French Toast Breakfast Sammies
You know those breakfasts that hit every note — sweet, savory, creamy, cozy — all in one bite? This is that breakfast. Think sausage-egg-and-cheese, but sandwiched between two golden slices of French toast. It’s the kind of breakfast that feels like a weekend treat but is easy enough to make on a weekday, especially if you meal prep a batch in advance (these freeze so well). I used APPLEGATE NATURALS® Maple Chicken Sausage Patties for this one because they have that slightly sweet maple flavor that pairs perfectly with the cinnamon French toast soak — total brunch win.
They’re nostalgic, filling, and totally customizable — layer in banana slices, swipe on some cream cheese, or go classic with just egg and sausage. I batch make the eggs with cottage cheese in the oven for no-fuss prep, and then it’s just a stack and toast situation.
This post may contain affiliate links. Please read our privacy policy for details.
Recipe Tips
Don’t oversoak the bread: A quick dip is enough. If it sits too long, it’ll fall apart when cooking.
Use thicker bread if you can: Brioche or sourdough holds up better during the dip and cook process.
Batch bake your eggs: It saves time, especially for meal prep. You get even portions and no stovetop babysitting.
Reheat low and slow: Warm them in a skillet over medium-low heat with a lid for best results. The microwave works too, but the skillet brings back that golden exterior.
Make them yours: Add a swipe of Greek yogurt, go sweet with fruit, or dip in maple syrup — the sandwich is the canvas.
Ingredient Swaps: No maple sausage patties? Regular chicken or turkey sausage works great, or even plant-based if you want it vegetarian. No Gouda or cheddar? Use any melty cheese like Havarti, pepper jack, or your favorite dairy-free slice. Need gluten-free? Just use GF sandwich bread or thick GF sourdough — both work great in this! No milk? Use almond, oat, or whatever you have on hand. Even cream or coconut milk for something richer. Don’t want to bake eggs? Scramble them on the stovetop or fry sunny side up for a runnier version.
Fridge: Wrap each sandwich individually in foil or parchment and store in an airtight container for up to 3 days. Reheat in a skillet over medium-low heat with a lid until warmed through, or microwave for 45–60 seconds (just note the skillet gives the best texture).
Freezer: Wrap tightly in parchment or foil, then place in a freezer-safe bag or container. Store for up to 2 months. To reheat, either microwave for 1–2 minutes or reheat in the oven at 350°F for 10–12 minutes. For a crispier finish, re-toast the French toast exterior in a buttered skillet.
More Breakfast Recipes to try:
French Toast Breakfast Sammies
Ingredients
For the sammies
- 8 slices of bread Brioche, GF sandwich bread, or thick GF sourdough
- 4 APPLEGATE NATURALS® Maple Chicken Sausage Patties
- 8 large eggs
- 4 slices gouda cheddar, or dairy-free cheese
- 1 tbsp butter or ghee, for skillet
For the French toast soak
- 3 eggs
- 1/3 cup milk milk of choice
- 1 tsp cinnamon
- 1 tsp vanilla extract
- Pinch of salt
Optional add-ins:
- Maple syrup inside or for dipping
- apple or banana, sliced
- 1 tbsp cream cheese or Greek yogurt for extra creaminess
Instructions
Enable step-by-step mode- Pan-fry or bake your sausage patties until heated through and golden. Set aside.
- Cook eggs your favorite way — I recommend batch making them with 1/2 cup cottage cheese, 8 eggs, salt/pepper then cook for 15-17 minutes at 350F. They come out perfect every time.
- Whisk together the French toast soak. Dip each slice of bread briefly (don’t drench) and cook on a buttered skillet until golden brown on both sides.
- Layer like this ? French toast slice ? egg ? cheese ? sausage ? optional drizzle of maple or sliced fruit ? second French toast slice
- (Skip this step if meal prepping) If the cheese hasn’t melted yet, toss the whole sandwich back in the skillet over low heat with a lid on for 1–2 min per side.
- Eat warm OR wrap tightly in foil/parchment to refrigerate (up to 3 days) or freeze (up to 2 months).
