/2 inch) generously greased muffin cups OR 36 mini muffin cups using a scoop or two spoons (do not use paper liners). Cover and let rise 35 to 45 minutes. Dough will rise, but not double in size.
- Bake in preheated 375 degrees F oven for 20 to 25 minutes (17 to 20 minutes for minis) until well browned. Let cool on wire rack for 2 minutes. Run a knife around each roll to remove from pan. Serve warm with pizza sauce for dipping, if desired. Refrigerate any leftovers.
Nutrition Facts : Calories 220.5 calories, Carbohydrate 25.2 g, Cholesterol 17.9 mg, Fat 8.6 g, Fiber 0.9 g, Protein 9.5 g, SaturatedFat 3.2 g, Sodium 507.2 mg, Sugar 2.5 g
FRENCH TOAST-SAUSAGE CASSEROLE
An easy, overnight breakfast casserole that puts the sausage right in with the French toast!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 9h
Yield 8
Number Of Ingredients 11
Steps:
- In 10-inch nonstick skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain.
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, arrange 4 of the bread slices, cutting as needed to fit dish. Spoon sausage over bread. Top with remaining 4 bread slices.
- In large bowl, beat eggs, half-and-half, milk, granulated sugar, cinnamon, salt and vanilla with whisk until well blended. Pour evenly over bread. Cover; refrigerate 8 hours or overnight.
- Heat oven to 350°F. Uncover baking dish. Bake 40 minutes or until golden brown and set. Sprinkle with powdered sugar. Serve with syrup.
Nutrition Facts : Calories 540, Carbohydrate 41 g, Fat 3 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 790 mg
FRENCH TOAST SAUSAGE FLUFFINS
All the great flavors of French toast in a fun to eat no-knead fluffin!
Provided by ARGO, KARO and FLEISCHMANN'S
Categories ARGO®, KARO®, FLEISCHMANN'S®
Yield 12
Number Of Ingredients 13
Steps:
- Reheat sausage according to package directions (this will remove any excess moisture). Cool on paper towels for 5 minutes; pat dry. Slice into very thin slices and set aside.
- Combine 1-1/2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Add milk, oil, egg and vanilla; beat 2 minutes on medium speed. Gradually add remaining 1-1/4 cups flour to make a stiff yet sticky dough. Stir in sausage. Cover bowl and let rest 10 minutes.
- Portion dough into 12 (2-1/2 inch) generously greased muffin cups using a scoop or two spoons (do not use paper liners). Cover and let rise 35 to 45 minutes. Dough will rise, but not double in size. Combine sugar and cinnamon for topping in a small bowl; set aside.
- Bake in preheated 375 degrees F oven for 20 to 25 minutes until well browned. Let cool on wire rack for 2 minutes. Brush with butter and sprinkle with cinnamon sugar mixture. Run a knife around each roll to remove from pan. Serve warm with pancake syrup, if desired. Refrigerate any leftovers.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 28.1 g, Cholesterol 36.3 mg, Fat 12.9 g, Fiber 0.8 g, Protein 7.5 g, SaturatedFat 4.8 g, Sodium 438.9 mg, Sugar 6.1 g
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- Cut the bread into 1-inch cubes and cut the breakfast links into 1-inch pieces. Lightly spray a 9x13-inch baking dish with nonstick cooking spray. Mix the bread and breakfast links together and pour it into the baking dish. Set aside.
- In a medium bowl, whisk together the brown sugar, eggs, whole milk, heavy cream, cinnamon, and vanilla. Evenly pour the mixture over the bread. Press the bread down into the mixture to help it absorb the egg mixture. Cover with plastic wrap and keep in the fridge overnight (or at least 4 hours) to allow the bread to absorb the egg mixture.
- Make the crumble topping by combining the brown sugar, flour, cinnamon, and pecans. Add the butter and mix until the butter incorporates and small clumps form. You can use the back of a spoon to press the mixture together or use your hands to pinch it all together. (This step can be done in advance and stored covered in the refrigerator or right before baking.)
- When ready to bake, remove the casserole from the fridge and allow it to sit at room temperature for at least 30 minutes to come to room temperature. (Putting a cold dish into a hot oven may cause the dish to shatter.) Preheat the oven to 350°F. Once the dish is at room temperature, sprinkle the crumble topping over the casserole and bake for 45 to 50 minutes or until golden brown. Serve topped with fresh fruit and maple syrup if desired.
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