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Beef and Cheese French Toast Sandwich

A savory and nostalgic twist on comfort brunch with juicy beef, melty cheese, and crispy bacon between buttery French toast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 sandwiches
Course: Brunch, Dinner, Lunch
Cuisine: American
Calories: 580
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef use 80/20 for juiciness
  • 4 slices thick sliced bread day-old works best
  • 1/2 onion sliced thin caramelizes nicely
  • 2 slices American cheese melts perfectly
  • 4 slices bacon cooked for added salty crunch
  • 4 large eggs beaten; for binder and soak
  • 1/2 cup heavy cream keeps custard rich
  • 1/2 cup milk thins the custard
  • 1/2 tsp garlic powder simple seasoning
  • Salt and pepper to taste
  • Optional Big Mac sauce for a tangy finish

Method
 

Preparation
  1. Split the ground beef and form two even patties, then season with salt and pepper.
  2. Sauté the patties in a hot skillet until browned, about 3–4 minutes per side for medium.
  3. Cook the bacon until crisp; drain and set aside on paper towels.
  4. In the same pan, add the sliced onion and cook until soft and golden, about 6–8 minutes.
  5. Whisk the eggs, heavy cream, milk, garlic powder, salt, and pepper in a shallow dish until smooth.
  6. Dip each slice of bread into the egg mixture for 10–15 seconds per side.
Cooking
  1. Melt butter in a skillet and cook the soaked bread until golden and crispy on both sides, about 2–3 minutes per side.
  2. Spread Big Mac sauce inside the bread slices if desired.
  3. Assemble by placing one beef patty on each of two slices, followed by a slice of American cheese, bacon, and cooked onions.
  4. Top with remaining bread slices and press gently.
  5. Serve immediately or deep fry until extra-crisp if desired.

Notes

Time-saver: Cook bacon and onions ahead; reheat briefly before assembling. Common mistake + fix: If your bread falls apart, it soaked too long—use drier, day-old bread or shorten soak time. Simple variation: Add a pinch of smoked paprika to the beef or swap in cheddar for sharper flavor.