You know those sleepy Sunday mornings when everyone stumbles into the kitchen still in pajamas, begging for something special? That’s when I pull out my secret weapon – sausage french toast roll-ups. This genius mashup of sweet, custardy bread and savory sausage links became our family’s favorite breakfast the very first time I made it. My kids actually cheer when they smell the cinnamon and vanilla wafting from the skillet!
What I love most about these french toast sausage rolls is how they solve the eternal breakfast debate – sweet or savory? These little bundles give you both in every bite. The crispy golden outside gives way to fluffy bread hugging that perfectly seasoned sausage. Trust me, once you try this recipe, basic french toast will never cut it again. I’ve served these at countless brunches, sleepovers, and even holiday mornings – they disappear faster than I can make them!
The best part? They come together in about 20 minutes flat. So while the coffee’s brewing, you can whip up a batch of these magical roll-ups that’ll make you feel like a breakfast superhero.
Why You’ll Love This Sausage French Toast
Listen, I’m not exaggerating when I say these roll-ups will change your breakfast game forever. Here’s why they’ve become my go-to morning miracle:
- Kid-approved magic: My picky eaters devour these before I can even pour the orange juice. Something about that handheld, dippable format makes them irresistible.
- Sweet & savory perfection: That crispy cinnamon-sugar crust hugging a juicy sausage link? Pure breakfast harmony.
- 20-minute wonder: From fridge to plate faster than you can say “brunch reservation” – perfect for sleepy-eyed mornings.
- Brunch superstar: Stack them high on a platter and watch them disappear at your next gathering. I promise they’ll upstage the fruit salad!
- No fancy skills needed: If you can roll up a piece of bread, you’re already a sausage french toast master.
Sausage French Toast Ingredients
Gather these simple ingredients – you probably have most in your kitchen already! The magic happens when they all come together:
- 10 slices bread (white or brioche works best – see my note below about freshness!)
- 10 fully cooked sausage links (I use classic breakfast size, about 3 inches long)
- 3 large eggs (room temperature blends smoother)
- 1/2 cup milk (whole milk makes it extra rich, but any kind works)
- 3 Tablespoons granulated sugar (just enough sweetness without overpowering)
- 1/2 teaspoon ground cinnamon (the secret warmth that makes it special)
- 1 teaspoon vanilla extract (pure vanilla makes all the difference)
- 1 Tablespoon all-purpose flour (helps the coating stick beautifully)
Ingredient Notes & Substitutions
Here’s my hard-won wisdom after making these dozens of times:
- Bread matters: Fresh is best for rolling – day-old bread tends to crack. If you must use older bread, microwave slices for 5 seconds first to soften.
- Sausage swaps: Turkey sausage works great for a lighter version. For extra kick, try spicy Andouille! Just make sure they’re fully cooked.
- Dairy-free? Almond or oat milk substitutes perfectly. The vanilla and cinnamon still make it taste amazing.
- Healthier twist: Whole wheat bread adds fiber but may need extra flattening. Reduce sugar to 2 Tablespoons if you prefer less sweet.
How to Make Sausage French Toast
Okay, let’s get rolling – literally! These sausage french toast bundles come together so easily once you get the hang of it. Here’s my foolproof method:
- Prep your bread: First, grab a rolling pin and flatten each bread slice slightly – this makes rolling so much easier! I like to trim the crusts too for neat edges, but that’s optional if you’re feeling rustic.
- Roll ’em up: Place one sausage link at the edge of each bread slice. Now roll it up tightly like you’re wrapping a tiny burrito! Press lightly on the seam to seal – don’t worry if it’s not perfect, the egg mixture will help glue it shut.
- Whisk the magic: In a shallow bowl (I use a pie plate), whisk together eggs, milk, sugar, cinnamon, vanilla and flour until smooth. The flour is my secret weapon – it helps create that perfect crispy coating.
- Dip with love: Gently roll each sausage bundle in the egg mixture, making sure to coat all sides. Let excess drip off for about 5 seconds – too much liquid makes them soggy.
- Golden perfection: Heat a nonstick skillet over medium heat with a little butter or oil. Place roll-ups seam side down first – this helps seal them. Cook for 2-3 minutes per side until beautifully golden brown. Rotate them like little logs to get all sides crispy!
- Serve warm: Transfer to a plate lined with paper towels to absorb any excess oil. Serve immediately while the outside is crispy and the inside is warm and fluffy!
Tips for Perfect Roll-Ups
After burning (literally!) through many batches, here are my can’t-live-without tips:
- If your bread keeps cracking when rolling, microwave slices for 5-10 seconds to soften them up – game changer!
