One Saturday morning, I was chatting with my neighbor’s kid while watering the front yard plants. He had just come back from a sleepover and couldn’t stop talking about the “best breakfast ever”—little sausages wrapped up in something soft and golden. His excitement was contagious, and I promised him I’d try to recreate it.
That night, I went down the rabbit hole of recipes until I landed on the idea of breakfast pigs in a blanket. The next day, I brought a batch over, and the look on his face was priceless. He said mine were “even better” because they had cheese tucked inside, and that compliment has stuck with me ever since.
Since then, this recipe has turned into a staple in my house, especially on school mornings or lazy Sundays when no one wants to wait long for breakfast. It’s the kind of dish that makes everyone smile—crispy on the outside, cheesy and savory inside, with just enough fluff to balance it all out.
As a mom, I love that it’s budget-friendly and flexible, and as someone who works full-time, I love how quick and stress-free it is. These little wrapped sausages never last long on the table, and the best part is, you can dress them up or down depending on the mood.
Short Description
Breakfast pigs in a blanket are warm sausage links wrapped in crescent dough, puff pastry, or even pancakes, paired with soft scrambled eggs and melted cheese. They’re golden, savory, cheesy, and perfect for busy mornings or brunch gatherings.
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 (optional, for shine if using pastry)
- Maple syrup or honey, for dipping (optional)
Tools Needed
- Skillet
- Mixing bowl
- Whisk
- Baking sheet lined with parchment
- Pastry brush (if using egg wash)
Cooking Instructions
Step 1: Cook the Sausages
Heat a skillet over medium heat. Cook the sausages until browned and cooked through, about 6–8 minutes. Transfer to a plate lined with paper towels to drain.
Step 2: Scramble the Eggs
Whisk eggs, milk, salt, and pepper in a bowl. Melt butter in a skillet, pour in egg mixture, and cook slowly over low heat. Stir gently until soft scrambled and creamy, not dry. Remove from heat.
Step 3: Prepare the Dough
Crescent rolls: Unroll, separate into 8 triangles, press seams together, then cut into 12 rectangles.
Puff pastry: Roll out and cut into 12 rectangles.
Pancakes: Cook 12 thin pancakes about 4–5 inches wide.
Step 4: Assemble
On each dough rectangle (or pancake), place a spoonful of scrambled eggs, a sprinkle of cheese, and one sausage. Roll tightly, tucking edges to keep filling inside. Place seam-side down on a parchment-lined baking sheet.
Step 5: Bake
Preheat oven to 375°F (190°C). Brush with egg wash if using pastry. Bake for 15–18 minutes, until golden brown and puffed.
Step 6: Serve
Serve warm with maple syrup, ketchup, or hot sauce for dipping.
Why You’ll Love This Recipe
Kid-Friendly: Easy to grab, hold, and dip—perfect for little hands.
Quick and Simple: Minimal prep, bakes in under 20 minutes.
Customizable: Use any sausage, cheese, or wrap option you prefer.
Meal-Prep Friendly: Reheats beautifully for school mornings.
Comforting & Fun: A cozy balance of savory sausage, cheesy eggs, and flaky pastry.
Mistakes to Avoid & Solutions
Overcooking the eggs: Keep heat low and remove before fully set. Soft scrambled eggs stay creamy after baking.
Not sealing edges tightly: If wraps open in the oven, pinch seams firmly or use a dab of water as “glue.”
Using too much filling: Resist overstuffing. It makes wrapping tricky and leads to spillage.
Skipping parchment paper: Sausages may leak grease; parchment prevents sticking and cleanup hassle.
Undercooking sausage: Make sure sausages are cooked through before baking, since the dough cooks faster than the meat.
Serving and Pairing Suggestions
Pair with fresh fruit salad for a balanced breakfast.
Add roasted potatoes or hash browns on the side for heartier meals.
Serve on a platter at brunch buffets for easy finger food.
Offer different dipping sauces: maple syrup, honey mustard, or spicy sriracha ketchup.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F for 8–10 minutes for best texture.
Freeze unbaked assembled wraps, then bake straight from frozen (add 5 minutes to bake time).
Microwave is quickest but makes pastry softer; use oven or air fryer for crispiness.
FAQs
1. Can I make these ahead of time?
Yes! Assemble the wraps the night before, refrigerate, and bake in the morning.
2. Can I use turkey or chicken sausage?
Absolutely. Any breakfast sausage works, even vegetarian sausage.
3. Can I use homemade dough instead of crescent rolls?
Yes, any yeasted or biscuit-style dough works. Adjust baking time slightly.
4. Can I skip the eggs?
Yes, but eggs add fluffiness. You can replace with sautéed veggies or just cheese.
5. How do I keep them warm for serving?
Place baked rolls on a tray in a 200°F oven until ready to serve.
Tips & Tricks
For a smoky kick, use pepper jack cheese.
Add sautéed bell peppers or spinach with the eggs for extra nutrition.
Brush the tops with melted butter after baking for extra flavor.
Mini versions with cocktail sausages make fun party bites.
Recipe Variations
Pancake Style: Use thin pancakes instead of dough, roll sausages and eggs inside, and serve like breakfast wraps.
Vegetarian Version: Swap sausage with veggie sausage or roasted mushrooms.
Spicy Twist: Add jalapeños to the scrambled eggs or sprinkle chili flakes before rolling.
Sweet-Savory Combo: Use maple sausages and drizzle honey on top after baking.
Cheese Lovers: Mix mozzarella and cheddar for a gooey, stretchy filling.
Final Thoughts
Every time I bake these breakfast pigs in a blanket, they bring a spark of joy to the table. They’ve turned into a go-to for when I want something fun but not fussy, filling but not complicated. Watching my family grab them straight off the tray before I’ve even set the table is the kind of chaos I welcome.
These little rolls are the sort of recipe I’ll keep passing along to neighbors, coworkers, or anyone who asks, because they’re proof that simple food really can be the most memorable.
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 optional, for shine if using pastry
- Maple syrup or honey for dipping (optional)
Instructions
- Heat a skillet over medium heat and cook 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 slowly over low heat, stirring gently until soft scrambled and creamy. Remove from heat.
- For crescent rolls, unroll and separate into 8 triangles, press seams together, and cut into 12 rectangles. For puff pastry, roll out and cut into 12 rectangles. For pancakes, cook 12 thin pancakes about 4–5 inches wide.
- Place a spoonful of scrambled eggs, a sprinkle of cheese, and one sausage on each piece of dough or pancake. Roll tightly, tucking edges to seal, and place seam-side down on a parchment-lined baking sheet.
- Preheat oven to 375°F (190°C). Brush with egg wash if using pastry. Bake 15–18 minutes until golden brown and puffed.
- Serve warm with maple syrup, ketchup, or hot sauce for dipping.
