Breads,  Breakfast

French Toast Breakfast Meatballs

I think we knocked it out of the park with these French Toast Breakfast Meatballs.

Since breakfast is my favorite meal of the day it was only fitting that before March Meatball Madness came to a conclusion that we come up with a Breakfast Meatball.

I stumbled on this idea quite by accident.

When ALDI delivered my sister’s groceries, they inadvertently substituted frozen breakfast meatballs for frozen breakfast sandwiches.

Who knew such a thing even existed?!!

I mean we’ve all heard of sausage balls, but to incorporate French toast to the mix….brilliant!

Jump to Recipe

Minimal ingredients and a very simple process make these French Toast Breakfast Meatballs a wonderful school or work day breakfast.

Of course no one would turn them down on the weekend either!

If you cook up a batch of Buttermilk French Toast over the weekend, save a couple slices to incorporate into your meatballs during the week or pop them into the freezer to pull out when needed.

The Meatball Ingredients

  • For the meatballs I combined a pound of all-natural ground sausage
  • An egg
  • 2 tablespoons of pure maple syrup
  • 1 teaspoon of ground sage
  • 1/2 of teaspoon of salt & pepper
  • 2 cups of small cubed (1/4-inch) prepared French toast

The Process

  • Roll the mixture into balls about 1 1/2″ in diameter. I made 32 meatballs.
  • Bake on a parchment lined baking sheet at 400 degrees F. for 15 minutes.
  • Remove from the oven and serve with warm pure maple syrup.

Growing up in New Hampshire made me a bit of a maple syrup snob.

Once you’ve had ‘real’ maple syrup there’s no turning back. Every year, just before spring, I buy my maple syrup from Ben’s Sugar Shack, located just a few miles from my hometown.

Their prices are reasonable, they ship quickly, their bottles are gorgeous, and their syrup is delicious!

Speaking of delicious :)

French Toast Breakfast Meatballs were definitely a hit! You totally get the French toast taste and feel, which makes them nice and soft with hints of cinnamon, but the combination with the sausage makes them savory and very juicy.

It’s a wonderful flavor fusion!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

French toast breakfast meatballs are savory and juicy with hints of maple and cinnamon.

Libby with Lemony Thyme

French Toast Breakfast Meatballs have the French toast taste and feel, which makes them nice and soft with hints of cinnamon, but the combination with the sausage makes them savory and very juicy. It's a wonderful flavor fusion!
Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast
Servings 6


For the Buttermilk French Toast

  • 6-8 slices french bread, sliced 1-inch thick you'll want 2 cups once cooked and cubed
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon cinnamon
  • 1 Tablespoon butter for pan frying French toast

For the French Toast Breakfast Meatballs

  • 1 pound all-natural ground sausage
  • 1 large egg
  • 2 Tablespoons pure maple syrup
  • 1 teaspoon ground sage
  • 1/2 teaspoon salt optional
  • 1/2 teaspoon black pepper optional
  • 2 cups 1/4-inch cubed prepared French toast see above

To Serve

  • 1/2 cup warm maple syrup for serving


For the Buttermilk French Toast

  • In a shallow bowl, beat eggs with buttermilk and cinnamon. Dip bread slices in egg mixture, turning several times so they absorb some of the liquid. Heat butter in a skillet over medium heat. Pan fry the dipped bread slices until golden brown on both sides. Cool slightly then chop into 1/4-inch cubes.

For the French Toast Breakfast Meatballs

  • Preheat oven to 400° F. Line baking sheet with parchment paper. Combine ground sausage with egg, maple syrup, sage, salt & pepper. Then mix in the chopped French toast until thoroughly incorporated. Make 1 1/2-inch diameter meatballs and place on parchment lined baking sheet. Bake for 15 minutes. Serve with warm maple syrup.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating