Breakfast Pigs In A Blanket
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.
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.