Easy Sourdough French toast breakfast sandwich with bacon (1)
Breakfast Recipes

French Toast Breakfast Sandwich On Sourdough Bread

Cooks in 20 minutes Difficulty Easy 0 comments

Sometimes, a morning shake-up is needed, and this French toast breakfast sandwich on sourdough bread is just that. The sandwich is filled with tasty fresh-sliced tomato, spring mix, bacon, and cheese, and the egg-soaked sourdough bread is the perfect carrier. The large slice of bakery-style homemade bread makes for a filling morning meal. This French toast breakfast sandwich is ideal for a hearty brunch before starting your day.

Over the years, making breakfast has felt like one more chore. It’s not my favorite meal to make, so I decided to change that. I asked myself why it felt like that. I believe it was because I found myself in that dreaded food rut. Breakfast was always the same options. 

Well, it doesn’t have to be. There are many great foods in the world and many terrific ways to prepare them. That’s when I challenged myself to invent something new and delicious. This breakfast sandwich is it! It’s super filling and delicious. Best of all, it’s simple enough to make. 

In the morning, we want breakfast fast to take care of that hunger brewing while we sleep, and standing around waiting for regular bacon to cook can seem like an eternity for hungry kids. My solution is precooked bacon. 

put top slice of sourdough on bread and toast more (4)

What you will love about this French toast breakfast sandwich recipe.

It’s a straightforward process. It’s a simple process once you have the ingredients ready on standby. 

The sandwich is fast. It takes four to five minutes to cook each one. 

You can make it just for one. To do so, reduce all the ingredients and make one just for yourself to enjoy!

It covers all the nutritional bases. You have protein, vegetables, dairy, and bread in one tasty breakfast.

Let’s take a closer look at this tasty French Toast Breakfast Sandwich.

First, we have to choose the proper bread. If you use regular white bread, it will be too soggy and not quite right. Sourdough offers a firmer canvas to paint this flavorful morning fare. 

Fresh baked in the store, sourdough is ideal. It comes as a round homestyle loaf pre-cut from most grocery store chains. Using two slices of this bad boy means having a large, filling breakfast. For kids, I recommend cutting one in half. 

Next, we take eight large eggs and whisk them up in a bowl with one cup of milk. I used regular two-percent milk here. You will then need to have all the ingredients set and ready to go because it will go fast when you start putting this together in the frying pan.

So, to start, you will cut up the green onion. We aren’t using many onions, so it’s not overpowering. Set aside and slice up the tomatoes. I used small tomatoes for this sandwich as I prefer their flavor this time of year. Often, the regular hot house or on-the-vine tomatoes lose flavor in the winter. So, opting for a smaller tomato offers a more intense flavor. 

From there, you will need to have your spring mix washed off. Pat it dry so it’s not adding extra moisture to your sandwich while cooking. Using baby spinach is also acceptable if you dislike spring mix. 

Next, ensure you’ve set aside the sliced cheddar cheese to grab and add to the sandwich when needed quickly. 

Put your frying pan on a hot burner to start with. You will need to lower the temperature once you start cooking. Having an overly high temperature will burn the outside of the bread and not allow the ingredients inside to warm up. 

Now, you will add a little oil or butter to the pan. Remember, butter will burn faster than oil. I used regular vegetable oil as I added the egg mixture-soaked bread slices. These slices are large and fill a regular pan quickly, so we are working on one sandwich at a time. 

When working on one sandwich at a time, you can set your oven to the lowest possible setting and put each sandwich in the oven to stay warm while working on the remaining sandwiches. This way, your whole family can enjoy breakfast or brunch without getting cold food. 

You will start by soaking two slices of bread in the egg mixture. Both sides must be entirely covered with the egg mix. Now lay them in the pan and cook for approximately one minute. Lift and see that it’s toasted before flipping. You want the egg mixture to be cooked, not raw. 

When you have flipped the first piece over, immediately start laying the ingredients on as follows: two slices of cheddar cheese, four slices of small round tomato, and a small amount of spring mix topped with a sprinkle of green onion. Lay four strips of bacon across the top and then lift the second piece of bread. Be careful to lay the toasted side onto the top of the bacon. 

Now comes the tricky part. You have to lift the whole sandwich and flip it to finish cooking. You may have a couple of escaped ingredients poke them back in as you wait for it to finish cooking. 

Remove it from the pan and slice in half to serve. The French toast breakfast sandwich is best served while warm. 

Ingredients for this French Toast Breakfast Sandwich on Sourdough Bread:

Sourdough bread: This is firm and holds up well to the ingredients. 

Cheddar Cheese: Sliced cheese makes adding it to the sandwich easy. The older the cheddar cheese, the sharper the flavor. We used a regular orange cheddar cheese, but a white cheddar would be just as good.

