Sausage Stuffed French Toast

I'm almost embarrassed to even post this, because it's not even a real recipe.  Several friends asked me to post it, however, so here it is.  It's a well known fact that I have "food A.D.D."  I love familiar, comforting foods with a twist.  I also love a good sweet and salty combination - any time of the day!  

I was just hungry for something different on a lazy summer morning and decided to put a couple of my family's favorite things together - good smoky sausage and french toast.  

The awesome thing about this, is you probably have all this stuff in your kitchen right now as we speak.  Yep.  Basic stuff... as breakfast typically tends to be.  One of my kids asked if it could be made with pieces of yummy crunchy bacon.  Sure.  Knock yourself out with whatever variation you prefer.  

 #easy #quick #breakfast #comfortfood #familyfriendly #frenchtoast #sausage

Ingredients: 

This is a concept, not an exact recipe.  I didn't measure anything as I'm assuming everyone knows how to make french toast.

• 3 large eggs
• Milk of choice - I probably used 1/2 cup or so
• Sugar of choice - I only used one small scoop because I don't like it very sweet
• Vanilla - probably a teaspoon.  Use a good vanilla (Mexican, Dominican Republic, etc).
• Cinnamon - several good shakes
• 1/3 pound smoked pork sausage - adjust as needed.  Andouille would work here as well, but if you want to do something like chicken/apple sausage, go for it.  Whatever YOU prefer.
• A handful of frozen sweet peppers - red and yellow bell peppers.  I like them frozen for super quick and easy prep.  Plus the frozen ones cook down faster than fresh. 
• Oil of choice for pan frying.  I used coconut oil.
• Optional - syrup, honey, or powdered sugar as a topping

Step-by-Step:  

Mix your batter.  Whisk until all ingredients are incorporated and eggs are completely broken up.  Set batter aside.  For whatever reason, I usually make my french toast batter in a pie plate as they accommodate the bread nicely and are easy to deal with. 

Cut up sausage into bite sized pieces.

Saute sausage and peppers until peppers are soft and sausage has a little bit of color on them.  Set aside to cool while preparing bread.

We only buy wheat bread, but choose what is in your pantry.  Cut the crusts off of the bread, then roll the bread out flat.  Don't worry, it will puff back up.  White sandwich bread is usually more "square" but I don't ever have that on hand.  Turns out the rounded edge didn't make a difference. 

Add a spoon of sausage and peppers to the bread.  Maybe 1/4 cup?  I didn't measure.

Roll the bread around the filling and allow to rest on the "seam."

Get that batter all whisked up again to make sure the cinnamon and stuff is all mixed in.  Soak the rolled bread in the batter until bread is saturated.  Maybe a minute. 

I used virgin coconut oil in my pan.  To the hot oil, add the saturated rolls.  Keep heat fairly low.  Like medium/low-medium so the bread can get cooked through without getting overly brown first.  Put the seam side down first so it can get glued together from the batter and heat.  Ha

Using tongs, turn to brown on all sides.

Once browned on all sides, serve immediately with topping of choice.  I wanted breakfast syrup.

Yummm!  Breakfast with a twist. 

Oh.  One more option.  

If you have made this and it was well received, you could do this in a big casserole dish and bake them for several people at a time.  Roll the bread, add rolls to dish, pour batter over the tops, cover and let soak (even overnight).  The next morning, just bake until done.  This is how I've done my Overnight Stuffed French Toast Roll Ups in the past.   

Egg Roll in a Bowl with Creamy Sriracha Sauce

Lately I've been hearing a lot of talk among my friends about this concept.  The internet is loaded with recipes and I was feeling a little left out.  After making this, I wondered what the heck I was waiting for?  So good!  This recipe is super easy and quick to throw together, and hits all the right marks.  How great is it to get one of your favorite Chinese recipes that's also healthy for you and free of all those preservatives?

You could totally swap out the protein for ground turkey or chicken if you don't eat pork.  You could even to a vegan alternative by using TVP and vegan mayo.  Anyway, options are always welcome when it comes to food... right?

