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Breakfast Pigs in a Blanket
Introduction
Breakfast Pigs in a Blanket are a fun and satisfying twist on the classic dish, combining savory sausage, fluffy scrambled eggs, and golden-brown pastry into a portable, hand-held breakfast treat. Perfect for busy mornings, weekend brunches, or even as a make-ahead option for meal prep, these little bundles deliver a full breakfast experience in every bite.
Origin and Cultural Significance
The original “pigs in a blanket” date back to 17th-century Europe, where meat wrapped in pastry was a common way to make a filling, portable meal. The American version typically features small sausages or hot dogs wrapped in dough and baked. This breakfast adaptation adds eggs to create a heartier, more protein-packed option, turning a party appetizer into a full-fledged breakfast entrée. They are now a brunch favorite across the U.S., often served during holidays, baby showers, and special weekend breakfasts.
Ingredients (Quantity)
- 12 breakfast sausage links (pork, chicken, or turkey)
- 4 large eggs, lightly beaten
- ¼ cup milk (for fluffy eggs)
- 1 can refrigerated crescent roll dough (8 count)
- ½ cup shredded cheddar cheese
- 1 tablespoon butter (for cooking eggs)
- Salt and black pepper, to taste
Optional Additions
- Chopped vegetables (bell peppers, onions, spinach) mixed into the scrambled eggs
- Crumbled cooked bacon for extra smokiness
- Pepper jack cheese for a spicy kick
- Everything bagel seasoning sprinkled on top before baking
- Maple syrup drizzle for a sweet-savory flavor
Tips for Success
- Cook sausages ahead: Precook or brown sausage links before wrapping to ensure they’re fully cooked and reduce excess moisture.
- Don’t overfill: Keep egg and cheese portions moderate so the dough seals properly and doesn’t burst during baking.
- Pinch seams tightly: This prevents the cheese from leaking out.
- Use parchment paper: Helps avoid sticking and makes cleanup easier.
- Serve immediately: Best enjoyed fresh and warm for the ultimate flaky texture.
Instructions
- Preheat oven: Set to 375°F (190°C). Line a baking sheet with parchment paper.
- Cook sausage: In a skillet, brown the sausage links until fully cooked, about 6–8 minutes. Remove and set aside.
- Scramble eggs: Melt butter in the same skillet. Whisk eggs and milk together, season with salt and pepper, then pour into skillet. Cook over medium-low heat, stirring gently until just set. Remove from heat.
- Prepare dough: Unroll crescent dough and separate into 8 triangles. If making 12 pigs in a blanket, cut some triangles in half for smaller wraps.
- Assemble: Place a small spoonful of scrambled eggs on the wide end of each triangle, top with a sausage link, sprinkle with cheese, then roll up toward the narrow end to enclose filling.
- Bake: Arrange on prepared baking sheet and bake for 12–15 minutes, or until golden brown and fully cooked.
- Serve: Allow to cool for 2 minutes before serving. Optionally, serve with maple syrup or ketchup for dipping.
Description
Breakfast Pigs in a Blanket are buttery, flaky, and satisfyingly savory. The eggs add a fluffy, creamy layer, the sausage brings a smoky and juicy bite, and the melted cheese ties it all together. They’re perfectly portioned, making them ideal for on-the-go mornings or a fun breakfast platter.
Nutritional Information (per serving, approx. 1 pig in a blanket)
- Calories: ~210 kcal
- Protein: 9g
- Carbohydrates: 14g
- Fat: 13g
- Saturated Fat: 5g
- Fiber: <1g
- Sugar: 3g
- Sodium: ~470mg
Conclusion
Breakfast Pigs in a Blanket are a warm, comforting, and convenient way to start the day. They are easy to customize, kid-friendly, and equally appealing for adults. This recipe transforms a simple breakfast into a fun and flavorful meal you can share with family and friends.
Recommendation
Serve them fresh from the oven alongside a fruit salad and fresh coffee for a complete breakfast spread. They’re also great for meal prep — just refrigerate or freeze leftovers and reheat them in the oven or air fryer for a quick breakfast during the week.
Embracing Healthful Indulgence
Make them lighter by using turkey sausage, reduced-fat cheese, and whole wheat crescent dough if available. You can also load the scrambled eggs with vegetables to boost nutrition and fiber. These swaps keep the dish satisfying while making it more balanced for everyday enjoyment.
Would you like me to create a sweet variation (like using sausage + cream cheese + a drizzle of honey or cinnamon sugar on the pastry) for a brunch dessert-style version?