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Maple and Sausage-Stuffed French Toast Cups Recipe

   
 

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     Maple and Sausage-Stuffed French Toast Cups

Category   Breakfast - Brunch
Sub Category   None
Servings   6
Preptime   20 Minutes

Ingredients
Butter, for the Muffin Tins
3 Eggs
1 T Milk
2 tsp Cinnamon
Dash of Vanilla Extract
Few Grates of Fresh Nutmeg
6 Slices White or Wheat Sandwich Bread
1 1/2 c Maple Syrup
1 Cinnamon Stick
 
2 T Extra-Virgin Olive Oil
1 lb Country Breakfast Sausage
3 McIntosh Apples - Skins Left On - Cored and Chopped
1/4 c Apple Cider

Instructions
Pre-heat oven to 375 degrees. Rub the inside of each cup of a 6-cup muffin tin with butter and set aside. In a medium-size mixing bowl, whisk together the eggs, milk, cinnamon, vanilla and nutmeg.
Cut a slit in the corner of each slice of bread from the middle of the slice to the edge. Dip each slice of bread in the egg mixture then lightly press it into a cup of the muffin tin, overlapping the pieces where you cut the slit to make it fit into the cup without tearing. Bake the French toast cups for 12 - 14 minutes, until they're light golden brown.
While the cups are cooking, place a small saucepan over medium-low heat with the maple syrup and cinnamon stick. Keep the syrup warm and stir it occasionally while finishing up everything else.
Place a medium skillet over medium-high heat with two turns of the pan of olive oil, about 2 tablespoons. Add the sausage and saute, breaking it up with a wooden spoon, until golden brown and cooked through, 8- 10 minutes. Add the chopped apples and cider to the pan and saute until softened, 3 - 4 minutes. Allow the cups to cool slightly in the muffin tin before removing them.
Serving Suggestions
To serve, arrange cups on a platter, fill each one with the apple-sausage mixture and drizzle with cinnamon maple syrup.


Originally Submitted
11/9/2008





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