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- 12 ounces fully cooked applewood smoked chicken sausage links
- 1 tablespoon vegetable oil
- 2 eggs
- 1/2 cup half-and-half or light cream
- 1 tablespoon sugar
- 1 teaspoon vanilla
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 6 Hawaiian sweet hot dog buns or regular frankfurter buns, split
- 2 tablespoons honey (if using regular frankfurter buns)
- 6 thin slices provolone cheese
- 1/2 medium red pear, cored and thinly sliced
- 1 - 2 tablespoons butter or vegetable oil
- Maple syrup
1. Slice chicken sausage lengthwise into 1/4- to 1/2-inch-thick pieces. In a large skillet heat 1 Tbsp. oil over medium-high heat. Brown sliced chicken sausage on both sides. Drain on paper towels. Wipe out skillet with paper towels; set aside.
2. Meanwhile, in a shallow dish whisk together eggs, half-and-half, sugar, vanilla, cinnamon, and nutmeg; set aside.
3. If using frankfurter buns, drizzle cut sides with honey. Add a slice of cheese to each bun. Fill with sliced chicken sausage and pear. Close buns with wooden toothpicks to secure.
4. In the large skillet heat butter or oil over medium heat. Dip 3 of the filled buns in egg mixture; add to skillet. Cook until well browned, about 3 to 4 minutes per side. Repeat with remaining filled buns. Remove toothpicks. Serve with maple syrup..
- To hold French toast warm place cooked French toast in a rectangular baking dish and set in a 200 degrees F oven.
- Servings Per Recipe 6,
- cal. (kcal) 551,
- Fat, total (g) 23,
- chol. (mg) 159,
- sat. fat (g) 12,
- carb. (g) 63,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 2,
- fiber (g) 1,
- sugar (g) 42,
- pro. (g) 23,
- vit. A (IU) 534,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 734,
- Potassium (mg) 206,
- calcium (mg) 313,
- iron (mg) 2,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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