I had to share my Sausage And Cheese Roll Ups, a surprising breakfast mashup of juicy sausage links, fluffy bread and classic French toast batter that leaves you curious to read on.
I can’t stop thinking about these Sausage French Toast Roll-Ups. The idea of juicy breakfast sausage links and sandwich bread somehow tasting like French toast got stuck in my head after one bite.
It feels like diner comfort with a twist, kinda playful yet seriously tasty, and I’ll admit I ate way more than I planned. If you like Sausage Rollups or you’re hunting Easy Sausage Breakfast Ideas this might be the shortcut you didn’t know you needed.
I won’t say it’s fancy, but it’s oddly clever and makes mornings feel less boring, and now I keep dreaming about the next batch.
Ingredients
- Sausage: Savory, protein rich, adds fat and salt, gives the roll its meaty punch.
- Bread: Soft white bread soaks custard, mostly carbs, makes it tender and pillowy.
- Eggs: Bind everything together, add protein and richness, yolks make custardy texture.
- Milk: Adds moisture and creaminess, dilutes egg, contributes mild dairy flavor.
- Cinnamon: Warm spice, tiny bit goes far, gives sweet aromatic depth.
- Butter: Used for frying, browns rolls, adds buttery flavor, more fat, delicious but rich.
- Maple syrup: Classic pairing, adds sweetness and sticky finish, optional but totally worth it.
- Powdered sugar: Light dusting for sweetness and presentation, mostly empty calories though.
Ingredient Quantities
- 8 breakfast sausage links (about 12 oz total)
- 8 slices sandwich bread, crusts removed
- 3 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 tbsp granulated sugar
- 1/2 tsp ground cinnamon
- pinch of salt
- 2 tbsp unsalted butter or 1 tbsp vegetable oil
- powdered sugar for dusting, optional
- maple syrup for serving, optional
How to Make this
1. Cook the sausage links in a skillet over medium heat until browned and no pink remains, about 8 to 10 minutes, turning often; drain and let them cool a bit.
2. Remove crusts from each slice of bread and use a rolling pin or a drinking glass to flatten each slice until thin and pliable.
3. Trim any extra bread so each slice wraps neatly around one sausage link, then roll each sausage up tightly in a bread slice, sealing the edge by pressing with your fingers.
4. In a shallow bowl whisk together 3 large eggs, 1/2 cup whole milk, 1 tsp vanilla extract, 1 tbsp granulated sugar, 1/2 tsp ground cinnamon and a pinch of salt until well combined.
5. Heat a large skillet over medium and add 2 tbsp unsalted butter or 1 tbsp vegetable oil, let it melt and coat the pan.
6. Working a few at a time, dip each roll briefly in the egg mixture, turn to coat all sides but dont soak them so they fall apart; let excess drip back into the bowl.
7. Place the roll ups seam side down in the hot skillet and cook until golden, about 2 to 3 minutes per side, rolling them so all sides get browned and the bread is cooked through.
8. Transfer finished roll ups to a plate lined with paper towels to drain any extra butter or oil, keep warm in a low oven if making a bunch.
9. Dust with powdered sugar if you like and serve hot with maple syrup for dipping on the side.
Equipment Needed
1. Large skillet or frying pan (10 to 12 inch works best)
2. Spatula or tongs for turning
3. Rolling pin or sturdy drinking glass to flatten bread
4. Sharp knife to trim crusts
5. Cutting board
6. Shallow mixing bowl for the egg wash
7. Whisk or fork to beat eggs
8. Measuring cups and spoons
9. Plate lined with paper towels (or a baking sheet) for draining and keeping warm
FAQ
Sausage French Toast Roll Recipe Substitutions and Variations
- Breakfast sausage links: swap with about 12 oz ground pork, seasoned with a pinch of sage, fennel or garlic then formed into 8 small logs and cooked, or use 8 turkey breakfast sausages for a leaner option. Cook fully before rolling.
- Sandwich bread: use brioche or challah slices for richer, softer rolls, or whole wheat sandwich bread for more fiber. If slices are thick just flatten them a bit with a rolling pin so they roll easier.
