We’re officially back to school! A portion of our long Labor Day weekend was spent putting the final touches on school year prep, and that included meal planning. French toast wraps have been a hit with our son lately and since they’re a perfect candidate for making ahead and freezing in large batches, I did just that. The taste and texture are great when reheating on busy mornings. Between the apples, pumpkin pie spices, and turkey, these wraps have all of the warmth and favorite flavors of autumn!
Stick around because through the week, I’ll share a few more meals from my weekend prepping that will help get you and the family out the door quickly and well-fed!
- Loaf of bread – 20 slices (your choice of bread variety)
- 20 turkey sausages
- 1 apple, thinly sliced
- 4 eggs
- 1 cup milk (I used almond milk)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon sugar
- 1 teaspoon vanilla
Brown turkey sausages in a medium pan, over medium heat until cooked through. Set them aside to cool. Whisk together the eggs, milk, pumpkin pie spice, and vanilla in a medium sized bowl and set aside. Remove crusts from each slice of bread. Gently flatten each slice with a rolling pin. On one corner, place a sausage and apple slice(s), depending on how thick you’ve sliced the apple. Roll the sausage and apple slices in the bread, pressing to “seal” the overlapping bread together. Dunk the wrap in the egg mixture (I used tongs for this, to better hold the wrap together) and cook in a pan on medium heat, rotating until all sides are browned. Place in a sealed container to freeze or refrigerate.
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