1 (9 oz., 6 slices) pkg. frozen French toast
12 slices bacon, halved crosswise
3 tbsp. butter
6 lg. eggs, slightly beaten

While the French toast is still frozen, insert a sharp knife into one side of each slice and cut a pocket, being careful not to cut through remaining 3 sides. Let bread thaw at room temperature. Heat oven to 350 degrees.

Cook bacon until crisp and drain. Wipe out skillet. Cook eggs in butter over medium heat, stirring occasionally until set, but moist. Tuck 4 pieces bacon into each pocket, then spoon in eggs. Bake on ungreased cookie sheet 5 minutes until toast is hot.