Bacon and eggs french toast

Bacon and eggs french toast is a great recipe for breakfast or brunch. I love to make this on the weekends for brunch. It is so cute and delicious!

you guys are in for a treat.  mom and i have been working hard to prepare the PERFECT valentines day meal to post this week.  we are calling it…drum roll please…“the wow your (wo)man meal”.  i think you’re going to like it! more importantly…i think your special someone is going to like it!

we have a full days worth of food to post…so stay tuned for more!! i’m going to start with one of my favorite recipes we came up with…BACON AND EGGS FRENCH TOAST.  uh hello, this is genius.  one of my favorite breakfasts is calgary cakes.  (click here to view the recipe.) clearly i love bacon mixed in with dishes!! this is no exception!


we first saw a similar recipe of this post on pinterest…martha stewart posted a very cute recipe for a heart shaped egg in toast.  click here to see the original recipe.  we decided to kick that recipe up a notch.  what could be better than french toast?? french toast with bacon in the batter!! what could be better than french toast with bacon in the batter?? a heart shaped egg fried in the middle!!! adorable, customizable, and delicious.  you could do this same recipe with any shaped cookie cutter!

this recipe is pretty detailed and time oriented…but i think its worth it.  and valentines day is the perfect time to try!

 bacon and eggs french toast

we have included two ways of cooking the eggs.  with the first option, the egg yolk is more distinct and the final look is prettier.  using the second option, the whole thing is easier, faster and the look is almost as nice.  the French Toast tastes great using either option.  i prefer the easier second option. (not too shocking) :)

here are some prep pics for the first way of making the eggs (more difficult yet slightly prettier):

bacon and eggs french toast

here are some prep pics for the second way to make the egg (easier and slightly less pretty):

bacon and eggs french toast

so i gave this ADORABLE and delicious breakfast to pat and he scarfed it down.  he kept talking about how good it was…but didn’t say anything about the cuteness of it.  he literally didn’t even notice the egg was a heart.  this is what i’m dealing with!!! haha.  i’m sure whoever your special someone is will appreciate the cute heart more than my sweet fiance!

bacon and eggs french toast

yum!! i can’t wait to post the rest of the ‘wow your (wo)man meal’.  stay tuned for more!! HAPPY VALENTINES DAY!

bacon and eggs french toast

(the recipe below is a little bit cluttered.  easy recipe app is great, but doesn’t allow me to customize anything or add spaces, bold words, etc.  so please read it carefully!  there are different directions for the toast, egg, and for putting everything together.  enjoy!)

Bacon and eggs french toast

what could be better than french toast?? bacon and eggs french toast!! cripsy bacon pieces mixed in with the french toast batter and an egg of your shape choice grilled in the middle. customizable, adorable, and delicious. this recipe details two ways to effectively cook the egg to make this perfect breakfast. enjoy!


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  • 6-8 Slices Bread - large enough to cut out the cookie cutter shape and still have a border.
  • 2 T Butter
  • 4-6 Eggs
  • 4-6 Strips of Bacon - cooked and crumbled (see Perfect Stove-top Bacon)
  • 1/2-1 c. Milk or Half & Half or Cream
  • 1 t. Vanilla Extract
  • Dash of Salt
  • Maple Syrup
  • 6 Eggs
  • 2 T Butter
  • Salt
  • Pepper


    Directions for Cutting the Bread (do this first):
  1. Use a metal cookie cutter and cleanly cut the shape out of the center of each slice of bread.
  2. Set aside the cut piece of bread to cook and serve alongside the larger slice of bread.
  3. Directions For the Egg Center (First and Prettier Option):
  4. Spray the lidded skillet with cooking spray.
  5. Spray the cookie cutter inside and out with cooking spray.
  6. Cut each tablespoon of butter into fourths.
  7. Heat the skillet and place the cookie cutter on the skillet.
  8. Place one of the small cubes of butter in the cookie cutter until melted and sizzling but not burning.
  9. Carefully pour the egg into the cookie cutter.
  10. Salt and pepper the egg.
  11. Place the lid on the skillet and let the egg cook until it is set. (If the egg is cooking too quickly, turn down the heat.)
  12. Use a table knife to loosen the egg from the cookie cutter, then use tongs to remove the cookie cutter from the egg.
  13. Place the egg on a tray and keep warm in the oven until all the eggs are cooked and ready to use.
  14. Repeat this process until the all eggs are cooked.
  15. Directions For the Egg Center (Second and Easier Option):
  16. Spray a non-stick lidded skillet with cooking spray.
  17. Place 1-2 T butter in the skillet.
  18. Salt and pepper the butter in the skillet.
  19. Heat the butter just until the butter is hot and sizzling but the butter isnâ??t burned.
  20. Gently crack an egg into the hot skillet keeping the yolk intact.
  21. Working quickly, repeat the process until all eggs are in a circle in the skillet (refer to the picture).
  22. Place the lid on the skillet.
  23. Reduce the heat once the lid is on the skillet.
  24. Cook the eggs until the yolk is set (or softer if you like).
  25. Remove the lid and turn off the heat.
  26. Use a cookie cutter and cut out the eggs for the French Toast.
  27. *The beauty of using this method is you can cut out the part of the cooked egg you like the best. It is cutest using the yolk and part of the white of each egg. You could even stir the eggs a little after cracking them in the skillet - the egg would end up more with a fried-egg look, but still taste great.
  28. Place the cut-out eggs on a tray in the warm oven until ready to use.
  29. Directions For the French Toast:
  30. Heat the griddle on medium heat until hot.
  31. Mix together eggs, bacon, milk, vanilla and salt.
  32. Melt 1 T butter on the griddle, then spread it out with a spatula.
  33. Dip a slice of bread (with the center cut out) into the egg mixture.
  34. Place the dipped bread onto the hot, buttered skillet.
  35. Repeat the process until the griddle is full - usually 4 slices of bread will fit on a griddle.
  36. Don't move the bread until it is toasted to the desired color on the bottom side.
  37. Once the bread is toasted on the bottom, flip each slice over to cook on the other side.
  38. Repeat this process until all the cut-out shapes and slices are cooked.
  39. To Serve:
  40. Place the cookie-cutter toast (with the center cut out) on a plate.
  41. Place a cut-out cooked egg in the empty hole of the French toast.
  42. Place the cut-out piece of bread onto the plate next to the larger piece.
  43. Serve with heated maple syrup or jam.



12295.6 cal


939.69 g


117.13 g


949.95 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


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Ashley Harris
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