Who else loves a breakfast that feels a little special but doesn’t take a ton of effort? If you’re anything like me, you know the morning hustle doesn’t leave much time for complicated recipes. But every now and then, a recipe comes along that feels weekend-worthy and weekday-doable—and that’s exactly what these Sausage French Toast Roll-Ups are all about.
I first made these on a whim when we had leftover sausage links and some slightly squished sandwich bread hanging around. I wasn’t expecting much—just something quick to throw on a plate—but after that first bite, I knew I’d struck breakfast gold. The crispy, golden outside, the warm, cinnamon-vanilla flavor from the egg wash, and that savory sausage inside? Total flavor bomb.
Whether you’re planning a fun brunch, need something the kids can grab and go, or just want to switch up your morning routine, these roll-ups check every box. They’re hand-held, totally dunkable in maple syrup, and you can even prep them the night before to make things super easy.
So let’s get into it—this recipe comes together in no time and is honestly kind of fun to make. You’ll just need some soft bread, sausage, and a few French toast basics you probably already have in your kitchen.
Ingredients You’ll Need
Soft sandwich bread (white bread works best), crusts removed
Cooked breakfast sausage links, cut into bite-size pieces
3 large eggs
¼ cup milk
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Pinch of salt
Butter or oil, for cooking
Maple syrup, for serving
Powdered sugar, for garnish (optional)
STEP 1: FLATTEN THE BREAD
Start by trimming the crusts off each slice of bread. Then take a rolling pin and gently press each slice flat. This helps the bread hold its shape when you roll it around the sausage. You want it thin, but not tearing—just a nice even layer.
Tip: If you don’t have a rolling pin handy, the side of a drinking glass or even a clean can works just fine.
STEP 2: ADD THE SAUSAGE AND ROLL IT UP
Lay a slice of the flattened bread on your work surface. Toward one end of the bread, place a few pieces of cooked sausage. I like cutting the links into thirds—it makes them easier to roll and eat. Once the sausage is in place, roll the bread up tightly around it, just like you would with a cinnamon roll or sushi.
Do this for each slice of bread and set the rolled-up pieces aside.
STEP 3: MAKE THE EGG MIXTURE
In a shallow bowl or pie plate, whisk together the eggs, milk, vanilla, cinnamon, and a pinch of salt. This is your classic French toast batter, and it’s what gives the roll-ups that warm, slightly sweet coating that browns beautifully in the pan.
Make sure it’s all well-combined—no streaks of egg white remaining.
STEP 4: HEAT THE PAN
Set a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. I personally like using butter here—it adds that extra golden flavor and helps with browning. Let the pan heat up while you get ready to dip.
How to Cook Sausage French Toast Roll-Ups to Golden Perfection
Alright, now that we’ve got our little sausage-stuffed bread rolls prepped and our egg wash ready to go, it’s time to bring it all together on the stove. This part is where the magic really happens—that crispy outside, the warm, savory center, and those sweet vanilla-cinnamon notes that make your kitchen smell like a bakery.
I’ll walk you through exactly how to get that golden brown finish without burning or sogging things up, plus a few ideas to switch up the flavor if you’re feeling adventurous.
STEP 5: DIP THE ROLL-UPS
Take each sausage-filled roll and dip it into the egg mixture. Turn it gently to coat all sides, and make sure it soaks up just enough without getting overly saturated. Let any excess drip off back into the bowl.
If you’re working with multiple roll-ups at once, dip them one at a time and place them seam side down on a plate while you finish the rest. This helps keep them from unrolling when you cook them.
STEP 6: COOK IN A SKILLET UNTIL GOLDEN BROWN
Once your skillet is hot and ready, place a few of the roll-ups seam side down into the pan. Don’t overcrowd—it’s better to cook in batches so they brown evenly.
Cook each roll-up for about 2 minutes per side, rotating carefully until all sides are golden and crispy. I use a pair of tongs to gently turn them, which makes it easy to get every edge nice and browned.
They’ll puff slightly and turn a deep golden color when they’re ready. Transfer the cooked roll-ups to a plate and keep warm while you finish the remaining ones.
STEP 7: SERVE WARM (AND MAKE IT SPECIAL)
Once all your roll-ups are cooked and on the plate, it’s time to serve! I highly recommend serving these warm with a little maple syrup on the side for dipping. The contrast of the sweet syrup and the savory sausage is so good.
If you want to get fancy, dust the tops lightly with powdered sugar for a finishing touch. Totally optional, but it adds a bakery-style vibe that looks as good as it tastes.
TIPS & VARIATIONS TO TRY
Now that you’ve mastered the base recipe, here are a few simple tweaks to make it your own or switch things up:
Use Different Bread: Soft white sandwich bread works great, but if you have challah or brioche on hand, definitely use it. They’re richer and give an extra flavor boost.
Swap the Sausage: Try cooked crumbled bacon or diced ham if you don’t have sausage. They roll up just as easily and taste delicious with the cinnamon-vanilla egg coating.
Add Cheese: Sprinkle a bit of shredded cheddar or mozzarella over the sausage before rolling for a melty surprise inside.
