Breakfast Pigs In A Blanket Recipe

There’s something irresistibly cozy about Breakfast Pigs in a Blanket—a warm, fluffy blanket of golden-brown dough wrapped around smoky breakfast sausage, with just the right touch of buttery crispness. Every bite delivers a contrast of textures: tender pastry, savory sausage, and just enough sweetness if you opt to drizzle on some maple syrup.

I first made these on a chilly Saturday morning when my kids begged for something “fun” for breakfast. They were such a hit, I ended up making a double batch the next weekend—and now, they’re a permanent part of our weekend breakfast rotation.

Whether you're cooking for a crowd or just looking to make breakfast extra special, this recipe is a surefire win. Let’s dig into why you’ll fall in love with these breakfast bites.

Why You’ll Love This Breakfast Pigs In A Blanket

Get ready to fall head over heels for one of the easiest, most satisfying breakfast treats out there. Breakfast Pigs in a Blanket combine convenience, comfort, and crowd-pleasing flavor all in one adorable package.

First off, they’re incredibly easy to make. With just a few simple ingredients—most of which you probably already have—you can whip up a tray of these in under 30 minutes. It’s the perfect breakfast when you don’t want to fuss but still want something special.

They’re also wonderfully kid-friendly. Something about the miniature size and hand-held nature makes them irresistible to little hands. They’re like a warm hug in food form, and let’s be honest—adults love them just as much.

Another win? They’re budget-friendly. A pack of sausages and a tube of crescent roll dough go a long way. You can feed a whole family without breaking the bank, and even double the recipe for brunch guests without much extra cost.

And finally, they’re super versatile. Swap out the sausage for bacon, or try them with scrambled eggs and cheese inside. You can even serve them as a fun breakfast-for-dinner idea. There’s no wrong way to blanket your breakfast.

Ready to gather your ingredients? Let’s go!

Ingredients Notes

The beauty of Breakfast Pigs in a Blanket lies in how simple the ingredient list is. Each element is chosen for maximum flavor and texture with minimal effort. You won’t need anything fancy, but a few notes here can help you elevate the final result.

Start with breakfast sausage links. I like using fully cooked pork sausage for convenience, but you can also use raw—just cook them first. You can even go with chicken or turkey sausage if you want a leaner option. Just make sure they’re small enough to wrap easily.

Next up is the crescent roll dough. This is your “blanket,” and it does all the heavy lifting. Look for the classic refrigerated dough with perforated triangles—it’s easy to roll and bakes up buttery and flaky. If you’re feeling adventurous, puff pastry or biscuit dough also works, but crescent rolls are the fastest.

Cheese is optional but highly recommended. A slice of cheddar or American adds a gooey, melty layer between the sausage and dough. You can get creative here—pepper jack, mozzarella, or even a bit of cream cheese works wonders.

Want to level up your flavors? Add a swipe of maple syrup or honey mustard before rolling. It adds a sweet-savory contrast that makes these bites irresistible.

As for equipment, you don’t need anything fancy. Just a baking sheet, parchment paper (for easy cleanup), and maybe a pastry brush if you want to brush the tops with melted butter or an egg wash before baking.

How To Make This Breakfast Pigs In A Blanket

Making Breakfast Pigs in a Blanket is a simple, stress-free process that even beginners can master. With just a bit of prep and 15 minutes in the oven, you’ll have golden, flaky bites ready to serve.

Start by preheating your oven to 375°F and lining a baking sheet with parchment paper. This keeps everything from sticking and makes cleanup a breeze. While the oven heats, open your can of crescent rolls and separate them along the perforated lines into triangles.

If you’re using cheese, place a small strip or slice near the base of each triangle. Then place a cooked sausage link right on top of the cheese. Starting at the wide end, roll the dough around the sausage toward the point, forming a snug little bundle.

Arrange the wrapped sausages seam-side down on your baking sheet. Make sure they’re spaced a bit apart so they can puff up without sticking together. If desired, brush the tops with melted butter or a beaten egg—this gives them a glossy, golden finish.

Pop them into the oven and bake for 12 to 15 minutes, or until the tops are golden brown and the dough is cooked through. Keep an eye on them during the last few minutes—crescent dough can go from golden to too-browned quickly.

Once they’re done, let them cool for a minute or two before serving. The cheese will be melty and hot, and the dough perfectly soft with crisp edges. From start to finish, you’re looking at about 25 minutes total, including prep and bake time.

Storage Options

If you happen to have leftovers (which is rare in my house), Breakfast Pigs in a Blanket store beautifully. Let them cool completely before storing to prevent sogginess.

For short-term storage, place them in an airtight container and keep in the fridge for up to 4 days. They’re easy to grab and reheat for a quick breakfast on busy mornings.

To freeze, wrap them individually in plastic wrap and then store in a zip-top freezer bag. They’ll keep well for up to 2 months. This makes them perfect for meal prep—just grab a few and pop them in the oven or microwave.

Reheating is simple: use the oven at 350°F for about 8–10 minutes to keep the dough crisp. If you’re in a hurry, the microwave works too—just 30 seconds per piece should do it, though the dough may be a little softer.

Variations and Substitutions

One of the best parts about this recipe is how flexible it is. Once you’ve mastered the base version, you can play around with flavors and fillings to suit your mood or dietary needs.

Want to switch up the protein? Try bacon or ham strips instead of sausage. You can even use veggie sausages for a plant-based twist that still delivers plenty of flavor.

For a heartier bite, add a spoonful of scrambled eggs inside the roll along with the sausage and cheese. This makes them a complete breakfast in one bite-sized bundle.

Looking for something sweet-savory? Add a thin layer of maple syrup or fruit preserves inside before rolling. This brings out the smokiness of the sausage and adds a touch of morning decadence.

You can also experiment with the dough. Puff pastry creates a flakier, more indulgent bite, while biscuit dough gives a denser, buttery finish. Just adjust your baking time slightly based on the dough you choose.

Don’t be afraid to get creative! Mix in herbs, use different cheeses, or add a little spice with hot sauce or jalapeños. Once you have the basic method down, the possibilities are endless.

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