Libby with Lemony Thyme
French Toast Breakfast Meatballs have the French toast taste and feel, which makes them nice and soft with hints of cinnamon, but the combination with the sausage makes them savory and very juicy. It's a wonderful flavor fusion!
Ingredients
For the Buttermilk French Toast
- 6-8 slices french bread, sliced 1-inch thick you'll want 2 cups once cooked and cubed
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon cinnamon
- 1 Tablespoon butter for pan frying French toast
For the French Toast Breakfast Meatballs
- 1 pound all-natural ground sausage
- 1 large egg
- 2 Tablespoons pure maple syrup
- 1 teaspoon ground sage
- 1/2 teaspoon salt optional
- 1/2 teaspoon black pepper optional
- 2 cups 1/4-inch cubed prepared French toast see above
To Serve
- 1/2 cup warm maple syrup for serving
Instructions
For the Buttermilk French Toast
- In a shallow bowl, beat eggs with buttermilk and cinnamon. Dip bread slices in egg mixture, turning several times so they absorb some of the liquid. Heat butter in a skillet over medium heat. Pan fry the dipped bread slices until golden brown on both sides. Cool slightly then chop into 1/4-inch cubes.
For the French Toast Breakfast Meatballs
- Preheat oven to 400° F. Line baking sheet with parchment paper. Combine ground sausage with egg, maple syrup, sage, salt & pepper. Then mix in the chopped French toast until thoroughly incorporated. Make 1 1/2-inch diameter meatballs and place on parchment lined baking sheet. Bake for 15 minutes. Serve with warm maple syrup.