The sizzle of sausage and the sweet aroma of cinnamon-soaked bread mingling in the air—now that’s the kind of breakfast that gets everyone out of bed fast. The very first time I made sausage French toast roll-ups, it was a total experiment—honestly, I was just trying to use up some leftover breakfast sausage and a half-loaf of bread. But the result? Pure magic. These roll-ups come out golden and crisp, with oozy melted butter and a savory-sweet bite that’s honestly hard to resist. I’ve made them for rushed school mornings, lazy Sunday brunches, and even as a surprise “breakfast for dinner” treat.
What I love most about sausage French toast roll-ups is how they combine two breakfast classics into one fun, hand-held package. They’re ideal for busy families—no forks or knives needed, just grab, dip, and devour! Plus, you can whip them up in under 20 minutes, which is a lifesaver when you’ve got hungry kids (or adults!) waiting impatiently at the table. I’ve tweaked and tested this recipe a dozen times, so you’re getting my absolute favorite version—crispy outside, soft and gooey inside, with that perfect balance of sweet and savory.
If you’re looking for a breakfast that’s crowd-pleasing, quick to put together, and a little bit playful, these sausage French toast roll-ups are for you. Trust me, once you try them, you’ll be hooked—and your family will probably start requesting them every weekend! Whether you’re a breakfast pro or just starting out, you’ll find this recipe as rewarding to make as it is to eat.
Why You’ll Love This Recipe
After making sausage French toast roll-ups more times than I can count, I can confidently say they’re a breakfast game-changer. Here’s why I know you’ll love them:
- Quick & Easy: You can have these on the table in about 20 minutes—yep, even if you have a full house or a chaotic morning.
- Simple Ingredients: No fancy shopping list here—everything is probably in your kitchen already, from bread and eggs to sausage and a dash of cinnamon.
- Perfect for Any Occasion: Whether it’s a weekday rush, a festive brunch, or a cozy holiday breakfast, these roll-ups fit right in. They look special but are so simple to make.
- Crowd-Pleaser: Kids love them (I mean, it’s breakfast you can eat with your hands!), and adults always ask for seconds. If you’re hosting brunch, these disappear first.
- Unbelievably Delicious: The combination of juicy sausage, creamy custard, and caramelized bread is, honestly, next-level comfort food. Dipped in syrup or dusted with powdered sugar, each bite is a mini celebration.
What really sets my sausage French toast roll-ups apart is how the sausage is rolled inside the bread, not just layered on top. This means every bite catches that perfect sausage-to-toast ratio. Plus, I’ve learned that brushing the roll-ups with melted butter before pan-frying gives them an extra golden, crisp edge—seriously, don’t skip this step!
This recipe isn’t just another breakfast idea; it’s my go-to for making mornings feel special even when I’m running behind. It’s comfort food that’s easy and fun, but still feels like a treat. If you’re after something that’ll make your family smile and your mornings run smoother, sausage French toast roll-ups are the way to go.
Ingredients Needed
Simple ingredients make this sausage French toast roll-ups recipe both accessible and totally crave-worthy. Most of what you need is probably already in your pantry or fridge, and you can easily make swaps to fit your taste or dietary needs.
- For the Roll-Ups:
- 8 slices sandwich bread (white or whole wheat, crusts trimmed for easy rolling)
- 8 cooked breakfast sausage links (I prefer fully cooked pork or turkey sausage, but any kind works—just make sure they’re cooled before rolling)
- For the Custard:
- 2 large eggs (room temperature helps for a smoother mix)
- 1/4 cup (60 ml) milk (dairy or unsweetened non-dairy milk both work)
- 1/2 teaspoon ground cinnamon (for that classic French toast warmth)
- 1 teaspoon vanilla extract (real vanilla, if you have it, makes a difference!)
- Pinch of salt (enhances all the flavors—don’t skip it)
- For Cooking & Serving:
- 2 tablespoons (28 g) unsalted butter (for the skillet—adds rich flavor and helps crisp the bread)
- Maple syrup (for dipping—use pure maple syrup if you can, or your favorite pancake syrup)
- Powdered sugar (optional, but a light dusting makes these look so inviting)
My personal tip: If you want to go gluten-free, use your favorite gluten-free sandwich bread and sausage. For a lighter version, turkey sausage is a solid pick. I usually go for soft, fresh bread because it rolls up easily without cracking. If your bread is a bit stale, just microwave it for a few seconds to soften it up (trust me, it works!).
