Can I make these rollups ahead of time?

Definitely! You can assemble the rollups and keep them covered in the refrigerator overnight. In the morning, just dip them in the egg mixture and cook as directed—super handy for busy mornings.

What kind of bread works best?

Soft, classic sandwich bread is perfect because it’s easy to flatten and roll. Brioche or even whole wheat also works beautifully, though super-crusty or rustic breads may crack when rolling.

Can I use pre-cooked sausage?

Yes! If you’re working with pre-cooked sausage links, just warm them up, assemble, and proceed with the recipe as usual.

Can I make these gluten-free or dairy-free?

Absolutely. Use your favorite gluten-free sandwich bread, and substitute plant-based milk and butter to meet dairy-free needs. Flavor and texture are still fantastic!

French Toast Sausage Rollups Recipe

Description

French Toast Sausage Rollups are a delightfully easy breakfast or brunch treat where savory breakfast sausage links are wrapped in fluffy bread, dipped in a classic egg mixture, and pan-fried until golden. Perfect for dipping in maple syrup, these rollups combine the sweet and savory flavors of French toast and sausage in convenient, fun-to-eat rolls.

Ingredients

Units Scale

Sausage

8–10 breakfast sausage links, uncooked

Bread

8–10 slices white or wheat sandwich bread (soft and fluffy works best)

Egg Mixture

2 eggs
1/4 cup milk
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract

Cooking

2–3 tablespoons butter, for greasing the pan

Serving

Maple or pancake syrup, for serving

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Instructions

Cook the Sausage: In a large pan over medium heat, cook the breakfast sausage links until they are golden brown and fully cooked through. Make sure to rotate each sausage frequently so all sides are evenly cooked. Once done, set them aside to cool slightly.
Prepare the Bread: Slice the crusts off each slice of sandwich bread. Use your hands (or a rolling pin, being careful not to flatten them too much) to gently flatten each slice on a hard surface. The bread should be soft and easy to roll.
Make the Egg Mixture: In a small, shallow bowl, whisk together the eggs, milk, cinnamon, and vanilla extract until well combined. This will be used to coat the rollups before cooking.
Assemble the Rollups: Take one cooked sausage link and place it at the edge of a flattened bread slice. Roll the bread tightly around the sausage to form a cylinder, giving it a gentle squeeze to help it stay closed. Place the rollup seam-side down while you prepare the rest.
Dip in Egg Mixture: Dip each rollup into the egg mixture, making sure all sides are evenly coated to give them that classic French toast flavor and texture.
Pan-Fry the Rollups: Melt butter over medium heat in the same skillet you used for the sausage. Place each rollup, seam side down, into the skillet. Gently rotate each rollup while cooking so that all sides become golden brown and crisp. Cook until the bread is well browned and cooked through, about 5-7 minutes.
Serve: Remove the rollups from the skillet and serve them warm, alongside maple or pancake syrup for dipping.

Notes

You can use either white or wheat sandwich bread as long as it’s soft and fluffy for easy rolling.
Be careful not to roll the bread slices too flat, as they may tear when wrapping the sausage links.
To save time, precooked breakfast sausage can be used but reduce the initial cooking time accordingly.
Great for preparing ahead; simply assemble and refrigerate, then dip and cook in the morning.
Serve immediately for best texture and flavor.

Nutrition

Serving Size: 1-2 rollups
Calories: 220
Sugar: 4g
Sodium: 420mg
Fat: 13g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 8g
Cholesterol: 65mg