WHY YOU’LL LOVE THIS MOONS OVER HAMMY SANDWICH

• Classic diner comfort food at home
  
• Ready in just 20 minutes
  
• Buttery, crisp bread with melty cheese
  
• Loaded with eggs and ham
  
• Perfect for breakfast, brunch, or breakfast-for-dinner

Moons Over My Hammy

If you’ve ever eaten at Denny’s late at night, you probably know exactly what this sandwich is.

Moons Over My Hammy has been one of those iconic diner orders forever. It’s simple… just eggs, ham, cheese, and toast. But somehow it hits every comfort food note at once.

Chad and I have always loved recreating restaurant favorites at home, and this one was a no-brainer.

It’s fast, it’s hearty, and it tastes just like the diner version when you get the toast perfectly golden and the cheese melted into the ham.

Sometimes the best recipes aren’t complicated. They’re just really good sandwiches.

INGREDIENT NOTES

• Sourdough Bread: Adds structure and flavor while holding up to the fillings.
  
• American Cheese: Melts into the eggs for that creamy, nostalgic texture.
  
• Swiss Cheese: Pairs beautifully with the ham and adds that classic diner flavor.
  
• Thin Sliced Ham: Heats quickly and layers perfectly in the Moons Over Hammy sandwich.
  
• Salted Butter: Creates that irresistible golden crust on the bread.

VARIATIONS

Double Cheese: Add extra Swiss for a richer sandwich.

Bacon Version: Swap the ham for crispy strips of bacon.

Spicy Kick: Add sliced jalapeños or a dash of hot sauce.

Richer Flavor: Whisk a little milk or cream into the eggs before scrambling.

Add a Spread: Smooth a thin layer of mayonnaise on the inside of the bread slices for moisture.

Breakfast Melt: Layer sautéed onions or mushrooms between the eggs and ham.

Texas Toast Style: Use thick slices of Texas Toast instead of sourdough.

SERVING SUGGESTIONS

• Add crispy hash browns and fresh fruit on the side.
  
• Serve with hot coffee or orange juice.
  
• Pair a Moon Over My Hammy with pancakes or waffles.
  
• Cook several at once on a griddle for brunch crowds.

MOON OVER MY HAMMY FAQ

The key to a great diner sandwich is timing, and the Denny’s Moons Over My Hammy is no different.

Bread should toast slowly in butter so it becomes deeply golden without burning, while the cheese melts just enough to bind everything together.

Cooking the eggs gently over medium-low heat keeps them soft and creamy instead of dry.

Once the sandwich comes together, that warm egg layer acts almost like a sauce, bringing the whole thing together.

It’s a simple technique… but it makes a big difference.

TOOLS NEEDED

• Large Skillet or Griddle: For melting the cheese onto the toasted bread.
  
• Nonstick Skillet: To scramble the eggs.
  
• Silicone Spatula: Gently stirring while scrambling.
  
• Mixing Bowl: For whisking the eggs.

Enjoy!

With love, from our simple kitchen to yours.

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Moons Over My Hammy (Denny’s Copycat Breakfast Recipe)

Moons Over My Hammy is a scrumptious restaurant favorite with eggs, ham, and cheese. This Denny's breakfast sandwich recipe is SO easy!

Course Breakfast

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 687cal

Author Donna Elick

Equipment

• medium skillet
• large skillet
• medium mixing bowl
• whisk

Ingredients

• 5 tablespoons salted butter softened and divided
• 8 large eggs
• 8 slices sourdough bread or artisan bread
• 4 slices Swiss cheese (about 4 ounces)
• 4 slices American cheese (about 4 ounces)
• 16 slices thin deli ham (about 8 ounces)

Instructions

• COOK EGGS: Melt 1 of the 5 tablespoons salted butter in a medium nonstick skillet over medium-low heat. In a bowl, whisk 8 large eggs until well combined. Pour eggs into the skillet and cook over medium-low heat, gently stirring with a silicone spatula to bring cooked eggs from the edges toward the center. Cook until the eggs are softly scrambled and no liquid egg remains, about 3 to 4 minutes. Remove from heat and set aside.
• BUTTER BREAD: Spread the remaining 4 tablespoons salted butter evenly over one side of each of the 8 slices sourdough bread.
• TOAST BREAD: Heat a large nonstick skillet or griddle over medium heat. Place the bread slices buttered side down in the skillet.
• ADD CHEESE AND HAM: On 4 slices of the 8 slices sourdough bread or artisan bread, place 1 slice of the 4 slices Swiss cheese and top each with 4 of the 16 slices thin deli ham. On the remaining 4 slices of bread, place 1 slice American cheese.
• MELT AND TOAST: Cook the bread until golden brown and toasted, about 2 to 3 minutes. The cheese should be melted and the ham warmed through.
• ADD EGGS: Divide the scrambled eggs evenly among the slices topped with 4 slices American cheese.
• ASSEMBLE SANDWICHES: Place the ham and Swiss halves on top of the egg halves to form 4 sandwiches. Serve with the eggs on top and the ham on the bottom, just like the diner classic.

Notes

Make-Ahead: You can cook the scrambled eggs up to 1 day ahead. Store in the refrigerator and reheat gently before assembling the sandwiches.

Storage: Store leftover sandwiches wrapped tightly in the refrigerator for up to 2 days.

Reheating: Reheat sandwiches in a skillet over medium-low heat or warm in a 325°F oven for about 10 minutes until heated through.

Freezing: Wrap assembled sandwiches tightly in foil and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.

Ingredient Tip: Deli-style thin sliced ham works best because it heats quickly and layers easily on the sandwich.

Nutrition

Serving: 1 | Calories: 687cal | Carbohydrates: 2g | Protein: 45g | Fat: 54g | Saturated Fat: 26g | Cholesterol: 516mg | Sodium: 1966mg | Sugar: 1g | Fiber: 0.01g | Calcium: 439mg | Iron: 3mg

Originally published October 2022, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Moons Over My Hammy (Denny’s Copycat Breakfast Recipe) appeared first on The Slow Roasted Italian.

Breakfast Burger

You guys know how much I love breakfast for dinner, brinner, whatever you want to call it… I’m obsessed.

So, it was only a matter of time before I came up with a breakfast burger that could be enjoyed any time of day!!

Chad loves ordering the Royal Burger when we go out to eat, so I decided to take it one step further and come up with an amazing burger breakfast sandwich.

It all starts with crispy hash browns topped with a cheeseburger, two kinds of bacon, and a perfectly cooked sunny-side-up egg on top served on a toasted English muffin.

If you’ve never tried a burger on an English muffin before, get ready to be impressed!

You’re absolutely going to want to pair this with my super easy Air Fryer Breakfast Potatoes on the side!!

This is the most magnificent brinner recipe! You are going to love it.

Ingredient Notes and Substitutions

• Lean Ground Beef – To make the actual burger! I like lean ground beef as it isn’t too greasy.
  
• Shredded Hash Browns – It wouldn’t be a breakfast burger recipe without some hash browns! 
  
  I encourage you to grab freshly shredded for the best flavor and texture — I can usually find them in the dairy case at my local grocery store.
  
• Eggs – The yolk acts like a built-in sauce, making the burger breakfast sandwich even more indulgent! 
  
  You could also make scrambled or even poached eggs instead. It’s all about preference, so go with your favorite!
  
• Unsalted Butter – To cook the hash browns and eggs. You could always use olive oil or another one of your preferred oils.
  
• English Muffins – I like using English muffins as my hamburger buns here. Not only does it play up the brinner vibe, but I also find them to be sturdier than regular bread.
  
  You need something a bit more heavy-duty to hold in all of those yummy toppings.
  
• American Cheese – For that classic, burger feel! Cheddar is sharper while Pepper Jack would bring a touch of heat.
  
• Bacon – I used two types of bacon — Canadian Bacon and Dry Aged bacon, both from Jones Dairy Farm.
  
  Listen, I told you this was a loaded English muffin burger!!

Tips and Tricks to Make the Perfect Breakfast Burger Recipe

• Prep the hash browns.

Use a paper towel to squeeze out any excess moisture from the hash browns before cooking them. When you do, they’ll crisp up sooo much better in the skillet instead of turning soggy!

Don’t hesitate to press down on them slightly with a spatula while cooking so they brown up evenly and get a yummy, golden crust.

• Make a dent in the burger patties.

To prevent that dreaded domed burger, use your thumb to add a small indentation into each patty.

They’ll cook up much more evenly shaped which will be super helpful when assembling!

Also, avoid overhandling the meat — gently shaping will keep the breakfast burger patties from becoming dense and tough.

• Toast the English muffins.

It makes them even sturdier, and I also love the added crisp. I usually butter them lightly before toasting for extra flavor.

Your best bet is to toast them cut side down in a dry skillet or toaster oven for an even, golden-brown surface that holds up to the juicy burger and egg.

