Breakfast Pigs in a Blanket Recipe

Here’s a delicious and easy Breakfast Pigs in a Blanket recipe — a fun morning twist on the classic! Think fluffy pancake or crescent dough wrapped around sausage, optionally filled with cheese or egg. Great for busy mornings, brunches, or make-ahead breakfasts.

🐷 Breakfast Pigs in a Blanket

Fluffy. Savory. Sweet & salty combo that hits every time.

✅ Ingredients (Makes 8 servings)

🧂 Base:

1 can (8 oz) refrigerated crescent roll dough
(or use homemade biscuit dough or pancake batter for variation)
8 fully cooked breakfast sausages (pork or turkey)
¼ cup shredded cheddar or American cheese (optional)
1 egg, beaten (optional for egg wash)

🥞 Optional Sweet Version:

Maple syrup, for dipping
Pancake batter (instead of dough)
Cinnamon sugar sprinkle (for a sweet crust)

🥣 Instructions

1. Prep the Sausages

If using raw sausages, cook them fully in a skillet and let cool slightly.
Pat dry to remove excess grease.

2. Preheat Oven

Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper or lightly grease it.

3. Assemble the Wraps

Unroll the crescent dough and separate into 8 triangles.
(Optional) Place a bit of shredded cheese at the wide end of each triangle.
Place one sausage on the wide end and roll up tightly toward the tip.
(Optional) Brush with beaten egg for a shiny golden top.

4. Bake

Bake for 12–15 minutes, or until golden brown and puffed up.
Let cool for a few minutes before serving.

5. Serve Warm

Serve with:
- Maple syrup or honey mustard
- Hot sauce or ketchup
- Fresh fruit or a smoothie on the side

🔄 Variations

Pancake Version:
Dip cooked sausage in pancake batter and cook on a griddle or waffle iron (like sausage corn dogs!).
Add scrambled egg & cheese inside each wrap for a breakfast sandwich vibe.
Spicy twist: Add a jalapeño slice or pepper jack cheese inside.
Low-carb: Use low-carb wraps or almond flour dough.

🧊 Storage & Reheating

Fridge: Store leftovers for 3–4 days.
Freezer: Freeze once fully cooled for up to 1 month.
Reheat: Microwave for 30–45 seconds or toast in oven/air fryer at 350°F until warm.

Would you like a make-ahead freezer-friendly batch, a gluten-free version, or a pancake-wrapped version next?