My kids have fought me on eating any kind of veggies since their toddlerhood. Now, they are almost ten. These picky eaters dominate our meal time choices, but they aren’t always winning the war. I sneak veggies inside of their favorite foods undetected all the time. For breakfast, lunch and dinner. They have no clue.

I typically meal prep our breakfast for the week ahead on Sunday. I like stuff I can freeze for a quick reheat in the morning. Now that my kids are older, this method makes it easier for them to make their own breakfast. This is a huge time saver for us all!

So… this weekend I made sausage stuffed French toast with some hidden sweet potato in there. I tried to make it two ways, the traditional frying method vs. baking in the oven. Even though making one big batch in the oven at once is convenient, frying the rolls individually made for a better texture. And it hid the miniscule pieces of orange potato better.

Here is what you need:

12 of your favorite sausage links

12 slices of your favorite bread

3 eggs

2 TBSP of sweet potato puree

1/2 tsp vanilla extract

1/2 tsp maple syrup

Dash of cinnamon

2-4TBSP coconut oil

Rolling pin

* If you do not have sweet potato puree on hand, you’ll need to start by peeling and dicing a sweet potato and boiling until soft enough to mash before adding to the egg mixture. I made the sweet potato puree while I pre-cooked the sausage links in the oven. You can also use summer squash puree which you can find in the freezer section of your grocery store.*

Once you have your puree and cooked sausage you are ready to begin!

EGG MIXTURE

Crack open 3 eggs and dump into a shallow dish. Add sweet potato, vanilla, maple syrup and cinnamon. Whisk together until well mixed and no large clumps.

ASSEMBLING ROLL UPS

Use the rolling pin to roll flat each slice of bread (I did four at a time because it’s an easier amount to work with and it is faster than just one at a time). Place a fully cooked sausage on one edge of the flattened bread and roll together. Next, dip the stuffed bread roll into the egg mixture and lay seam side down on a plate.

COOKING

I fried in batches of four to make assembling easier and to leave enough room in the pan. Heat 2 TBSP coconut oil in frying pan. Place each roll up seam side down into the pan. Let cook 2-3 minutes before turning. Be sure to cook all sides.

I stored the rolls in a flat layer in a freezer bag for the family to grab what they need and make for their breakfast. This made one dozen rolls which my family gladly enjoyed with a favorite fruit and glass of milk.

What do you think? Would you hide veggies in your kids favorite foods?

Roxanne Ferber is a twin mom and freelance writer, also known as The Whatever Mom. She is on a mission to connect struggling moms with little ones with her community to laugh, grow and embrace the messy parts of parenting so that they feel empowered and confident in their mom choices.

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