SAUSAGE STUFFED FRENCH TOAST ROLL UPS
Those sausage crammed french toast roll usaare ideal for breakfast or brunch! They’re drizzled in maple syrup and dusted with powdered sugar.
I’m kicking off an unofficial “kids week” (returned to highschool) right here on LMS with those sausage crammed french toast roll ups. For those of you wondering this feels like an strange mixture, those were my mind exactly… till I tried it.
Our oldest is obsessed on french toast. He requests it on an almost each day foundation. Our youngest would instead eat eggs and sausage. however like lots of you, our mornings are rushed and i don’t constantly have time to make a massive hearty breakfast. So this was my solution. quick, smooth and fantastically tasty!
This is my 0.33 time making roll ups (check out my pizza roll united stateshere) and those are pretty possibly my favored. I’m usually a sucker for some thing you can dust in powdered sugar and dunk in maple syrup. I understand these aren’t the healthiest aspect, but they may be a unique treat we make each now and again when we just can’t agree.
INGREDIENTS:
- 8 maple, brown sugar or plain breakfast sausage links, fully cooked
- 8 slices sandwich bread (white, wheat etc.), crust cut off
- 2 large eggs
- 3 tbsp. milk
- 1/2 tsp. ground cinnamon
- 1/4 tsp. vanilla extract
- 1 tbsp. unsalted butter
OPTIONAL TOPPINGS:
- Maple syrup
- Powdered sugar
INSTRUCTIONS:
- Set a large skillet over medium heat.
- Use a rolling pin, flatten each slice of bread.
- In a small dish, whisk the eggs, milk, cinnamon and vanilla. Dip each piece of bread in the mixture, then place a sausage on the front edge of the bread. Tightly roll up, pressing to seal the end.
- Place the butter in the preheated skillet, once melted, add the rolls seam side down. Cook for 2 minutes (or until golden brown) on each side, then turn and cook for 2 minutes on 2 more sides.
- Remove from the heat and serve with syrup and/or powdered sugar, if desired.
