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When you want a breakfast that feels fancy but's actually super easy, these Sausage French Toast Roll-Ups totally save the day. Rolling a spicy, juicy sausage in pillowy French toast gives you that perfect mix of comfort and fun. It turns an average morning into a mini party, whether you’re feeding kids or friends at brunch.
The minute syrup and powdered sugar come out, my kids want more right away. I first whipped these up for a camping trip, and everyone was grabbing seconds before I finished mine.
Tasty Ingredients
- Powdered sugar: you can sprinkle a bit over the top to make it pretty and a tad sweeter especially for special breakfasts
- Butter for cooking: unsalted is best so you can decide how salty you want things It helps the outsides crisp up beautifully
- Breakfast sausage links: classic pork works great but swap for turkey or veggie ones if you want something lighter Simple sausages taste best
- Cinnamon: fresh ground packs a cozy punch and really perks things up
- Bread slices: either wheat or white is fine Just slice off the crusts or the roll won’t stick together
- Large eggs: go fresh here The coating comes out fluffier and richer
- Milk: soak your egg mix with whole milk or 2% for a softer bite and just the right texture
- Maple syrup for serving: pour real syrup on top to balance all the different flavors
- Vanilla extract: real vanilla makes everything smell crazy good
Irresistible Step-by-Step Guide
- Finish up and Dish Out:
- Set the roll ups on plates while still warm. Shake over a little powdered sugar or pour on syrup if that's your thing. Everyone will want a bite.
- Cook until Crispy:
- Toss each roll into your warm buttered skillet. Start with the seam side down. Flip every couple minutes until all sides get toasted and golden, about 3 or 4 minutes. Pull out those toothpicks before anyone takes a bite.
- Saturate and Get Ready:
- Plunge each little roll into the egg mix. Let that extra drip off so it’s soaked but not mushy. The butter should be sizzling in your skillet by now.
- Time to Roll:
- Sit a sausage at the edge of each thin bread slice. Roll it up snug as you can. Pin with a toothpick if it tries to unravel. Keep going until you run out of sausages.
- Blend the Soak:
- Crumble your eggs, milk, vanilla, and cinnamon together in a shallow dish. Stir with a fork or whisk until smooth and blended. That’s what soaks each roll.
- Smooth Out the Bread:
- Cut off the crusts and use a rolling pin to flatten each piece of bread. Make them thin so they wrap around your sausage nice and tight.
- Brown the Sausages:
- Drop those sausage links into a skillet on medium. Turn 'em now and then until evenly browned and cooked through, about 6 minutes. Blot on paper towels so they're not greasy.
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I can’t get enough cinnamon here. It gives everything a warm, bakery kind of smell and flavor. My daughter always insists on helping with the rolling, even if her first try falls apart and we both crack up.
How to Store Leftovers
Let any extras cool, then stash them in an airtight box in the fridge for up to a day. Warm them in a skillet over gentle heat or crisp them again in a toaster oven. Want to freeze? Wrap tightly in foil first, then thaw and reheat.
Swap Options
Plant-based or turkey sausages keep this lighter. Almond or oat milk is awesome if you skip dairy. Any good sandwich bread works, just avoid really airy types or they'll tear while you roll them up.
Ways to Serve
Stack a bunch of these on a platter for a get-together, or serve with fresh berries and a bit more syrup. For kid parties, try a dip bar with yogurt, fruit sauce, or chocolate. They're best eaten hot and without forks!
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How This Dish Came About
Back in the day, people turned old bread into French toast so nothing got wasted. Rolling sausages inside gives you the best of breakfast in one go, inspired by what Americans love in a morning meal. At my house, these always get people chatting and reaching for more.
FAQs About the Recipe
- → Can I switch out the sausage for turkey or plant-based?
Totally—go with turkey or any veggie links you like for a lighter or meat-free option. The flavor stays awesome.
- → Can I get these roll-ups ready ahead of time?
For sure. Prep and keep them in the fridge up to a day early. Just warm 'em in a pan or the oven when it's time to eat for best crunch.
- → Which bread is best for rolling these up?
Pick white or whole wheat sandwich bread—it’s soft and rolls easily, plus it browns nicely.
- → How do I keep the roll-ups from coming undone while they cook?
Poke a toothpick through each roll before dipping and cooking. Remember to pull it out before you serve them.
- → Got ideas for what to serve with them?
They’re great hot with syrup and a sprinkle of powdered sugar. Try adding some yogurt or fresh fruit on the side to round things out.