Take your breakfast game to the next level with this indulgent French toast breakfast sandwich. Sweet meets savory in this 30-minute recipe that transforms regular bread into a warm, crispy-on-the-outside, soft-on-the-inside breakfast masterpiece.
Key Takeaways:
- Perfect blend of sweet French toast and savory breakfast ingredients
- Ready in 30 minutes using simple kitchen tools
- Makes 4 filling sandwiches
- Can be prepped ahead for busy mornings
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 520 |
| Protein | 22g |
| Carbs | 48g |
| Fat | 28g |
| Fiber | 2g |
| Sugar | 12g |
What You’ll Need
Ingredients
| Item | Amount |
|---|---|
| Thick-cut bread | 8 slices |
| Large eggs | 8 (4 for French toast, 4 for filling) |
| Whole milk | 1 cup |
| Vanilla extract | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Butter | 4 tablespoons |
| Bacon | 8 slices |
| American cheese | 4 slices |
| Maple syrup | 1/4 cup |
Kitchen Equipment
| Tool | Purpose |
|---|---|
| Large skillet (10-12 inch) | Cooking French toast and eggs |
| Shallow dish (at least 9×13 inches) | French toast batter |
| Whisk | Mixing batter |
| Spatula (wide, flat) | Flipping |
| Paper towels | Draining bacon |
| Measuring cups/spoons | Precise measurements |
| Plates for serving | Final presentation |
| Timer or phone | Track cooking times |
| Oven mitts | Handling hot pans |
Detailed Step-by-Step Instructions
Before You Start (10 minutes)
- Gather Your Equipment
- Place all tools on clean counter
- Ensure skillet is completely clean and dry
- Line a plate with paper towels for bacon
- Prepare Your Workspace
- Clear counter space near stove
- Set up cooling rack if you have one
- Have extra paper towels ready
- Place garbage bowl nearby for eggshells
- Get Ingredients Ready
- Remove eggs and milk from fridge (15 minutes before)
- Set butter out to soften slightly
- Count out 8 bread slices
- Measure all ingredients before starting
Make the French Toast Batter (10 minutes)
- Crack Eggs
- Place shallow dish on flat surface
- Crack 4 eggs one at a time into small bowl
- Check for shells before adding to dish
- Keep 4 eggs separate for later
- Add Wet Ingredients
- Pour 1 cup milk into measuring cup
- Add milk to eggs
- Add 1 teaspoon vanilla extract
- Add Dry Ingredients
- Measure 1 teaspoon cinnamon
- Add 1/4 teaspoon salt
- Whisk everything until well combined
- Look for even color with no streaks
Cook the Components (25 minutes)
Bacon First (10-12 minutes)
- Prepare Pan
- Place large skillet on burner
- Do not turn on heat yet
- Lay bacon strips in cold pan
- Cook Bacon
- Turn heat to medium
- Don’t move bacon for 5 minutes
- Flip using tongs when edges curl
- Cook 3-5 minutes other side
- Remove when crispy but not burnt
- Place on paper towels
French Toast (12-15 minutes)
- Heat Pan
- Wipe skillet clean with paper towel
- Add 1 tablespoon butter
- Heat on medium
- Butter should melt but not brown
- Dip Bread
- Hold bread slice over batter
- Dip 15 seconds each side
- Let excess drip off
- Don’t soak too long or it gets soggy
- Cook French Toast
- Place in pan (don’t overcrowd)
- Cook 2-3 minutes until golden
- Lift corner to check color
- Flip when golden brown
- Cook 2 minutes other side
- Keep warm in oven at 200°F
Fried Eggs (8-10 minutes)
- Prepare Pan
- Wipe skillet clean again
- Add 1 tablespoon butter
- Heat on medium-low
- Cook Eggs
- Crack each egg into small bowl first
- Slide carefully into pan
- Cover pan if you want set tops
- Cook 3-4 minutes for runny yolks
- Cook longer for firm yolks
Final Assembly (5-7 minutes)
- Set Up Assembly Station
- Have all components ready
- Warm plates if possible
- Keep maple syrup nearby
- Build Each Sandwich
- Place one French toast slice on plate
- Add cheese slice immediately (helps melt)
- Layer 2 bacon strips
- Place 1 fried egg
- Drizzle 1 tablespoon maple syrup
- Top with second French toast slice
- Cut diagonally if desired
- Serve Immediately
- Add extra syrup on side if desired
- Serve with fork and knife
- Have napkins ready
Troubleshooting
- Soggy French Toast:
- Bread too thin or soaked too long
- Solution: Count to 15 for each side
- Use thicker bread (at least 1/2 inch)
- Burnt Outside, Raw Inside:
- Heat too high
- Solution: Reduce heat to medium-low
- Check pan temperature with water drop
- Sticking to Pan:
- Not enough butter or pan too hot
- Solution: Add more butter
- Test pan heat before adding food
- Eggs Breaking:
- Pan not hot enough
- Solution: Let pan heat 2-3 minutes
- Use fresh eggs at room temperature
Variations & Substitutions
- Bread Options:
- Brioche (richer taste)
- Sourdough (tangy flavor)
- Whole wheat (healthier choice)
- Protein Swaps:
- Turkey bacon (leaner)
- Sausage patties (heartier)
- Canadian bacon (less fat)
- Cheese Choices:
- Cheddar (sharper taste)
- Swiss (mild flavor)
- Pepper jack (spicy option)
- Healthier Version:
- Egg whites only
- Turkey bacon
- Whole grain bread
- Sugar-free syrup
Storage & Reheating
- Storage:
- Let cool completely
- Wrap each sandwich individually
- Refrigerate up to 2 days
- Keep eggs separate if possible
- Freezing:
- Wrap tightly in foil
- Place in freezer bag
- Label with date
- Freeze up to 1 month
- Reheating:
- Microwave: 1-2 minutes (remove egg first)
- Oven: 350°F for 10 minutes
- Toaster oven: 5-7 minutes
- Best eaten fresh
Safety Notes & Tips
- Food Safety:
- Wash hands before and during prep
- Cook eggs until whites are completely set
- Bacon should be crispy and browned
- Keep hot foods above 140°F
- Refrigerate leftovers within 2 hours
- Kitchen Safety:
- Never leave hot pans unattended
- Use oven mitts for hot handles
- Keep paper products away from heat
- Clean spills immediately
- Have fire extinguisher nearby
- Pro Tips:
- Day-old bread works better than fresh
- Room temperature eggs cook more evenly
- Pat bacon dry before adding to sandwich
- Butter should be melted but not brown
- Clean as you go to keep workspace tidy
- Taste test French toast batter before using
