Breakfast Pigs in a Blanket combine classic savory sausages with fluffy pancake or biscuit dough for a fun and satisfying morning treat. Perfect for busy mornings, brunch gatherings, or breakfast-for-dinner, these portable bites delight kids and adults alike. Each “pig” features golden, slightly sweet dough wrapped around a juicy sausage or link, offering a balance of buttery, salty, and subtly sweet flavors.
With simple prep and endless options for customization, this recipe brings cozy diner vibes to your home kitchen—serve with maple syrup or your favorite dunking sauce for even more breakfast joy.
Why You’ll Love It
These Breakfast Pigs in a Blanket are quick to make, family-friendly, and endlessly adaptable. Use store-bought or homemade dough according to your time and preference, and pick your favorite type of breakfast sausage for filling. The result is a hearty, hand-held breakfast that’s easy to batch-cook for crowds or meal-prep for busy weeks.
Serve them warm from the oven for a comforting start to your day, or bake and freeze for anytime breakfast on the go. The combination of classic breakfast flavors wrapped into a neat package is always a hit!
Key Ingredients
Breakfast sausages—links or mini smoked sausages—form the core of the recipe. Pre-made crescent roll dough, biscuit dough, or homemade pancake batter makes the perfect blanket for wrapping. You’ll need an egg for brushing, which gives the dough a beautiful golden finish. Maple syrup, honey, or even cheese are tasty add-ins for extra flair.
The recipe uses pantry staples, making it weeknight or weekend-ready whenever the craving strikes.
Ingredients
- 12 breakfast sausage links (cooked, or fully cooked/pre-cooked)
- 1 can refrigerated crescent roll dough or biscuit dough (or 1 batch of homemade pancake batter)
- 1 egg, beaten (optional, for egg wash)
- 1/2 cup shredded cheddar cheese (optional)
- 2 tablespoons melted butter (optional, for brushing)
- Maple syrup, honey, or your favorite dipping sauce
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment or lightly grease it. If using crescent rolls or biscuit dough, open the can and separate the dough into triangles or flatten into small rectangles. If using pancake batter, you’ll cook pigs in a blanket on a griddle—follow notes below.
Pat dry pre-cooked sausage links with paper towels. If desired, sprinkle shredded cheese over the dough before wrapping. Place one sausage on the wide end of each dough triangle or rectangle, then roll up snugly, pinching the edges to seal so the sausage is completely enclosed. Repeat with all sausages and dough pieces.
Set wrapped sausages seam-side down on the prepared baking sheet. Brush the tops with beaten egg for a shiny, golden crust, or drizzle with melted butter for extra richness. Bake in the preheated oven for 12–15 minutes, until the dough is puffed and deep golden brown.
If making with pancake batter, dip each link in batter and cook on a nonstick griddle over medium heat until golden on all sides, turning to ensure even cooking (similar to mini corndogs).
Remove pigs in a blanket from the oven and let rest for a couple minutes before serving—you want them warm but not scalding. Serve immediately with maple syrup, honey, or your favorite dipping sauce for dunking.
Tips & Tricks
To keep the dough from unraveling, pinch seams tightly and place seam side down on the baking sheet. For crispier bottoms, preheat the baking sheet in the oven before adding the wrapped sausages.
Add a sprinkle of herbs or everything bagel seasoning for extra flavor. For spicy lovers, tuck in a sliver of jalapeño or a dab of spicy mustard before rolling.
Substitutions
Try chicken apple sausages, turkey sausage, or vegetarian sausage links instead of pork. Pillsbury crescent rolls, biscuit dough, or homemade dough all work—just adjust baking times as needed. Omit cheese or use dairy-free for allergies. For a gluten-free version, pick a suitable dough or batter alternative.
Serving Suggestions
Serve with small dishes of syrup, spicy ketchup, or honey mustard for dipping. Pair with fresh fruit, scrambled eggs, or roasted potatoes for a complete breakfast spread.
For brunch, arrange on a platter with extra cheese and chopped herbs as garnish for a festive look. They’re also fantastic for grab-and-go breakfasts and lunchboxes.
Make-Ahead & Storage
Assemble pigs in a blanket ahead and refrigerate, covered, for up to one day before baking. Freeze baked, cooled rolls in a zip-top bag, and reheat in a 325°F oven or microwave for a warm, convenient breakfast. They stay fresh in the fridge for up to three days—great for meal prep.
Nutrition Note
Using chicken or turkey sausages and low-fat cheese lightens up the recipe. Whole wheat dough adds fiber for a more filling bite. These hand-held rolls can fit into any balanced breakfast plan, enjoyed in moderation as a special treat. Pair with protein and fruit for a more complete plate.
Variations
Make mini pigs for appetizers or party snacks by slicing dough smaller. Stuff with sautéed onions, spinach, or peppers for veggie variation. Dust with cinnamon sugar before baking for a sweet twist. Try “breakfast pizza rolls” by spreading scrambled eggs and cheese with the sausage before rolling.
Final Thoughts
Breakfast Pigs in a Blanket are playful, portable, and totally satisfying, marrying the best breakfast flavors in one bite. Whether you’re feeding a crowd, prepping meals for the week, or treating yourself to a cozy morning, these little rolls make breakfast extra special.
Enjoy warm with syrup and a smile—there’s no wrong way to start the day with this classic!
