Get my Cookbooks! French Toast Roll-ups with Sausage
These French Toast Roll-ups with sausage are filled with warm, savory sausage that’s in bread, dipped in a classic French toast mixture, and cooked to golden-brown perfection.
I’m quite sure that breakfast doesn’t get any better than this. I’ve been thinking long and hard about this, and yeah. French Toast Sausage Roll-ups are the best breakfast ever.
We all know that when you have French toast with a side of sausage, that you “accidentally” drizzle some syrup on that sausage, or casually use your fork to shimmy your sausage into syrup that’s already on your plate. I know you’ve done it. You know you’ve done it. So why can’t we just say it out loud?
Sausage and syrup are delicious together.
There, I said it.
It’s just as good as dipping a French fry in ice cream, guys. (Namely Wendy’s fries in a Wendy’s frosty.) If you haven’t tried it, get on it.
….Or wrapping a dill pickle in a slice of American cheese. (Get on that too.)
And speaking of syrup, have you ever dipped your grilled cheese into some? (Don’t knock it ‘til you try it.)
French Toast Sausage Rollups
Ingredients
- 8-10 breakfast sausage links, uncooked
- 8-10 slices white or wheat sandwich bread, soft and fluffy works best
- 2 eggs
- ¼ cup milk
- ¼ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2-3 tablespoon butter, for greasing the pan
- Maple or Pancake syrup, for serving
Instructions
- In a large pan over medium heat, cook the breakfast sausage until golden brown and cooked through, rotating frequently so that all sides are cooked. Set aside to cool slightly.
- Slice the crusts off of the bread.
- Whisk the eggs, milk, cinnamon, and vanilla extract together in a small, shallow bowl.
- Take the bread slices and use your hand to flatten each one against a hard surface. (You can use a rolling pin be careful not to make it too flat.)
- Take a sausage link and place it at one end of the bread. Carefully roll the bread into a cylinder. Give it a little squeeze to secure it in place and set it aside, seam side down.
- Dip the rolled bread into the egg mixture until each side is coated.
- Melt the butter over medium heat in the same skillet that you used to cook the sausage. Place each sausage rollup, seam side-down, in the warm butter. Rotate gently as each side gets to be golden brown.
- Once the bread is cooked through and browned, remove and serve with syrup for dipping!
Hey they look amazing. I was thinking of getting johnsonville links. What do you recommend?
Hey Tina! I actually use Johnsonville Maple Sausage links, they’re so good!! 🙂