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Big Mac French Toast

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Preheat your oven to 350°F (175°C).
Take two slices of thick-cut bread and place a slice of American cheese on each.
Top each slice with the cooked ground beef, caramelized onions, and 2 slices of bacon.
Place the remaining slices of bread on top to form a sandwich.
Step 5: Dip and Cook the French Toast
Dip each sandwich into the egg mixture, ensuring that both sides are well-coated.
Heat a large skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
Cook the dipped sandwiches on the skillet for 2-3 minutes on each side, or until golden brown and crispy.
Step 6: Bake (Optional)
If the bread is not fully cooked through, transfer the French toast sandwiches to a baking sheet and finish cooking them in the preheated oven for 5-7 minutes.
Step 7: Serve
Remove the French toast from the oven and let it cool slightly.
Serve the Big Mac French Toast warm, with a drizzle of Big Mac sauce if desired.
Enjoy this savory, decadent dish with additional toppings like pickles or shredded lettuce for an authentic Big Mac experience.
Cook’s Notes
Bread: Thick-cut bread works best for this recipe as it holds up well to the egg mixture and the fillings. Brioche or Texas toast are great options.
Big Mac Sauce: If you don’t have store-bought Big Mac sauce, you can make a simple version by mixing mayonnaise, ketchup, sweet pickle relish, and a dash of vinegar.
Customize: Feel free to add or substitute ingredients to your taste, such as adding pickles or swapping American cheese for cheddar.
Variations
Cheeseburger French Toast
Add extra cheese slices and use ground turkey or chicken instead of beef for a lighter version.

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Breakfast Big Mac French Toast
Add a fried egg or scrambled eggs inside the sandwich for a breakfast twist.

Veggie French Toast
Replace the beef with a veggie patty and add extra sautéed vegetables like mushrooms or bell peppers.

Spicy Big Mac French Toast
Add a few dashes of hot sauce to the egg mixture and top the sandwich with jalapeño slices for a spicy kick.

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