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!

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

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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!

Course Breakfast

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Ingredients

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

Instructions

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.

The post French Toast Breakfast Meatballs appeared first on Lemony Thyme.

It’s National Sandwich Day.  Definitely couldn’t let this one get by without a proper tribute.  But I had a slight dilemma.  I am currently on grocery store restrictions aka it’s Eat Out of the Fridge/Pantry Week for us.  I have promised not to step foot into a store.  It’s killing me y’all. 

Upon discovering this sacred food holiday I began to rack my brain for what ingredients we currently had on hand.

The call in response to my first text was to say…we had exactly three slices of bread, described as a bit tired.  We also had sliced ham, even more tired.  We had precisely one egg but no sliced chicken.  None of that sounded National Sandwich Day worthy.

We did however have a beautiful hunk of roast beef that came out of the sous vide last night.  I will one day talk more about this glorious contraption that now lives on my kitchen counter.  But for now I will share that our local Sprouts Farmers Market had Beef Rump Roasts on sale for $2.99 per pound last week.  Before I was banned from the grocery store I brought one home.

We vacuum sealed it, submerged it in a 135 degree water bath and cooked it for 48 hours.  When it came out of the sous vide, we pan seared all sides, then proceeded to stand at the counter, carving off pieces, nomnom nomnom.  Thus the follow up text.  Does anyone else freeze bread?  We don’t eat much bread, unless it’s National Sandwich Day or National Grilled Cheese Month, so when I bring bread home we often freeze the leftover slices, rolls, biscuits, etc. They actually thaw quite nicely.

I apologize for the quality of the following photos, but I had no plan of sharing them until this whole French Dip Sandwich in honor of National Sandwich Day happened.

I don’t know about you, but I’ve never had a lot of luck with rump roasts.  The sous vide method of cooking takes even the least expensive cuts of meat and turns them into mouthwatering tenderness.  So on this National Sandwich Day, we are enjoying a French Dip Sandwich.  Prepared 30 minutes ago, gone in mere minutes.  Yum!!

* The time change…changes everything for food photography.  Just a week ago it was still daylight at this time.  Daylight Savings Thyme can’t come soon enough.

** Did you know that American’s choose Turkey as their #1 sandwich ingredient.  Food for thought.

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French Dip Sandwich

Ingredients

• 4 ounces sliced roast beef
• 4 slices Havarti cheese
• 2 French sub rolls split
• 1 small onion sliced
• 2 Tbl. butter divided
• salt
• 1 cup au jus or beef consomme

Instructions

• Sauté onion in 1 Tbl. butter until golden brown, about 7-10 minutes. Season with salt to taste.
• Butter sliced sub rolls and broil until lightly toasted.
• Bring au just to a boil, then remove from heat. Submerge sliced roast beef in au jus for 5 minutes.
• Layer roast beef on toasted sub rolls. Top with caramelized onions and sliced cheese.
• Serve with hot au jus for dipping.

The post French Dip Sandwich appeared first on Lemony Thyme.