Ingredients
Scale
- 8 slices of white bread, crusts removed
- 8 breakfast sausages, cooked
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon butter, for cooking
- Maple syrup, for serving
Feel free to substitute whole wheat or gluten-free bread if desired. You can also swap in turkey sausages for a lighter option.
Instructions
- Start by flattening each slice of bread with a rolling pin until thin. This step was always my favorite as a child, where Ouma and I would compete to see who could make the flattest slice.
- Place a cooked sausage at the edge of each bread slice and roll it up tightly. This is where you can really get your hands involved, a reminder of how tactile and rewarding cooking can be.
- In a shallow bowl, whisk together the eggs, milk, and vanilla extract until well combined.
- In another shallow dish, mix the sugar and cinnamon together. This mixture always reminds me of the cinnamon sugar toast Mama Lou would make as a sweet treat.
- Dip each roll-up in the egg mixture, ensuring it’s fully coated, then roll it in the cinnamon sugar mixture.
- Heat butter in a large skillet over medium heat. Once melted, add the roll-ups seam side down.
- Cook until golden brown on all sides, about 2-3 minutes per side, turning carefully to ensure even cooking. The aroma at this stage is heavenly, filling the kitchen with a sense of warmth and anticipation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International