Oh my goodness, you’re going to love these breakfast pigs in a blanket! They’re the perfect combination of buttery, flaky crescent dough wrapped around juicy breakfast sausages.
As someone who adores both sweet and savory breakfast options, I couldn’t resist creating two mouthwatering versions of these little bundles of joy. The best part? They’re incredibly simple to make, requiring just minutes of prep time for a breakfast that’ll make everyone smile!
Like my classic breakfast sausage rolls, these pigs in a blanket are perfect for busy mornings or special holiday brunches. I’ve lost count of how many times I’ve made these for my family – they disappear in minutes!
Why These Breakfast Pigs in a Blanket Are Special
Let me count the ways you’ll fall in love with this recipe:
• That irresistible golden-brown, flaky crescent dough that shatters perfectly with each bite
• Perfectly cooked breakfast sausages that stay juicy inside their buttery blanket
• Two amazing flavor variations that’ll make your taste buds dance
• Super quick prep time – just 10 minutes!
• No fancy ingredients or complicated techniques needed
My personal favorite part? The versatility! The savory version with everything bagel seasoning gives you that perfect deli-style breakfast vibe, while the maple-brushed version satisfies those sweet-and-savory cravings we all get in the morning. Every time I make these, I can’t decide which version I love more – so I usually end up making both!
The way the maple syrup caramelizes slightly around the edges of the dough, or how the everything bagel seasoning adds the perfect savory crunch… trust me, these aren’t your ordinary breakfast bites. They’re pure breakfast magic wrapped in buttery crescent dough!
Ingredients Overview
Let’s talk about the star players that make these breakfast pigs in a blanket absolutely irresistible! Just like my favorite homemade biscuits and gravy, quality ingredients make all the difference.
Here’s what you’ll need:
• Crescent Roll Dough: This is our buttery blanket! Store-bought crescent rolls work perfectly here – they’re pre-portioned and consistently reliable. The layers of flaky dough create that gorgeous golden exterior we’re after. Make sure it’s cold when you unroll it for the cleanest cuts.
• Breakfast Sausage Links: These are our “pigs”! Look for fully-cooked breakfast sausage links – they’re already seasoned and ready to go. I prefer the regular-sized links rather than the mini ones, as they provide the perfect meat-to-dough ratio.
• Pure Maple Syrup: If you’re making the sweet-savory version, real maple syrup is a must! It adds a lovely warmth and subtle sweetness that pairs beautifully with the sausage. Skip the artificial stuff – pure maple syrup has a more complex flavor that really shines here.
• Everything Bagel Seasoning: For the savory version, this seasoning blend is pure magic. The combination of poppy seeds, sesame seeds, dried garlic, dried onion, and salt creates an irresistible crust on top.
Success Tips & Tricks
Just like my beloved cinnamon roll French toast roll-ups, these breakfast bites require a few key techniques for the best results:
Essential Tips:
• Keep your crescent dough cold until ready to use – warm dough becomes sticky and difficult to work with
• When unrolling the dough, do it gently to prevent tears
• Cut triangles with a sharp knife or pizza cutter for clean edges
• Don’t overload the triangles – one sausage link per piece is perfect
• For even baking, make sure all pieces are roughly the same size
Brushing Tips:
When adding maple syrup or egg wash, use a light hand – too much liquid will make the dough soggy. A silicone pastry brush works best here, giving you better control than a traditional bristled brush.
If you notice the tops browning too quickly during baking, tent with foil to protect that perfect golden color while the dough finishes cooking through.
Step-by-Step Instructions
Let me walk you through making these irresistible breakfast pigs in a blanket! I make these almost weekly and they never disappoint.
Preparing the Dough
1. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper
2. Unroll your crescent dough on a lightly floured surface
3. Cut the dough into 16 equal triangles – I find it easiest to cut the dough in half lengthwise first, then make diagonal cuts to create triangles
Rolling & Assembly
For sweet-savory version:
– Brush each triangle lightly with maple syrup
– Place a breakfast sausage link at the wider end of each triangle
– Starting from the wide end, gently roll toward the pointed tip
– Place seam-side down on your prepared baking sheet
For savory version:
– Beat one egg with 1 tablespoon water for egg wash
– Brush each triangle with egg wash
– Place sausage link and roll as above
– Brush tops with remaining egg wash
– Sprinkle generously with everything bagel seasoning
Baking to Perfection
Bake for 12-15 minutes, or until the dough is golden brown and the sausages are heated through. Just like my favorite pull-apart bread recipe, these are best served warm!
