Stuffed French Toast Sandwiches
16 large eggs, divided
1 (1 pound) package bacon, cooked and crumbled
1 cup shredded cheddar cheese
1 3oz package cream cheese, softened
20 slices texas toast
1/4 cup butter
In a large bowl, lightly beat 10 eggs.
Spray a large skillet with nonstick cooking spray, heat over medium-high heat.
add eggs, and cook until firm but not dry, stirring occasionally.
remove from heat, stir in bacon and cheese.
spoon egg mixture evenly over half of texas toast.
top with remaining texas toast, pressing gently to seal.
in a shallow dish, lightly beat remaining 6 eggs, dip sandwiches into egg mixture, coating both sides.
in a large skillet, melt butter over medium heat.
cook sandwiches for 1-2 minutes per side, or until lightly browned.
cut sandwiches into triangles to serve.
Pairs Well With
One of the many treasures in the Paula Deen magazines. I have my own version of this with strawberries and cream cheese.