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Sausage French Toast Roll-Ups

Sausage French toast roll-ups combine thin rolled bread with a cooked sausage link, dipped in egg custard and pan-fried until golden. Roll them in cinnamon sugar and serve dippable with maple syrup for a sweet-and-savory breakfast wrap.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 430
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
Dipping
  • 1 maple syrup for dipping

Equipment

  • 1 sheet pan

Method
 

Prep the bread and filling
  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 slice and roll up tightly.
Make the egg dip
  1. Beat the eggs, whole milk, and vanilla extract together until smooth.
Cook and coat
  1. Dip each roll-up in the egg mixture on all sides.
  2. Heat butter in a skillet over medium heat, then place roll-ups seam-side down and cook until lightly set, about 1–2 minutes.
  3. Turn each roll-up every 1–2 minutes and continue cooking until golden all around, about 12–14 minutes total.
  4. Roll the warm sausage French toast roll-ups in cinnamon sugar while still warm.
Serve
  1. Serve with maple syrup for dipping.

Notes

Pro tip: Keep the rolls tight so they don’t open when you dip and flip. Store leftovers covered in the refrigerator up to 2 days; rewarm in a skillet over medium-low until hot. Freezing is not recommended because the bread texture softens after thawing. For a lower-carb option, swap white sandwich bread for a keto-friendly sliced bread that toasts well in the egg dip.