Sausage French Toast Roll-Ups
Crispy on the outside, soft and custardy inside, these Sausage French Toast Roll-Ups are the ultimate savory-sweet breakfast treat. Juicy sausages are wrapped in flattened bread, dipped in a rich egg custard, and pan-fried to golden perfection. They’re fun, portable, and perfect for dipping in maple syrup or honey.
Equipment
- Nonstick skillet
- Rolling pin (or a clean glass)
- Shallow bowl for custard
- Spatula or tongs
- Air fryer or oven (optional for reheating or baking)
Ingredients
- 8 cooked breakfast sausages pork, chicken, or turkey
- 8 slices soft sandwich bread crusts removed
- 3 large eggs
- ½ cup milk whole milk or half-and-half
- 1 tsp vanilla extract
- 1 tbsp sugar optional
- Pinch of salt
- Butter for cooking
- Maple syrup or honey for serving (optional)
Instructions
- Cook the Sausages
- Pan-fry or bake the sausages according to package directions until fully cooked. Let them cool slightly.
- Prepare the Bread
- Cut crusts off bread slices. Use a rolling pin to gently flatten each slice to make rolling easier.
- Assemble the Roll-Ups
- Place one sausage on the edge of each flattened slice. Roll up tightly and press the seam to seal.
- Make the Custard
- In a shallow bowl, whisk together eggs, milk, vanilla, sugar (if using), and salt until smooth.
- Dip and Coat
- Dip each roll-up quickly into the custard, coating evenly but not soaking too long to avoid sogginess.
- Cook the Roll-Ups
- Heat a nonstick skillet over medium heat and melt a little butter. Place roll-ups seam-side down and cook 2–3 minutes per side until golden and slightly crisp all around.
- Serve
- Serve warm with maple syrup, honey, or a dusting of powdered sugar if desired.
Notes
• Use sturdy, soft bread so it rolls without tearing.
• Let sausages cool slightly before rolling to avoid soggy bread.
• Cook seam-side down first to keep them sealed.
• Butter in the pan gives the best golden crust.
• Let sausages cool slightly before rolling to avoid soggy bread.
• Cook seam-side down first to keep them sealed.
• Butter in the pan gives the best golden crust.