• Careful layers will give you the perfect bite.

Adding the toppings in the correct order will keep them from slipping around or falling off!

Start with the bottom English muffin, then add the hash browns, burger, cheese, Canadian bacon, dry aged bacon, fried egg, and top muffin — in that order!

I let the assembled burgers rest for a minute or so before serving so everything has a chance to settle. It makes it so much easier to eat!

Prep Ahead

• Pan-fry the hash browns
• Cook the bacon
• Form and cook the burgers
• Toast the English muffins

Kitchen Tools You Will Need

• Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
• Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.
• Outdoor or Countertop Grill

Serving Suggestions

Serve up your English muffin burger with a side of our breakfast potatoes as mentioned, or try my garlic Parmesan skillet potatoes instead. 

Some fruit salad would lighten everything up, or you could keep the indulgence going and make my homemade cinnamon sugar donuts instead. Hey, no judgment from me!

I didn’t include any condiments in my breakfast burger recipe as the egg yolk is pretty saucy in its own right.

But, if you want to add a little something to the English muffins, feel free! Some hot sauce mixed with mayo, or my chipotle lime mayonnaise would be tasty.

Hosting a cookout for everyone? Don’t forget to add our Power House Homemade Veggie Burgers to the grill — they’re so satisfying even the meat eaters will go back for seconds.

Storing and Reheating an English Muffin Burger

If you end up with leftovers, store each component separately in airtight containers in the refrigerator for the best results.

The breakfast burger patties and bacon will keep for about 3 days, as will the English muffins and cooked hash browns.

Fried eggs don’t store that well — good thing they’re super easy to make fresh when you need them! 

I swear by my air fryer for reheating recipes like this one. Place the burger and hash brown patty in the basket and heat at 350°F for 8-10 minutes. Fry up the egg and toast the bread while you wait!

Burger on an English Muffin FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Breakfast Recipes

Sausage Egg and Cheese Breakfast Sliders + Video

Easy Breakfast Burrito Recipe (Freezer Friendly!)

Easy Cheesy Breakfast Sausage Pinwheels Recipe

Moons Over My Hammy (Denny’s Copycat Breakfast Recipe)

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Loaded Royal Bacon Breakfast Burger

This Breakfast Burger is the ultimate mix of breakfast and dinner! Piled high with layer upon layer of amazing flavors, it's a must-make!

Course Breakfast

Cuisine American

Method Stovetop

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 999cal

Author Donna Elick

Ingredients

• 4 strips bacon
• 1 cup fresh shredded hash browns
• 5 teaspoons unsalted butter divided
• 1 pound ground beef 80/20 recommended
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2 slices American cheese
• 2 slices Canadian bacon
• 2 large eggs
• 2 English muffins split

Instructions

• COOK BACON: In a large skillet over medium heat, cook 4 strips bacon until crispy, about 6 to 8 minutes. Transfer to a paper towel-lined plate. Leave about 1 teaspoon bacon drippings in the pan.
• MAKE HASH BROWNS: Add 2 teaspoons unsalted butter to the skillet over medium heat. Divide 1 cup fresh shredded hash browns into 2 piles and press each into a patty shape about the size of the English muffins. Cook for 3 to 4 minutes per side, until golden brown and crisp. Transfer to a plate.
• FORM PATTIES: Divide 1 pound ground beef into 2 equal patties slightly larger than the English muffins. Press a shallow indentation into the center of each to prevent doming. Season both sides with 1 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper.
• COOK BURGERS: In the same skillet over medium-high heat, add 1 teaspoon unsalted butter. Cook patties for 3 minutes without moving, until deeply browned. Flip and cook for 4 to 5 minutes, until internal temperature reaches 160°F. During the last minute, place 1 slice American cheese on each patty to melt. Remove and rest 3 minutes.
• COOK CANADIAN BACON: Add 2 slices Canadian bacon to the skillet and cook for 1 minute per side until lightly browned.
• FRY EGGS: Reduce heat to medium-low and add remaining 2 teaspoons unsalted butter. Crack 2 large eggs into the pan. Cook until whites are set and yolks remain runny, about 3 to 4 minutes. Spoon melted butter over the whites if needed to finish cooking.
• TOAST MUFFINS: Toast 2 English muffins until lightly crisp.
• ASSEMBLE: On the bottom half of each English muffin, layer 1 hash brown patty, 1 cheeseburger patty, 1 slice Canadian bacon, 2 strips bacon, and 1 fried egg. Top with the English muffin lid.
• SERVE: Serve immediately while hot.

Notes

Egg Preference: If you prefer fully cooked yolks, flip the eggs for 30 seconds.

Make-Ahead Tip: Bacon can be cooked ahead and reheated briefly before assembling.

Storage: Best enjoyed fresh. Store leftover components separately for up to 2 days.

Flavor Boost: Add a drizzle of maple syrup or a smear of spicy mayo for extra flavor.

Nutrition

Serving: 1 | Calories: 999cal | Carbohydrates: 47g | Protein: 77g | Fat: 54g | Saturated Fat: 24g | Cholesterol: 418mg | Sodium: 2572mg | Sugar: 1g | Fiber: 3g | Calcium: 318mg | Iron: 8mg

Originally published February 2016, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Loaded Royal Bacon Breakfast Burger appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE EGG BAKE RECIPES 

• Feeds a crowd without stress
  
• Great make-ahead breakfast or brunch option
  
• Balanced, hearty, and filling
  
• Easy to customize with what you have
  
• Reheats beautifully

Baked Egg Casserole 

This is one of those breakfasts that makes mornings easier. You put everything together once, slide it into the oven, and suddenly breakfast is handled for hours.

I love this egg bake for weekends, holidays, or any morning when people wander into the kitchen at different times. It’s hot, it’s filling, and it doesn’t need babysitting.

Everyone gets a real plate of food, not just something to hold them over.

Baked breakfast casserole is familiar in the best way. Bacon, sausage, potatoes, cheese, eggs. Nothing fancy. Nothing trendy. Just a solid, comforting breakfast that makes people feel taken care of. Add some extra protein with our cottage cheese eggs.

And honestly, that’s usually the goal.

INGREDIENT NOTES

• Bacon: Cooked and chopped first so it stays crisp and doesn’t water down the casserole. Thick-cut slices hold up best.
  
• Breakfast Sausage: Adds savory depth and seasoning throughout the dish. Use bulk sausage, not links, so there are crumbles in every bite.
  
• Frozen Potatoes with Peppers and Onions: Thawed so they bake evenly and don’t release excess moisture.
  
• Cheddar Cheese: Medium-sharp gives flavor without overwhelming the eggs.
  
• Whole Milk: Keeps the eggs tender and soft as they bake.

VARIATIONS

Spicy: Use hot breakfast sausage or add diced jalapeños.

Meat Only: Skip the potatoes and add extra bacon or sausage.

Veggie-Leaning: Reduce the amount of meat and add sautéed mushrooms or spinach (drained well).

Cheese Swap: Try Colby Jack for a gooier melt or mild Pepper Jack for some heat.

Individual Portions: Bake breakfast casserole in muffin tins for grab-and-go servings.

SERVING SUGGESTIONS

• Add toast, biscuits, or cheese scones for a heartier meal.
  
• Serve baked egg casserole with fresh fruit on the side.
  
• Great with coffee or brunch cocktails (a Spicy Bloody Mary is my fave).
  
• Perfect for holidays, overnight guests, or meal prep mornings.
  
• Top with a dollop of sour cream or sliced green onions. And have a bottle of hot sauce handy!

EGG BAKE FAQ

Egg bake recipes work because they’re built on structure and moisture control.

Cooking the sausage and bacon first removes excess fat and water, which keeps the eggs from becoming greasy or loose.

Thawed frozen potatoes release less moisture during baking, allowing the eggs to set properly instead of steaming. 

The eggs and milk form a custard-like matrix that surrounds the fillings, and baking uncovered allows steam to escape so the texture stays firm but tender.

Letting the casserole rest after baking gives the proteins time to relax and finish setting, which is why it slices cleanly instead of collapsing.

TOOLS NEEDED

• 9×13-inch Baking Dish: The right depth for even baking.
  
• Large Skillet: For browning the sausage properly.
  
• Mixing Bowl: Whisking eggs goes faster with space.
  
• Whisk: Ensures the eggs and seasoning are evenly distributed.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Breakfast Recipes

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Baked Egg Casserole + Video

This loaded Baked Egg Casserole goes from oven to table in an hour! Make this egg bake for brunch, holiday mornings, or breakfast for dinner.

