Bacon & Mushroom French Toast Bake


Cheesy French toast and bitter-sweet sage add delicious flavour to this easy breakfast bake.

Bacon & mushroom filling

2 x 200g Eskort Diced Bacon

60ml (¼c) olive oil

750ml (3c) portobello mushrooms, chopped

250ml (1c) leeks, chopped

15ml (1T) fresh sage, chopped

30ml (2T) butter 15ml (1T) Dijon mustard

15ml (1T) flour

500ml (2c) milk

salt and freshly ground pepper

French toast

4 eggs

125ml (½c) milk

8 slices bread

To Assemble

250ml (1c) mozzarella


Bacon & mushroom filling

  • Preheat the oven to 180°C.
  • In a large saucepan over high heat, fry the bacon in olive oil until crispy. 
  • Add the mushrooms, leeks and sage and fry until the mushrooms are golden.
  • Add the mustard and butter and allow the butter to melt.
  • Add the flour and stir well.
  • While stirring, slowly pour in the milk and cook until the sauce thickens, Season with salt and freshly ground pepper.

French toast

  • In a bowl, whisk together the eggs and milk.
  • Dip the bread into the egg mixture.

To assemble

  • Add half the bacon and mushroom filling to an oven dish and cover with a layer of the eggy bread and mozzarella.
  • Add the rest of the filling followed by slices of eggy bread and mozzarella.
  • Top with a final layer of the bread and mozzarella.
  • Bake for 20 minutes until the top is golden.
  • Serve warm with scrambled eggs and sour cream if you like.

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