If you’re feeling adventurous, you can sneak in a little grated cheese before rolling, or swap the sausage for a vegetarian version. For those sweet tooths, try adding a thin spread of cream cheese inside before rolling—it’s decadent. The bottom line? This recipe is super flexible, so make it your own!
Equipment Needed
You don’t need any fancy gadgets to make sausage French toast roll-ups. Here’s what you’ll want to have ready:
- Nonstick skillet or frying pan (about 10-12 inches is perfect—nonstick makes cleanup a breeze)
- Medium mixing bowl (for whisking the custard)
- Whisk or fork (whatever you have handy for mixing eggs and milk)
- Shallow dish (for dipping the roll-ups into the custard mixture)
- Cutting board and bread knife (for trimming crusts and rolling the bread)
- Tongs or spatula (for turning the roll-ups in the skillet)
- Paper towels (to drain any excess grease from the sausage or roll-ups if needed)
If you don’t have a nonstick skillet, a well-seasoned cast iron pan works too—just keep an eye on the heat so nothing sticks. I’ve even used a griddle for bigger batches, which is handy for feeding a crowd. For trimming bread, a simple butter knife does the trick. And don’t stress if you can’t find your whisk; a fork gets the job done nicely. Just keep things simple, and don’t let missing tools stop you from making these!
After using your skillet for syrupy, eggy creations, soak it in warm water right away for easier cleanup later. If you’re on a budget, most of these items are kitchen basics, but you can always improvise with what you have.
Preparation Method
- Prep the bread: Lay out 8 slices of sandwich bread. Trim off the crusts with a sharp knife (makes rolling easier and more uniform). Use a rolling pin or a clean glass to gently flatten each slice—this lets the bread hug the sausage tightly.
Tip: If your bread cracks while rolling, microwave it for 5-10 seconds to soften up. - Cook the sausage: If using uncooked sausage links, cook them in a skillet over medium heat for about 6-8 minutes, turning often, until fully cooked (internal temp should hit 160°F/71°C). Drain on paper towels and let cool slightly.
Personal note: I like using pre-cooked sausage on busy mornings—just warm them up for a minute in the microwave. - Roll the sausage: Place one sausage link at the edge of each flattened bread slice. Roll the bread tightly around the sausage, pressing gently to seal the edge. If needed, pinch the seam to help it stick.
Troubleshooting: If the bread won’t seal, a dab of softened butter helps “glue” it shut. - Mix the custard: In a medium bowl, whisk together 2 large eggs, 1/4 cup (60 ml) milk, 1/2 teaspoon cinnamon, 1 teaspoon vanilla, and a pinch of salt. Pour the mixture into a shallow dish.
Tip: For extra cinnamon flavor, sprinkle a little more into the custard—totally up to you. - Dip the roll-ups: Carefully dip each sausage roll-up into the custard, turning to coat all sides. Let excess drip off, but don’t soak it too long or the bread might get mushy.
Sensory cue: The bread should look moist but not soggy after dipping. - Heat the skillet: Place a nonstick skillet over medium heat. Add 1 tablespoon (14 g) unsalted butter and swirl to coat.
Personal tip: Don’t crank the heat too high, or the outsides will burn before the custard cooks through. - Cook the roll-ups: Place as many roll-ups as fit comfortably into the pan, seam-side down. Cook for 2-3 minutes per side, turning until all sides are golden and crisp (about 8 minutes total). Add more butter as needed for remaining batches.
Sensory cue: You’re looking for a deep golden-brown crust and a gentle sizzle as they cook. - Serve: Transfer cooked roll-ups to a plate. Dust with powdered sugar if desired, and serve warm with maple syrup for dipping.
Efficiency tip: Keep finished roll-ups warm in a low oven (about 200°F/95°C) while you finish cooking the rest.
If you hit a snag—like the bread splitting or the sausage poking out—just roll a bit tighter and pinch the seam. I promise, even the “ugly” ones taste amazing! And, if the first batch browns too quickly, just lower the heat a bit for the next round. Cooking is all about learning as you go, right?