Course Breakfast

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 (about 1 ¼ cups per serving)

Calories 586cal

Author Donna Elick

Equipment

• 9×13-inch casserole dish

Ingredients

• 1 pound bacon, cooked and chopped
• 12 ounces breakfast sausage, uncooked (roll or bulk)
• 28 ounces frozen potatoes with peppers and onions, thawed
• 2 cups shredded cheddar cheese (about 8 ounces, medium-sharp recommended)
• 12 large eggs
• 1/2 cup whole milk
• 1 1/2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1 teaspoon garlic powder

Instructions

• PREPARE OVEN: Preheat the oven to 375°F. Grease a 9 by 13-inch baking dish with nonstick cooking spray.
• COOK SAUSAGE: Place a large skillet over medium heat. Add 12 ounces breakfast sausage, uncooked and cook, breaking it up with a spatula, until browned and fully cooked. Remove from heat.
• BUILD CASSEROLE: Add the cooked sausage, 1 pound bacon, cooked and chopped, 28 ounces frozen potatoes with peppers and onions, thawed, and 2 cups shredded cheddar cheese to the prepared baking dish. Toss gently to evenly distribute.
• MIX EGGS: In a large bowl, add 12 large eggs, 1/2 cup whole milk, 1 1/2 teaspoons kosher salt, 1 teaspoon fresh ground black pepper, and 1 teaspoon garlic powder. Whisk until fully combined.
• ASSEMBLE: Pour the egg mixture evenly over the potato mixture. Use a spoon to gently press everything down so the eggs settle throughout.
• BAKE: Bake uncovered for 35 to 40 minutes, until the center is set and a knife inserted in the middle comes out clean.
• REST AND SERVE: Let the casserole rest for 5 to 10 minutes before slicing and serving.

Video

Notes

Make-Ahead: Assemble the casserole but do not bake. Cover tightly and refrigerate overnight. Let sit at room temperature for about 30 minutes before baking.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat individual portions in the microwave or warm the whole dish in a 325°F oven until heated through.

Freezing: Freeze baked and cooled casserole in portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

Ingredient Notes: Medium-sharp cheddar adds great flavor without overpowering the eggs. Any breakfast sausage flavor works well.

Nutrition

Serving: 1 | Calories: 586cal | Carbohydrates: 3g | Protein: 29g | Fat: 50g | Saturated Fat: 19g | Cholesterol: 344mg | Sodium: 1366mg | Sugar: 1g | Fiber: 0.1g | Calcium: 264mg | Iron: 2mg

Originally Published May 2017, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Baked Egg Casserole + Video appeared first on The Slow Roasted Italian.

This French Toast bake is simple to make in a baking dish! It’s a great recipe loaded with cinnamon sugar flavor, making it the perfect dish for weekend mornings or even Christmas morning.

You’ll love this easy French Toast recipe! 

And if you’re a French toast lover, you’re in for a treat. I’ve given you the step-by-step recipe below to make the perfect breakfast. 

This is such an easy way to feed a big family, or to have leftovers for the next day. 

Follow the simple steps on the recipe card below to get started on this baked French toast casserole. 

New recipes like this are not only delicious, but they’re fun to make! It tastes just like regular French toast, but fills the whole pan! 

Oven Baked French Toast

This overnight French toast oven casserole is not only easy to make, but the bread has hours and hours to soak up all of that delicious flavor.

Oven baked French toast is so good, you won’t even need to add maple syrup! This makes a great special occasion breakfast, but it’s just as good for a weekend brunch too. 

Don’t need as much? Try this Air Fryer French Toast for a quick and easy breakfast.

Slow Cooker Overnight Breakfast Casserole is a savory alternative that saves you an extra step. Just toss all of the ingredients in the crock the night before and wake up to a delicious breakfast!

To see us make French toast in the oven from start to finish, watch the video in this post!

Ingredient Notes and Substitutions

• French Bread – Sourdough, French baguette, or your favorite gluten-free bread should all work just fine with this easy baked French toast recipe. 
  
  You can honestly use any pieces of bread, so have fun! I do prefer thicker slices of bread but good old white sandwich bread will work for this easy recipe. 
  
•  Pure Vanilla Extract – If you love warm vanilla flavor, try vanilla bean paste or baker’s vanilla instead.
  
• Half and Half – This is a dairy product found in the US that’s made from equal parts whole milk and heavy cream. 
  
  You can make your own mixture at home or even use all milk or all cream if you’d like.
  
• Praline Topping – For a lighter or allergy-friendly option, leave this off the top and serve oven baked French toast with fresh berries or whipped cream instead. 
  
  You can also just opt for a brown sugar mixture as well, or even a little bit of pure maple syrup. I’ve even added sliced apples right on top and sprinkled a little bit of white sugar.
  
  The best part about this recipe is that everyone can add their own favorite toppings. 

You can easily top with blueberries to turn this into a blueberry French toast casserole! Adding fresh fruit is always a great thing. 

Tips for Making French Toast in the Oven

• Cube the bread

For extra bread pudding texture, slice the French bread for French toast into large cubes instead. 

This way, they’ll be more submerged and will stick together when baked. Scoop into bowls so everyone can get as much or as little as they’d like!

• Too soggy? 

I’ve made adjustments to this French bread oven recipe over the years and found that using less milk creates a better texture. 

You may need to play with the amounts and reduce the liquid further depending on your preferences.

• No need to wait

While refrigerating overnight saves time in the morning, you can easily make this easy baked French toast from start to finish if you’d like! 

Just keep in mind that the bread will be crispier since it won’t have all that time to absorb the liquid.

• Dairy-free option

Instead of butter, use margarine or plant-based baking sticks.

Then, replace the half and half and milk mixture with canned full-fat coconut milk. Shake it well first to combine the liquid with the cream.

Or, combine your choice of soy, cashew, or oat milk with dairy-free heavy cream. Silk makes a small carton that has a very neutral flavor.

How to Store Leftovers

Cover oven baked French toast tightly with plastic wrap or transfer to a sealed container. Refrigerate and use within 3 to 4 days for best results.

Heat individual portions in the microwave or pop the entire pan back in the oven until warmed through.

Freezing French Bread French Toast

We regularly freeze leftovers and they hold up beautifully. Divide into smaller containers with lids or freeze the entire pan for the holidays.

Thaw French bread French toast in the refrigerator overnight and bake uncovered at 350°F for about 10 minutes.

French Toast Oven Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Breakfast Recipes

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Make Ahead Oven Baked French Toast Recipe + Video

Oven Baked French Toast is perfectly sweet and has the texture of bread pudding. Perfect for overnight guests, weekend brunch, and holidays!

Course Breakfast

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Chill Time 8 hours hours

Total Time 8 hours hours 50 minutes minutes

Servings 8

Calories 682cal

Author Donna Elick

Equipment

• 9×13-inch casserole dish
• cutting board
• bread knife
• mixing bowl
• whisk

Ingredients

• butter for preparing baking dish
• 1 loaf French bread
• 8 large eggs
• 1 cup half and half
• 1/2 cup milk
• 2 tablespoons granulated sugar
• 1 tablespoon vanilla extract or vanilla bean paste if you want to really jazz it up
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Praline Topping

• 1 cup unsalted butter 2 sticks, room temperature
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Instructions

• Prepare a 9″x13″ baking dish by generously buttering the entire inside of the dish. Set the baking dish aside.
• Using a serrated bread knife, cut the French bread, on the bias, into slices approximately 1-inch thick. Arrange slices in the prepared baking dish in 2 rows, slightly overlapping the slices. Set dish aside.

  In a large mixing bowl, whisk eggs. Add half & half, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until well combined.
• Pour the egg mixture over the bread slices, making sure they are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. I like to make sure all my slices are good and coated. Even dunking them in the mixture sometimes.

  Cover casserole dish with foil and refrigerate overnight.
• The next day, set oven to 350°F to preheat.

  Meanwhile, prepare the praline topping by adding all ingredients to a medium mixing bowl, then stir to combine.
• Use a small scoop to portion the praline topping into 8 dollops evenly across the top of the casserole. Using a silicone spatula, spread topping evenly over the bread (like you are icing a cake).

  Bake for 40 minutes, until puffed and lightly golden.
• Serve warm drizzled with syrup and enjoy!

Video

Notes

How to prevent soggy French toast – We have been enjoying this recipe for 10 years. I have made a few changes. There is less milk/cream than in the original recipe, as the bread is sometimes too moist for my taste.

Substitute for half and half – Half and half is a dairy product found in the USA. You can substitute half cream and half milk for half-and-half. You can also use any combination of all cream to all milk as long as you are adding 1-1/2 cups total.

Praline topping – In the original recipe, the praline topping included corn syrup. It really doesn’t need it, so it has been removed from the ingredient list.

Serving suggestions – This French toast casserole is amazing served with fresh berries instead of the praline topping if you are looking to lighten it up.

Freezing the casserole – The leftovers freeze VERY well! We eat about 1/4 of the pan. I freeze the leftovers in 3 containers, so when we want a special breakfast I just thaw it and pop it in the oven at 350 for about 10 minutes. Perfect.

