Can I make Sausage French Toast Roll-Ups ahead of time?

Yes! You can assemble the roll-ups (without the egg coating) the night before and store them covered in the refrigerator. In the morning, dip them in the egg mixture and cook as directed. They're also delicious at room temperature, making them great for brunch buffets.

What's the best type of sausage to use?

Regular breakfast sausage links work perfectly, but you can use turkey sausage for a lighter option or maple-flavored sausage for extra sweetness. Just make sure they're fully cooked before wrapping them in the bread.

How do I prevent the roll-ups from unrolling while cooking?

Placing the roll-ups seam-side down first in the skillet helps seal them. Also, don't overcrowd the pan - give each roll-up enough space. The egg coating acts like glue to help keep them sealed during cooking.

Sausage French Toast Roll-Ups: Quick Breakfast Delight

Ingredients

— The Basics —

10 slices soft white sandwich bread

10 breakfast sausage links (pork, turkey, or chicken)

2 tablespoons butter, for frying

— The Custard —

2 large eggs

3 tablespoons milk

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

Pinch of salt

— For Serving —

Maple syrup

Powdered sugar (optional)

Instructions

1. **Cook Sausages:** In a skillet over medium heat, cook the sausage links according to package directions until browned and fully cooked through. Remove from the pan and let them cool slightly. Wipe the skillet clean if you plan to reuse it.

2. **Prepare Bread:** While the sausages cool, cut the crusts off each slice of bread. Use a rolling pin to flatten each slice until it is thin and pliable.

3. **Roll:** Place one cooked sausage link at one edge of a flattened bread slice. Roll the bread tightly around the sausage to form a cylinder. Repeat with all sausages and bread slices.

4. **Make Custard:** In a shallow bowl (wide enough to fit a roll-up), whisk together the eggs, milk, cinnamon, vanilla extract, and a pinch of salt until well combined.

5. **Dip:** Melt the butter in a large skillet over medium heat. Dip each roll-up quickly into the egg mixture, coating all sides. Shake off any excess liquid so the bread doesn’t get too soggy.

6. **Fry:** Place the roll-ups in the hot skillet, seam-side down first to seal them. Cook for about 1-2 minutes per side, rotating them with tongs until they are golden brown and crispy all over.

7. **Serve:** Remove from the pan and serve immediately. Dust with powdered sugar and serve with warm maple syrup for dipping.

Notes

Bread Choice: Soft white bread works best for this recipe because it flattens easily without cracking. If you use whole wheat or drier bread, it may break when rolling.

Make Ahead: You can assemble the roll-ups (sausage wrapped in bread) the night before and store them in an airtight container in the fridge. Dip and fry them just before serving.

Freezing: These freeze well! Cook them completely, let them cool, and freeze in a single layer. Reheat in a toaster oven or air fryer for a quick breakfast.

Sausage: Ensure the sausages are fully cooked before wrapping them, as the frying time for the bread isn’t long enough to cook raw meat.

Author: Anna Lovae
Prep Time: 20
Cook Time: 10
Category: Breakfast
Method: Stovetop
Cuisine: American