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Mornings call for something a bit extra and easy, and these Sausage French Toast Roll-Ups hit just right. Cozy slices of French toast hug your favorite breakfast sausage for an awesome salty-sweet combo. Great for chill family mornings or a lively get-together, these are fast to make and super comforting.
The second the syrup comes out, my kids are ready for round two! I first made these when we went camping and honestly, they vanished off the plate in no time.
Tasty Ingredients
- Powdered sugar: toss on top if you’re feeling fancy, especially fun for brunch adds a little sugar pop
- Butter for cooking: use unsalted for that golden crunchy edge—you’re in charge of the salt
- Vanilla extract: pure is best for next-level aroma
- Milk: brings extra moisture, helps mix up the eggs—whole or 2% tastes awesome
- Breakfast sausage links: pork’s classic, but swap in turkey or veggie kinds if you want just pick varieties with simple stuff
- Maple syrup for serving: use the real deal for perfect sweetness
- Cinnamon: freshly ground pumps up the cozy flavor
- Large eggs: fresh keeps your French toast mixture fluffy
- Bread slices: soft white or whole wheat is ideal—trim crusts so nothing falls apart
Simple Step-by-Step
- Finish and Serve:
- Serve 'em up while they're warm Drench with syrup and maybe some powdered sugar on top Everyone loves that sweet finishing touch
- Cook Until Golden:
- Fry the roll ups with the seam down first Keep turning every minute or so with tongs until they’re crisp all over, about three or four minutes Don't forget to take out the toothpicks before digging in
- Dip and Coat:
- In a hot buttery skillet, dunk each sausage-filled bread roll into the egg custard Let the extra drip off so it doesn’t get soggy
- Assemble the Roll-Ups:
- Plop cooked sausage on one edge of each flattened bread piece Roll it up tight—use a toothpick if you need to hold it together Keep going 'til you’re out of bread
- Mix the Custard:
- Grab a shallow bowl and beat up those eggs with cinnamon, vanilla, and milk Whisk just until smooth so there aren’t any eggy bits
- Prep the Bread:
- Slice off the bread crusts first Flatten out each piece with a rolling pin so it wraps nice and snug around the sausage
- Cook the Sausage:
- Sear the sausages in a skillet, turning so all sides cook through—it takes about 6 minutes Drain on paper towel when done and set aside
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Cinnamon is hands-down my favorite part. It takes these up a notch and the smell is like being at a bakery! My kid always helps roll them up, and her first one always unrolls—makes us both laugh every time.
Save for Later
After cooking, stash any extras in a sealed container in your fridge for up to a day. To heat them, toss in a pan over low heat or use your toaster oven for crispiness. If you’re freezing, wrap tightly in foil and let thaw before warming.
Switching Things Up
Swap in turkey or plant-based sausage when you want lighter or meatless bites. Oat or almond milk also works if you’re skipping dairy. Grab sturdy sandwich bread—ultra-fluffy artisanal kinds might fall apart when rolling.
How to Serve
Stack ‘em for a brunch buffet or offer a pile with berries and extra syrup. For a kids’ party, make a dip bar—think chocolate sauce, fruit compote, or yogurt. Best eaten hot, right in your hands.
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The Story Behind It
French toast got its start as a way to use up old bread. Mashing it with sausage gives a fun twist that’s become a breakfast favorite in my house. It always sparks chatter at our table!
Common Recipe Questions
- → Can I use turkey or plant-based sausage in these roll-ups?
Definitely! Swap in turkey or veggie sausage links if you want to keep things lighter or skip the meat. They're still super tasty.
- → Can I make these roll-ups ahead of time?
For sure. Build your roll-ups and pop them in the fridge for up to a day. Heat them in a pan or oven when you’re ready. That keeps them nice and crisp.
- → What type of bread works best?
Go with soft sandwich slices—white or wheat works just fine. They’re easy to roll and cook up evenly.
- → How do I prevent the roll-ups from unrolling while cooking?
Stick a toothpick through each one before you dip and fry. Just remember to take them out before serving.
- → What are some serving suggestions?
Eat 'em hot, dunked with maple syrup and a dust of powdered sugar. Add some fruit or yogurt on the side for a full plate.