Catching Up Over Sausage French Toast Roll-Ups
Hey there! So, I have to tell you—these Sausage French Toast Roll-Ups are one of those things I started making for special weekends, back when my nephew would burst into the kitchen at 7 AM demanding 'the funny bread with sausage in it.' Not the most poetic name, but it stuck. First time I made them I burnt half the batch because I was busy chasing our dog away from the bacon, but honestly, even the slightly singed ones disappeared in a flash. There's just something about sweet, eggy bread wrapped around salty sausage that hits the spot, especially when you accidentally oversleep and breakfast has to double as lunch (happens more than I'd like to admit!).
Why You'll Love This (Or At Least, Why I Keep Making It)
I make this when I want to seem like a breakfast superhero but secretly only have, like, 20 minutes to spare. Kids love them (mine call them 'breakfast churros' sometimes), and grown-ups go for seconds—sometimes thirds. My family goes wild because it's hand-held, no forks needed (which means less washing up, and who doesn't want that?). Plus, if you've ever wrestled with getting little kids to eat something other than cereal, the novelty of these roll-ups totally helps. Oh, and if you ever mess up and forget to thaw the bread, just toss it in the microwave for a few seconds; live and learn, right?
What You'll Need—But Honestly, Improv Is Fine
- 8 slices of soft sandwich bread (white or wholemeal—I've even used stale-ish bread in a pinch, though it's a bit more stubborn to roll)
- 8 cooked breakfast sausages—my grandmother swore by Jimmy Dean, but the store brand works just fine, or swap in veggie sausages if that's your thing
- 2 large eggs—I sometimes add an extra splash of milk if they look too small
- ¼ cup milk (I've swapped this for half-and-half and, on a wild morning, oat milk; all good)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon (sometimes more; I just eyeball it)
- Butter, for the pan—I use salted, but unsalted is fine, too. Or honestly, whatever's in the fridge
- Optional: maple syrup for dipping (my niece dunks hers in Nutella, which is chaos but surprisingly tasty)
Let's Get Rolling—How I Actually Make These
- First, flatten the bread slices with a rolling pin. If you don't have one, literally use a clean jam jar or even your palm (it works; I've done it on holidays when the rental kitchen was, let's say, 'lightly equipped').
- Lay a cooked sausage near one edge of each bread slice. Roll it up like a snug little sausage burrito. Press the seam down a bit—sometimes I use a dab of egg mixture to stick it.
- Whisk together eggs, milk, sugar, and cinnamon in a shallow bowl. This is when I usually spill a bit on the counter, so maybe do it over the sink? Or don't. Adds character.
- Dip each roll-up in the egg mixture, making sure it's all coated but not completely soggy. (This is where I sometimes sneak a bite of sausage. Quality control.)
- Melt a generous blob of butter in a nonstick skillet over medium heat. Place the roll-ups seam-side down and cook until golden brown, rolling them around with tongs so each side gets toasty. Don’t crowd the pan—it’s not a rush job, even if you’re starving.
- Once they’re all golden (ignore any weird shapes; they all taste good), transfer to a plate. Dust with extra cinnamon sugar if you’re feeling fancy, or just dig in.
Some Notes I Wish I Knew Earlier
- If your bread keeps splitting, try microwaving it for 10 seconds to soften it first. Learned that the hard way, after basically making sausage croutons one morning.
- Yes, you can totally prep the roll-ups the night before and keep them covered in the fridge. They get a little soggier, but honestly, I think this tastes even better the next day. My husband disagrees, but what does he know?
- If you run out of egg mixture, just whisk up a little more—no big deal. I've had to do this more than once when I got carried away dunking.
My Successful (And Not-So-Successful) Variations
- I've wrapped mini cheese sticks in with the sausage—melty, glorious chaos.
- Once, I tried dipping the finished roll-ups in pancake batter instead of just eggs; they looked great, but tasted kinda weird. Wouldn't recommend it, unless you like your breakfast with a side of confusion.
