One morning last winter, my grandson, Ethan, asked me why we couldn’t have “fun food” for breakfast instead of the usual oatmeal or scrambled eggs. I chuckled and asked what he meant, and he said, “Like the little sausages at parties, but with breakfast stuff.” His words stuck in my mind. The next weekend, I decided to surprise him with something playful yet filling—Breakfast Pigs in a Blanket.
I remember the way his eyes lit up when he walked into the kitchen and saw the tray on the counter. The golden pastry wrapped neatly around sausage, with bits of egg and cheese peeking out, was enough to make anyone hungry.
My husband wandered in shortly after, following the smell, and declared that it reminded him of a cross between a diner breakfast and a holiday appetizer. We all sat together, dipping ours in maple syrup and laughing about how the food was too good to share.
Since then, this recipe has become a regular request, especially on lazy Saturday mornings when the grandkids sleep over. It’s simple, satisfying, and makes everyone—from picky eaters to grown adults—feel like they’re indulging in something special.
Short Description
Breakfast Pigs in a Blanket combine savory sausages, fluffy scrambled eggs, and melted cheese wrapped in pastry or pancakes, baked until golden and served with your favorite dipping sauce.
Key Ingredients
For the Filling
- 12 breakfast sausage links (pork, chicken, or turkey)
- 4 large eggs, lightly beaten
- ¼ cup milk
- 1 tablespoon butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese (or American cheese slices cut into strips)
For the Wrap
- 1 can refrigerated crescent roll dough (8 oz) or
- 1 sheet puff pastry, thawed or
- Homemade pancake batter (for pancake-style wraps)
For Finishing
- 1 egg yolk beaten with 1 teaspoon water (egg wash, optional, for shine)
- Maple syrup or honey, for dipping (optional)
Tools Needed
- Large skillet
- Mixing bowls
- Whisk
- Wooden spoon or spatula
- Baking sheet lined with parchment paper
- Pastry brush (if using egg wash)
Cooking Instructions
Step 1: Cook the Sausages
Heat a skillet over medium heat. Cook sausages until browned and fully cooked, about 6–8 minutes. Transfer to a plate lined with paper towels to drain excess grease.
Step 2: Scramble the Eggs
In a bowl, whisk eggs, milk, salt, and pepper. Melt butter in a skillet, then pour in the egg mixture. Stir gently over low heat until soft scrambled—creamy but not dry. Remove from heat.
Step 3: Prepare the Dough
If using crescent roll dough: unroll and separate into 8 triangles, then press seams together to create 12 smaller rectangles. If using puff pastry: roll out and cut into 12 rectangles. If using pancakes: cook small pancakes about 4–5 inches wide.
Step 4: Assemble
On each rectangle (or pancake), place a spoonful of scrambled eggs and a sprinkle of cheese. Top with one sausage link. Roll tightly, tucking edges to keep filling in. Place seam-side down on a baking sheet.
Step 5: Bake
Preheat oven to 375°F (190°C). Brush tops with egg wash if using pastry. Bake for 15–18 minutes, or until golden brown and puffed.
Step 6: Serve
Serve warm with maple syrup, ketchup, or hot sauce on the side.
Why You’ll Love This Recipe
Family-Friendly: Kids adore the playful look and taste, while adults enjoy the hearty filling.
Customizable: Works with crescent dough, puff pastry, or even pancakes.
Flavorful: Sausage, egg, and melted cheese wrapped in golden dough never disappoints.
Quick Prep: Ready in about 30 minutes with simple ingredients.
Great for Gatherings: Perfect for breakfast buffets, brunch, or even dinner with a salad.
Mistakes to Avoid & Solutions
Overcooking the eggs: Dry eggs make the filling less tasty. Keep them soft scrambled and slightly creamy.
Using too much filling: Overstuffing causes dough to tear. Use moderate amounts so it seals well.
Skipping the egg wash: Without it, puff pastry can look dull. Brush lightly for a golden, bakery-style finish.
Uneven baking: Place rolls seam-side down so they don’t open during baking.
Serving cold: These are best enjoyed hot from the oven. Reheat if needed before serving.
Serving and Pairing Suggestions
Serve as a main breakfast with fresh fruit and coffee.
