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Sausage French Toast Roll-Ups

Sausage French toast roll-ups with a crispy-golden coating—rolled in cinnamon sugar and stuffed with a cooked breakfast sausage link. Dipped in an egg-milk vanilla mixture, they come out tender inside and easy to serve with maple syrup.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Sausage French toast roll-ups
  • 8 white sandwich bread Crusts removed
  • 8 breakfast sausage links Cooked
  • 3 large eggs
  • 0.25 cup whole milk
  • 1 tsp vanilla extract
  • 2 tbsp butter For cooking
  • 0.25 cup sugar For rolling
  • 1 tsp cinnamon For rolling
  • 1 maple syrup For dipping

Equipment

  • 1 cast iron skillet

Method
 

Flatten and roll
  1. Flatten each white sandwich bread slice 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 large eggs, whole milk, and vanilla extract together until smooth.
Cook until golden
  1. Dip each roll-up in the egg mixture on all sides, coating thoroughly.
  2. Heat butter in a skillet over medium heat, then place roll-ups seam-side down and cook 1–2 minutes before turning.
  3. Turn the roll-ups and continue cooking 1–2 minutes at a time, until golden all around.
Finish and serve
  1. Roll the warm roll-ups in cinnamon sugar while still warm.
  2. Serve immediately with maple syrup for dipping.

Notes

For the cleanest roll, flatten the bread evenly so the sausage sits in the center of the roll without tearing the edges. Store leftovers in an airtight container in the refrigerator up to 2 days and reheat in a skillet over medium-low until warmed through. Freezing isn’t recommended because the cinnamon sugar coating can soften after thawing. For a lower-sugar swap, use a sugar-free cinnamon topping blend and keep the maple syrup as optional dipping.