Spring Mix: This blend of fresh baby lettuces, greens, and chicories has a pleasant bite, adding to the sandwich’s flavor. It is also full of good vitamins. 

Green Onion: These tasty little onions offer a pleasant pungent taste to anything they are added to. Onion can be overpowering when used in large amounts, so we use a small amount on the sandwich to balance flavors. 

Tomato: This is where you can choose the tomato you like the most. I love in-season tomatoes, but buying more petite tomatoes grown in a greenhouse tends to have a better flavor if they’re not in season. 

Precooked bacon: I chose precooked bacon because it offers speed while still imparting the necessary bacon flavor. If you are a die-hard home cook, use regular bacon. Precooked bacon can also be pricy, so it is more cost-effective to use regular bacon.

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Substitutions and Add-Ins for This Breakfast Sandwich:

Sourdough bread: Only some people love a good sourdough. In this case, using another firm bread, such as pumpernickel or rye, would also work. The bread should be thin-sliced to allow the heat to pass through to heat ingredients and strong enough to hold up to the weight of the added fillings.

Cheddar Cheese: I used Black Diamond orange cheddar cheese slices for this sandwich. You can use any sliced cheddar, and remember that the stronger the cheese, the more likely it will throw the resulting flavor profile off. However, there is nothing wrong with a super cheesy breakfast sandwich, either. 

Spring Mix: This blend of baby veggie leaves is often sold in stores. However, sometimes it’s been recalled or out of stock, etc. It’s okay to use baby spinach instead, as the green leaves’ tenderness is needed to not detract from the rest of the ingredients.

Green Onion: Not a fan of green onion? You can choose to omit this ingredient altogether. Or switch it out for another type of onion. If you don’t have onion, you may even get away with using onion powder. (Although I haven’t tested it myself.)

Tomato: Fresh and sliced thin, this ingredient pairs beautifully with cheddar cheese. However, if you wish to omit from this breakfast sandwich, it will still be a tasty morning treat.

Precooked Bacon: This bacon is sold in smaller packages and can be costly. Feel free to precook a lower-cost variety ahead of time to use in the sandwich. So long as it has time to heat up in the sandwich, it will work just fine. 

put top slice of sourdough on bread and toast more (2)

Expert tips and Serving Suggestions:

Tip #1: cut the breakfast sandwich in half for small children as it’s very filling. You can also omit tomato and onion. 

Tip #2: You can keep the sandwiches warm in the oven to their lowest temperature. So you can sit and enjoy breakfast/brunch as a family.

Tip #3 Serve this hearty breakfast sandwich with a side of fresh fruit salad for an even more complete meal. 

We hope you’ve enjoyed this French toast breakfast sandwich as much as we did! Please leave a comment below after trying the recipe.

Easy Sourdough French toast breakfast sandwich with bacon (2)

Easy French Toast Breakfast Sandwich On Sourdough Bread

Amber Bondar
This easy French toast breakfast sandwich is made with sourdough bread. Filled with tasty fresh ingredients it packs a nutritious breakfast wallop that tastes sensational! Egg soaked bread is toasted and filled with cheddar cheese, spring mix, green onion, tomato, and bacon. The result is nothing short of delicious!
Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American, Canadian
Servings 4

Equipment

  • 1 Frying Pan
  • 1 Spatula
  • 1 knife
  • 1 Cutting board
  • 1 bowl

Ingredients
  

Egg Wash

  • 8 Lrg Eggs
  • 1 Cup Milk

Sandwich Fillings

  • 8 Sliced Sourdough Bread
  • 8 Slices Orange Cheddar Cheese
  • 16 Slices Precooked Bacon
  • 16 Slices of Small Tomato
  • 2 Cups Spring Mix
  • 4 Green Onions Sliced
  • 2 Tbsp Vegetable Oil or Butter

Instructions
 

Making the Egg Wash

  • In mixing bowl crack eggs and whisk together with the milk until no lumps remain.

Making the French Toast Breakfast Sandwich

  • Heat fry pan on hot and add oil/butter.
  • Reduce heat to medium once it has heated.
  • Dredge a piece of bread in the egg wash and lay in pan. Repeat with next slice of bread.
  • Allow French toast to cook for a minute before flipping. If it hasn't browned yet allow to cook a minute more.
  • Once flipped add two slices cheddar cheese,
  • Four slices of tomato.
  • Half a cup of spring mix and a sprinkle of green onion.
  • Lay four strips of bacon on.
  • Carefully lift and flip French toast that doesn't have anything on it.
  • Lay toasted side down on the bacon.
  • Using spatula flip whole sandwich over. Poke any escaped bit back in.
  • Allow to cook for a minute to a minute and half.
  • Remove from pan and put on warming tray.
  • Repeat the process for the remaining breakfast sandwiches.
  • Cut warm sandwiches in half and serve immediately.
Keyword Breakfast sandwich, Brunch ideas, French toast

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