French Toast Pigs in a Blanket

12 rolls
30 min

Breakfast can't get any easier. I promise. You can even make this easier by cooking the sausage the night before. I made it SUPER easy by using frozen brown n serve pre-cooked sausage! (Cheater, I know!). Okay, so you've got a package of cooked sausage and a beautiful loaf of brioche bread. Of course, plain white bread works too, but I love the sweetness that the brioche adds to this breakfast. Get the kids involved by having them flatten out the slices of bread with a rolling pin. The flatter, the better! They can't screw this up! LOL Place the cooked sausage on one end of the bread (The brown n serve fit 2 links on the long end of the bread. Traditional sausage would probably fit 1 link on the short edge.) Roll up the sausage tightly in the bread, dip in the custard, brown in a hot pan with butter on all sides, and BAM! Breakfast the whole family will love!

Brioche French Toast Pigs in a Blanket!

Such a quick and easy breakfast that the whole family will love!

Serve with syrup!

French Toast Pigs in a Blanket

Recipe details

  • 12  rolls
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Ingredients


  • 1 package sausage, cooked (Frozen brown n serve or regular Bob Evans style)
  • 1 loaf Brioche bread, sliced
  • 1 egg
  • 1/2 c milk
  • 1/2 t vanilla extract
  • Pinch of salt
  • Butter for cooking in the skillet

Instructions


Cook sausage according to package directions. This can even be done the night before. If so, you may want to reheat sausage briefly in microwave before rolling in bread just to ensure it's warmed through.
With a rolling pin, roll each slice of bread flat. No need to cut off the crusts, but you can if desired!
In a shallow bowl, whisk egg, milk, salt, vanilla to combine well.
Heat skillet over medium heat with 1 T butter.
Fit sausage onto long or short side of bread and roll it up tightly. Dip in custard mixture and place into hot buttered skillet. Brown on all sides.
Serve with syrup for dipping and enjoy!

Tips

  • I don't like to waste the custard mixture, so depending on how many rolls you're making, make a second batch of custard if needed.

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