Cooking Tips & Techniques
After making sausage French toast roll-ups dozens of times, I’ve picked up a few tricks—and learned from my fair share of burnt bread and soggy middles!
- Don’t oversoak the bread: The bread should be dipped, not left to soak in the custard. If it gets too soggy, it’ll fall apart in the pan. A quick dip on each side is all you need.
- Use medium heat, not high: French toast likes gentle heat. Too hot and you’ll get a burnt outside with a raw inside. If your first batch browns too fast, lower the heat and add a little more butter.
- Seal tightly: Rolling the bread tightly around the sausage helps keep everything together. If you’re worried about the roll-ups opening, place them seam-side down first in the skillet to “seal” them as they cook.
- Batch cooking: If you’re making a lot, keep cooked roll-ups in a warm oven (around 200°F/95°C) on a baking sheet lined with parchment paper. They stay crisp until serving.
- Troubleshooting soggy bread: If your bread is super fresh and soft, try letting it air-dry for 10 minutes before rolling. Slightly dry bread holds up better when dipped.
I’ve definitely made the mistake of crowding the pan—don’t do it! Give each roll-up some space to brown evenly. And if you want extra-crispy roll-ups, brush them lightly with melted butter before they hit the pan. It’s a small step, but it makes a big difference. Lastly, if you ever end up with leftovers (which, let’s be real, is rare in my house), reheat them in the oven to keep that crunch.
Variations & Adaptations
One of the things I love most about sausage French toast roll-ups is how easily you can switch things up. Here are some of my favorite ways to make this recipe work for anyone:
- Dairy-Free: Use your favorite non-dairy milk (like almond or oat) in the custard, and swap in plant-based butter. Many sausage brands offer dairy-free options, too.
- Vegetarian: Use vegetarian breakfast sausage links. I’ve tried this with plant-based sausage and it’s just as satisfying, especially with a little sprinkle of shredded cheese before rolling.
- Sweet Tooth Twist: Spread a thin layer of cream cheese and strawberry jam on the bread before adding the sausage. It’s like a breakfast dessert!
- Gluten-Free: Choose gluten-free sandwich bread and sausages. The roll-ups hold up well with most gluten-free breads—just be gentle when rolling.
- Spicy Kick: Use spicy sausage or add a pinch of cayenne to the custard for a fun punch of heat.
- Cheesy Upgrade: Sprinkle a little grated cheddar or mozzarella on the bread before rolling for a gooey, melty bite.
Personally, I love making these with apple chicken sausage and a sprinkle of cinnamon sugar inside the bread. It’s like fall in every bite! Don’t be afraid to mix and match flavors—this recipe is a blank slate for your breakfast cravings.
Serving & Storage Suggestions
Sausage French toast roll-ups are best served warm, straight from the skillet. I love piling them on a platter, dusting with powdered sugar, and adding a bowl of warm maple syrup for dipping—kids especially go wild for the “dunking” part!
For a complete breakfast spread, pair with fresh fruit, scrambled eggs, or a smoothie. These also make a fun addition to a brunch buffet—just stack them up and watch them disappear. If you’re serving adults, a mug of strong coffee or even a mimosa works beautifully.
To store leftovers (if you’re lucky enough to have any), let the roll-ups cool completely. Store them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze roll-ups on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. To reheat, place in a 350°F (175°C) oven for 8-10 minutes, or pop in the toaster oven. They’ll crisp right back up—almost as good as fresh!
If you notice the flavors deepen after a day in the fridge, don’t be surprised. Sometimes I even make a double batch just for easy weekday breakfasts—just reheat and enjoy.
Nutritional Information & Benefits
Each sausage French toast roll-up (without syrup) has approximately:
- Calories: 140
- Protein: 6g
- Carbohydrates: 14g
- Fat: 7g
- Sugar: 3g
You’re getting a satisfying mix of protein from the sausage and eggs, plus carbs for energy—great for fueling busy mornings. Using whole wheat bread and turkey or chicken sausage can lighten things up and add fiber. If you have dietary needs, remember to check labels for gluten or dairy in your sausage and bread.
Personally, I love that these roll-ups are portion-controlled and pack a balanced bite. They’re a fun way to sneak in some protein for picky eaters, too. Just keep an eye on your sausage selection if you’re watching sodium or allergens.
