Best French Bread Sausage Breakfast Roll Recipes

SAUSAGE FRENCH TOAST ROLL-UP RECIPE BY TASTY

Steps:

• Roll each slice of bread flat with a rolling pin. Carefully cut off the crusts.
• Place sausage at the edge of the bread, and roll up.
• In a bowl, combine eggs, milk, cinnamon, and vanilla.
• Dip each roll-up in egg mixture, and pan fry in a buttered skillet until all sides are golden brown.
• Enjoy!

FRENCH TOAST ROLL-UPS

Steps:

• For the roll-ups: Whisk together the eggs, milk, granulated sugar, vanilla, cinnamon and salt in a medium bowl until completely combined. Set aside until ready to use.
• Using a rolling pin, roll each slice of bread to flatten and make more pliable. Trim the crust off each slice.
• For the banana-strawberry: Arrange a few slices of banana along the bottom edge of a slice of bread making a 1-inch strip of banana all the way across. Top with a line of chopped strawberries (about 1 tablespoon), being careful not to put too many down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with remaining bread and fruit.
• For the blueberry and cream cheese: Spread 1 teaspoon cream cheese in a 3/4-inch strip along the bottom of a slice of bread. Top with 2 rows of blueberries (about 2 to 3 tablespoons) being careful not to put too many down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with the remaining bread and fillings.
• For the apple-peanut butter: Spread 1 teaspoon peanut butter in a 3/4-inch strip along the bottom of a slice of bread. Top with some apple, being careful not to put too much down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with the remaining bread and fillings.
• For the sausage and cheese: Lay half a slice of Cheddar along the bottom of a slice of bread. Top with a cooked sausage link. Starting with the side of the bread with the sausage, carefully roll into a tight log so that the sausage is snugly wrapped in bread. Continue with the remaining bread, cheese and sausages.
• For cooking: Dip each roll-up in the reserved egg mixture and turn to coat all sides, making sure that the egg seals up the exposed edge so that the roll-up doesn't unravel. Repeat with the remaining roll-ups.
• Heat 1 tablespoon butter in a large nonstick skillet over medium heat and cook half of the roll-ups, gently pressing down on each roll-up to make a flat edge against the pan, until all 4 sides are golden brown, about 1 minute per side. Transfer to a plate and cover to keep warm. Repeat with the remaining tablespoon butter and remaining 6 roll-ups.
• Dust with confectioners' sugar and serve with maple syrup on the side.

FRENCH BREAD ROLLS TO DIE FOR

Steps:

• In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
• To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

PICNIC SAUSAGE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir sausage in a skillet over medium heat until crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease.
• Spread pizza dough evenly onto a 9x13-inch baking sheet; sprinkle with sausage and mozzarella cheese. Roll the dough around the sausage and mozzarella, using the method similar to rolling a cinnamon roll. Crimp the roll closed; place seam side down on baking sheet. Brush the roll with olive oil.
• Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes.

BREAKFAST SAUSAGE BREAD

Steps:

• Cover dough and let rise in a warm place until doubled. Preheat oven to 350°. In a large skillet, cook sausage, mushrooms and onion over medium-high heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Drain. Transfer to a bowl; cool., Stir in two eggs, cheese and seasonings. Roll each loaf of dough into a 16x12-in. rectangle. Spread half of the sausage mixture over each rectangle to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Place on a greased baking sheet., In a small bowl, whisk remaining egg. Brush over tops. Bake until golden brown, 25-30 minutes. Serve warm. Freeze option: Securely wrap and freeze cooled loaves in foil and place in resealable plastic freezer bags. To use, place foil-wrapped loaf on a baking sheet and reheat in a 450° oven until heated through, 10-15 minutes. Carefully remove foil; return to oven a few minutes longer until crust is crisp.

FRENCH BREAD SAUSAGE BREAKFAST ROLL

Steps:

• Lightly grease a cookie sheet.
• Open the French loaf and find the crease.
• Unroll the loaf on a cookie sheet.
• Fry sausage into small pieces.
• Drain and put a line of sausage on the loaf.
• Roll over once or twice and put another line of sausage.
• Finish rolling over the loaf.
• Cook at preheated oven for 11-15 minutes.
• Cut into slices and serve topped with your favorite breakfast gravy. find a great recipe on this website.

SAUSAGE-STUFFED FRENCH LOAF

Steps:

• Cut a thin slice off the top of the bread. Hollow out bottom half, leaving a 1/4-in. shell. In a food processor or blender, process bread crumbs until coarse; set aside 1 cup. (Discard remaining crumbs or save for another use.) , In a skillet, brown beef, sausage and onion; drain. Stir in reserved crumbs, cheese, egg, parsley, mustard, pepper, salt and fennel; mix well. Spoon into bread shell; replace bred top. Place on a large sheet of heavy-duty foil. , In a small saucepan, melt butter; add garlic and cook for 1 minute. Brush over tops and sides of loaf. Seal the foil. , Bake at 400° for 20 minutes or until cheese is melted.

BREAKFAST SAUSAGE BREAD ROLL

Steps:

• Thaw dough at room temperature until about double in size.
• Brown sausage with onions, oregano, and a dash of garlic powder. Drain.
• Separate one of the eggs, setting aside the white for later.
• Place the other egg and the egg yolk from above in large bowl with cheeses. Add sausage mixture and toss all together.
• Cover a cookie sheet with foil and flatten out dough to cover.
• Spread meat mixture over dough.
• Roll dough up in jelly-roll style (i.e., from long end to long end) with mixture inside. Pinch seam together to seal.
• Place seam-side down on cookie sheet. Brush top with reserved egg white.
• Bake at 350 degrees for 40 minutes.
• After baking allow to cool for 10 minutes, then cut into slices about 1-inch thick.