Description
A classic French toast breakfast plate with scrambled eggs and sausage, perfect for a weekend brunch.
Ingredients
Scale
- 4 thick slices brioche bread or Texas toast
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 tablespoon butter, for cooking the French toast
- 4 large eggs, for scrambled eggs
- 2 tablespoons milk, for scrambled eggs
- 1 teaspoon butter, for scrambled eggs
- Salt, to taste
- Black pepper, to taste
- 4 breakfast sausage links
- Maple syrup, for serving
- Powdered sugar, for serving
- Extra butter, for topping
Instructions
- In a shallow bowl, whisk together 2 eggs, 1/2 cup milk, granulated sugar, vanilla extract, and cinnamon.
- Dip each slice of bread into the egg mixture, coating both sides well.
- Heat 1 tablespoon butter in a skillet over medium heat. Cook the bread for 2 to 3 minutes per side, until golden brown and slightly crisp on the edges.
- In another bowl, whisk together 4 eggs and 2 tablespoons milk. Season lightly with salt and black pepper.
- Melt 1 teaspoon butter in a nonstick skillet over low to medium heat. Add the eggs and cook gently, stirring often, until soft and fluffy.
- Cook the breakfast sausage links in a skillet over medium heat, turning occasionally, until browned and fully cooked through.
- Plate the French toast and top with extra butter, maple syrup, and a light dusting of powdered sugar.
- Serve with the scrambled eggs and sausage on the side.
Notes
- Use thick-cut bread for best results.
- Adjust sweetness by adding more or less sugar.
- Cook sausage until internal temperature reaches 160°F.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 780
- Sugar: 25g
- Sodium: 950mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 22g
- Trans Fat: 0.5g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 480mg