SAUSAGE FRENCH TOAST ROLL-UPS

I made these but instead of using syrup–as they were going to be eaten on the Go…I sprinkled powdered sugar with just a teeny bit of cinnamon…Place in a small baggie-with a napkin around that? WOW….food with PROTEIN on the run.

Ingredients

8 - 10 breakfast sausages
8 - 10 slices white or wheat sandwich bread (the soft, fluffy type)
2 eggs
¼ cup milk
¼ teaspoon ground cinnamon
a splash of vanilla extract
butter, for greasing the pan
maple syrup, for serving

Instructions

Cook the sausages according to package directions.
Meanwhile trim the crust from the bread and flatten it out with your hands or a rolling pin.
In a shallow bowl whisk the eggs, milk, cinnamon and vanilla together.
Roll each sausage up in a piece of bread and trim the ends off to fit the sausage - or not - it's up to you.
Heat a clean 10-inch skillet over medium heat and add a pat or two of butter.
Dunk each roll into the egg, coat completely, let excess drip off and place in the pan.
When the the bottoms are browned turn with tongs to cook and brown on all sides.
Serve with maple syrup for dunking.

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