Savory Stuffed French Toast

Need a great Christmas Day brunch recipe?! This French Toast is perfect for that salty-sweet fix. The savory stuffed french toast is jam-packed with ham, swiss, scallions, and cooked in a slightly sweet custard.

Savory Stuffed French Toast

  • 1 loaf French bread, cut into 2-inch thick slices
  • 8 ounces ham
  • 4 ounces Swiss cheese
  • 2 scallions, minced
  • 1 cup milk
  • 3 large eggs
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 1 tablespoon butter, for cooking
  • Maple syrup, for serving


Chop ham into small cubes. In a medium skillet over medium heat, add ham and cook until it’s browned in spots, just a few minutes.

Let ham cool slightly and then stir together with grated cheese and scallions.

Whisk together milk, eggs, and cinnamon with a pinch of salt in a square baking dish.

Cut your French bread into large 2-inch slices. Using a serrated steak knife, cut each piece of bread down the middle, being careful not to cut entirely through the bread. Use the knife and your fingers to make a pocket in the bread.

Stuff each piece of bread with the ham and cheese mixture. Try to be careful not to tear through the bread, but you can also use a heavy hand on the stuffing. The bread can hold it.

After you’ve stuffed all the pieces, heat a griddle over medium heat.

Dunk the pieces of bread, one at a time, in the milk and egg mixture. Leave it in for a few seconds on each side so it absorbs the mixture. Don’t leave them in so long that they get soggy though.

Melt butter on griddle and add stuffed french toast pieces. Cook for about 4-5 minutes per side until the toast is golden brown. Err on the side of cooking them for longer over lower heat. Also, be sure to stand the toast up on the two long ends for a few minutes also to really sear the French toast on all sides.

I like to cut each piece in half after it cooks to show off the stuffing and also make it easier to eat.

Serve stuffed french toast with syrup!


Savory Hearty Breakfast Muffins

Savory Hearty Breakfast Muffin

  • 9 eggs for the center of the muffins
  • 2 eggs for the muffin mix
  • 2 cup all purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • ½ teaspoon baking soda
  • ¼ cup chopped chives
  • 1½ cups plain yogurt
  • 3 tablespoons melted butter + a bit for greasing the muffin tins
  • 1/2 cup grated extra sharp cheddar cheese
  • 1 cup diced finely ham
1 cup
1/2 cup finely diced red bell pepper

For the eggs:

  1. The first step of this recipe is to soft boil your eggs. You may want to make a dozen in case to have some backups in case you break the yolks in a couple of them.
  2. Bring a pot of water to a rapid boil and then reduce the heat to a rolling boil.
  3. Put up to 4 (cold) eggs in the water carefully and cook them for 6 minutes.
  4. Once the 6 minutes are up, carefully remove the eggs and rinse them in cold water immediately (for about 60 seconds).
  5. Repeat this process until all your eggs are soft boiled.
  6. Once your eggs have cooled (from being run under the cold water), carefully remove the shells. This part requires some patience.
  7. Put all the eggs in the freezer for about 2 hours (until they are completely frozen through).
  8. While the eggs are freezing, make the muffin batter.

For the muffins:

  1. Combine the flour, cornmeal, sugar, baking powder, black pepper, cayenne, salt and baking soda in a large bowl.
  2. In a smaller bowl, combine the chives, yogurt and butter.
  3. Add the wet ingredients to the dry ingredients and combine.
  4. Finally add the cheese, ham, and red peppers.
  5. Once the eggs are completely frozen, preheat the oven to 425 (we need these muffins to cook quickly so that the eggs in the center don’t overcook).
  6. Grease a muffin tin with butter.
  7. Add the batter to the muffin tin- filling each hole only about halfway. Add a frozen egg into each muffin and then cover them with the rest of the batter.
  8. Bake for 20 minutes or until the muffins are brown on top. This part also requires trust because you can’t stick the muffins with a toothpick to see if they are done.
  9. Remove the muffins from the tin immediately after they come out of the oven (so they stop cooking).
  10. Serve warm and with salt (the muffins shouldn’t need salt but adding a little sprinkle of salt on the egg in the middle makes these perfect!) 

Note: These muffins are best served warm but are also delicious cold. To reheat the muffins, you can microwave them for about 30 seconds. These muffins will keep really well for a few days in the fridge.

Breakfast Mini Baguettes 

I think I may found my new favorite thing to serve at any brunch I host or cater. Simple, easy to accommodate dietary needs, and super tast! 

Breakfast Mini Baguettes 

Serves 4

4 frozen mini baguettes, thawed (I use Rhodes brand)

4 eggs

2 tablespoons cream

8 strips bacon, cooked and chopped

¼ cup finely shredded Italian cheeses

2 green onions, sliced

salt and pepper to taste

extra cheese to sprinkle on top

Cut top off baguettes and pull out bread to make a deep hallowed depression in each one.

Mix all ingredients except extra cheese and pour equally into each of the 4 baguettes. Once filled with the egg mixture put back two or three big chunks of the bread into each of the baguettes to soak up some of egg mixture. Cover and let them sit in the fridge overnight. 

Next day bake at 350°F 20-25 minutes. Remove from oven and sprinkle more cheese on top of hot baguettes. Serve warm