These Sausage French Toast Roll-ups are my ideal grab-and-go breakfast. They bundle your morning cravings into one irresistible bite!
Golden, buttery French toast wraps around juicy sausage for the ultimate sweet and savory combo.
I love dunking them in warm maple syrup—it’s SO satisfying.
The kids will be all about dipping and devouring these breakfast treats, too. No forks or knives needed!
Plus, you can get creative with other fillings—think Nutella, strawberry cream cheese, or even bacon and cheddar.
And my favorite part? They freeze and reheat like a dream, making them a lifesaver for busy mornings.
Whether you're feeding the kids, meal prepping, or indulging your inner child, these dunkable dippers hit the spot!
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Ingredients for Sausage French Toast Roll-Ups
- White Bread: Fresh, soft white sandwich bread is best. It’s easier to roll tightly around the sausage without breaking.
- Sausage Links: Juicy, savory sausage is the perfect contrast to the sweet French toast. I use links, which are ideal for rolling. Chicken, beef, turkey, or pork sausage links all work. You could also use vegetarian sausage.
- Eggs: Binds the ingredients in the batter, creating a rich, custardy coating.
- Whole Milk: I prefer whole milk for a richer, creamier French toast batter. But any type of milk will do.
- Ground Cinnamon & Nutmeg: I add these warm, aromatic spices to complement the overall flavor.
- Vanilla Extract: A splash enhances the sweetness and adds a warm, aromatic flavor.
- Unsalted Butter: I prefer to use unsalted butter for frying. It imparts a rich, buttery flavor without the added salt. It also gives the roll-ups their golden brown, crispy exterior.
How to Make Sausage French Toast Roll-Ups
Crispy on the outside, tender on the inside, these sweet and savory roll-ups are absolutely delicious! Making this French toast recipe is easy, too. Just roll, dip, and fry, and you’ll have them ready in no time.
1. Make batter. Whisk the eggs, milk, cinnamon, nutmeg, and vanilla in a medium bowl until well blended.
2. Flatten bread. Using a rolling pin, flatten the bread slices and cut off the crusts.
3. Roll. Roll the flattened bread tightly around a cooked sausage link. Repeat.
4. Dip. Coat the roll-ups in the egg mixture. Let excess batter drip off.
5. Cook. Cook the roll-ups in a buttered skillet for 2-3 minutes per side, turning frequently. Work in batches, adding more butter as needed.
6. Serve. Serve the roll-ups warm with maple syrup or powdered sugar.
Tips for the Best French Toast Sausage Roll-Ups
These roll-ups are such a delightful twist on the classic breakfast! They're super simple too. Still, I have some handy tips for perfecting them every time.
- Pick the best bread. I use soft white bread for this recipe because it rolls and cooks easily. Whole wheat sandwich bread or brioche bread works too.
- Choose the right links. Size the links to match the bread. Also, I recommend using pre-cooked links for convenience. If using raw sausage, cook it before rolling.
- Seal the roll-ups. Once you’ve tightly rolled the bread around the sausage, press gently along the seam. The bread should stick together for easy sealing.
- Dip, don't soak! I dip the roll-ups quickly into the egg mixture, coating all sides. But don’t submerge them too long. If you do, they’ll turn out soggy.
- Go beyond classic toppings. Besides maple syrup and powdered sugar, top with honey, fresh fruits, peanut butter, or my favorite, whipped cream.
Recipe Variations
Want to mix up the flavors? I say go for it!
One of the best things about this recipe is how easy it is to customize. Just swap in your favorite fillings for a sweet or savory twist.
Here are some of my favorite flavor variations:
- Nutella
- Peanut Butter and Banana
- Strawberry Cream Cheese
- Apple Cinnamon
- Sausage and Eggs
- Feta and Spinach
- Bacon and Cheddar Cheese
- Ham and Swiss
How to Store
Do yourself a favor and double the batch! These roll-ups freeze well for a quick bite or meal on the run.
If you plan on eating them the next day, do what I do and meal prep. Simply assemble and refrigerate overnight. Then, dip and cook them fresh in the morning.
To Store: Place the cooled roll-ups in an airtight container. Refrigerate for 3 to 4 days.
To Freeze: Arrange the roll-ups in a single layer on a baking sheet. Freeze for 1 hour, then transfer them to a freezer-safe container. Freeze for 2 to 3 months.
To Reheat: Reheat in the oven at 325°F for 10-12 minutes. Or microwave in 30-second intervals until warm. Reheat frozen roll-ups in the oven at 350°F for 15-20 minutes or until thoroughly heated.
More French Toast Recipes You’ll Love
French Toast Breakfast Sandwich
Sausage French Toast Roll-Ups
10
servings15
minutes10
minutes158
kcalThese Sausage French Toast Roll-Ups are sweet, savory, and perfect for dunking! They’re the ultimate grab-and-go meal for busy mornings.
Ingredients
3 large eggs
1 tablespoon whole milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
10 slices fresh white bread
10 fully cooked sausage links
unsalted butter for frying
Instructions
- In a medium bowl, whisk together the eggs, milk, cinnamon, nutmeg, and vanilla extract until well blended and smooth. Set aside.
- Flatten each slice of bread with a rolling pin until thin and even. Trim off the crusts to create clean edges.
- Place a cooked sausage link along one edge of a flattened slice of bread. Roll the bread tightly around the sausage, sealing it into a compact roll. Repeat for all the slices.
- Heat a nonstick skillet over medium heat and melt a small amount of butter. One at a time, dip the prepared roll-ups into the egg mixture. Ensure they are fully coated. Let any excess batter drip off.
- Place the coated roll-ups in the skillet. Cook, turning frequently, until all sides are golden brown and crisp, about 2-3 minutes per side. Work in batches if necessary, adding more butter to the pan as needed.
- Remove from the skillet and serve warm. These roll-ups pair beautifully with maple syrup or powdered sugar.
Notes
- Use fresh, soft white bread. It rolls and cooks easily. You could also use brioche or whole wheat sandwich bread.
- Size the links to the bread. Pre-cooked links are also great for convenience. If using raw sausage, cook it before rolling.
- Secure each roll-up tightly. Do so by gently pressing the seam.
- Dip, don't soak! Quickly dip the roll-ups into the egg mixture. If they soak too long, they’ll turn out soggy.
Nutrition
- Total number of serves: 10
- Calories: 158kcal
- Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 72mg
- Sodium: 268mg
- Potassium: 102mg
- Carbohydrates: 12g
- Sugar: 1g
- Protein: 7g
- Vitamin A: 124IU
- Iron: 1mg
1 Comments
Quick & Easy breakfast!!!!