Easy Sausage French Toast Roll-Ups

There’s something magical about starting the day with a hot breakfast that feels indulgent but is secretly super easy to whip up. That’s exactly what you get with these Sausage French Toast Roll-Ups. They’re the kind of breakfast that looks fancy, tastes amazing, and yet comes together in less than 30 minutes. It’s a win-win for busy mornings, lazy brunches, or even when you’re trying to impress overnight guests without breaking a sweat.

I first made these on a whim one Saturday morning after realizing we were out of pancakes and had a half-pack of sausage links sitting in the fridge. I had just enough bread and eggs to pull something together, and boom—these roll-ups were born. Let me just say, they disappeared faster than I could get them onto plates. Since then, they’ve become a regular feature on our breakfast table.

These roll-ups combine two breakfast favorites—French toast and sausage—into one hand-held, crispy-on-the-outside, savory-on-the-inside bite. And bonus: they’re totally kid-approved. I’ve found they’re especially great for picky eaters or those who love breakfast finger foods.

Whether you’re cooking for your family or meal-prepping for the week ahead, these Sausage French Toast Roll-Ups are going to be a staple. Let’s get started with the ingredients and the first few steps!

this recipe

Ingredients You’ll Need:

• 8 slices of sandwich bread, crusts removed

• 8 fully cooked breakfast sausage links

• 2 large eggs

• ¼ cup milk

• 1 teaspoon ground cinnamon

• ½ teaspoon vanilla extract

• Pinch of salt

• Butter or oil for frying

• Maple syrup for serving (optional)

You probably already have most of these in your kitchen, which is another reason I love this recipe. And while regular white sandwich bread works just fine, you can also go with whole wheat or even gluten-free bread if that’s what you’ve got on hand.

STEPS: Getting Started with the Roll-Ups

1. Prep the Bread

Start by removing the crusts from your sandwich bread. It helps the bread roll up easily without tearing. Once the crusts are off, use a rolling pin (or even a clean glass) to flatten each slice. You want them thin enough to roll snugly around a sausage without breaking.

Tip: If you have day-old bread, use it! It holds its shape better and doesn’t get soggy when dipped in the egg mixture.

2. Roll Up the Sausages

Place one cooked sausage link along the edge of each flattened slice of bread. Roll it up tightly, just like you would a taquito or sushi roll. Give it a gentle press at the seam to seal it—no need for toothpicks or anything fancy.

Variation idea: Not a fan of pork sausage? Try turkey sausage, chicken apple links, or even a plant-based option. They all work great.

3. Make the French Toast Batter

In a shallow bowl (a pie plate works great here), whisk together the eggs, milk, cinnamon, vanilla extract, and a pinch of salt. This mix brings the classic French toast flavor with a little extra warmth from the cinnamon and vanilla.

Now, you’re ready to fry—but don’t worry, it’s quick and simple. We’ll dive into that next in Part 2, along with a few pro tips to get the perfect golden-brown finish and ideas for storing or freezing these roll-ups for later.

Now that your sausage roll-ups are prepped and your egg mixture is ready to go, it’s time to get to the good part—cooking them until they’re beautifully golden on the outside and warm and savory on the inside. This is where the magic really happens. There’s something so satisfying about that crispy French toast coating wrapped around juicy sausage. Seriously, once you’ve had these, you’ll wonder why you haven’t been making them for years.

Whether you’re planning to serve them fresh off the skillet or make a big batch for the freezer, this next part will guide you through the cooking process, plus offer a few extra tips to help you get that perfect finish every single time.

STEPS: Cooking the Roll-Ups

4. Heat the Skillet

Start by heating a nonstick skillet or griddle over medium heat. Add a small amount of butter or oil—just enough to coat the pan. You don’t want to drown the roll-ups in oil, just a light layer to help them crisp up and brown nicely.

Tip: If you’re cooking in batches, you might need to wipe the pan and add a fresh bit of butter or oil between rounds to keep the roll-ups from sticking or burning.

5. Dip and Cook

Now it’s time to dip each roll-up into the egg mixture. Make sure all sides are well-coated, but don’t let them soak too long or the bread will get soggy and fall apart. A quick dip—just enough to coat—is all you need.

Place each roll-up seam-side down in the hot skillet. Let them cook for about 2 to 3 minutes per side, using tongs to gently turn them so they brown evenly on all sides. You’re aiming for a golden, slightly crispy exterior with the sausage heated through.

Pro Tip: If your sausage links weren’t hot when you started rolling them, you can cover the skillet with a lid for a minute or two during cooking to help them warm through without over-browning the bread.

6. Drain (If Needed)

Once the roll-ups are fully cooked and golden all around, remove them from the skillet and place them on a paper towel-lined plate. This step isn’t always necessary, but it’s helpful if your roll-ups picked up a little extra butter or oil while cooking.

Serving Suggestions and Variations

These roll-ups are absolutely delicious as-is, but here are a few ideas to take them to the next level:

• Maple Syrup Drizzle: A light drizzle of warm maple syrup pairs beautifully with the savory sausage and cinnamon-spiced bread.

• Powdered Sugar Dusting: A touch of powdered sugar gives them that classic French toast vibe.

• Dipping Sauce: Serve with a small bowl of syrup or even honey mustard (for a savory twist) for dipping.

• Add Cheese: Want a little melty surprise inside? Tuck a thin slice of cheddar or gouda into the bread before rolling with the sausage.

Make-Ahead and Freezing Tips

One of the best things about this recipe is how well it works for meal prep. Here’s how to prep ahead:

• To refrigerate: Store cooked roll-ups in an airtight container in the fridge for up to 3 days. Reheat in the microwave, toaster oven, or air fryer.

• To freeze: Let the roll-ups cool completely, then place them on a baking sheet and freeze for 1-2 hours. Once frozen, transfer to a zip-top freezer bag. They’ll keep well for up to a month. Reheat in the oven or air fryer at 350°F until hot and crisp.

If your mornings are chaotic (I’ve definitely been there), having a stash of these in the freezer is a game-changer. Just pull out a few, pop them in the toaster oven, and breakfast is done—no mess, no stress.