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READY IN 35 mins

French Toast and Spam Sandwiches

Read Reviews (17)

"This is a very easy breakfast/brunch sandwich that even the children will love! My husband loves to use Maple syrup as a dip. I guarantee that you will love this recipe!" — PATTI EVERT

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All about Eggs

Original recipe makes 4 servings Change Servings

1 (12 ounce) container fully cooked luncheon meat (e.g. Spam)
5 eggs

1/2 cup milk
8 slices white bread

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Directions

Cut meat into 8 slices. Cook in a large skillet until browned on both sides. Remove from skillet, and keep warm.
In a shallow dish, beat eggs and milk together. Dip bread quickly in egg mixture, coating both sides. Fry two at a time in skillet until done on both sides. Wrap one piece of meat with one slice of French toast.

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PREP 5 mins
COOK 30 mins
READY IN 35 mins

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This recipe is amazingly delicious! I love French toast, and I love Spam, and when the two of them are put together, it's like a little piece of heaven on earth. I highly recommend this recipe to anyone who likes Spam (and who doesn't?). I eat this dish at least once a week.

—SPAMLOVER

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Most Helpful Critical Review

Oct 07, 2008

Kind of greasy and salty. Also, the directions don't really seem complete. Don't you use butter or cooking spray in the pan when you cook french toast?

—ar_smith

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19 Ratings

Jul 13, 2003

I eat this probably, like, 4 times a week now. It's probably terrible for me, but it's soooo good. And the maple-syrup dip is perfect. I don't know what eating was all about before I made this sandwich.

—DJMOGO

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Sep 30, 2008

The spam made the toast all soggy and greasy, not to mention super salty. You would do good to use real french bread to be able to pick up the sandwich. Spend the extra dollar and use real ham, works far better than spam in every aspect.

—JetGirl

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Jul 13, 2003

I rolled these up like Pigs in Blankets and poured syrup over them instead of dipping. It was good but I think sausage is still better. My BF enjoyed it much more because he really likes Spam®, so this was a treat for him.

—YUMYUM123

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Nov 10, 2003

Ok. I couldn't get over the appearance of Spam in the can, it didn't look so good (never had it before) but I ignored that and fried it up anyway. I was pleasantly surprised! The saltiness of the ham and the sweetness of the french toast and syrup mixed well together. I might make this again, but next time I may just use a cut up ham steak.

—amydoll

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Dec 22, 2005

I made this for a family brunch at the lake. When I told them what I would be making, they thought I was joking! But when they sat down to eat, everyone was pleasantly surprised! It was really good - a great recipe to mix things up! - AND very easy to make!

—appletini

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Mar 06, 2008

I gave this four stars because I find it good, even though it's Spam (as another poster said, Spam is NOT cool in the Pacific Northwest!) However my son, age 13, absolutely loved it, and he was skeptical in trying it. It is the only way he wants french toast now.

—Michelle B

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Nutrition

Calories
498 kcal
25%

Carbohydrates
29.8 g
10%

Cholesterol
326 mg
109%

Fat
31.3 g
48%

Fiber
1.2 g
5%

Protein
23.8 g
48%

Sodium
1590 mg
64%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

French Toast and Spam Sandwiches

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 498
Calories from Fat: 282

% Daily Value *
Total Fat 31.3g 48 %
Saturated Fat 11g 55 %
Cholesterol 326mg 109 %
Sodium 1590mg 64 %
Potassium 372mg 10 %
Total Carbohydrates 29.8g 10 %
Dietary Fiber 1.2g 5 %
Protein 23.8g 48 %
** Sugars 4.1g
Vitamin A 7 %
Vitamin C 1 %
Calcium 20 %
Iron 38 %
** Thiamin 17 %
** Niacin 38 %
** Vitamin B6 9 %
Magnesium 12 %
Folate 49 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.