Recipe Variations & Uses
These little breakfast bites are incredibly versatile! Here are my favorite ways to serve and customize them:
Creative Variations
– Add a slice of cheese before rolling
– Sprinkle with sesame seeds instead of everything bagel seasoning
– Try honey instead of maple syrup for a different sweet note
– Use turkey or chicken breakfast sausages for a lighter option
Serving Suggestions
These pair beautifully with savory breakfast sides or alongside sweet treats like these decadent brownies for brunch. Some of my favorite ways to serve them:
– Set up a dipping station with extra maple syrup and hot honey
– Make ahead and reheat for busy mornings
– Arrange on a brunch board with fresh fruit and yogurt
– Pack in lunch boxes – they’re delicious at room temperature too!
Make-Ahead Tips
You can assemble these the night before! Just cover with plastic wrap and refrigerate. In the morning, let them sit at room temperature for 15 minutes while your oven preheats, then bake as directed.
Frequently Asked Questions
Let me answer some common questions I get about these breakfast pigs in a blanket! After making these countless times (and even serving them at my daughter’s birthday brunch!), I’ve gathered quite a few helpful tips.
Can I make these with different types of sausage?
You bet! While I love using breakfast sausage links, you can definitely switch it up. Turkey or chicken sausages work beautifully, just like in my favorite protein-packed recipes. Just make sure they’re pre-cooked and not too thick to ensure even baking.
Why is my dough not browning evenly?
This is usually about the egg wash application! Make sure you’re brushing it evenly across all surfaces. I learned this trick the hard way – use a silicone brush instead of a pastry brush for the most even coating. And don’t forget to position your oven rack in the center position!
Can I freeze these?
Absolutely! I often make a double batch and freeze half. Here’s my tried-and-true method:
– Cool completely
– Flash freeze on a baking sheet for 1 hour
– Transfer to a freezer bag
– Store for up to 3 months
To reheat, pop them in a 350°F oven for 10-12 minutes.
After years of making these adorable breakfast bites, I’ve discovered some game-changing tips that make them even better:
– Keep your crescent dough cold until ready to use – it’s much easier to work with!
– If using maple syrup, brush it on lightly – too much will make the dough soggy
– For extra-flaky results, chill the assembled pigs for 10 minutes before baking
– Don’t skip the parchment paper – it prevents sticking and makes cleanup a breeze
Remember, baking should be fun! If your first batch isn’t perfect, that’s totally okay – mine weren’t either! Each time you make these, you’ll develop your own little tricks and techniques. That’s what makes home baking so special.
Keep sharing your creations – I love seeing how you make these recipes your own. Happy baking, friends! 💕
Breakfast Pigs in a Blanket Recipe
Equipment (affiliate links)
- 1 Rimmed Baking Sheet
- 1 Parchment Paper
- 1 Pizza Cutter or Sharp Knife
- 1 Small Bowl
- 1 Fork
Ingredients
Main Ingredients
- 16 cooked or uncooked breakfast sausage links do not thaw if frozen
- 1 (8-ounce) can refrigerated crescent rolls
Option 1: Everything Bagel
- 1 large egg
- 1 teaspoon water
- 1 tablespoon everything bagel spice
Option 2: Maple Syrup
- 5 teaspoons maple syrup divided, plus more for serving
Instructions
Prepare the ingredients:
- Arrange a rack in the middle of the oven and heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
- Pat 16 breakfast sausage links dry with paper towels. Unroll 1 can refrigerated crescent roll dough on a work surface. Separate the dough along the perforated seams into 8 triangles. Use a pizza cutter or sharp knife to cut each triangle lengthwise into 2 narrow triangles, 16 total.
Option 1: Everything bagel
- Place 1 large egg and 1 teaspoon water in a small bowl and whisk with a fork until combined.
Option 2: Maple syrup
- Brush the dough with a thin layer of the maple syrup, about 2 1/2 teaspoons.
Form and bake the pigs in a blanket:
- For each pigs in a blanket, place 1 sausage at the wide end of a dough triangle. Roll towards the pointed end, wrapping the dough around the sausage and allowing the dough to overlap.
- Place the pigs on the blanket on the baking sheet seam-side down, spacing them evenly apart.
- For everything bagel pigs in a blanket, brush the tops and sides with a thin layer of the egg wash, then sprinkle with 1 tablespoon everything bagel spice. For maple syrup pigs in a blanket, brush the tops and the sides with the remaining 2 1/2 teaspoons maple syrup.
- Bake until the dough is puffed and golden brown, 13 to 15 minutes. Serve warm with more maple syrup for dipping the sweet-savory pigs in a blanket if desired.
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