Nutrition

Serving: 1 | Calories: 682cal | Carbohydrates: 61g | Protein: 15g | Fat: 43g | Saturated Fat: 20g | Cholesterol: 260mg | Sodium: 471mg | Sugar: 35g | Fiber: 3g | Calcium: 144mg | Iron: 3mg

Originally published June 2011, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Make Ahead Oven Baked French Toast Recipe + Video appeared first on The Slow Roasted Italian.

These are the best breakfast potatoes! I love making them in the air fryer basket because the end result is crispy potatoes that need minimal oil. 

I fill my breakfast plate high with these seasoned potatoes because they’re my favorite things to pair with a fried egg and sausage. 

What makes this the perfect breakfast side dish is that you can make these crispy breakfast potatoes unique and different each time you make them. 

Sometimes, you can use onion powder, black pepper, chili powder, and/or salt as seasonings, while other times, you can cover these delicious air fryer breakfast potatoes with parmesan after they’re cooked. 

This recipe makes a delicious breakfast side dish for almost all breakfast dishes, making it a fast and simple recipe to cook up! 

You can even use baby potatoes to make air fryer potatoes as well.

The first time that you make this simple air fryer breakfast recipe, you’ll notice the crispy exterior and the soft center. It’s what got me hooked right away! 

Air Fryer Breakfast Potatoes 

Potatoes are one of the most versatile vegetables around! 

You can mash them, bake them, pan fry them — or better yet, air fry them — and get delicious results no matter what. 

This breakfast potatoes air fryer recipe is easy to make and ready in under half an hour — and with only 5 minutes of prep time.

Using the air fryer has saved my family so much time. Once you know how to make breakfast potatoes in the air fryer, you’ll never look back! 

Pair air fried breakfast potatoes with more air fryer breakfast favorites like bacon and hard boiled eggs. 

Ingredient Notes and Substitutions

• Potatoes – I like to use red potatoes! Yukon gold potatoes or another small waxy potato would be a good substitute. Russet potatoes are also fine.
  
• Olive Oil – A little bit will go a long way. 
  
  Use just enough oil to help the seasoning stick to the potatoes, and also breakfast potatoes in the air fryer get a nice and crispy texture on the outside.
  
• Fresh Herbs – This breakfast potatoes recipe for the air fryer uses chopped parsley and rosemary. 
  
  I recommend using fresh herbs for the best tasting results, but dried parsley and rosemary will also work if that’s all you have on hand.
  
• Garlic Powder – No need to use fresh garlic here. Garlic powder will stick to the spuds well, giving them a delicious flavor.

Tips for Making Breakfast Potatoes in Air Fryer

• Preheat Your Air Fryer. Air fryers heat up pretty quickly — ready within just a few minutes. 
  
  But since you’ll only need about 5 minutes to mix up your ingredients, preheating is a great idea. You can toss in the potatoes and get them cooking right away!
  
• Cut Potatoes Evenly. Make sure that your potatoes are all the same size so that they cook thoroughly and evenly. Bite-sized potatoes are ideal for this recipe.
  
• Add Some Toppings. Toppings are optional, but they are a fun way to make your meal even better! 
  
  Try air fryer breakfast potatoes with chopped fresh parsley, grated parmesan cheese, sour cream, fried eggs, or salsa.

Serving Suggestions

Air fryer breakfast potatoes aren’t just for breakfast! Sure, they make a tasty side to frittata or a breakfast casserole, but they’d be just as tasty with dinner too.

Pair them with pork chops or smoked chicken for a comforting meal. You could even toss together a hearty salad for a lighter spread and call it a day!

Kitchen Tools You Will Need

• Air Fryer – Different brands and sizes may require different cooking times, so be familiar with your model and make adjustments as needed.
• Large Mixing Bowl – This one is my go-to!

Storage and Leftovers

Storing leftover potatoes is a breeze. Let these crispy potato bites cool to room temperature, and then store them in an airtight container. Keep them in the fridge until you’re ready to reheat and eat. 

Breakfast Potatoes Air Fryer FAQ

Storing and Reheating Air Fried Breakfast Potatoes

Once they are fully cooled, air fryer breakfast potatoes can be stored in the refrigerator in an airtight container for 3 to 5 days.

The best part about this breakfast potatoes recipe for the air fryer — leftovers are so easy to reheat! 

Set the air fryer to 350°F, add your potatoes, and cook until heated through — approximately 5 minutes. 

For quicker results, you can also reheat them in the microwave until warm.

Enjoy!
With love, from our simple kitchen to yours. 

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Crispy Air Fryer Breakfast Potatoes Recipe

Air Fryer Breakfast Potatoes are delicious, hearty, and seasoned to perfection when tossed in fresh herbs and a little bit of olive oil.

Course Breakfast

Cuisine American

Method Air Fryer

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 132cal

Author Donna Elick

Ingredients

• 2 pounds red potatoes washed and diced (6 cups of bite-sized pieces)
• 1 tablespoon olive oil
• 2 tablespoons fresh parsley chopped
• 1 tablespoon fresh rosemary chopped
• 1 tablespoon garlic powder
• 1/2 teaspoons sea salt
• 1/4 teaspoons ground black pepper

Instructions

• Preheat the air fryer to 390°F.
• Add potatoes and oil to a large mixing bowl and using a large spoon, toss to coat.
• Add parsley, rosemary, garlic powder, salt, and pepper to a small mixing bowl. Using a spoon, stir to combine. Pour seasoning over potatoes and stir again.
• Spread potatoes evenly into the preheated air fryer basket.
• Cook for 22-24 minutes, shaking or stirring a few times.
• Remove potatoes from the air fryer basket and serve with optional toppings (see notes for ideas).

Notes

Topping ideas: Chopped fresh parsley, grated Parmesan cheese, sour cream, fried eggs, and/or salsa

Nutrition

Serving: 1 | Calories: 132cal | Carbohydrates: 25g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Sodium: 223mg | Sugar: 2g | Fiber: 3g | Calcium: 20mg | Iron: 1mg

Originally published November 2022, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Crispy Air Fryer Breakfast Potatoes Recipe appeared first on The Slow Roasted Italian.

Using the crock pot for breakfast is perfect! This is a great recipe for Christmas morning or holiday mornings so that the whole family can wake up to enjoy an overnight crockpot breakfast casserole!

As the casserole cooks, everyone can wake up, get ready, and come enjoy the flavor of this delicious breakfast! 

Sounds like the perfect way to start the day, right? The flavors of this hearty meal pair really well with hot sauce, fresh salsa, pico de Gallo, sour cream, and more!

This means that everyone can make this family favorite taste just the way that they want! It’s the perfect recipe for family gatherings with easy cleanup! 

Easy Crockpot Breakfast

Whether it’s a run-of-the-mill weekend where everyone is miraculously home at the same time, or it’s a holiday or birthday, I love starting the day off with a spectacular meal. 

Now, as I’ve shared many times, I’m not much of a morning person, which kind of throws a wrench in my elaborate breakfast plans.

Enter this time-saving hack… my overnight breakfast casserole crockpot recipe! 

Chock-full of real ingredients that you simply mix together before throwing them in the slow cooker, my fellow sleepyheads, you’re going to love this dish. 

Need more overnight breakfast recipes? Don’t miss my Overnight Cheesy Breakfast Casserole with flaky biscuits, or this cheese and sausage version.

And if you just can’t get enough of my breakfast casseroles, you’ll love my new French Toast Casserole with Pumpkin Pie Spice!

Ingredient Notes and Substitutions

• Eggs – You’ll need 12 large eggs, yolks and all! 
  
  You could try making this overnight slow cooker breakfast with just egg whites, but keep in mind that the texture will be different — and you may need to play around with the cooking time.
  
• Heavy Cream – You could also use half and half instead.
  
• Chicken Sausage – I’m using fully cooked Chicken Sausage from Jones Dairy Farm. It’s all natural with no nitrates or nitrites, no MSG, and no preservatives. 
  
  And wait for it… it tastes amazing!! 
  
  You can find it in the freezer section at your retailer, nationwide or check out their locator. Ground sausage could also be used, although I like the texture of pieces better. 
  
• Hash Browns – It wouldn’t be crockpot breakfast without some yummy hash browns! 
  
  I usually opt for refrigerated, as frozen contains a lot of excess moisture that you don’t want in your casserole.
• Cheese – You’ll need both mozzarella and Parmesan cheese. If you’re a total cheese lover, consider adding even more!
  
• Seasonings – Onion powder, salt, black pepper, red pepper flakes, and chopped fresh basil will do the trick. If you have other favorites, add them!

You can also add a few other ingredients if you’d like.

