Go Back

Sausage French Toast Roll-Ups

Sausage French toast roll-ups are golden, rolled French toast sticks with a cooked sausage link tucked inside and coated in cinnamon sugar. Dip-and-pan-fry method gives a sweet-and-savory bite with maple syrup for dunking.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 8 white sandwich bread Crusts removed
Sausage
  • 8 breakfast sausage links Cooked
Egg mixture
  • 3 large eggs
  • 0.25 cup whole milk
  • 1 tsp vanilla extract
Cooking fat
  • 2 tbsp butter For cooking
Rolling coating
  • 0.25 cup sugar
  • 1 tsp cinnamon
Serving
  • 1 maple syrup For dipping

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep the bread and sausage
  1. Flatten each slice of white sandwich bread with a rolling pin until thin.
  2. Place a cooked breakfast sausage link at the edge of each flattened bread slice and roll up tightly.
Make the egg dip
  1. Beat 3 large eggs, 1/4 cup whole milk, and 1 teaspoon vanilla extract together until smooth.
Pan-fry until golden
  1. Heat 2 tablespoons butter in a skillet over medium heat, then place the roll-ups seam-side down.
  2. Cook the roll-ups, turning every 1–2 minutes, until golden all around.
Coat and serve
  1. Mix 1/4 cup sugar and 1 teaspoon cinnamon, then roll the warm roll-ups in the cinnamon sugar.
  2. Serve immediately with maple syrup for dipping on the side.

Notes

Pro tip: keep the roll-ups tight so they hold together while dipping and turning. Store leftover roll-ups in the refrigerator up to 3 days and rewarm in a skillet or toaster oven until hot. Freezing is yes—freeze cooled roll-ups on a sheet pan, then transfer to a container and reheat from frozen. For a lighter option, use low-fat milk in the egg mixture and reduce butter to 1 tablespoon per batch.