Why You’ll Love This Recipe

I love how these roll-ups deliver everything I want in a comforting breakfast—juicy sausage, warm cinnamon, and that classic French toast texture. They’re quick to make, easy to customize, and great for kids or guests. I also like that they’re portable—perfect for on-the-go mornings or brunch platters.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 slices white or whole wheat sandwich bread, crusts removed
8 cooked breakfast sausage links (pork, turkey, or plant-based)
3 large eggs
¼ cup milk (dairy or non-dairy)
½ teaspoon cinnamon
1 teaspoon vanilla extract
2 tablespoons maple syrup (optional, for egg mixture)
2 tablespoons butter or oil for frying

Optional toppings:

powdered sugar
maple syrup
fresh berries

directions

Prep the bread: I flatten each slice of bread with a rolling pin to make them flexible and easy to roll.
Roll with sausage: I place one sausage link at the edge of each slice and roll tightly into a log.
Make the egg mixture: In a shallow bowl, I whisk eggs, milk, cinnamon, vanilla, and maple syrup (if using).
Heat the skillet: I melt butter or heat oil in a skillet over medium heat.
Dip and fry: I dip each roll-up in the egg mixture, making sure to coat all sides, then place seam-side down in the skillet. I cook each roll-up for 2–3 minutes per side, turning until golden and fully cooked.
Serve warm: I serve immediately with a dusting of powdered sugar, drizzle of maple syrup, or fresh berries on the side.

Servings and timing

Servings: 4 (2 roll-ups per serving)
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories: ~180 kcal per serving

Variations

Add cheese: I add a thin slice of cheddar or mozzarella before rolling for a melty surprise.
Spice it up: A pinch of nutmeg or cayenne in the egg mix adds warmth or heat.
Fruit twist: I spread a layer of apple butter, raspberry jam, or thin-sliced banana on the bread before adding the sausage.
Vegan version: Use plant-based sausage, non-dairy milk, and a flax egg alternative for dipping.
Make-ahead option: I assemble the roll-ups ahead, store covered in the fridge overnight, and cook them fresh in the morning.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I place them in a warm skillet or oven at 350 °F for a few minutes until heated through. The microwave works too, but I prefer the skillet for crispier texture. I avoid freezing once cooked, but I can freeze the prepped (unfrozen) roll-ups before frying, then thaw and cook fresh.

FAQs

Can I use uncooked sausage?

Yes, but I always fully cook it before rolling. Pre-cooked links save time and keep the bread from getting soggy.

What’s the best bread to use?

I use soft sandwich bread—it flattens easily and rolls well. White or whole wheat both work great.

Can I bake these instead of frying?

Yes! I brush them lightly with melted butter and bake at 375 °F for about 12–15 minutes, flipping once.

Are these freezer-friendly?

I freeze them before frying—just wrap tightly and store for up to 2 months. I thaw overnight and cook as usual.

Can I make these gluten-free?

Absolutely. I use gluten-free sandwich bread and sausage, and check that all other ingredients are certified gluten-free.

Conclusion

These Sausage French Toast Roll-Ups are one of my favorite ways to start the day—warm, flavorful, and handheld. They’re a fun twist on two breakfast classics, and whether I’m feeding my family or meal-prepping for the week, they always disappear fast. I can’t wait for you to try them!