#keto #lowcarb #highprotein #paleo #whole30  #diabeticfriendly #cleaneating #glutenfree #dairyfree   #asian #pork

Ingredients:  (4-6 servings)

• 2 Tbsp sesame oil
• 1 bunch of green onions (typically around 6), green and white parts divided
• 1.5 cups sliced baby portobello mushrooms 
• 1/2 cup red onion
• omit for keto
• 1 rounded Tbsp garlic paste or equivalent amount of minced
• 1.5 pounds ground pork
• 1 rounded Tbsp ginger paste or equivalent amount of finely minced
• 1 (8oz) can water chestnuts, drained
• omit for keto
• 1 Tbsp sriracha or hot sauce of choice
• Frank's hot sauce in keto friendly 
• 1 (18) oz bag coleslaw mix or broccoli slaw
• 3 Tbsp soy sauce
• sub light tamari (keto) or coconut aminos (gluten free)
• 1 Tbsp rice wine vinegar
• Kosher salt to taste
• Garnish - Black and white sesame seeds 
• Garnish - Green tops of sliced onions 

Sauce - 

• 1/4 cup of mayo of choice
• choose whole30 compliant if you wish
• 1 - 2 Tbsp sriracha or hot sauce depending on heat preferences
• A pinch of salt 

Step-by-Step - 

In a heavy skillet, heat sesame oil over medium to medium high heat.  Saute white green onion bottoms, red onion and garlic a few minutes until soft and fragrant.  Then add sliced mushrooms and continue cooking until they get a little bit browned.  

2 Tbsp sesame oil

1/2 cup diced red onions

green onion "bottoms"

1.5 cups sliced baby portobello mushrooms

To soft vegetables, add ground ginger, garlic, pork, and hot sauce, breaking up pork into small pieces.  Cook through about 7-8 minutes.  

1 Tbsp ginger paste

1 Tbsp garlic paste

1.5 pounds ground pork

3 Tbsp sriracha

When pork is almost cooked through but not dry, add in the water chestnuts, soy sauce/coconut aminos, rice wine vinegar, bag of coleslaw mix, and then salt to taste.  Stir and cook until cabbage is tender (about 5 minutes).  

1 (8oz) can drained water chestnuts

3 Tbsp soy sauce/coconut aminos/etc

1 Tbsp rice wine vinegar

18 oz bag coleslaw mix

While cabbage is cooking down, mix the sauce in a small bowl - 1/4 cup mayonnaise and 1-2 Tbsp hot sauce.  Season to taste with a pinch of salt.  Add sauce to a plastic squeeze bottle or small ziptop bag.   

1/4 cup mayo, 2-3 Tbsp Sriracha

Kosher salt to taste

When cabbage is cooked, serve egg roll mixture in bowls with green onion tops, sesame seeds and creamy hot sauce.  If you used a bag, just snip off a small corner of the bag to squeeze over the mixture.  

 Thanks for the inspiration for this recipe from 40 Aprons

Since this recipe would be amazing for your weekly meal prep, here are some other great meal prep options:

Mediterranean Spiced Salmon Power Grain Bowl

Thai Chicken Bistro Wraps with Peanut Dipping Sauce

Turkey Taco Salad Meal Prep

Asian Inspired Ginger Sesame Turkey Meatballs with Teriyaki Glaze

Written Method - 

1. In a heavy skillet, heat sesame oil over medium to medium high heat.  Saute white green onion bottoms, red onion and garlic a few minutes until soft and fragrant.  Then add sliced mushrooms and continue cooking until they get a little bit browned.  

2. To soft vegetables, add ground ginger, garlic, pork, and hot sauce, breaking up pork into small pieces.  Cook through about 7-8 minutes.  
3. When pork is almost cooked through but not dry, add in the water chestnuts, soy sauce/coconut aminos, rice wine vinegar, bag of coleslaw mix, and then salt to taste.  Stir and cook until cabbage is tender (about 5 minutes).  
4. While cabbage is cooking down, mix the sauce in a small bowl - 1/4 cup mayonnaise and 1-2 Tbsp hot sauce.  Season to taste with a pinch of salt.  Add sauce to a plastic squeeze bottle or small ziptop bag.    
5. When cabbage is cooked, serve egg roll mixture in bowls with green onion tops, sesame seeds and creamy hot sauce.  If you used a bag, just snip off a small corner of the bag to squeeze over the mixture.