Make Ahead: If you’re prepping for a busy morning or a brunch crowd, assemble the roll-ups the night before. Just cover them tightly and store in the fridge. In the morning, dip in the egg wash and cook as directed.
Reheating Leftovers: Got extras? Store them in an airtight container in the fridge for up to two days. To reheat, pop them in the toaster oven or a dry skillet to crisp up the outsides again—way better than microwaving.
Great for Kids and On-the-Go Mornings
What I love about these roll-ups is that they’re so kid-friendly and perfect for little hands. You can even get the kids involved in the prep—flattening bread and rolling sausage is a simple task they’ll love helping with.
They’re also super portable, so if mornings at your house are anything like mine, you’ll appreciate a breakfast that doesn’t require a plate and fork. Just wrap one in a napkin, and you’ve got a warm, satisfying bite on the go.
Sausage French Toast Roll-Ups: FAQs and Final Thoughts
Now that you’ve got the full recipe and a few fun variations under your belt, let’s dive into some of the most common questions that come up when making these Sausage French Toast Roll-Ups. Whether you’re meal prepping for the week or planning a special weekend brunch, these tips will help make your experience even easier and more delicious.
Frequently Asked Questions
1. Can I freeze these roll-ups?
Yes, absolutely! Once the roll-ups are fully cooked and cooled, you can freeze them in a single layer on a baking sheet. After they’re frozen solid, transfer to a freezer-safe bag or container. To reheat, pop them in a toaster oven or a 350°F oven until warmed through and crisp again—usually about 10 minutes. Avoid microwaving if you want to keep that crisp texture.
2. What’s the best bread to use?
Soft white sandwich bread works perfectly, but brioche or challah add a richer, buttery flavor that takes these up a notch. Just make sure the bread is soft enough to flatten easily without cracking.
3. Can I make these without sausage?
Definitely! You can swap in cooked bacon, diced ham, or even go vegetarian by using a slice of cooked mushroom, a hash brown stick, or a sprinkle of cheese instead. Just keep the fillings relatively dry to prevent sogginess.
4. How long do leftovers last?
Store leftover roll-ups in an airtight container in the fridge for up to two days. Reheat in a dry skillet or toaster oven to revive the crispy outside. They’ll still taste great the next day!
5. Can I prep these ahead of time?
Yes! You can assemble the roll-ups the night before—just roll the bread around the sausage, cover them tightly, and refrigerate. In the morning, dip them in the egg mixture and cook fresh. This is a huge time-saver for busy mornings.
6. What can I serve with them for a full breakfast?
They pair perfectly with fresh fruit, scrambled eggs, or even a smoothie on the side. If you’re serving brunch, consider adding a hash brown casserole or a fruit salad for a nice balance of sweet and savory.
7. Can I make these dairy-free?
Sure! Just use a non-dairy milk like almond or oat milk in the egg wash and cook the roll-ups in oil instead of butter. Check your sausage to make sure it’s dairy-free too, as some brands include added ingredients.
Final Thoughts
These Sausage French Toast Roll-Ups have quickly become one of my favorite go-to breakfasts. They’re easy to make, super satisfying, and a total crowd-pleaser. I love that you can keep them simple or dress them up depending on what you’re in the mood for—and the fact that they can be made ahead of time just seals the deal.
If you try these out, I’d love to hear how they turn out for you! Let me know in the comments what fillings you used, or if you found any fun variations your family loved. And don’t forget to pass this recipe along to a friend who could use a new breakfast idea—especially one that’s as tasty as it is easy to make.
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Sausage French Toast Roll-Ups
Description
Tender bread wrapped around savory breakfast sausage, dipped in a sweet cinnamon-vanilla egg wash, and skillet-fried until golden brown. These roll-ups combine all the flavors of French toast and sausage links in a fun, hand-held treat that’s perfect for breakfast or brunch.
Ingredients
Soft sandwich bread, crusts removed
Cooked breakfast sausage links, cut into bite-size pieces
3 large eggs
¼ cup milk
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Pinch of salt
Butter or oil, for cooking
Maple syrup, for serving
Powdered sugar, for garnish (optional)
Instructions
Trim the crusts from each slice of bread and use a rolling pin to press the slices flat. Lay a slice of bread out, place a few pieces of cooked sausage near one end, and roll the bread around the sausage to form a tight cylinder. Repeat with remaining slices and sausage. In a shallow bowl whisk together eggs, milk, vanilla, cinnamon, and salt until fully combined. Heat a lightly buttered or oiled skillet over medium heat. Working in batches, dip each roll-up in the egg wash, turning to coat all sides and allowing any excess to drip back into the bowl. Transfer to the skillet seam side down and cook until golden on all sides, rotating as needed, about two minutes per side. Remove to a plate and keep warm while cooking the rest.
Serve the roll-ups warm with maple syrup for dipping and a light dusting of powdered sugar if desired.
Notes
Any soft white bread works—brioche or challah add extra richness. To streamline morning prep, assemble roll-ups the night before, cover, refrigerate, and dip just before cooking. Swap breakfast sausage for crumbled bacon or cooked diced ham, and add a sprinkle of shredded cheese inside before rolling for an extra layer of flavor. Leftovers refrigerate in an airtight container up to two days; reheat in a toaster oven to restore crisp edges.
