Breakfast Pigs In A Blanket Recipe

I recently crafted a recipe using crescent roll dough, mini breakfast sausages, eggs, milk, and cheddar cheese that made my day. This delightful creation is perfect as brunch food for a crowd and promises a fun, savory twist that turns a simple breakfast into a memorable event.

I’ve been experimenting in the kitchen lately and came across a recipe that totally caught my eye. Breakfast Pigs In A Blanket is my new favorite way to jazz up those on the go mornings or when I’m hosting a tailgating breakfast.

Imagine wrapping 24 mini breakfast sausages in a buttery, flaky 1 package of refrigerated crescent roll dough and then adding a twist with a mix of 4 large eggs and 1/4 cup milk, all melted together with 1 cup shredded cheddar cheese. I season it up with salt and pepper and sometimes toss in a bit of 1 tbsp chopped fresh chives if i’m feelin extra fancy.

It’s a dish that feeds a crowd and works perfectly when you’re in the middle of a football brunch or even just a quick party bite. Hope you give this recipe a try and discover its delicious surprises.

Why I Like this Recipe

I love this recipe because:
1. I can make it in just a few minutes and it fits perfectly into my busy mornings.
2. I like how the smoky flavor of the sausage mixes with the melty melted cheddar, making every bite super satisfying.
3. I appreciate that I can prep a bunch ahead of time, which means I always have a tasty snack ready when I need it.
4. The mix of scrambled eggs and fresh chives really gives it that extra kick that makes it hard to resist.

Ever since I first tried this recipe, I’ve been hooked. I always look out for easy-to-make meals that don’t take forever to put together, and this one is exactly that. It’s really fun to roll up the dough around the sausage and eggs, and I love how everything just works together when it bakes. Even though it might look a bit complicated at first, it’s actually pretty simple once you break it down. I like that I can even make these treats ahead of time if I’m expecting company, which makes my mornings a lot less stressful.

Ingredients

• Light, flaky dough giving this dish a tender, buttery base with excellent carbohydrate content.
• Savory mini sausages providing protein and fats, their spiced flavor boosts this tasty delight.
• Large eggs deliver high quality protein, vitamins, and contribute to the dish’s rich texture.
• Milk adds creaminess and calcium while ensuring the eggs achieve a fluffy consistency.
• Cheddar cheese introduces a sharp, melted flavor and extra protein to your breakfast.
• Fresh chives offer a subtle bite and garnish, boosting both the visual and flavor appeal.
• Salt and pepper enhance each ingredient, balancing and intensifying overall dish flavor.

Ingredient Quantities

• 1 package refrigerated crescent roll dough (about 8 rolls)
• 24 mini breakfast sausages
• 4 large eggs
• 1/4 cup milk
• 1 cup shredded cheddar cheese
• Salt, to taste
• Pepper, to taste
• Optional: 1 tbsp chopped fresh chives

How to Make this

1. Preheat your oven to 375°F.

2. Unroll the crescent roll dough on a lightly floured surface and carefully cut each of the 8 dough triangles into 3 smaller pieces to get 24 total.

3. In a bowl, whisk together the 4 eggs, 1/4 cup of milk, a pinch of salt and pepper, and if you like, stir in 1 tbsp of chopped fresh chives.

4. Heat a nonstick skillet over medium heat and cook the egg mixture gently as scrambled eggs until they are just set; then take them off the heat.

5. Take one mini breakfast sausage and lay it across the wide end of one of the dough pieces.

6. Add a spoonful of the scrambled eggs on top of each sausage and sprinkle a little of the shredded cheddar cheese over it.

7. Carefully roll up the dough around the sausage and eggs, tucking the edges in as best you can.

8. Line a baking sheet with parchment paper and set the wrapped treats seam side down.

9. Pop the sheet in the oven and bake the pigs in a blanket for about 12-15 minutes, until they are golden brown and the cheese has melted.

10. Let them cool for a few minutes before enjoying them warm.

Equipment Needed

1. Oven (preheat to 375°F)
2. A clean, lightly floured countertop or work surface
3. A sharp knife (for cutting the dough)
4. A mixing bowl (for whisking the eggs)
5. A whisk or fork (to beat together the eggs, milk, salt, and pepper)
6. Measuring cups and spoons (for the milk, salt, pepper, and optional chives)
7. A nonstick skillet (for gently cooking the scrambled eggs)
8. A spatula (to stir and remove the eggs from the heat)
9. A baking sheet (to place the shaped treats on)
10. Parchment paper (to line the baking sheet)

FAQ

Breakfast Pigs In A Blanket Recipe Substitutions and Variations

• If you can’t find refrigerated crescent roll dough, try using a sheet of puff pastry rolled out and cut into triangles. It might not be exactly the same but should work.
• If mini breakfast sausages are hard to come by, you can use regular sized ones cut into bite-size pieces or try turkey sausage links instead.
• If you are out of milk, almond milk or soy milk makes a good substitute and gives a slightly different flavor.
• If there’s no cheddar cheese on hand, Monterey Jack or even mozzarella can be swapped in to give a different taste.
• And if you dont have fresh chives, chopped green onions are a fine stand-in for that extra bit of flavor.

Pro Tips

1. Try letting the dough sit out for a few minutes before you cut it so it’s not too stiff and wont tear when youre working with it.
2. When cooking the eggs, use a low heat and stir gently. This way they stay soft and dont get rubbery which makes them mix with the sausage really well.
3. If you want a crispier dough, you can brush the outsides lightly with some melted butter before baking instead of the usual egg wash.
4. For an extra kick of flavor, toss in a bit of extra seasoning or herbs like parsley or a tiny pinch of red pepper flakes into the eggs while scrambling.