Sausage French Toast Roll-Ups are a fun, handheld twist on the classic sweet-and-savory breakfast combo of sausage and French toast. Juicy breakfast links are wrapped in soft flattened bread, dipped in cinnamon-vanilla custard, and pan-fried in butter until golden and crisp on all sides. They are perfect for weekend brunch, kid-friendly breakfasts, or make-ahead freezer batches you can quickly reheat on busy mornings.
Equipment You Will Need
- Nonstick skillet or griddle
- Rolling pin
- Shallow dish or pie plate (for egg mixture)
- Mixing bowl
- Whisk
- Tongs or spatula
- Cutting board
- Sharp knife (for trimming crusts)
- Measuring cups and spoons
Ingredients List
For the roll-ups
- 8–10 slices soft white sandwich bread
- 8–10 fully cooked breakfast sausage links
- 2 tablespoons butter (for frying, plus more as needed)
For the French toast custard
- 3 large eggs
- ½ cup milk or half-and-half
- 2–3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ½–1 teaspoon ground cinnamon
- Pinch of salt
For serving (optional)
- Warm maple syrup
- Powdered sugar
- Fresh berries or sliced fruit
Step-by-Step Instructions
Start by preparing the bread and sausage so assembly moves quickly. If your sausage links are not yet cooked, brown them first in a lightly oiled skillet over medium heat until fully cooked through and nicely browned on all sides.
Set them aside on a plate to cool slightly; they should be warm, not piping hot, when you roll them in the bread so the bread doesn’t tear.
Lay the bread slices out on a cutting board. Use a sharp knife to trim off the crusts from each slice to create neat rectangles; this helps them roll smoothly without cracking at the edges.
Using a rolling pin, gently but firmly roll each slice of bread until it is thin and flat. Aim for an even thickness so the bread wraps tightly around the sausage and cooks evenly, becoming crisp on the outside and tender inside.
Place one cooked sausage link along the short edge of a flattened bread slice. Starting from the sausage side, roll the bread up tightly around the sausage, pressing lightly at the end to seal.
If the bread seems dry, you can lightly pinch the seam or brush the edge with a tiny bit of milk or egg mixture to help it stick. Repeat with the remaining slices and sausage links until all are rolled and ready.
Next, make the French toast custard. In a mixing bowl, whisk together the eggs, milk, sugar, vanilla, cinnamon, and a pinch of salt until the mixture is smooth and well combined.
Pour this custard into a shallow dish or pie plate, which makes it easier to roll and coat the assembled roll-ups evenly. Give the mixture a final stir just before dipping to redistribute the cinnamon.
Heat a nonstick skillet or griddle over medium heat and add a tablespoon of butter. Once the butter has melted and is foaming gently, you’re ready to cook.
Working with a few roll-ups at a time, dip each one into the egg mixture. Roll it gently in the custard to coat all sides, allowing any excess to drip back into the dish so the bread is saturated but not dripping. Transfer the coated roll-ups seam side down into the hot skillet.
Cook the roll-ups, turning them with tongs or a spatula every minute or so, until they are golden brown on all sides. This usually takes about 3–5 minutes, depending on your heat and pan.
Add small amounts of butter as needed between batches to keep the skillet lightly greased and to help the bread crisp up instead of sticking. Adjust the heat if the roll-ups are browning too quickly on the outside before the egg mixture has time to cook through.
Continue dipping and cooking the remaining roll-ups in batches, keeping the finished ones warm on a plate loosely tented with foil, or in a low oven if desired. When all the Sausage French Toast Roll-Ups are done, they should be evenly browned, crisp at the edges, and fragrant with cinnamon and vanilla.
Serve them warm, arranged on a platter with a dusting of powdered sugar if you like. Offer warm maple syrup on the side for dipping, along with fresh berries or sliced fruit for a bright, juicy contrast to the rich, buttery rolls.
Expert Tips for Success
Choosing the right bread helps the roll-ups hold together. Soft, fresh sandwich bread flattens easily and wraps tightly without cracking, while very dry bread can split when you roll it. Rolling the bread thin is key: it should be pliable and flexible, which lets it hug the sausage snugly and ensures the egg mixture soaks in evenly.
Don’t let the pan run too hot. Medium heat is usually the sweet spot—hot enough to brown and crisp the bread, but not so high that it burns before the custard cooks. If the first batch browns too fast, lower the heat and give the remaining roll-ups more gentle time in the pan.
Turning them frequently helps each side color nicely and prevents one surface from scorching.
For a stronger cinnamon-sugar hit, you can increase the sugar slightly or sprinkle a little cinnamon sugar over the roll-ups immediately after they come out of the skillet while they are still hot. The residual heat will help the sugar cling and melt slightly, giving them a lightly caramelized finish.
Variations and Substitutions
There are lots of ways to play with flavors in Sausage French Toast Roll-Ups. Swap regular pork breakfast links for maple sausage, chicken sausage, or spicy sausage to change the flavor profile.
You can also use brioche or Texas toast instead of plain white bread for a richer, slightly sweeter result, or whole wheat bread for a bit more heartiness.
For a cheesy twist, lay a thin strip of cheese (like cheddar or American) on the flattened bread before adding the sausage and rolling up. As the roll-ups cook, the cheese will melt around the sausage inside, adding an extra savory layer.
You can also skip the cinnamon and vanilla and go more savory by seasoning the egg mixture with salt, pepper, and a little grated Parmesan, then serving the roll-ups with warm gravy instead of syrup.
If you want to add a fruity accent, serve the roll-ups with fruit compote or jam for dipping along with the maple syrup. A swirl of berry sauce or apple compote on the plate makes them feel brunch-worthy and special enough for holidays or guests.
Serving Suggestions
Sausage French Toast Roll-Ups work beautifully as the star of a breakfast or as part of a larger brunch spread.
Pile them high on a platter, dust with powdered sugar, and place a bowl of warm maple syrup in the center for dipping. Add a side of scrambled eggs or a simple veggie frittata to round out the meal with some protein and color.
For a more indulgent presentation, top the roll-ups with a dollop of whipped cream and scatter fresh berries over the plate.
They’re also great for kids’ breakfasts or brunch parties because they’re easy to eat with fingers and dunk into syrup. Pair with orange juice, coffee, or hot chocolate to complete the cozy, diner-style vibe.
Storage, Freezing, and Reheating
These roll-ups are ideal for making ahead and reheating on busy mornings. Let any leftovers cool to room temperature, then store them in an airtight container in the refrigerator for up to 3–4 days.
To reheat, warm them gently in a skillet over medium-low heat or in the oven at about 325°F until heated through and re-crisped on the outside. The microwave works in a pinch, though it won’t preserve as much crispness.
For longer storage, you can freeze Sausage French Toast Roll-Ups after cooking. Arrange them in a single layer on a baking sheet to freeze until firm, then transfer them to a freezer bag or container.
They will keep well for about 1–2 months. Reheat from frozen in a 325°F oven or air fryer until hot in the center and crisp on the outside. Serve with fresh syrup and fruit to revive that just-made breakfast feel.