Offer as part of a brunch buffet alongside muffins and yogurt parfaits.
Pair with orange juice or a light mimosa for a festive touch.
Plate family-style for casual mornings, or stack on a platter with dipping sauces for parties.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat: place on a baking sheet in a 350°F oven for 8–10 minutes until warmed through.
Avoid microwaving for too long, as the pastry may turn soggy.
Freeze unbaked rolls on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 3–4 minutes to the cook time.
FAQs
1. Can I make these ahead of time?
Yes, you can assemble them the night before and refrigerate. Bake fresh in the morning.
2. Can I use vegetarian sausage?
Absolutely. Plant-based sausages work just as well and still give a savory bite.
3. What’s the best cheese to use?
Cheddar is classic, but mozzarella or pepper jack add great flavor twists.
4. Can I make them smaller for appetizers?
Yes, cut sausages in half and use smaller dough pieces to create bite-sized versions.
5. How do I keep the wraps from opening?
Seal edges firmly and always place seam-side down on the baking sheet.
Tips & Tricks
For extra flavor, sprinkle herbs like chives or parsley into the scrambled eggs.
Use parchment paper to prevent sticking and make cleanup easy.
Try brushing the tops with melted butter instead of egg wash for a softer finish.
Warm your maple syrup slightly before serving for a cozy touch.
Recipe Variations
Southwestern Style: Add diced jalapeños and pepper jack cheese to the eggs for a spicy kick.
Italian Style: Use Italian sausage and mozzarella, then serve with marinara sauce for dipping.
Pancake Wraps: Swap dough for thin pancakes, creating a softer, slightly sweet wrap. Roll the same way and skip the oven step.
Mini Versions: Cut sausages in half and wrap in smaller dough pieces. Perfect for parties or kids’ lunches.
Vegetarian Option: Use veggie sausage, spinach, and mozzarella for a lighter version.
Final Thoughts
Breakfast Pigs in a Blanket ARE playful enough to make children giggle but filling enough to satisfy adults. The combination of flaky pastry, gooey cheese, and savory sausage is comfort wrapped in a blanket of golden dough.
One morning they might be stuffed with spicy sausage for my son-in-law, and another they might be made with veggie links for my daughter. My husband always asks for extra cheese in his, while the grandkids want theirs dipped in syrup like a treat. Everyone gets exactly what they like, and yet we all sit down together, sharing from the same tray.
Cooking these feels less like a task and more like a little gift to my family—a way to turn an ordinary breakfast into something memorable. And truthfully, the smell of them baking is enough to pull everyone out of bed without a single complaint.
If you’re looking for a dish that blends comfort with fun, this one is worth trying. It’s simple, practical, and yet it has a touch of magic that brings people closer at the table. That’s the kind of food I’ll always treasure making.
Breakfast Pigs in a Blanket
Ingredients
For the Filling
- 12 breakfast sausage links pork, chicken, or turkey
- 4 large eggs lightly beaten
- ¼ cup milk
- 1 tablespoon butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese or American cheese slices cut into strips
For the Wrap
- 1 can refrigerated crescent roll dough 8 oz or
- 1 sheet puff pastry thawed or
- Homemade pancake batter for pancake-style wraps
For Finishing
- 1 egg yolk beaten with 1 teaspoon water egg wash, optional, for shine
- Maple syrup or honey for dipping (optional)
Instructions
- Heat a skillet over medium heat and cook the sausages until browned and fully cooked, about 6–8 minutes. Transfer to a plate lined with paper towels.
- Whisk eggs, milk, salt, and pepper in a bowl. Melt butter in a skillet, add the egg mixture, and cook gently over low heat until softly scrambled and creamy. Set aside.
- Prepare the dough: unroll crescent dough and press seams to make 12 rectangles, roll out puff pastry and cut into 12 pieces, or cook thin pancakes about 4–5 inches wide.
- Spoon scrambled eggs and cheese onto each piece of dough or pancake, top with a sausage, and roll tightly, tucking edges in. Place seam-side down on a parchment-lined baking sheet.
- Preheat oven to 375°F (190°C). Brush tops with egg wash if using pastry, and bake 15–18 minutes until golden brown.
- Serve warm with maple syrup, ketchup, or hot sauce.