Diced bell peppers, chopped green onions, fresh veggies, green chiles, and diced jalapenos are all great ways to add a pop of flavor and texture to easy slow-cooker breakfast recipes like this. 

Helpful Tips for Making My Overnight Breakfast Casserole Crockpot Recipe

• Whisk the eggs first.

You may be tempted to add all of the ingredients to a large bowl for mixing, but I can’t say enough about the importance of whisking the eggs separately first.

The results will be perfectly light and fluffy!

• Don’t be afraid to use your hands.

After you’ve prepared your eggs, it’s time to combine the rest of the ingredients! 

Add the hash browns, cheeses, sliced sausage links, sun-dried tomatoes, and fresh basil to your crockpot, and use your hands to mix everything together. 

You won’t have to worry about over-mixing… or destroying the hash browns by accident! 

• Any type of slow cooker will work…

…but remember that each one is different. Things like model, age, and how much you use yours will affect the temperature and cooking time. 

Follow the cooking instructions on the recipe card, but be sure to check on how things are going after about 6 hours. 

You’ll be able to gauge how much time is left after a quick look-see.

Storing and Reheating Leftover Overnight Slow Cooker Breakfast

Store leftover crockpot overnight breakfast casserole in an airtight container in the fridge.

It will keep for up to 5 days, and you can reheat it in the microwave or in the oven. 

The microwave is your best bet for single servings — heat in 30-second bursts until warmed through.

To use your oven, preheat it to 375°F and heat for about 20 minutes.

Kitchen Tools You Will Need

• Slow Cooker – Great for soups, roasts, shredded chicken, and more! 
• Non-Stick Spray – I highly recommend this one, or you can also get an olive oil sprayer to fill with any high smoke point oil.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!
• Instant Read Kitchen Thermometer

Overnight Breakfast Recipes FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Crockpot Breakfast Casserole (Overnight Recipe)

This Crockpot Breakfast is a twist on classic casserole—slow-cooked with sun-dried tomatoes, basil, mozzarella & Parmesan overnight!

Course Breakfast

Cuisine American

Method Slow Cooker

Prep Time 20 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 8

Calories 462cal

Author Donna Elick

Ingredients

• 12 large eggs
• 1 cup heavy cream or half and half
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 20 ounce bag refrigerated hash browns
• 5 ounce package Jones Dairy Farm fully cooked chicken sausage links sliced into coins
• 8 ounces shredded mozzarella cheese divided
• 4 ounces shredded parmesan cheese divided
• 1/2 cup chopped sun dried tomatoes divided
• 1/2 cup chopped fresh basil divided
• cooking spray

Instructions

• Spray a slow cooker with non-stick cooking spray. I used a 6 quart crockpot. Set aside.
• In a medium bowl or 4 cup measuring cup combine eggs and cream. Whisk until well combined. Sprinkle spices (onion powder, salt and both peppers) over egg mixture while whisking. Whisk until completely combined. Set aside.
• In slow cooker, combine all of the hash browns and about 1/2 of each of the remaining ingredients (Parmesan cheese, mozzarella cheese, sliced sausage links, sun-dried tomatoes and basil). Using fingers, gently toss hash brown mixture until combined. Pour egg mixture over casserole. If necessary use a spatula to smooth out the top.
• Set aside about 1/2 of the mozzarella cheese (approximately 2 ounces). Sprinkle the remaining reserved ingredients over the top of the casserole. Cover the slow cooker and cook for 6-8 hours on low or until a thermometer inserted into the center of the casserole reads 160°F. Once the center of the casserole is cooked through, it is done.
• Sprinkle casserole with remaining cheese, serve and enjoy!

Nutrition

Serving: 1 | Calories: 462cal | Carbohydrates: 20g | Protein: 27g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 357mg | Sodium: 1016mg | Sugar: 4g | Fiber: 2g | Calcium: 392mg | Iron: 3mg

Originally Published March 2016, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Crockpot Breakfast Casserole (Overnight Recipe) appeared first on The Slow Roasted Italian.

Everyone needs easy air fryer recipes like this! The thick slices of bread fried perfectly golden brown create the best quick breakfast – ever. 

Forget about traditional French toast, and give air frying a try. It’s not the only way that I love cooked French toast – because it’s such an easy breakfast with so much flavor! 

The simple steps are listed below on the recipe card so you’ll be enjoying this delicious recipe in no time at all. You can even make some air fryer bacon to go along with it! 

And remember to enjoy this breakfast staple any way that you want. I love to add cinnamon sugar to my crisp French toast, but this great recipe is also perfect with syrup as well.

The best part is that new recipes like this prove that no matter the size of your air fryer, you can create new favorite recipes in minutes! 

This perfect French toast recipe proves it! Using the air fryer is a secret weapon that doesn’t take much time at all. 

Get ready to fall in love with the best French toast, ever. Top with some fresh fruit – and you’re good! 

Air Fryer French Toast

Let me tell you, learning how to make French toast in my air fryer was the best decision I ever made!! 

Not only is it always tasty, but it takes less than 15 minutes to make 6 slices — enough for everyone in my family to have two! 

It’s easy enough to double this recipe and keep the air fryer French toast coming. 

Think about how easy weekend breakfasts are going to get with this Italian bread French toast recipe up your sleeve!

While we’re on the subject of French toast, have you tried this make ahead bake that you can save for busy mornings? 

And this overnight French toast casserole is made with gingerbread — perfect for the holidays!

Ingredient Notes & Substitutions

• Bread – While you can really use any bread to make French toast, hearty and thick bread like Italian, sourdough bread, brioche bread, or Texas toast will yield the best results. 
  
  The batter in this recipe makes enough for 6 slices!
  
• Heavy Whipping Cream & Whole Milk – Don’t get too excited and go with all heavy cream — too much dairy will make the bread too soggy, and it won’t cook through!
  
• Vanilla Extract – You can also use vanilla bean paste for a stronger vanilla flavor! 
  
  And if you’re using maple syrup and just love that flavor, try using maple extract — it’s so unique and tasty! 
  
  Almond and hazelnut extracts are great for adding a sweet, nutty taste to air fried French toast.
  
• Ground Cinnamon & Nutmeg – Can’t beat the classics! 
  
  The best spices to use as substitutes include allspice, cloves, and ginger — those will get you a different flavor, though. 

How to Make French Toast in the Air Fryer Perfect Every Time!

• Don’t use fresh bread.

At least, not right out of the package. We don’t want to use stale bread, per se, just slightly dry. 

This way, it’ll absorb the batter without getting soggy and falling apart! If you just bought your loaf, simply leave the package open overnight.  

• Whisk the batter well. 

You’re not making scrambled eggs here, so make sure those whites and yolks are completely combined with the milk and seasonings! 

• Line air fryer basket with parchment paper. 

While this isn’t necessary, it sure makes clean up easier!

• Don’t soak the bread slices for too long.

If the bread sits in the batter for too long, it’ll fall apart before it makes it to the air fryer! 

Give it a bit of a shake as well to remove any excess.

• But be sure to soak them for long enough! 

If you don’t get enough batter, you’ll just get regular ol’ toast! 

Press the slices into the batter and flip over once or twice to ensure a complete coating.

Serving Suggestions

I personally would never have French toast without syrup and fresh berries — strawberries and blueberries are my family’s favorites. 

And I always dust each slice of bread with powdered sugar!

Strawberry syrup is also lovely and sweet with air fryer French toast, particularly if you have strawberries on the side as well! 

I like to complement a plate like this with whipped cream.

And don’t forget a bit of butter on top to wrap everything together!

Air Fried French Toast FAQ

How to Reheat French Toast in Air Fryer

You can keep leftover air fryer French toast in the fridge for up to 2 days. Store in an airtight container separate from any toppings and syrup.

Leftovers aren’t very tasty cold, so warm them back up in your air fryer! Cook slices again at 370°F, but you’ll only need about 2 to 3 minutes per side. 

Then, add your toppings after it’s warmed through and crisped on the surface. 

Enjoy!
With love, from our simple kitchen to yours. 

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Easy Air Fryer French Toast (10 Minute Recipe)

Air Fryer French Toast is a breakfast food that transcends generations, everyone loves a fluffy, syrupy plate of air fried French toast!!

Course Breakfast

Cuisine American

Method Air Fryer

Prep Time 3 minutes minutes

Cook Time 7 minutes minutes

Total Time 10 minutes minutes

Servings 3 2 slices each

Calories 423cal

Author Donna Elick

Equipment

• air fryer
• parchment paper
• mixing bowl

Ingredients

• 6 slices bread 3/4 inch thick (See Notes)
• 4 large eggs
• 1/2 cup heavy whipping cream
• 1/2 cup whole milk
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions

• Line air fryer basket with parchment paper liner. Preheat the air fryer to 370°F.
• To a medium-size mixing bowl, add eggs, cream, milk, vanilla, and spices; whisk well to combine.
• Pour egg mixture into a shallow pie plate or baking dish. One at a time, dredge each slice of bread in egg mixture, flipping over to coat both sides.
• Arrange soaked bread slices in a single layer in the air fryer basket (You may need to cook them in batches).
• Cook for 7 minutes, flipping each slice over halfway through cook time. Repeat with remaining bread slices if you are cooking in batches.
• Serve warm with desired toppings (butter, syrup, fresh berries, etc.).