- Whole milk: use 2 percent milk or 1 cup unsweetened oat or almond milk for a dairy free choice, or thin 1/2 cup plain yogurt with 1/4 cup water if you want extra custardy texture.
- Unsalted butter or vegetable oil: use melted coconut oil or light olive oil, or a quick spray of non stick cooking spray to cut fat. If you use salted butter reduce any added salt a bit.
Pro Tips
– Use slightly stale bread if you can, it holds together way better than fresh squishy stuff. Roll it super thin with a rolling pin or a glass so it wraps without ripping, and if it does tear just press the tear closed with a little egg wash.
– Let the sausages cool for a few minutes after cooking, they firm up and roll neater. If theyre greasy, blot them quick with a paper towel so the bread doesnt get soggy while you roll.
– Don’t dunk the roll ups, just dip them fast and let excess drip off. If you soak them they fall apart in the pan, trust me. Use tongs or a slotted spoon so you can lift and shake off extra egg.
– Cook on medium to medium-low and use a mix of butter plus a splash of oil so the butter wont burn but you still get the flavor. Keep them seam-side down first so they seal, and if you make a big batch, keep finished ones on a wire rack in a low oven so they stay crisp.
Sausage French Toast Roll Recipe
I had to share my Sausage And Cheese Roll Ups, a surprising breakfast mashup of juicy sausage links, fluffy bread and classic French toast batter that leaves you curious to read on.
8
servings
264
kcal
Equipment: 1. Large skillet or frying pan (10 to 12 inch works best)
2. Spatula or tongs for turning
3. Rolling pin or sturdy drinking glass to flatten bread
4. Sharp knife to trim crusts
5. Cutting board
6. Shallow mixing bowl for the egg wash
7. Whisk or fork to beat eggs
8. Measuring cups and spoons
9. Plate lined with paper towels (or a baking sheet) for draining and keeping warm
Ingredients
-
8 breakfast sausage links (about 12 oz total)
-
8 slices sandwich bread, crusts removed
-
3 large eggs
-
1/2 cup whole milk
-
1 tsp vanilla extract
-
1 tbsp granulated sugar
-
1/2 tsp ground cinnamon
-
pinch of salt
-
2 tbsp unsalted butter or 1 tbsp vegetable oil
-
powdered sugar for dusting, optional
-
maple syrup for serving, optional
Directions
- Cook the sausage links in a skillet over medium heat until browned and no pink remains, about 8 to 10 minutes, turning often; drain and let them cool a bit.
- Remove crusts from each slice of bread and use a rolling pin or a drinking glass to flatten each slice until thin and pliable.
- Trim any extra bread so each slice wraps neatly around one sausage link, then roll each sausage up tightly in a bread slice, sealing the edge by pressing with your fingers.
- In a shallow bowl whisk together 3 large eggs, 1/2 cup whole milk, 1 tsp vanilla extract, 1 tbsp granulated sugar, 1/2 tsp ground cinnamon and a pinch of salt until well combined.
- Heat a large skillet over medium and add 2 tbsp unsalted butter or 1 tbsp vegetable oil, let it melt and coat the pan.
- Working a few at a time, dip each roll briefly in the egg mixture, turn to coat all sides but dont soak them so they fall apart; let excess drip back into the bowl.
- Place the roll ups seam side down in the hot skillet and cook until golden, about 2 to 3 minutes per side, rolling them so all sides get browned and the bread is cooked through.
- Transfer finished roll ups to a plate lined with paper towels to drain any extra butter or oil, keep warm in a low oven if making a bunch.
- Dust with powdered sugar if you like and serve hot with maple syrup for dipping on the side.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 103g
- Total number of serves: 8
- Calories: 264kcal
- Fat: 15.2g
- Saturated Fat: 6.5g
- Trans Fat: 0.5g
- Polyunsaturated: 1.3g
- Monounsaturated: 3.8g
- Cholesterol: 92mg
- Sodium: 383mg
- Potassium: 92mg
- Carbohydrates: 30.5g
- Fiber: 1g
- Sugar: 5.3g
- Protein: 11g
- Vitamin A: 303IU
- Vitamin C: 0.1mg
- Calcium: 51mg
- Iron: 1.1mg