- Keep your skillet at steady medium heat – too hot and they’ll brown before cooking through, too low and they’ll get greasy.
- Use tongs for easy flipping and rotating – those little guys can be slippery when hot!
- Check sausage temperature with a quick slice if unsure – fully cooked links should reach 160°F internally.
Serving Suggestions for Sausage French Toast
Oh, the possibilities! While these roll-ups are delicious plain (my kids grab them straight from the skillet), here are my favorite ways to serve them:
- Classic maple syrup for dipping – the sweet-salty combo is heavenly
- Dust with powdered sugar and fresh berries for a pretty brunch display
- Pair with scrambled eggs and crispy hash browns for a hearty breakfast spread
- Skewer 3-4 roll-ups on sticks for a fun breakfast “kabob” station
- Drizzle with warm Nutella or caramel sauce when you’re feeling extra indulgent
At brunch buffets, I arrange them in a spiral on a big platter with small bowls of different dips – watching guests mix and match is half the fun!
Storing and Reheating Sausage French Toast
Here’s the good news – these roll-ups store beautifully for those “I need breakfast NOW” mornings! Let them cool completely, then pop them in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet first (so they don’t stick together), then transfer to freezer bags for up to 2 months. When you’re ready to eat, my secret is reheating them in the toaster oven or air fryer at 350°F for 5-8 minutes – it brings back that perfect crispy exterior. Microwaving works in a pinch, but they’ll lose some crunch (still tasty though!).
Sausage French Toast Nutrition
Now, let’s be real – these roll-ups are definitely an indulgent treat, but everything in moderation, right? The nutrition info below is based on using standard ingredients (white bread, pork sausage, whole milk) – your exact numbers may vary slightly depending on substitutions. But hey, with 14g of protein per serving, I call that a breakfast win!
Per serving (2 roll-ups): 380 calories, 18g fat (6g saturated), 38g carbs (2g fiber, 12g sugar), 14g protein, 480mg sodium. The eggs and milk provide calcium and vitamin D, while the sausage offers iron and B vitamins. Not bad for something that tastes this decadent!
FAQs About Sausage French Toast
Q: Can I prepare these breakfast roll ups ahead of time?
Absolutely! I often assemble the roll-ups the night before, cover them tightly in the fridge, then dip and cook in the morning. The flattened bread actually holds up better overnight than you’d think – just keep them sealed so they don’t dry out.
Q: Can I bake these instead of pan-frying for an easier brunch recipe?
Yes! Arrange dipped roll-ups on a parchment-lined baking sheet at 375°F for 15-20 minutes, flipping halfway. They won’t get quite as crispy, but it’s perfect when feeding a crowd. Spray them lightly with cooking spray first for better browning.
Q: My kids are picky – can I make these french toast sausage rolls without the sausage?
Of course! We sometimes do “naked” versions with just the sweet bread – or get creative with fillings like banana slices, Nutella, or cream cheese. Still delicious and kid friendly breakfast approved!
Q: What’s the best way to keep them warm for brunch serving?
I place cooked roll-ups on a wire rack over a baking sheet in a 200°F oven. They’ll stay perfect for up to 30 minutes without getting soggy. For parties, I use a mini slow cooker on “warm” with parchment lining.
Q: Can I use frozen sausage links for this easy breakfast idea?
You bet! Just thaw them completely first – I microwave for 15-20 seconds per link. Cooking frozen sausage inside the bread makes the centers stay cold while the outside burns. Learned that the hard way!
Sausage French Toast Roll-Ups: The 20-Minute Breakfast Masterpiece
- Total Time: 20 minutes
- Yield: 5 servings 1x
- Diet: Low Lactose
Description
A delicious twist on classic French toast, these roll-ups combine fluffy bread and savory sausage for a perfect breakfast or brunch.
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
Instructions
- Trim the crusts off the bread slices and flatten each slice with a rolling pin.
- Place one sausage link at the edge of each slice of bread and roll tightly.
- In a shallow bowl, whisk together eggs, milk, sugar, cinnamon, vanilla extract, and flour until smooth.
- Dip each roll-up into the egg mixture, coating all sides.
- Heat a lightly greased skillet over medium heat.
- Cook roll-ups seam-side down, turning occasionally, until golden brown on all sides and heated through.
- Serve warm with maple syrup if desired.
Notes
- Use fresh bread for easier rolling.
- Adjust cinnamon and sugar to taste.
- Serve immediately for best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 roll-ups
- Calories: 380
- Sugar: 12g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 150mg