Notes

You do not have to line your air fryer with parchment, but it helps with clean-up.

Bread: Any type of bread will work, but for best results, use a hearty bread like Italian, sourdough, brioche, or Texas toast.

Cook Time: The total cook time for 6 slices of French will vary depending on the size of the air fryer basket. The cook time for each batch is 7 minutes.

Nutrition

Serving: 1 | Calories: 423cal | Carbohydrates: 31g | Protein: 17g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 298mg | Sodium: 386mg | Sugar: 7g | Fiber: 3g | Calcium: 191mg | Iron: 3mg

Originally published November 2022, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Air Fryer French Toast (10 Minute Recipe) appeared first on The Slow Roasted Italian.

Kick off game day or your next party with this sausage pinwheels recipe!

The soft outer layer of the baked dough paired with the delicious sausage filling creates an epic handheld appetizer that is perfect for sharing. 

You might as well make a plan to double the recipe because the first batch is going to be gone quickly. A great appetizer like this doesn’t last long at all. No one can deny the golden brown dough stuffed with all that goodness. 

The recipe card below has all the details on how to make this yummy recipe. Grab the simple ingredients from the grocery store – and let’s get started! 

Sausage Pinwheel Recipe

This has to be the most fun I have ever had developing a recipe! Munchkin has been working with me in the kitchen since she was little, but it was a game changer once she hit the age of wanting to make the recipes, not just watch. 

I put together a sweet and tender milk and honey bread dough. 

Then, I rolled it out and let Munchkin go to town with 2 kinds of cheese, sausage, bacon, and eggs. Roll, slice, and bake — in a snap it was ready to eat, start to finish in an hour!

We love them so much that I came up with taco version for an appetizer a pizza version for dinner too!

The best part is you can make breakfast sausage pinwheels ahead of time, so they are perfect for back to school. 

Have fun making them with the kids on the weekend, then heat them up and grab one as they are heading out the door!

Between these sausage breakfast pinwheels, freezer burritos, and crockpot overnight casserole, our mornings are covered!

Ingredient Notes and Substitutions

• Active Dry Yeast – Check the package carefully! Active yeast needs to be activated first, whereas instant dry yeast is ready to use. The dough won’t come out the same if you try to use instant.
  
• Milk – Warm this on the stove or in the microwave to between 110 and 115°F — use a thermometer to be sure. If it’s cold, the yeast won’t activate, but if it’s too hot it will kill the yeast instead. 
  
• Honey – You need some kind of sugar to feed the yeast, but granulated sugar makes breakfast pinwheels taste too sweet. Honey does the job and adds a nice flavor to the dough instead!
  
• Flour & Salt – Regular all-purpose flour and kosher salt are all you need to form the dough.
  
• Unsalted Butter – Melt this first, let it cool, then divide it — some for the dough, some for greasing the baking sheet, and the rest for brushing over the top of the pinwheels to help them brown.
  
• Bacon & Sausage – Grab your favorite! I like Jones Dairy Farm, especially since they have fully cooked sausage links. 
  
  It saves me an extra step when making this sausage pinwheel recipe! You will, however, need to cook and chop the bacon strips ahead of time.
  
• Scrambled Eggs – Cook these up real quick in a skillet so they have time to cool. Don’t forget to season with salt and pepper!
  
• Cheese – I like a mixture of Pepper Jack cheese and mild or sharp cheddar in my breakfast sausage pinwheels. 
  
  Feel free to use all cheddar (divided), or swap the Pepper Jack for something less spicy like Colby or Monterey Jack. 
  
• Scallions – Also known as green onions, these add a bit of freshness to sausage and cheese pinwheels. Chives are a great alternative.

Tips and Tricks to Make Perfect Breakfast Pinwheels

• Have all the filling ingredients prepped and ready.

Cook and chop everything before starting the dough — the bacon and eggs will need that time to cool.

Once you get the dough going, you’ll need to move quickly to get your pinwheels assembled, so there’s no time for multitasking!

• Get perfectly round slices.

There’s a lot of filling in these sausage and cheese pinwheels, so take your time and roll as tightly as possible. 

Also, be sure to leave a 1-inch border at the top edge of the dough, plus about a half-inch on the other edges. 

The filling will push out as you roll, and then you’ll need that extra dough at the top to seal the roll.

When you’re ready to slice, start in the middle. Cut the log in half, then the halves in half, to get 4 equal pieces. Then, slice each one into thirds, leaving you with 12 pinwheels total. 

• Butter is your friend!

Grease your baking sheet with melted butter, then brush more melted butter over the top of your sausage breakfast pinwheels. 

Obviously, greasing the pan prevents sticking, but buttering both sides of the rolls also helps them brown all the way around!

Prep Ahead

• Scramble eggs
• Cook and chop bacon
• Shred cheese
• Chop scallions
• Slice sausage links
• Preheat oven to 350°F

Kitchen Tools You Will Need

• Stand Mixer fitted with the dough hook attachment
• Baking Sheet – Used for anything from cookies to roasting, a good baking pan will last for years.
• Skillet – Use this to scramble the eggs and cook the sausage ahead of time.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
• Basting Brush – I like this one over the silicone ones.

Serving Suggestions

As a grab-and-go option, these are quite filling on their own. I’ll usually add some fresh fruit on the side when I serve breakfast pinwheels on the weekend.

If I’m hosting brunch, air fryer breakfast potatoes are my go-to along with a sweet fruit salad. Sometimes, I’ll leave out the eggs and whip up a quiche or frittata instead!

Storing and Reheating Sausage and Cheese Pinwheels

Pop any leftover pinewheels into an airtight container after they’ve cooled to room temperature, and store them in the refrigerator for 2 to 3 days. 

Reheat in the oven for 10 minutes at 350°F, or in the air fryer if you like them a little crispy on the outside.

You can also make sausage breakfast pinwheels ahead of time and freeze them for later! Let baked pinwheels cool to room temp, then store them in a freezer bag. 

Thaw in the fridge overnight before reheating. Talk about an easy recipe that is great for meal prep! 

Breakfast Sausage Pinwheels FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Breakfast Recipes

Easy Breakfast Burrito Recipe (Freezer Friendly!)

Baked Egg Casserole + Video

Sausage Egg and Cheese Breakfast Sliders + Video

Make Ahead Oven Baked French Toast Recipe + Video

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Easy Cheesy Breakfast Sausage Pinwheels Recipe

This Sausage Pinwheel Recipe is perfect for the holidays with family and friends, and it's a fantastic breakfast to go!!

Course Breakfast

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12

Calories 475cal

Author Donna Elick

Equipment

• stand mixer
• rimmed baking sheet

Ingredients

For the Dough

• 4 1/2 teaspoons active dry yeast 2 packets
• 1 1/4 cups warm milk 110° to 115°
• 1/4 cup honey
• 8 tablespoons unsalted butter melted (divided)
• 4 cups all-purpose flour
• 1 1/2 teaspoons kosher salt

For the Filling

• 1/4 cup chopped scallions
• 4 ounces pepper jack cheese shredded
• 6 large eggs scrambled
• 1/2 cup Jones Dairy Farm Dry Aged Bacon cooked and chopped
• 7 ounce package Jones Dairy Farm Fully Cooked Sausage links sliced
• 4 ounces cheddar cheese shredded

Instructions

• Preheat oven 350°F.
• In the bowl of a stand mixer fitted with a dough hook; add yeast, milk and honey. Swirl with a spoon to dissolve the yeast. Allow the mixture to rest until the yeast becomes foamy and aromatic, about 3 minutes.
• Add 3 tablespoons of butter and 3 1/2 cups flour, mix on low until smooth. Add remaining flour to form a soft dough. Add salt. Allow to knead for about 3 minutes. Ball of dough should be slightly sticky.
• Meanwhile, grease a rimmed baking sheet with 2 tablespoons remaining melted butter. Set aside.
• Turn the dough out onto a lightly floured countertop and form into a ball. Roll the dough out into a 12″x18″ wide rectangle. Sprinkle the scallions and pepperjack cheese evenly over the dough leaving a 1″ border on the top edge. Lightly press the scallions and cheese into the dough with fingertips or rolling pin.
• Add eggs, bacon and sausage in alternating rows over the top. Sprinkle the cheddar cheese evenly over top.
• Starting at the long edge, fold the edge of the dough on top of itself and begin tightly rolling the dough away, pinching the ingredients into the roll. Use the last 1” to seal the roll. Cut dough roll in quarters. Cut each of those pieces into 3 pieces for 12 pieces.
• Arrange the pinwheels cut side up on the buttered baking sheet, spread them out so they are not touching. Bake 20-25 minutes or until golden brown and cooked through. Brush with remaining 3 tablespoons melted butter.
• Serve and enjoy!