Conclusion
If you’re searching for a breakfast that’s fun, fast, and full of flavor, sausage French toast roll-ups are a must-try. They take everything you love about a classic diner breakfast and wrap it up into one delicious, dippable package. Plus, the recipe is easy enough for busy mornings, but special enough for weekend brunch.
I love how customizable these roll-ups are—whether you go spicy, cheesy, sweet, or gluten-free, they always come out crowd-pleasing. Honestly, they’ve become a staple in my kitchen for good reason. Give them a try, experiment with your favorite twists, and let your family get in on the rolling (kids love helping out!).
If you enjoyed this recipe, leave a comment below and let me know your favorite variation—or tag me with your creations! I can’t wait to see your sausage French toast roll-ups in action. Happy breakfasting!
Frequently Asked Questions
Can I make sausage French toast roll-ups ahead of time?
Absolutely! You can assemble the roll-ups the night before, cover, and refrigerate. In the morning, just dip in custard and cook as directed.
What’s the best bread for these roll-ups?
Soft sandwich bread (white or whole wheat) works best because it rolls easily and holds together after dipping. Avoid extra-thick or super crusty bread.
Can I freeze sausage French toast roll-ups?
Yes! Let them cool completely, freeze on a tray, then store in a freezer bag. Reheat in the oven or toaster oven until crisp and warmed through.
Do I have to use pork sausage?
Nope! You can use turkey, chicken, or even vegetarian sausage—just make sure they’re fully cooked before rolling up.
How do I keep the roll-ups from falling apart?
Roll the bread tightly and place seam-side down in the skillet first. If needed, a dab of softened butter helps seal the edge.
Pin This Recipe!
Sausage French Toast Roll-Ups
- Total Time: 18-20 minutes
- Yield: 8 roll-ups (serves 4) 1x
Description
Sausage French Toast Roll-Ups combine savory sausage and classic French toast in a fun, hand-held breakfast that’s ready in under 20 minutes. Crispy on the outside and gooey inside, these are a crowd-pleasing, kid-friendly breakfast treat.
Ingredients
- 8 slices sandwich bread (white or whole wheat, crusts trimmed)
- 8 cooked breakfast sausage links (pork, turkey, chicken, or vegetarian; cooled)
- 2 large eggs
- 1/4 cup (60 ml) milk (dairy or unsweetened non-dairy)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons (28 g) unsalted butter (for skillet)
- Maple syrup (for serving)
- Powdered sugar (optional, for dusting)
Instructions
- Lay out 8 slices of sandwich bread. Trim off the crusts and gently flatten each slice with a rolling pin or glass.
- If using uncooked sausage, cook sausage links in a skillet over medium heat for 6-8 minutes, turning often, until fully cooked. Drain and let cool slightly.
- Place one sausage link at the edge of each flattened bread slice. Roll the bread tightly around the sausage, pressing gently to seal the edge.
- In a medium bowl, whisk together eggs, milk, cinnamon, vanilla, and a pinch of salt. Pour into a shallow dish.
- Dip each sausage roll-up into the custard, turning to coat all sides. Let excess drip off.
- Heat a nonstick skillet over medium heat. Add 1 tablespoon butter and swirl to coat.
- Place roll-ups seam-side down in the skillet. Cook for 2-3 minutes per side, turning until all sides are golden and crisp (about 8 minutes total). Add more butter as needed for remaining batches.
- Transfer cooked roll-ups to a plate. Dust with powdered sugar if desired and serve warm with maple syrup for dipping.
Notes
Don’t oversoak the bread in custard—just a quick dip is enough. Use medium heat to avoid burning. For gluten-free or dairy-free versions, substitute bread, sausage, and milk as needed. Keep finished roll-ups warm in a low oven if making large batches. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months and reheated in the oven.
- Prep Time: 8 minutes
- Cook Time: 8-10 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 roll-up
- Calories: 140
- Sugar: 3
- Sodium: 320
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 14
- Fiber: 1
- Protein: 6
Keywords: sausage french toast roll-ups, breakfast, kid-friendly, quick breakfast, brunch, easy recipe, hand-held breakfast, savory-sweet, french toast, sausage, skillet
