Some mornings deserve a show stopping breakfast. Some evenings deserve a show stopping dinner. Look no further than this Slow Cooker Savory Andouille French Toast to fit the bill for both. I love having what is traditionally breakfast for dinner. There is nothing better than a stack of pancakes with maple syrup or fried eggs and bacon. This savory french toast is rich with buttery melted provolone cheese and spicy Andouille sausage, making it a good pairing with a light white wine. Once again, I am working with Johnsonville Sausage to bring you another delectable recipe using their Split Rope Sausages.
I have been a fan of Johnsonville Sausage for a long time, and they never disappoint. Their Split Rope Sausages are wonderful for a number of reasons, including:
- Johnsonville Split Rope Sausage is packed with flavor.
- Unlike most other fully cooked sausages, Johnsonville uses absolutely no fillers for a juicy and firm texture and bite.
- Johnsonville Sausage is proudly made using only premium cuts of pork to pack in the real flavor.
- Johnsonville’s Split Rope Sausage offers portion control packaging with two individually-sealed sausages.
I did some research on Johnsonville, and found they are not a faceless corporation, but a company whose employees are members, not worker bees. Employees who take pride in their work, ensuring the best tasting sausages are being served to the consumer. About Johnsonville Sausage, LLC – Wisconsin-based Johnsonville Sausage is the No. 1 national brand of brats, Italian sausage, smoked-cooked links and fresh breakfast sausage links. Johnsonville employs approximately 1,400 members. Each member takes ownership of product quality to ensure the excellence and “Big Flavor” of Johnsonville Sausage. Founded in 1945 by the late Ralph F. and Alice Stayer, the company remains privately owned today.
In this day and age of oversized corporations treating the consumer with thinly veiled contempt, demonstrated in the inferior products shipped to grocery stores, Johnsonville Sausage stands above the crowd.
As a big fan of fast and easy, this French toast is all that and more. Because it is done in a slow cooker, once you load it up, you can plug it in and just walk away. But fast and easy does not mean blah. From the spiced egg custard to the buttery rolls and mildly spicy sausage, this is one fast and easy meal that is scrumptious.
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- 1 package savory butter dinner rolls
- 1 package Johnsonville Andouille Split Rope Sausage, halved lengthwise, then sliced crosswise
- 1 red bell pepper, smal dice
- 6 large eggs
- 1 pint half and half
- 1½ teaspoons fresh thyme leaves, lightly chopped
- 1 teaspoon fresh oregano leaves, lightly chopped
- 1 teaspoon fine sea salt
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- 1 8 ounce package sliced provolone cheese
- Tear the dinner rolls in half.
- In a large slow cooker place half of the torn rolls into the bottom.
- Scatter half the Johnsonville Andouille Split Rope Sausage and half the red pepper over the rolls.
- In a medium bowl whisk together the eggs, half and half, thyme, oregano, salt, paprika and cumin.
- Pour half of the egg mixture over the sausage, peppers and rolls.
- Arrange half of the provolone slices on top, then repeat the layering beginning with the remaining rolls.
- Set the slow cooker to high and cook for 2½ hours, or until the French toast is slightly puffed and the cheese is browned.
- Serve immediately.
