French Toast Wrapped Sausage Dippers

This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.

My kids start Spring Break tomorrow, which means that the next week and a half will be all about sleeping in, baking our favorite Easter treats, and getting ready for an epic Easter egg hunt. In the past, this week of Spring Break has also meant big cousin sleep overs and always ALWAYS lots of food to feed lots of hungry kids and adults.

Basically, this time of year is about food and family (and to go along with my website, a good dose of FUN, too). I love to remind my friends and readers that preparing delicious meals – whether they’re for an ordinary family dinner or a big holiday brunch – doesn’t have to be complicated or time-consuming. Satisfying, family-friendly foods can be basic, using ingredients you are probably already adding to your shopping cart, like Johnsonville breakfast sausage links and bread. Did you know that you can find Johnsonville breakfast sausage in the refrigerated section of your grocery store, next to the bacon? I love that the sausage links are fresh, not frozen, and that I cook them up when I’m ready to eat.

We love cooking hot breakfast foods for breakfast, brunch, and dinner. There’s really no “wrong” time to eat things like sausage and French Toast, right? I love eating my French Toast with a side of sausage, because the sausage cuts the sweet flavor of the French Toast just right. Plus, my kids and I LOVE dipping our sausage links in maple syrup (despite what my mom thinks, sausage is better with syrup!), so they really are the perfect breakfast foods to pair together.

This week, I not only prepared French Toast and Johnsonville sausage links together, but I meshed them into one fantastic crowd-pleasing menu item, perfect for your Spring brunch, breakfast-for-dinner meal, or weekend breakfast.

Have you ever tried wrapping your French Toast around sausage links? This was a first for us, but it won’t be a last! It was a total hit for the kids and adults alike.

French Toast Wrapped Sausage Dippers

Print

Yum

French Toast Wrapped Sausage Dippers

Ingredients

• 12 oz package (14-count) Johnsonville breakfast sausage links (any flavor variety)
• 14 slices of soft, airy bread
• 3 large eggs
• 1/4 cup milk
• 1/2 teaspoon cinnamon
• 1/4 teaspoon vanilla

Instructions

1. Cook sausage links in a large skillet over medium-high heat until cooked through, turning to brown all sides. Remove sausage links from pan and set aside.
2. In a wide, shallow bowl, beat together eggs, milk, cinnamon and vanilla.
3. Cut crusts off of each slice of bread so you're left with a crust-less square of bread. Gently press the bread down with the palm of your hand.
4. Place one sausage link on each slice of bread and roll the bread up around the sausage. Dip each sausage roll in the egg-milk mixture and place in the skillet. Repeat for each piece of bread and sausage link. Note: I used the grease from cooking the sausage, which was still in the pan, but you may opt to wipe out the pan and use butter or vegetable oil to cook the French Toast with. Your choice!
5. Cook over medium heat, turning to cook all sides, until golden brown.
6. Serve with syrup for dipping. No utensils necessary!

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

0.1

https://foodfunfamily.com/french-toast-wrapped-sausage-dippers/

Here are a few process shots, showing how easy these are to make for a gathering or for a simple family meal:

Delicious!

What are your favorite recipes using sausage links? I’d love to hear your ideas in the comment section below!

Connect with Johnsonville:

Pinterest: https://www.pinterest.com/jvillesausage
Facebook: https://www.facebook.com/Johnsonville
Instagram: https://instagram.com/jvillesausage
Twitter: https://twitter.com/johnsonville

This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.

© 2017, Food Fun Family. All rights reserved.

About Lolli

Lolli has written 3740 post in this blog.

I became a mom in 1996, and in 2005 I had my fifth. Yes, 5 kids. In 2007, this blog was born (my 6th baby that will never grow up) and I've been sharing recipes, photography tricks, parenting tips, and everything in between. (Formerly Better in Bulk)

• View all posts by Lolli →
• Blog
• Twitter
• Facebook