Description
French Toast Sausage Roll-Ups combine savory breakfast sausage wrapped in soft bread, dipped in a sweet cinnamon-vanilla egg mixture, and pan-fried until golden brown. Serve these easy breakfast roll-ups warm with maple syrup for a delicious sweet and savory treat.
Ingredients
10 slices bread
10 fully cooked sausage links
3 large eggs
1/2 cup milk
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
Butter for greasing the pan
Maple syrup for serving
Instructions
- Place each slice of bread on a cutting board and flatten it gently with a rolling pin until thin and flexible. Remove the crusts if desired.
- Place one fully cooked sausage link along the edge of each flattened bread slice. Roll the bread tightly around the sausage, keeping the seam underneath. Repeat with the remaining bread and sausages.
- In a shallow mixing bowl, whisk together the eggs, milk, granulated sugar, ground cinnamon, vanilla extract, and all-purpose flour until smooth and well combined.
- Heat a large nonstick skillet or griddle over medium heat. Add a small amount of butter and allow it to melt.
- Quickly dip each sausage roll-up into the egg mixture, turning gently to coat all sides. Allow excess mixture to drip off without oversoaking the bread.
- Place the coated roll-ups in the heated skillet with the seam side facing down. Cook for approximately 8–10 minutes, turning every couple of minutes until all sides are golden brown and the egg coating is fully cooked. Work in batches if necessary.
- Transfer the cooked roll-ups to a serving plate and serve immediately with warm maple syrup. Garnish with fresh berries, powdered sugar, or additional cinnamon if desired.
Notes
Use soft white sandwich bread for easy rolling. Whole wheat bread or brioche also works well.
Always use fully cooked sausage links. If using raw sausage, cook it completely before wrapping it in bread.
For a cheesy variation, add a thin slice of cheddar or mozzarella before rolling the bread around the sausage.
For a sweeter finish, sprinkle the warm roll-ups with cinnamon sugar.
Substitute turkey or chicken breakfast sausage for traditional sausage links if preferred.
For a creamy filling, spread a thin layer of softened cream cheese onto the bread before adding the sausage.
Regular milk can be replaced with unsweetened almond milk or oat milk.
Dip the roll-ups quickly into the egg mixture to prevent sogginess. Cook over medium heat for an evenly golden exterior.
For meal preparation, assemble the sausage-filled bread rolls the night before and refrigerate them covered. Dip in the freshly prepared egg mixture just before cooking.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Refrigerate within two hours of cooking.
To freeze, arrange completely cooled roll-ups on a baking sheet until firm, then transfer to a freezer-safe container or bag. Use within 1–2 months for best quality.
Reheat refrigerated roll-ups in a 350°F (175°C) oven for 8–10 minutes or in an air fryer at 350°F (175°C) for 3–5 minutes. Microwave in short intervals if preferred.
Reheat stored roll-ups until the center reaches 165°F (74°C).
Serve with warm maple syrup, fresh strawberries, blueberries, raspberries, or a light dusting of powdered sugar.
Nutrition values are approximate per roll-up and vary depending on the sausage, bread, butter, and amount of maple syrup used.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 1 roll-up
- Calories: 282 kcal
- Sugar: 10 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 95 mg
