Tasty French Toast Roll-Ups

One lazy Saturday, my kids couldn’t decide between sausages or French toast. I needed something quick, no way was I flipping pieces all morning. Then I thought about that time I saw hotel buffets serve sausages rolled in French toast. Why not roll them up myself? The bread crisps up on the outside while the sausage inside stays juicy and warm. Once you bite in, you get that awesome mix of sweet French toast and savory sausage everyone loves.

My sister saw these at my place and immediately wanted to know how to make them. Her high school boys crushed a whole plate without a word of complaint (rare for them). She said it’s the first time in ages her kids finished breakfast happily. Even my always-classic mother-in-law had to admit—these are smart and really tasty.

Delicious Essentials

• Regular white sandwich bread - Softest stuff you find rolls best, too stiff and it just cracks
• Breakfast sausage links, cooked - Pork ones are my go-to, but turkey or veggie kinds are just as good
• French toast dip mix - Just eggs, milk, a little vanilla and cinnamon whisked together for that sweet final flavor
• Butter for pan - Gets you that crackly brown outside
• Maple syrup for dunking - Gotta have this for the finishing touch

Save

Easy Step-by-Step

Last Touches

Slide them out of the pan and rest for a couple of minutes since they’ll be hot. Enjoy right away, dip in syrup, or toss some powdered sugar and fruit on the side if you like.

Sizzle and Dunk

Melt some butter in your frying pan on medium. Dip each roll-up into your egg mix, covering all sides. Cook seam side down first, gently flipping so all sides turn that deep golden brown.

Rolling Time

Take one sausage and lay it at the far end of your rolled out bread. Tuck and roll the bread up around the sausage, putting the seam underneath to keep them together. Most won’t come loose, but grab some toothpicks if you want extra hold.

Batter Prep

Crack eggs into a shallow bowl, add in your milk, a splash of vanilla, and a shake of cinnamon. Mix it up till it’s smooth and everything’s blended.

Bread Rolling

Cut the crusts off your bread—makes them easier to roll. With a rolling pin, gently flatten each piece so it’s thin and bendy but not ripped.

Sausage Ready

Cook your sausages following the package (pan, bake, whatever works). Let them cool off so you don’t burn your fingers.

I used to grab thick bread and skip rolling it flat. Big mistake—half of them cracked and made a mess. Now, I always flatten and they hold together perfectly. Medium heat is the other secret. High heat cooks them too fast outside and leaves them raw inside. Take it easy and they come out golden and cooked through.

Perfect Pairings

These are awesome all by themselves, but I love to add a bowl of berries or sliced banana to freshen things up. If you want a full diner vibe, throw some crispy potatoes on the side. Add orange juice, coffee, or even a glass of chocolate milk to bring all those classic breakfast flavors together.

Fun Twists

Mix things up with different sausages—try spicy chorizo or maple-style links for something new. Spread a bit of cream cheese on the bread before rolling for an extra creamy bite. Want it sweeter? Dust with cinnamon sugar before frying. Swap the sausage for bacon for a fun change-up—that combo is wild too.

Leftover Tips

These taste best straight from the skillet, but leftover roll-ups can hang out in the fridge for a day. Pop them back in the oven to get them crispy again. Skip the microwave—turns them way too soggy. You can also prep everything the night before, stick in the fridge, and fry in the morning for an easy start.

Save

Making these is now our family’s favorite weekend tradition. It just goes to show you can throw together something familiar but totally fun with what’s already in your kitchen. That crispy edge plus juicy sausage inside is comfort food at its best. Every time they hit the table, everyone’s in a good mood.

Recipe FAQs

→ Is it okay to prepare these in advance?

Feel free to prepare the rolls and chill for a couple of hours before cooking. But they're best served hot and fresh right after frying!

→ What kind of bread should I use?

Soft sandwich bread works great—white or wheat. It flattens easily and stays soft enough for rolling. Skip hard, crusty loaves for this one.

→ Can I use another sausage type?

Absolutely! Chicken, turkey, pork, or even vegetarian sausages are excellent choices. Just be sure the filling is already fully cooked.

→ How can I stop the rolls from falling apart?

Wrap them snugly and feel free to poke in toothpicks to hold. Once you coat and fry, the batter helps keep everything in place too.

→ Can they be baked instead of fried?

Sure thing! Pop them into a 400°F oven for about 15-20 minutes, flip in between. The texture won't be as crunchy, but it works!