Blueberry and Cream Cheese Stuffed French Toast with Scrambled Eggs Recipe
This comforting breakfast dish combines the sweet flavors of blueberry and cream cheese stuffed inside fluffy French toast, served alongside savory scrambled eggs.
Equipment
- 1 Skillet For cooking the French toast and scrambled eggs
- 1 Mixing Bowl For preparing the egg mixture
Ingredients
- 8 slices Bread Thick-cut, preferred for stuffing
- 1 cup Cream Cheese Softened
- 1 cup Blueberries Fresh
- 4 large Eggs For the French toast batter
- 1 cup Milk
- 2 tbsp Sugar Adjust based on sweetness preference
- 1 tsp Vanilla Extract
- 6 large Eggs Additional, for scrambling
- 1/4 cup Milk For creaminess
- to taste Salt
- to taste Black Pepper Freshly ground
- 2 tbsp Butter For cooking
Instructions
- Spread cream cheese on 4 slices of bread and top with blueberries. Cover with remaining slices to make sandwiches.
- In a mixing bowl, beat together 4 eggs, milk, sugar, and vanilla extract. Dip each sandwich in the egg mixture, ensuring both sides are coated.
- Heat a skillet over medium heat and add butter. Cook each side of the French toast until golden brown, approximately 3-4 minutes per side.
- In a bowl, whisk together the 6 eggs, milk, salt, and pepper.
- Melt butter in a skillet over medium heat. Add the egg mixture and cook, gently stirring until the eggs are softly scrambled.
Notes
For lighter French toast, you can use low-fat cream cheese and skim milk both in the French toast batter and scrambled eggs.
Nutrition
Serving: 1gCalories: 560kcalCarbohydrates: 45gProtein: 22gFat: 34gSaturated Fat: 18gCholesterol: 460mgSodium: 740mgPotassium: 340mgFiber: 2gSugar: 14gVitamin A: 60000IUVitamin C: 3mgCalcium: 2200mgIron: 0.6mg
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