Notes

This recipe can be made ahead of time and frozen until ready to enjoy. Cool baked pinwheels in freezer bag. Thaw and bake for 10 minutes at 350°F.

Nutrition

Serving: 1 | Calories: 475cal | Carbohydrates: 42g | Protein: 18g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 153mg | Sodium: 625mg | Sugar: 8g | Fiber: 2g | Calcium: 195mg | Iron: 3mg

Originally published July 2017. Updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Easy Cheesy Breakfast Sausage Pinwheels Recipe appeared first on The Slow Roasted Italian.

It’s safe to say that I’m obsessed with this easy breakfast recipe. Not only do I love it, but it’s become a family favorite for those early morning hours.

The best part is that you need just a few simple ingredients to make this yummy recipe!

These bacon, veggie, and cheese breakfast bombs are made with soft biscuit dough and baked to golden brown perfection.

I love having easy recipes like this as good options for early morning cravings. (And yes, using premade dough is my favorite way to save time without compromising on flavor!) 

What I’ve found about making these breakfast biscuit bombs is that you can change the filling each time.

Adding cheese and a variety of veggies to the center of the dough gives you wiggle room to make different flavors. Variety for breakfast is always a good idea lie these cottage cheese eggs!  

Each bite is like having a cheesy southwest egg bake in a handheld biscuit – and I’m here for it! The edges of the biscuit are nice and golden brown, and are loaded with flavor.

You can even turn these into gravy bombs by dipping them in gravy or putting some on top. (or add some sweetness by drizzling some maple syrup!) 

Breakfast Bombs

These portable poppers are stuffed with smoky bacon, scrambled eggs, and plenty of cheese, then topped with delicious garlic herb butter.

Not only is this bacon egg and cheese recipe great for busy mornings, but you can enjoy stuffed bread bombs at any time of day!

If breakfast bombs are your thing, you’ll also love them for dinner with our Bacon Burger Bombs! Same irresistible concept, stuffed & loaded with bacon cheeseburger flavor!

I’m crazy for any type of stuffed bread, whether it’s Cheesy Meatball Pull-Apart Bread or more of my famous bomb recipes.

Choose from filling options such as Philly cheesesteak, jalapeno popper, pepperoni pizza, and even one that tastes like a Big Mac!

And for something sweet, try ones with pie filling like caramel apple, sticky pecan, or pumpkin. 

So, what are breakfast bombs?

These are some of my most popular creations, and they’re so simple to make!

Just take frozen bread dough and stuff it with anything you can think of, for a portable alternative to your morning meal.

The recipe is really versatile, so get creative and come up with your own combinations!

Ingredient Notes and Substitutions

• Frozen Dough – I like to use Rhodes frozen rolls for my breakfast bombs recipe, but they may not be available everywhere. 
  
  Feel free to use a different brand of frozen rolls or even refrigerated tubes of pizza dough, dinner rolls, crescents, or biscuits.
  
• Bacon – Pop your strips in the oven or air fryer while you work on everything else. Be sure to let them cool completely before chopping for the best texture. 
  
  Or, chop the strips while cold and cook them in a skillet until crispy.
  
• Eggs & Milk – Whisking eggs with milk helps to make them extra fluffy. 
  
  You’ll want to season the mixture with salt and pepper first (before cooking) for maximum flavor as well.
  
• Cheese – Mild cheddar goes perfectly with the other flavors, but Colby or Monterey 
  
  Jack would be tasty too. Grate a block of your favorite and shred it by hand for the best melt and cheese pull!
  
• Peppers – Dice up a jalapeno and some roasted red peppers for subtle heat. Be sure to remove the ribs and seeds from the jalapeno if you’re not a fan of spicy food. 
  
  Or, swap both with regular green and red bell peppers!
  
• Garlic Herb Butter – Make this yourself by melting unsalted butter then stirring in garlic powder, dried parsley, and a little bit of salt. 
  
  This topping is optional but is soooo tasty. I highly recommend it!

More Stuffing Ideas

Your imagination is the only limit! Add or swap any of the ingredients for your favorite breakfast flavors. Here are some ideas to get you started:

• Breakfast sausage
• Green onions or sautéed yellow onions
• Different cheeses
• Cubed ham or any other lean meat 
• Everything bagel seasoning
• Apples and apple pie seasoning (who says you can’t make them a sweet morning treat?!) 

Tips and Tricks for Making This Breakfast Bomb Recipe

• Undercook filling ingredients just slightly.

This means that your scrambled eggs should still be a bit shiny/gooey and the bacon should be crisp but not hard and crunchy. 

Both will cook a bit more in the oven, so if fully cooked before going into the bread, your filling will end up a bit dry.

• Make as much or as little as you need.

You can easily halve this breakfast bomb recipe if you don’t need as many, or make a full batch and freeze half for later.

And if you’re feeding a crowd, double up the ingredients and either bake in a 9×13-inch pan or divide between two pie dishes.

• Prefer individual bites?

When baked in a pie dish, this bacon egg and cheese recipe makes more of a pull-apart bread rather than individual bombs.

Feel free to use a baking sheet instead! Place each breakfast bomb about 2-3 inches away from each other and bake as directed.

Prep Ahead

• Defrost frozen rolls
• Cook and chop bacon
• Shred cheese
• Dice peppers

I’ll prep things and then store them in a plastic bag for later use. (this works to make this as a freezer meal, too) 

Kitchen Tools You Will Need

• 9×9 Pan or Pie Dish
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all. (large bowl, medium bowl, small bowl) 
• Small Rolling Pin – Perfect for small jobs like making TSRI’s bombs! It’s also great for noodles, dumplings, and turnovers, and it even has a ruler on the rolling pin.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
• Basting Brush – I like this one over the silicone ones.

Storing and Reheating Breakfast Bomb Leftovers

If you somehow manage to have leftovers, you can keep breakfast bombs in the refrigerator for a few days and reheat them in the microwave.

Or, wrap each individual breakfast bomb with plastic wrap and place it in a zippered storage bag.

Freeze for up to a month, then remove the plastic and heat the bombs in the microwave until warmed through.

Bacon Egg and Cheese Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Starbucks Egg Bites Recipe

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Print

Bacon Egg and Cheese Breakfast Bombs Recipe + Video

Make Breakfast Bombs stuffed with bacon, eggs, and cheese for a quick and easy breakfast that you can also eat on the go!

Course Breakfast

Cuisine American

Method Oven

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8

Calories 680cal

Author Donna Elick

Equipment

• rimmed baking sheet
• mixing bowls
• whisk
• box grater

Ingredients

• 1 pound Applewood smoked bacon
• 4 large eggs
• 2 tablespoons whole milk
• 1/8 teaspoon kosher salt
• pinch black pepper
• 16 frozen dinner yeast roll dough balls
• flour to dust counter
• 8 ounces shredded mild cheddar cheese
• 1 medium jalapeno diced
• 1/4 cup roasted red peppers diced

Garlic Herb Butter

• 4 tablespoons unsalted butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried parsley
• 1/4 teaspoon kosher salt

Instructions

• Prepare bacon. I make my bacon in the oven. Bake at 400ºF on a baking sheet. Cook 15-25 minutes or until desired crispness is reached. Remove from the oven. Allow to cool and chop into bite-size pieces.
• Meanwhile: Prepare the eggs. In a medium bowl combine eggs, milk, salt, and pepper. Whisk until completely combined. Spray a small skillet with non-stick cooking spray. Heat skillet over medium heat. Add the egg mixture and stir occasionally until the eggs are scrambled, and no liquid is left in the pan, about 3-4 minutes. Do not cook until they are completely dry, or they will be very dry in the breakfast bomb. Set aside to cool.
• Place dinner rolls on a microwave-safe plate and microwave on defrost for about 3-4 minutes (or until dough is no longer frozen, but not cooked). Butter a 9″ pie plate or a 9″x9″ baking pan and set aside.
• Lightly flour your countertop. Toss 1 piece of dough in flour and flatten and stretch like you are making a mini pizza. Stretch dough to about 3-4” across.
• Sprinkle a tablespoon of cheese over the dough and press into the dough with the palm of your hand. Top with one tablespoon eggs, one tablespoon bacon, 1/2 teaspoon jalapenos, and 1/2 teaspoon red peppers onto the center of the dough round. Pull the top and bottom edges of the dough together and then add the left and right edges. Pinch the dough together to create a ball. If the ball won’t seal, tap your fingertips into the flour and then crimp the seal together. Place dough ball in prepared dish. Repeat until all breakfast bombs are in the dish.
• Spray a piece of plastic wrap with non-stick spray, place the wrap sprayed side down on the breakfast bombs. Refrigerate until morning or proceed with instructions immediately (cook time will be about 30-35 minutes if not refrigerated).
• Preheat oven to 350°F.
• Remove baking dish from the refrigerator, remove plastic wrap. Bake for 40-45 minutes until the tops are golden brown and the breakfast bombs are no longer doughy. You can pull one of the edge pieces out and if it is still doughy cook it for another 5 minutes. Cover with foil if the tops start getting too brown (I covered mine at 25 minutes).
• Meanwhile: In a small bowl melt butter in the microwave, about 30 seconds or until butter is melted. Add garlic, parsley, and salt. Stir with a pastry brush. Remove breakfast bombs from the oven. Brush them with melted butter mixture.
• Serve and enjoy!

