Sausage French Toast
These Sausage French Toast roll-ups combine breakfast favorites in one hand-held package – savory sausage links wrapped in cinnamon-vanilla custard-dipped bread, pan-fried to golden perfection. Ready in 25 minutes, they're perfect for busy mornings, weekend brunches, or breakfast-for-dinner nights when you want something fun and satisfying.
Ingredients
- 12 breakfast sausage links pork, turkey, or plant-based
- 12 slices white sandwich bread crusts removed
- 3 large eggs
- 1/2 cup whole milk
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 3 tablespoons butter for cooking
- Maple syrup for serving
- Optional toppings: Powdered sugar fresh berries, or a drizzle of peanut butter
Instructions
- Cook your sausage links according to package directions until they're fully cooked and nicely browned. Set aside on paper towels to absorb excess grease. (If you're in a rush, you can use pre-cooked sausage links, just warm them up slightly.)
- Flatten each bread slice with a rolling pin or the flat side of a knife. Don't go nuclear – you just want to compress them enough so they'll roll without breaking.
- Whisk together the eggs, milk, sugar, vanilla, cinnamon, and salt in a shallow bowl wide enough to dip your bread. Make sure everything is well combined – nobody wants a surprise pocket of cinnamon.
- Place a sausage link at one end of each flattened bread slice and roll it up tightly, pressing the seam to seal. If it's being stubborn, you can secure it with a toothpick, but usually the next step takes care of that.
- Dip each roll-up in the egg mixture, making sure to coat all sides. Don't let it soak too long or you'll have a soggy situation on your hands.
- Melt a tablespoon of butter in a large skillet or on a griddle over medium heat. Working in batches (about 4 at a time), place the roll-ups in the pan with the seam side down first to seal them.
- Cook for about 2-3 minutes per side, turning occasionally, until all sides are golden brown and crispy. Add more butter to the pan between batches as needed.
- Transfer to a plate and either serve immediately or keep warm in a 200°F oven while you finish cooking the rest.
- Serve with maple syrup for dipping or drizzling, and add any optional toppings you like.
Notes
- The ideal bread for this recipe is slightly stale sandwich bread – it holds up better to the egg mixture and rolling.
- If you're cooking for a crowd, you can keep the finished roll-ups warm in a 200°F oven for up to 30 minutes.
- These reheat surprisingly well in the microwave (30-45 seconds) or air fryer (2 minutes at 350°F).
- For a make-ahead option, you can prepare these through step 5, refrigerate overnight on a baking sheet, and cook in the morning.