French Toast Sausage Fluffins Recipe -
French Toast Sausage Fluffins Recipe

French Toast Sausage Fluffins

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"All the great flavors of French toast in a fun to eat no-knead fluffin!"

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Ingredients Edit and Save

Original recipe makes 12 fluffins Change Servings


  1. Reheat sausage according to package directions (this will remove any excess moisture). Cool on paper towels for 5 minutes; pat dry. Slice into very thin slices and set aside.
  2. Combine 1-1/2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Add milk, oil, egg and vanilla; beat 2 minutes on medium speed. Gradually add remaining 1-1/4 cups flour to make a stiff yet sticky dough. Stir in sausage. Cover bowl and let rest 10 minutes.
  3. Portion dough into 12 (2-1/2 inch) generously greased muffin cups using a scoop or two spoons (do not use paper liners). Cover and let rise 35 to 45 minutes. Dough will rise, but not double in size. Combine sugar and cinnamon for topping in a small bowl; set aside.
  4. Bake in preheated 375 degrees F oven for 20 to 25 minutes until well browned. Let cool on wire rack for 2 minutes. Brush with butter and sprinkle with cinnamon sugar mixture. Run a knife around each roll to remove from pan. Serve warm with pancake syrup, if desired. Refrigerate any leftovers.
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  • * Or substitute 1 cup whole wheat flour for 1 cup of all-purpose flour.
  • Freezer Instructions:  Completely cool fluffins and place in an airtight container to freeze. Thaw in the refrigerator. Microwave for 15 to 20 seconds and serve immediately.

Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2013

I'll have to admit- I was a bit skeptical when contemplating baking the french toast fluffin but now that I have I must say they are fabulous! Crisp browned skin on top, rich and creamy ample filling-My girlfriend Daisy also made a batch and I ate all of those too! Just a tad bit yeasty, but hey-I like the taste of yeast for a late night snack anyways! I did not use corn oil because I don't believe in corn.

Most Helpful Critical Review
Apr 11, 2014

I bought turkey maple links vs. pork to bring the fat content down (by 1/4!!), and substituted 1 cup ww flour for 1 cup of regular flour (the Fleischmann's website says you can do this; I don't see it on allrecipes, although there is an asterisk by the flour ingredient, so perhaps this option was accidentally left out?). Anyhow, they smelled amazing and looked absolutely gorgeous. I dipped in syrup. But the taste is very, very...yeasty, at the risk of sounding "duh". As in, it's actually kind of sour. I had to use a lot of syrup for dipping. Very odd. I would love to find out/figure out a good fix for these, like adding more sugar.


10 Ratings

Dec 03, 2013

We were excited to have a new grab and go breakfast item so we baked them tonight! Followed the recipe exactly. They came out just beautiful! Perfect the first try! My son really liked them, he ate 2 for a bedtime snack. Yes, we dunked! We will be using this recipe many times. Lora Deanne

Dec 17, 2013

My whole family loved these! They came out perfectly with no adjustments. I enjoy them without syrup, but my kids and husband like to dip them.

Jan 06, 2015

Fun and yummy take on breakfast casserole. I used spicy crumbled sausage instead of links. So good! Also, I added about two tablespoons of syrup to the butter before I melted it. It made a nice, sweet glaze for the top of the fluffins.

Sep 09, 2014

Good recipe! It has a lot of potential. I didn't notice any particularly yeasty flavor like other reviewers mentioned. Having made this according to the recipe, I think I would suggest adding a little cinnamon, and maybe a pinch of nutmeg to the batter to give it a more classic French Toast flavor. I think bacon or diced ham could be utilized in place of sausage quite easily, and with good results. The texture seems good without any meddling.

Dec 07, 2013

I can't eat sausage so I used 3/4 cup of raisins instead. We really enjoyed these but I had to add 1/2 cup milk extra as the batter was way too dry. I would definitely recommend using a stand mixer versus a hand held mixer as I started with that and almost burned out the motor. 30 minutes was perfect in my stove. I used vanilla sugar for the white sugar and omitted the extract. Next time I would use butter for the oil and add an extra tbsp of sugar.

Apr 19, 2014

Made this to bring to Easter brunch. Turned out good. Didn't taste yeasty like other reviews said. Definitely need to use stand mixer not hand mixer! Think next time I will add lil more sugar and some cinnamon to the dry ingredients. May even try splitting it into more than just twelve muffin tins to make them a little smaller. I would make this again for a party


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  • Calories
  • 255 kcal
  • 13%
  • Carbohydrates
  • 28.1 g
  • 9%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 439 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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