My French Toast is always a delicious way to start the day, but sometimes I like to make it even heartier! This French Toast Breakfast Sandwich is stacked with fluffy scrambled eggs, crispy bacon, and melty cheddar cheese between two slices of golden French toast.
There is just something so good about sweet French toast with a savory filling. Add a drizzle of maple syrup, a little hot sauce, or both, and you’ve got a breakfast sandwich that disappears fast!
Ingredients & Substitutions
- Brioche Bread: Thick slices of brioche make rich, buttery French toast that is sturdy enough to hold the filling. Texas toast or challah bread also works well.
- Eggs: You will need eggs for both the French toast and the scrambled egg filling.
- Milk: Milk is used in both the French toast and the scrambled eggs to add richness. Heavy cream can be used in the eggs for an even creamier filling.
- Vanilla, Cinnamon, and Salt: Vanilla and cinnamon give the French toast its classic sweet flavor, while salt balances the sweetness and seasons both the French toast and the eggs.
- Butter: Butter is used to cook both the French toast and the scrambled eggs. You can substitute a neutral cooking oil if preferred.
- Bacon: Crispy bacon adds a smoky, savory crunch. Try sausage patties, breakfast sausage, ham, or turkey bacon, if preferred. They all will be delicious!
- Sharp Cheddar Cheese: Sharp cheddar melts beautifully and adds plenty of flavor. Swap it with American, pepper jack, Swiss, provolone, or your favorite melting cheese.
- Maple Syrup and Hot Sauce: These are optional, but highly recommended! Maple syrup adds a touch of sweetness, while hot sauce gives the sandwich a little kick. Try one or both to make it your own.
Tips for the Best French Toast Breakfast Sandwiches
- Use thick slices of bread. Brioche is my favorite because it is soft, buttery, and sturdy enough to hold the filling without falling apart.
- Don’t soak the bread too long. A quick dip on each side is all you need. This keeps the French toast from becoming soggy.
- Cook the eggs until just set. Soft, fluffy scrambled eggs make the best filling and stay tender inside the sandwich.
- Add the cheese while the eggs are hot. The heat from the eggs helps melt the cheese for an extra gooey sandwich.
- Serve right away. These sandwiches are best enjoyed while the French toast is warm and the cheese is nice and melty.
- Make it your own. Try your favorite cheese, swap the bacon for sausage or ham, or add a drizzle of maple syrup, hot sauce, or both for the perfect sweet-and-savory bite.
FAQs
Can I make these breakfast sandwiches ahead of time?
Yes! You can cook the French toast, bacon, and scrambled eggs ahead of time. Store each separately in the refrigerator, then assemble and warm the sandwiches when you are ready to eat.
What is the best bread for a French Toast Breakfast Sandwich?
Brioche is my favorite because it is rich, buttery, and sturdy enough to hold the filling. Challah or thick slices of Texas toast are also great choices.
Can I add other toppings?
Absolutely! Try sliced avocado, tomato, spinach, caramelized onions, or a slice of your favorite cheese. A drizzle of maple syrup or a few dashes of hot sauce are always delicious, too.
Can I use a different breakfast meat?
Of course! Crispy bacon is a classic choice, but sausage patties, breakfast sausage, ham, or turkey bacon all work well in this sandwich.
How to Store French Toast Breakfast Sandwiches
If you have leftovers, let the sandwiches cool completely before storing them. Wrap each sandwich tightly in plastic wrap or aluminum foil, or place them in an airtight container.
Store the sandwiches in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium-low heat until heated through, or microwave in 30-second intervals until hot. An air fryer also works well and helps crisp up the French toast.
For the best texture, add maple syrup or hot sauce after reheating, if using.
French Toast Breakfast Sandwich
Ingredients
French Toast
- 4 thick slices brioche bread
- 2 large eggs
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 pinch kosher salt
- 1 tablespoon unsalted butter, for cooking
Egg & Bacon Filling
- 4 large eggs
- 2 tablespoons whole milk or heavy cream
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon unsalted butter or oil, for cooking
- 6 slices bacon, cooked crispy
- ½ cup (56.5 g) sharp cheddar cheese, shredded
Optional Toppings
- Maple syrup, for serving
- Hot sauce
Instructions
French Toast
- In a shallow bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and salt.
- Dip each slice of brioche bread into the egg mixture, coating both sides.
- Melt the butter in a large skillet over medium heat. Cook the bread for 2 to 3 minutes per side, or until golden brown. Transfer the French toast to a plate and set aside.
Egg & Bacon Filling
- In a medium bowl, whisk together the eggs, milk, salt, and pepper.
- In the same skillet (or a clean skillet, if preferred), melt the butter over medium heat.
- Add the eggs to the skillet and cook, stirring gently, until just set. Remove from heat.
Assemble the Sandwiches
- Place one slice of French toast on a plate.
- Top with half of the scrambled eggs, bacon, and shredded cheddar cheese.
- Place another slice of French toast on top.
- Repeat with the remaining ingredients to make a second sandwich.
- Serve immediately with maple syrup and hot sauce, if desired.
Did you make this recipe?
You can tag me at @iamhomesteader.
