
Craving something that's both sweet and salty in the morning? These sausage-stuffed French toast roll-ups totally hit the spot. They’ve got crunchy bread wrapped around tasty sausage with maple syrup dripping down. They're such a blast to munch on plus they're perfect to share. Whether it’s a slow Sunday or a jam-packed weekday, I never get tired of making a batch.
I whipped these up for the first time on a random school break when I needed something quick and fun. Everyone ate them long before I could pour my coffee.
Tasty Ingredients
- Maple syrup: pour some over while eating and go for the real deal if you can
- White bread: needs to be super soft so it hugs the sausage—grab a loaf that’s fluffy and fresh
- Cinnamon: brings a sweet warm flavor—Ceylon is the super fancy option
- Breakfast sausage links: pick a sausage with hints of sage or maple for the yummiest center
- Granulated sugar: just a little gives the mix a soft sweetness—organic cane sugar makes it extra special
- Vanilla extract: a splash gives the bread a true bakery vibe—pure vanilla is best
- Large eggs: helps everything stick and adds richness—pull out the freshest eggs you can
- Powdered sugar: dust on top to make them look fancy—just sift before you sprinkle
- Milk: makes the egg coating creamy—use whole milk for the best result
- Unsalted butter: gets the outside all golden and crispy—always real butter
Step-by-Step Instructions
- Serve and Finish:
- Get the roll-ups hot out of the pan onto the table, flood them with maple syrup and a little sprinkle of powdered sugar if you’re feeling extra.
- Cook to Golden Brown:
- Line up your roll-ups in the skillet, always starting with the edge side down. Flip them every few minutes so every part gets perfectly golden. It’ll be about six to eight minutes—don’t rush it!
- Dip and Coat:
- Quickly dunk each roll-up in the eggy mixture, spinning them to make sure they’re totally covered. Don’t let them sit or they’ll get mushy.
- Heat the Skillet:
- Turn on a nonstick pan over medium, throw in the butter, and watch for it to get bubbly (not brown) before you start cooking.
- Mix the Custard:
- Grab a wide bowl, whisk the eggs, milk, cinnamon, vanilla, and some sugar until it’s nice and smooth.
- Add the Sausage:
- Lay a cooked sausage at the end of a bread slice and tightly roll it up, snug as a bug—press gently to make it stick.
- Prep the Bread:
- Slice off those crusts, then flatten every bread slice with a rolling pin until it’s super thin and ready to roll.

I think my favorite bit is the crispy buttery outside with that juicy sausage in the middle. My kid called them 'sausage churros' once and we've all been laughing about that ever since.
Keeping them fresh
Once they’ve cooled, pop the roll-ups into a sealed container in the fridge for up to three days. Warm them in a pan again so they stay crisp—skip the microwave unless you want them soggy.
Swap it up
No white bread? Use wheat or even brioche if you want it richer. Chicken apple or turkey sausage is awesome for a lighter twist. For folks who skip dairy, just use oat or almond milk in your egg dip.

Ways to serve
Stack them high on a platter, put maple syrup on the side, and toss some fresh fruit or berry sauce in a bowl. When I'm feeding a crowd, I set out scrambled eggs and lots of OJ along with these.
A shout-out to tradition
French toast is a breakfast favorite for ages, and sausage always has a spot at the table. Put them together and you’ve got something brand-new that still feels familiar—easy for busy mornings and definitely delicious.
Common Recipe Questions
- → How do I get the roll-ups to stay rolled while they cook?
Start them seam-side down in the pan and don't squish too many together. That lets the bread hold tight so nothing falls apart as it browns.
- → Is any bread okay to use here?
Soft white bread is easiest since it squishes flat, but sturdy sandwich bread or brioche can totally work too.
- → Will these keep in the freezer?
Yep, freeze the cooked ones once they're cooled. Wrap them up and warm back up in the toaster oven or a skillet for best crunch.
- → What can I put on top besides syrup?
Sure, try a dusting of powdered sugar, toss on some fresh berries, spoon on some jam, or give it a drizzle of chocolate sauce if you're feeling wild.
- → Can I get these ready before I'm actually cooking?
Definitely. Put the roll-ups together a few hours ahead and keep them in the fridge. Dip and cook them fresh for the crispiest bite.