Breakfast Pigs in a Blanket offer a playful and satisfying twist on the traditional version, bringing all the joy of classic breakfast flavors wrapped up in a golden, buttery blanket. The concept is simple yet brilliant—savory breakfast sausages tucked inside fluffy biscuit or crescent dough, baked until perfectly browned and steaming hot.
This easy, crowd-pleasing recipe is perfect for busy mornings, special brunch occasions, or breakfast-for-dinner nights when just the scent of baking biscuits promises a meal that’s cozy, delicious, and ready to delight everyone at the table.
Why You’ll Love It
With every bite, Breakfast Pigs in a Blanket deliver that irresistible combination of tender pastry and juicy, spiced sausage. Their hand-held size makes them ideal for serving a group, perfect for kids and adults alike, and especially wonderful for grab-and-go meal mornings.
The recipe is as versatile as it is dependable, allowing you to mix and match your favorite dough and sausage options or even customize with cheese and herbs to create new breakfast favorites. The best part is how simple they are to assemble—a few minutes of prep leads to piping-hot, golden treats fresh from your oven.
Key Ingredients
- 1 package refrigerated crescent roll dough or biscuit dough
- 8 to 12 breakfast sausage links, fully cooked
- 2 tablespoons melted butter
- Optional: 1/2 cup shredded cheddar cheese, 1 tablespoon chopped chives or parsley, 1 egg for wash
Preparation
The process for making Breakfast Pigs in a Blanket couldn’t be easier. Begin by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper for easy cleanup. If you’re using crescent roll dough, separate the triangles and lay them out on the prepared baking sheet. For biscuit dough, simply flatten each round into an oval shape using your fingers or a rolling pin.
Arrange a fully cooked sausage link at the wide end of each dough triangle or round. If you’re feeling indulgent, sprinkle a little shredded cheddar cheese and a pinch of herbs onto the dough before adding the sausage.
Carefully roll the dough around the sausage, starting from the wider end and finishing at the point, so the sausage is fully enveloped and the dough overlapped. Place the seam-side down on your baking sheet to ensure everything bakes up neat and sealed. For extra color and flavor, brush each bundle lightly with melted butter or an egg wash, then sprinkle with more cheese or herbs if you like.
Bake the assembled pigs in a blanket for fifteen to eighteen minutes, or until the dough is golden brown and cooked through. The cheese will have melted and the sausages will be piping hot inside their flaky shell. Allow to cool for a minute, then serve warm for best results.
Technique, Tips & Tricks
For the flakiest and most flavorful result, use high-quality dough, whether refrigerated biscuit or crescent roll style. If using raw sausage, cook them fully and let cool slightly before wrapping—this ensures safe, evenly cooked results.
Rolling tightly but not squashing the dough creates the ideal structure for baking; otherwise, you may end up with sausages bursting through the sides. Brushing lightly with butter before baking adds shine and a subtle richness, while an egg wash provides a beautiful golden crust.
To make a batch ahead for easy weekday breakfasts, the assembled pigs in a blanket can be prepared and refrigerated (covered tightly) overnight. Bake in the morning for a quick, fresh meal, or reheat leftovers in the oven or toaster for a crisp texture.
These treats freeze well: cool baked pigs in a blanket completely, then store in a sealed container. Thaw and warm in a preheated oven until hot for instant breakfast or snack.
Substitutions and Variations
Adapt Breakfast Pigs in a Blanket to your tastes or needs by using turkey, chicken, or vegetarian sausages. Cheese lovers can tuck in a slice of American, Swiss, or pepper jack inside the dough for an oozy center. For a more gourmet flair, add a dab of mustard, maple syrup, or hot sauce before rolling up the pastry. Try different herbs for brightness, or sprinkle with poppy seeds, sesame seeds, or everything bagel seasoning prior to baking.
For gluten-free diets, use commercially available gluten-free biscuit dough, or try wrapping sausages with thinly sliced potatoes or sweet potatoes for a playful twist. If you’d like a homemade touch, make your own biscuit or yeast dough and assemble as with the store-bought choices.
Want an extra hearty version? Mix a bit of cooked scrambled egg or sautéed peppers with the cheese before wrapping. Mini pigs in a blanket—made with cocktail sausages and smaller pieces of dough—make excellent finger food for brunches or parties.
Serving Suggestions
These breakfast bombs are perfect served hot from the oven, alongside classics like scrambled eggs, fruit salad, or crispy hash browns. At brunch, pile them up with a variety of dipping sauces—think maple syrup, spicy ketchup, or ranch—for dipping and dunking.
They’re wonderful reheated as a quick breakfast throughout the week and travel well for packed lunches or picnics. For a party or buffet, serve with toothpicks or in individual paper cups for convenient, mess-free enjoyment.
If you’re looking for a more elegant presentation, scatter with fresh chives or parsley before serving, or arrange in a spiral with bowls of homemade salsa and sweet preserves for festive flair.
Breakfast Pigs in a Blanket are also at home as a breakfast-for-dinner main dish. Pair with roasted potatoes, fresh greens, and hot biscuits for a satisfying meal everyone will love.
Final Thoughts
Whether you make them for a lazy Sunday brunch, a meal on the go, or a crowd-pleasing appetizer for entertaining, Breakfast Pigs in a Blanket combine classic comfort with irresistible flavor. Their easy preparation and forgiving recipe make them the best kind of homemade treat—one that’s endlessly adaptable, always delicious, and sure to become a reliable favorite in your kitchen.