Video

Notes

If you would like these to be round (more like our traditional bomb series) and less like a pull-apart bread you can bake them on a cookie sheet about 2-3 inches away from each other.

If you prefer, you can use a pastry roller or small rolling pin to roll these bombs out.

Nutrition

Serving: 1 | Calories: 680cal | Carbohydrates: 42g | Protein: 25g | Fat: 46g | Saturated Fat: 19g | Cholesterol: 175mg | Sodium: 1214mg | Sugar: 2g | Fiber: 3g | Calcium: 376mg | Iron: 4mg

Originally published November 2016, updated and republished May 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Bacon Egg and Cheese Breakfast Bombs Recipe + Video appeared first on The Slow Roasted Italian.

Sheet Pan French Toast

Make ahead casseroles are my go-to’s for holidays and busy mornings, but there’s something so special about making a fresh batch of French toast to start the day.

Unfortunately, whoever is the designated flipper ends up at the table last — or earlier batches end up cold and deflated by the time every slice is cooked.

Enter this recipe for cinnamon baked French toast which lets you bake enough for four hungry mouths at once!

And the more oven racks you have, the more batches you can make. Now everyone can savor the sweet flavor and crisp texture together.

Try sheet pan pancakes next, or make savory monkey bread that will have everyone begging for seconds!

Or better yet, make em’ all with even more breakfasts like egg in a hole and make it a family brunch!

Ingredient Notes and Substitutions

• Bread – Choose a loaf with thick slices (or cut them yourself) to get the best texture.
  
  I’m a big fan of Texas toast or brioche for baked cinnamon French toast, but challah or an Italian loaf would be yummy too. And for extra cinnamon flavor, use my cinnamon swirl bread!
  
• Eggs – The base of the custard coating, eggs add richness and texture to the bread when cooked. Bring them to room temp if you can — they’ll be easier to whisk.
  
• Milk & Heavy Cream – It’s important to have a balance of the two so the bread doesn’t get too soggy. You can also use half-and-half instead of the two separate ingredients.
  
  If all you have is milk, that’s fine too. The texture will just be slightly less rich.
  
• Vanilla Extract – Adds warmth and sweetness, though maple extract is great if you want more of that syrupy flavor.
  
• Cinnamon & Nutmeg – Swap the nutmeg for allspice or cloves if you aren’t a fan of the flavor. Or replace both with a pumpkin pie spice blend in the fall!
  
• Toppings – I like to dust both sides of my sheet pan French toast with cinnamon sugar. It makes the slices extra sweet and adds a little crunch.
  
  For serving, top with powdered sugar or maple syrup (or both!) and anything else you’d like!

Tips and Tricks to Make Perfect Baked Cinnamon French Toast

• Use thick slices for the best texture.

Aim for ½ to ¾ inch thick for the right balance of crispy on the outside and chewy in the middle. 

Thinner slices may end up falling apart or burning before the middle is cooked through.

Sturdy loaves are also better than, say, sandwich bread since they can soak up some of the liquid without becoming flimsy.

• Don’t line the sheet pan with parchment.

Trust me, the slices will end up sticking to the paper! Melted butter is more than enough to prevent sticking, as long as you swirl it around to coat the pan evenly.

Avoid cooking sprays also, as they’ll just end up burning and make the pan really difficult to clean — or worse, damage it!

• Prep ahead to save time in the morning.

Although sheet pan French toast is best right out of the oven, you can whisk together the egg mixture ahead of time. 

Store it covered in the refrigerator overnight, then whisk it again before dipping the bread.

Prep Ahead

• Whisk together the egg mixture
• Mix cinnamon and sugar together

Kitchen Tools You Will Need

• Baking Sheet – Used for anything from cookies to roasting, a good sheet pan will last for years.
• Shallow Bowl – Whisk the custard mixture in a shallow dish to make dipping the bread easier.
• Heat-Safe Spatula – Quickly and easily flip cinnamon baked French toast on the sheet pan.

Serving Suggestions 

Take baked cinnamon French toast to the next level with fresh berries and whipped cream! A handful of chopped nuts would be delicious too.

Since this recipe lets you cook large batches at once, it’s a great option for weekend brunch or holiday breakfasts. Set out a variety of toppings and let everyone make their own creation!

Pair with classics like scrambled eggs and sausage links, or throw together a ham and cheese quiche and some crispy potatoes for a fancier spread.

Storing and Reheating Leftovers

While sheet pan French toast tastes best when it’s fresh, you can refrigerate leftovers for up to 3 days.

Reheat slices in a toaster oven or air fryer for 5-7 minutes at 350°F. The microwave is quicker, but the texture will be soft.

You can also freeze leftovers for an easy breakfast option. Allow them to cool, then wrap in plastic and place in a sturdy Ziploc. Add a piece of parchment between slices to keep them from sticking together.

Freeze for up to 2 months, toasting or air frying directly from frozen until crisp and warmed through.

Cinnamon Baked French Toast FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Breakfast Recipes

Make Ahead Oven Baked French Toast Recipe + Video

Baked Egg Casserole + Video

Sausage Egg and Cheese Breakfast Sliders + Video

Savory Monkey Bread (Breakfast Recipe) + Video

Print

Easy Sheet Pan French Toast

Sheet Pan French Toast is just as crispy and golden as pan-fried but makes feeding the family so much easier. Ready in under 30 minutes!

Course Breakfast

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 509cal

Author Donna Elick

Ingredients

• 4 tablespoons salted butter
• 4 large eggs
• 1/2 cup heavy whipping cream
• 1/2 cup whole milk
• 1 tablespoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 8 slices thick bread 3/4 to 1 inch thick

Optional Cinnamon-Sugar Topping:

• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon

Toppings (optional):

• Fruit powdered sugar, syrup, whipped cream, nuts

Instructions

• Preheat the Oven: Preheat the oven to 400°F. Add the butter to a sheet pan and place it in the oven for 5 minutes to melt. Once melted, swirl the butter around to coat the entire pan evenly.
• Prepare the Cinnamon-Sugar Topping (Optional): In a small bowl, stir together the granulated sugar and cinnamon.
• Make the Egg Mixture: In a shallow dish, whisk together the eggs, heavy whipping cream, milk, vanilla extract, cinnamon, and nutmeg until fully combined.
• Coat the Bread: Dip each slice of bread into the egg mixture, ensuring both sides are fully coated. Let the bread soak for a few seconds per side before transferring to the buttered sheet pan.
• Bake: Sprinkle the tops of the bread slices with cinnamon-sugar topping if using. Bake for 10 minutes. Remove the pan from the oven, flip the bread, and sprinkle with additional cinnamon sugar if desired. Return to the oven and bake for another 10 minutes, or until golden brown and cooked through.
• Broil for Crispiness (Optional): For crispier French toast, broil for 1–2 minutes, watching closely to prevent burning.
• Serve: Remove from the oven and serve immediately with desired toppings.

Notes

Make-Ahead Tips: The egg mixture can be whisked together the night before and stored in the refrigerator for easy preparation.

Storage: Store leftover French toast in an airtight container in the refrigerator for up to 3 days.

Freezing: Freeze cooled French toast in a freezer-safe bag for up to 2 months. Place parchment paper between slices to prevent sticking.

Reheating: Reheat in a toaster oven at 350°F for 5–7 minutes or in a skillet over medium heat until warmed through. Frozen slices can be reheated in a toaster or oven without thawing.

Customizations: Try using brioche, challah, or Texas toast for an even richer texture. Adjust spices based on personal preference.

Nutrition

Serving: 1 | Calories: 509cal | Carbohydrates: 44g | Protein: 14g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 253mg | Sodium: 446mg | Sugar: 19g | Fiber: 4g | Calcium: 184mg | Iron: 3mg

Originally published May 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Sheet Pan French Toast appeared first on The Slow Roasted Italian.