FRENCH TOAST TACOS
Provided by Crystal
Number Of Ingredients 11
Steps:
- In a large shallow dish, like a pie plate, whisk together the milk, egg, vanilla, cinnamon, & sugar. Dip the taco size flour tortillas in, one at a time, saturating both sides with French toast batter. Place the coated tortillas in a hot buttered skillet. Cook on each side for a couple minutes, until the French toast tortillas have lightly browned. Remove from the pan & set aside. I like to put mine on a wire rack lined baking sheet & I keep it in the oven at 200 degrees to keep them warm while I'm preparing the remaining tortillas & cooking my scrambled eggs.
- Fill your the French toast tortillas with warm scrambled eggs & bacon/sausage. Drizzle with syrup & top with chopped green onions. Serve immediately.
- **Increase your French toast batter as needed if you're serving a crowd. The batter recipe provided will make about 8 tacos.
FRENCH TOAST "TACOS"
Provided by Aria Kagan
Time 1h8m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- To make the bacon: Lay the bacon on a baking sheet covered with nonstick mat or parchment paper. Sprinkle each piece of bacon with 1 teaspoon brown sugar. Drizzle the honey over the bacon and then sprinkle with cinnamon. Bake the bacon in the preheated oven until crispy, about 15 to 20 minutes.
- To make the ganache: While the bacon is cooking, make the ganache. In a small saucepan over low heat, bring the heavy cream to a simmer. Add the chopped chocolate and whisk until smooth. Remove from the heat, stir in the salt and pour into a bowl. Set aside.
- Remove the bacon from oven and cover to keep warm. Lower the oven temperature to 200 degrees F.
- To make the French toast: Whisk the eggs, milk, vanilla beans (pods and seeds), and sugar together. Lay the brioche slices in a baking dish and pour the egg mixture over the bread. Let the bread set for 10 minutes to absorb the liquid.
- Melt the butter in a large nonstick saute pan over medium heat. Gently add the egg-coated brioche to the pan and cook until golden on both sides, about 4 minutes per side. Transfer the toast to a baking sheet and keep warm in the oven until ready to serve.
- To make the garnish: In a bowl, gently stir the strawberries and sugar together and let set for 10 minutes.
- To make the whipped cream: Using a whisk or an electric hand mixer, whip the heavy cream for a few seconds and then add the confectioners' sugar and vanilla extract. Continue to whip the mixture to medium peaks and place in a serving bowl. Chill the whipped cream until ready to serve.
- Serve each piece of French toast with a slice of sweet bacon on top. Serve the toppings family-style. Hold a piece of toast in hand and top with a bacon slice and other toppings as you see fit. Fold the toast like a taco. Eating with your hands is highly recommended!
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
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 AND EGG BREAKFAST TACOS
Breakfast tacos are very popular in San Antonio. These are one of our favorites.
Provided by Beverley Williams
Categories Eggs
Time 15m
Number Of Ingredients 5
Steps:
- 1. Brown the sausage, crumbling it as it cooks. Drain off the grease.
- 2. Beat the eggs well. Pour into the skillet with the sausage.
- 3. Cook stirring often until the eggs are done.
- 4. Divide the sausage mixture evenly between the 6 torlillas, placing it in the center of each.
- 5. Sprinlke each with cheese. Add picante sauce if desired.
- 6. Roll each taco. Serve warm.
BRUNCH EGG AND SAUSAGE SOFT TACOS
Don't wait for a weekend brunch to have these, they make a wonderful light dinner also! Italian sausage or the small pork breakfast sausages can be used for this recipe, just remember to remove the casings before cooking them meat. Keep your cream cheese cold so that it can be cut into small cubes. The exact amounts don't really matter for this recipe, you can adjust to taste. This is REALLY GOOD!!!!
Provided by Kittencalrecipezazz
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook the sausage meat with green onions in a skillet until browned; drain fat and transfer to a bowl; set aside.
- In a bowl mix/whisk together the eggs with jalapeno pepper, whipping cream, salt and pepper.
- Melt the butter in the same skillet over medium heat; add in the egg mixture; cook without stirring until the eggs begin to set on the bottom.
- When the eggs start to set sprinkle the cream cheese cubes over the egg mixture.
- Place a spatula across the bottom of the skillet to lift the eggs so that the uncooked will flow underneath; cook until eggs are set but not overcooked.
- Divide and sprinkle about HALF of the shredded cheddar cheese onto each tortilla.
- Divide and top with the egg mixture, then cooked sausage meat.
- Then sprinkle with the remaining half of the grated cheddar cheese.
- Fold tortillas over the filling.
- If desired you can place the tortillas on a baking sheet, cover loosley with foil, then warm slightly in oven.
- Serve with sour cream and salsa.
- Delicious!
Nutrition Facts : Calories 927.1, Fat 68.2, SaturatedFat 32.6, Cholesterol 478.4, Sodium 1853.2, Carbohydrate 32.3, Fiber 2.1, Sugar 2.7, Protein 44.5
SAUSAGE STUFFED FRENCH TOAST
Steps:
- Cook sausage according to package directions; cool slightly., Cut a pocket in one side of each slice of bread. Fill pockets with sausage and cheese., In a shallow bowl, whisk together eggs, milk and sugar. Soak bread in egg mixture, about 1 minute per side. Cook on a greased griddle over medium heat until golden brown on both sides. Serve with syrup.
Nutrition Facts : Calories 276 calories, Fat 15g fat (6g saturated fat), Cholesterol 153mg cholesterol, Sodium 456mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 1g fiber), Protein 14g protein.
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