- Turkey sausages work fine, and I've even used meatless sausages (like the ones from Field Roast), which was surprisingly legit.
- If you’re feeling extra, sprinkle in some orange zest to the egg mix. Sounds fancy and tastes bright.
What You Need (Or Don't)
- Rolling pin (already mentioned: a jar or even wine bottle works when you can't find it)
- Nonstick skillet or griddle (I once used a cast iron pan; a bit more sticking, but nothing tragic)
- Tongs, or just use a fork if you have steady hands
- Shallow bowl for soaking the roll-ups
Storing—If You Have Any Left
Technically, you can keep leftovers in the fridge, sealed up, for a couple days. Reheat in a toaster oven or skillet for best results. Though honestly, in my house it never lasts more than a day—sometimes barely an hour. Cold from the fridge is oddly satisfying, too (like pizza, but breakfasty).
How I Like To Serve These
I usually pile them up on a plate with a little bowl of maple syrup (the real stuff if I'm feeling flush, otherwise the fake stuff is fine—don't tell my aunt). Occasionally, we do a whole brunch spread with fruit and scrambled eggs on the side; one time we even had these as a late-night snack after a movie, which I highly recommend if you don't judge yourself for breakfast at midnight. Oh, and if it’s a holiday, I’ll dust them with powdered sugar; makes them feel extra special.
Stuff I Learned the Hard Way—Pro Tips
- Don’t try to rush the browning. I once cranked up the heat thinking I was clever—ended up with burnt outsides and cold sausage. Slow and steady, friend.
- Don’t over-soak the bread or it'll start to unravel when you cook it. If it falls apart, just press the seam down and soldier on (it'll still taste great).
- Always double the batch if you have more than two people. Trust me. The first time I made these for friends, I spent the whole meal wishing I’d made more.
Questions I Actually Get Asked (Or Imagine I Might)
- Can I freeze these? You probably can, but to be honest, I never have—my lot eats them too fast. If you do, maybe reheat them in the oven so they crisp up again?
- Do I have to use sausage? Nope! You can swap in cooked bacon, or go sweet with banana and chocolate chips (which is borderline dessert, but whatever floats your boat).
- How do I keep the roll-ups from unrolling? Press that seam down before dipping, or stab it with a toothpick if you’re feeling paranoid. I’ve even used a dab of egg wash as glue.
- Is there a dairy-free option? Absolutely. Use your favorite non-dairy milk and vegan butter. Works just fine, and I swear you can't tell the difference (well, maybe a tiny bit, but it's still good).
- Can I make these for a crowd? For sure. Just keep cooked ones warm on a baking sheet in a low oven (like 200F) while you finish the rest. Oh, and here's a handy tip I found at Serious Eats: you can prep roll-ups ahead and fry them up just before serving.
And there you go—Sausage French Toast Roll-Ups, in all their messy, slightly sweet, totally comforting glory. If you give it a try, let me know how it goes (or if you manage to actually have leftovers, because I'm impressed). Maybe next time I’ll tell you about the time I tried to make them with croissants—long story short, not everything needs to be improved.
Ingredients
- 8 slices of sandwich bread, crusts removed
- 8 cooked breakfast sausage links
- 2 large eggs
- ⅓ cup milk
- ½ teaspoon ground cinnamon
- 1 tablespoon granulated sugar
- 2 tablespoons unsalted butter, for frying
- Maple syrup, for serving
Instructions
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1Flatten each slice of bread with a rolling pin. Place a cooked sausage link at one end of each slice and roll up tightly.
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2In a shallow bowl, whisk together eggs, milk, cinnamon, and sugar until well combined.
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3Dip each roll-up into the egg mixture, ensuring all sides are coated.
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4Heat butter in a large skillet over medium heat. Place roll-ups seam side down and cook, turning occasionally, until all sides are golden brown, about 6-8 minutes.
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5Serve warm with maple syrup for dipping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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