We usually modify recipes to our own likes, dietary tolerances, cooking skills š , and budget. This is the ORIGINAL RECIPE I followed.
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I made some notes at the top portion, but the full list of ingredients and instructions is at the bottom. We’re not food bloggers and I don’t always remember to take pics (you know, because the stove is on and things may burn while I’m taking the pics…not that I would know anything about that), but we thought it might be helpful to others out there who are cooking newbies or don’t love cooking (LIKE ME!) if we share some simple recipes we have tried and like that aren’t super difficult to make or with lots of unfamiliar ingredients. Seriously, if I can do it, you will most likely be able to as well. Note: The only dietary limitations we have are no cashews and limited/no shellfish for the kiddos, but if anyone wants us to try any GF, DF, SF, __F recipes, let us know.
The Ingredients
We halved the recipe since that’s what we had to work with and we used Aidell’s Maple and Smoked Bacon Links. Our bread was slightly too small for our sausages so we jokingly called them French Toast Pigs Covered with a Blanket. :p
Since we halved the recipe, we also had some Trader Joe’s Hashbrown Patties (not shown) and berries for our brunch.
The remaining ingredients should be kitchen staples, but we also had someĀ berries, syrup, and powdered sugar.
The Process
Besides the aforementioned ingredient changes, we didn’t change anything about how we made them.
Since you’re dipping the bread rolled up around the sausage, it doesn’t matter how wide the bowl is, but I typically use *THIS BOWL.
We have a griddle but it’s not the best, especially for thicker slices of bread.Ā IĀ think we have *THIS PANĀ and IĀ was able to put 10 in there, but I would go for 8 like it says in the original recipe.
The Result
Like I said earlier, the bread was too small, so they kind of fell apart, but that’s okay. They were going to end up in our bellies anyway. :p
Our Thoughts
- Dad – It was different than the usual Pigs in a Blanket.
- Mom – Tasted good to me.
- Big SisĀ – I liked the french toast by itself.
- Little SisĀ – It was okay.
Recipe + Next Time…
Ingredients:
- 8 slices of bread
- 8 maple breakfast sausages, cooked
- 2 eggs
- 1/4 cup milk
- 1/4 teaspoon vanilla
- bit of cinnamon
- 1 tablespoon butter
- maple syrup (optional)
- powdered sugar for serving (optional)
Instructions:
- Remove eight slices of white bread from the loaf.
- Cut crusts off and discard (or reuse in another recipe).
- Wrap on sausage in one piece of bread.
- Press the bottom edge to seal tightly around the sausage.
- In a shallow dish, whisk eggs, milk, vanilla, and cinnamon together to combine.
- Preheat a large, nonstick skillet over medium heat.
- Melt butter in the bottom of the pan.
- Dip bread-wrapped breakfast sausages into the egg mixture and place into the hot butter.
- Cook and rotate until golden all around.
- Remove from pan.
- Serve warm with powdered sugar and maple syrup.
- Enjoy!
Bolded instructions can be done by younger chefs!
We will definitely have bigger slices of bread next time. We may or may not try with breakfast sausages like the country sausage kind(?)…sorry don’t know the exact term. If we had more time the evening before, I might cut the crust off so we don’t have to think about that in the morning. (We had these on a Saturday so there was no rush but it’s nice to have a lazy morning.) We reused the bread crust for THIS RECIPE.
What are you and your kiddos’ favorite recipes to make or foods to eat? Do you like sweets, savory treats, exotic flavors? Do tell!
Here’s the Plan to Eat link if you use that for your meal planning. If not, here’s our referral link if you want to try it out for free for 30 days –> plantoeat.com/ref/moyfam
*Note: This post may contain affiliate links. Read my disclosure policy here.
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