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Bacon & Brown Sugar Stuffed French Toast

January 16, 2011 By Kate 11 Comments

Are you ready for a recipe that will change your breakfast life forever? I’m thinking this recipe might have to take top honors of being the best thing I’ve EVER made! (Well, it’s gotta be in the Top 10 at least.)

My recipe for Apple Cinnamon Stuffed French Toast continues to be one of the most viewed recipes on this site, so I know stuffed french toast is a hit with lots of people. When I was planning out our Sunday brunch for this weekend, I kept thinking of that recipe. But I wanted to switch it up a bit and do something different. I had no idea that I’d end up with something so much better than the original!

To me, the combination of bacon and French toast is a no-brainer. I also feel the same about brown sugar and bacon. That salty-sweet combination is always a winner. So Bacon & Brown Sugar Stuffed French Toast combines all those things into one awesome little sandwich. It’s creamy, sweet, crispy and just a little touch salty. Everything blends together beautifully for a mouth-tingling experience!

Bacon & Brown Sugar Stuffed French Toast

  • 1/2 – 1 lb. bacon
  • 4 oz. cream cheese, softened
  • 3/4 c. brown sugar
  • 1 T. maple syrup (or 1 t. maple extract)
  • 12 slices bread
  • 4 eggs
  • 1/3 c. milk
  • 2 T. butter

+ about 15 minutes baking time Cut bacon in half and place individual slices on a baking sheet. Bake at 400 degrees for about 10-15 minutes, until desired crispiness. Drain on paper towels. Meanwhile, combine softened cream cheese, brown sugar and maple syrup in a mixing bowl. Beat until combined and fluffy, about 3 minutes with an electric mixer or about 5 minutes by hand. Refrigerate both bacon and the cream cheese mixture until using. (NOTE – this step can be done the night before, if desired.)

Spread the cream cheese-brown sugar mixture onto one side of each slice of bread.

Add 3-5 slices of bacon on top of half the bread slices. Cover with the remaining slices to make sandwiches.

+ about 10 minutes cooking time Whisk together the eggs and milk in a shallow dish. Melt butter on a large skillet or griddle over medium-high heat. Dip both sides of each sandwich into the egg mixture. Cook about 3-5 minutes per side, until golden brown and toasty.

These stuffed French toast sandwiches are definitely sweet enough on their own. Our kids ate theirs just like sandwiches. My husband and I opted to pour a little syrup on top, which was equally delicious. But if your sweet tooth is a little sensitive, you can absolutely forego the syrup and still get an amazingly sweet and delicious breakfast treat.

I am already counting down the days until I can make this again. While I think I could happily eat it for breakfast every single day for the next oh…forever, I know that’s probably not the smartest idea. Take that as a fair warning. Proceed carefully – addiction likely!

This post is linked to Tempt My Tummy Tuesday at Blessed With Grace and Tasty Tuesday at Balancing Beauty and Bedlam.

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Ham & Potato Frittata

December 29, 2010 By Kate 2 Comments

We buy a big ham twice a year without fail – for Christmas and for Easter. My husband could honestly eat a platter of ham and nothing else as a meal. For that matter, the kids probably could too. So needless to say, I always buy a ham that is a lot bigger than what I think we will actually need. And every time I end up with fewer leftovers than I had thought we’d have.

So far I’ve made two meals with our leftover ham. I have enough left for probably one more meal. Then I’ll use the remaining meat and the bone to make a big pot of soup. It would be nice if I had more ham to bag up and freeze for future meals, but I guess I should be happy with the leftovers I do have.

Tonight’s dinner was this Ham & Potato Frittata. It was a huge hit with everyone. Part of that might have been because it worked perfectly with ketchup and my family is ketchup lovers! (Seriously, I caught my son licking the ketchup cap and one of the girls eating her ketchup straight up.) Although I ate mine without any ketchup and I still thought it was very tasty. The crispy, cheesy texture was great too.

Ham & Potato Frittata

  • 1 onion
  • 1 green pepper
  • 3 T. oil
  • 3 potatoes
  • Salt and pepper, to taste
  • 2 – 3 c. cubed ham (from leftovers or packaged cubed ham)
  • 2 c. shredded cheese
  • 5 eggs
  • 1 1/2 c. milk
  • 1/2 t. garlic powder
  • 1/2 t. salt
  • 1/2 t. pepper
  • 1/4 t. cumin

Dice onion and green pepper. Refrigerate until using.

Heat oil in a large, oven-proof skillet. While oil heats, peel and dice the potatoes. Add the potatoes, onion and green pepper to the skillet. Season to taste with salt and pepper. Cook for 15 minutes, stirring frequently until the potatoes are tender and starting to brown. Refrigerate until using.

+ 25-30 minutes bake time  Layer ham and cheese on top of the potatoes. In a small bowl, whisk together the eggs, milk and remaining seasonings. Pour into the skillet. Place in the oven at 350 degrees and bake for 25-30 minutes, until set. Cut into wedges to serve.

If you do not have an ovenproof skillet, you can prepare this in a casserole dish instead, although you’ll lose some of that crispy texture. Also, if you’re in a big hurry, you can use a bag of O’Brien potatoes in place of the potatoes, onion and green pepper.

If you are in need of some other leftover ham recipes, I compiled a post of my favorite ways to use those leftovers earlier this year. Here is some leftover ham inspiration.

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Sausage & Spinach Quiche

May 19, 2010 By Kate 7 Comments

I’ve never understood why quiche gets made fun of so much. In our house, it’s always a hit. What’s not to love about a flaky pie crust filled with yummy (usually cheesy) ingredients? I don’t see how it could be anything but a winner!

As the cook, I love quiche because it is the perfect vehicle for leftovers. The options for what to add to a quiche are virtually limitless and scraps of any leftovers work perfectly. I tend to always focus my quiches around a meat, some veggies and cheese. Any combination and quantity of those three seem to work great.

This Sausage & Spinach Quiche combines some of our favorite flavors without requiring many extra ingredients. It’s tasty and definitely budget friendly.

Sausage & Spinach Quiche

  • 1 single-crust pie crust (I use homemade pie crust, but frozen or from a box would work just as well, depending on your preference.)
  • 1/2 lb. bulk or link sausage (if using links, slice first)
  • 1/2 green pepper, diced
  • 1/2 onion, diced
  • 2 c. frozen spinach
  • 4 eggs
  • 1 c. milk
  • 1 t. salt
  • 1/2 t. pepper
  • 1/4 t. cayenne pepper
  • 1/4 t. nutmeg
  • 1 c. shredded cheese (any kind will work)

1. Preheat oven to 425 degrees and prebake empty pie shell in pie plate for 3 minutes.

2. Add the sausage, green pepper and onion to a large skillet. Cook until sausage is fully cooked and onion is tender. Add frozen spinach and cook until heated through. Set aside and cool.

3. In a large bowl, whisk together eggs and milk. Stir in veggie mixture and sausage. Stir in seasonings and cheese.

4. Pour into pie plate. Bake at 425 degrees for 5-10 minutes, until crust edges are browned. Remove from oven and cover edges with tin foil. Put back in oven and back for 30-40 minutes, until a knife inserted in the center comes out clean. Let sit for 5 minutes before cutting.

So which side of the quiche fence do you sit on – for or against?

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