Breakfast Pigs in a Blanket
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.
Calories:
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.