I turned sausage links and sliced bread into compact pan-fried French toast cylinders in my Sausage Rollups take on morning meals, and there’s a clever shortcut tucked inside that makes them irresistibly intriguing.

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I’ve been obsessed with these Sausage French Toast Roll Ups lately, and trust me they change everything about lazy mornings. Juicy breakfast sausage links snug inside slices of white sandwich bread, dipped in a classic French toast mixture and pan fried till golden and a bit crisp.

They look fancy but are stupid simple, and they vanish faster than you’d expect. I’m thinking of renaming them Sausage Rollups at brunch, people would totally fight over them.

I make them when I want something fun, portable and kinda ridiculous, and every time they surprise me.

Ingredients

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Savory breakfast sausage brings protein fat and lots of flavor, salty and spicy notes.
Soft white bread soaks custard gives carbs and a tender slightly sweet base.
Eggs add protein and structure make the custard rich and hold rolls together.
Milk thins the egg mix adds calcium and mild dairy sweetness to batter.
Cinnamon brings warm aromatic sweetness and a little spice without adding calories.
Butter or neutral oil helps fry rolls to golden brown adds richness.
Optional cream cheese adds tangy creamy filling ups fat and silky texture.
Maple syrup gives sticky caramelized sweetness pairs perfectly with savory sausage.

Ingredient Quantities

8 breakfast sausage links, about 1 lb (450 g)

8 slices white sandwich bread, crusts removed

3 large eggs

1/2 cup whole milk (120 ml)

1 tsp vanilla extract

1/2 tsp ground cinnamon

pinch of salt

2 tbsp unsalted butter or neutral oil, for frying

1/4 cup powdered sugar, for dusting, optional

maple syrup, for serving

optional: 4 oz cream cheese, softened, if you want a creamy fill

How to Make this

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1. Cook the sausage links in a skillet over medium heat until browned and cooked through, about 8 to 10 minutes, turning often; drain on paper towel and let cool a little so you can handle them.

2. While sausages cool, remove crusts from the bread and flatten each slice with a rolling pin or a heavy jar until it’s thin and pliable.

3. If using cream cheese, soften it and spread about 1 tablespoon onto each flattened slice, leaving a small border so the filling won’t squeeze out.

4. Place one sausage at the edge of a bread slice and roll up tightly, tucking the ends under and pressing the seam to seal; wetting the edge with a little water helps it stick. If you want use a toothpick to hold it together but remember to remove before serving.

5. In a shallow bowl whisk together the eggs, milk, vanilla extract, ground cinnamon and a pinch of salt until smooth.

6. Heat 2 tablespoons unsalted butter or neutral oil in a large skillet over medium low to medium heat so it’s warm but not smoking.

7. Dip each bread wrapped sausage into the egg mixture, turning to coat all sides and letting excess drip off, then place seam side down in the skillet. Cook, turning occasionally, until all sides are golden and set, about 2 to 3 minutes per side. Work in batches so the pan doesn’t get crowded.

8. Transfer cooked roll ups to a paper towel lined plate briefly to drain any excess oil and to keep them warm.

9. Dust with powdered sugar if you like and serve hot with maple syrup for dipping. Don’t overcook the pan or the bread will burn, and these are great made ahead and reheated in a 350 F oven for a few minutes.

Equipment Needed

1. Large skillet or frying pan (10 to 12 in) for browning sausages and frying roll ups
2. Tongs or slotted spatula for turning and flipping
3. Rolling pin or heavy jar to flatten bread, whatever you got, dont stress
4. Shallow bowl for the egg mixture
5. Whisk or fork to beat eggs and milk
6. Measuring cups and teaspoons for milk, vanilla, cinnamon and powdered sugar
7. Small knife and cutting board to trim crusts
8. Paper towels and a plate for draining and resting; toothpicks optional to hold rolls

FAQ

Q: Can I make these ahead or freeze them?

A: Yes. Let rolls cool completely, wrap each tightly in plastic then foil, freeze up to 1 month. Reheat from frozen in a 350 F (175 C) oven 15-20 minutes or until hot and crisp. Microwaving will make them soggy, so only use that for a quick warm-up.

Q: Do the sausages need to be fully cooked first?

A: It's safest to fully cook raw breakfast sausages to 160 F (71 C) before you roll them. If you use fully cooked sausages just reheat when frying or baking. Raw sausage sometimes leaks fat and makes the bread soggy, so pre-cooking is my trick.

Q: How do I stop the bread from getting soggy?

A: Use slightly stale bread or squish slices flat with a rolling pin, dip quickly in the egg mix dont soak, spread thin layer of cream cheese if using to seal, press seams down and chill 5-10 minutes before frying. Cook on medium heat so the outside crisps before the insides get soggy.

Q: Can I bake these instead of frying?

A: Yup. Place rolls seam-side down on a parchment lined sheet, brush with melted butter, bake at 400 F (200 C) about 12-18 minutes, turning once, until golden. Broil 30-60 seconds at the end if you want extra crisping.

Q: Is cream cheese necessary and how do I use it?

A: Not necessary, but tasty. Soften it and spread a thin layer on the bread before adding the sausage. That creamy layer helps keep the sausage sealed and adds richness. Dont overfill or it will leak while cooking.

Q: Any quick serving or topping ideas?

A: Dust with powdered sugar, serve with warm maple syrup and a little hot sauce on the side if you like sweet and spicy. Cut on a slight diagonal and rest a minute so the filling doesnt run everywhere.

Sausage French Toast Roll Recipe Substitutions and Variations

Breakfast sausage links: swap for turkey sausage links or patties if you want it leaner, use spicy chorizo for a bolder punch, or try a plant based/vegan breakfast sausage if avoiding meat (flavors will change a bit).
White sandwich bread: use brioche or challah for richer, softer rolls, Texas toast or thick sliced sourdough for sturdier handling, or day old bread so it soaks without falling apart.
Eggs + whole milk: replace the whole milk with oat or almond milk for dairy free, or use 1/2 cup buttermilk for a tangier batter; for a vegan version use flax “eggs” (1 tbsp ground flax + 3 tbsp water each) and plant milk.
Optional cream cheese: swap with mascarpone or ricotta for a milder, creamier filling, or skip it and spread a thin layer of softened butter and jam inside instead.

Pro Tips

– Let the cooked sausages cool a bit before you wrap them, or you’ll tear the bread and end up with a soggy mess. A short chill in the fridge helps the seam seal too so they don’t pop open while cooking.

– If you’re using cream cheese, thin it with a teaspoon of milk or a little softened butter so it spreads smooth. Thick clumps will just rip the bread when you roll it.

– Don’t soak the rolls in the egg mix like you’re making french toast, quick dunk and let most of the excess drip off. Too much egg = mushy bread, and wiping a fork across the surface helps get rid of the extra.

– Cook with some space between each roll so they brown instead of steam. Use oil or clarified butter if your pan tends to burn butter, and if you make extras reheat at 350 F on a rack to get them crisp again.

Sausage French Toast Roll Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

339

kcal

Equipment: 1. Large skillet or frying pan (10 to 12 in) for browning sausages and frying roll ups
2. Tongs or slotted spatula for turning and flipping
3. Rolling pin or heavy jar to flatten bread, whatever you got, dont stress
4. Shallow bowl for the egg mixture
5. Whisk or fork to beat eggs and milk
6. Measuring cups and teaspoons for milk, vanilla, cinnamon and powdered sugar
7. Small knife and cutting board to trim crusts
8. Paper towels and a plate for draining and resting; toothpicks optional to hold rolls

Ingredients

8 breakfast sausage links, about 1 lb (450 g)
8 slices white sandwich bread, crusts removed
3 large eggs
1/2 cup whole milk (120 ml)
1 tsp vanilla extract
1/2 tsp ground cinnamon
pinch of salt
2 tbsp unsalted butter or neutral oil, for frying
1/4 cup powdered sugar, for dusting, optional
maple syrup, for serving
optional: 4 oz cream cheese, softened, if you want a creamy fill

Directions

Cook the sausage links in a skillet over medium heat until browned and cooked through, about 8 to 10 minutes, turning often; drain on paper towel and let cool a little so you can handle them.
While sausages cool, remove crusts from the bread and flatten each slice with a rolling pin or a heavy jar until it’s thin and pliable.
If using cream cheese, soften it and spread about 1 tablespoon onto each flattened slice, leaving a small border so the filling won't squeeze out.
Place one sausage at the edge of a bread slice and roll up tightly, tucking the ends under and pressing the seam to seal; wetting the edge with a little water helps it stick. If you want use a toothpick to hold it together but remember to remove before serving.
In a shallow bowl whisk together the eggs, milk, vanilla extract, ground cinnamon and a pinch of salt until smooth.
Heat 2 tablespoons unsalted butter or neutral oil in a large skillet over medium low to medium heat so it’s warm but not smoking.
Dip each bread wrapped sausage into the egg mixture, turning to coat all sides and letting excess drip off, then place seam side down in the skillet. Cook, turning occasionally, until all sides are golden and set, about 2 to 3 minutes per side. Work in batches so the pan doesn’t get crowded.
Transfer cooked roll ups to a paper towel lined plate briefly to drain any excess oil and to keep them warm.
Dust with powdered sugar if you like and serve hot with maple syrup for dipping. Don’t overcook the pan or the bread will burn, and these are great made ahead and reheated in a 350 F oven for a few minutes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.