If you’re looking for a breakfast that’s fun, fast, and guaranteed to make everyone at the table smile—this Breakfast Pigs in a Blanket Recipe is it. Fluffy pancake or biscuit dough wrapped around savory breakfast sausage links, then baked (or griddled) to golden perfection? Yes please. Think sweet-meets-savory, portable, and completely irresistible—the kind of breakfast that disappears in seconds.
Before we dive into all that golden, doughy goodness, thank you so much for stopping by! I’m always grateful to share recipes that bring a little extra joy to your mornings. Want more easy, cozy breakfast ideas like this? Don’t forget to subscribe below so they land right in your inbox.
What Are Breakfast Pigs in a Blanket?
Breakfast Pigs in a Blanket are a twist on the classic party favorite—but instead of cocktail sausages wrapped in crescent rolls, we’re using breakfast sausage links wrapped in pancake batter, biscuit dough, or crescent rolls. Baked or griddled to golden perfection, they’re sweet, savory, and ultra-satisfying.
Perfect for busy mornings, brunch spreads, or freezer meal prep, these little roll-ups are as fun to eat as they are easy to make.
Why You’ll Love This Breakfast Recipe
- Quick & easy—less than 30 minutes start to finish
- Only a handful of ingredients
- Kid-approved and picky-eater friendly
- Perfect for dipping (hello maple syrup!)
- Make-ahead and freezer-friendly
- Great for brunch buffets, school mornings, or holiday breakfasts
What Do They Taste Like?
They taste like a mini pancake breakfast in one bite—sweet, buttery dough hugging a juicy, savory sausage link. When dipped in warm maple syrup? Unreal. You get the contrast of crisp edges and soft centers, salty sausage and sweet pancake or dough.
Imagine everything you love about a full breakfast plate—but wrapped up into one bite-sized bundle of joy.
Benefits of This Recipe
- Easy to scale up for crowds or parties
- Portable—great for on-the-go breakfasts
- Customizable with dough types or fillings
- Can be made gluten-free or low-carb with simple swaps
- Less mess and fewer dishes than a full breakfast spread
Ingredients for Breakfast Pigs in a Blanket
Basic Version (Pancake Batter Style)
- 12 fully cooked breakfast sausage links
- 1 cup pancake mix (store-bought or homemade)
- 3/4 cup milk or buttermilk
- 1 egg
- 1 tablespoon melted butter
- Cooking spray or oil for griddle
Biscuit Dough Version (Oven-Baked)
- 12 breakfast sausage links, cooked and cooled
- 1 can refrigerated biscuit dough or crescent rolls
- Optional: shredded cheddar cheese or maple syrup drizzle
Optional toppings & dips:
- Warm maple syrup
- Honey mustard or spicy mustard
- Hot sauce
- Powdered sugar (for the sweet tooth!)
Tools You’ll Need
- Skillet or griddle
- Mixing bowl and whisk
- Tongs
- Baking sheet (for biscuit version)
- Toothpicks (for party platters)
- Optional: mini muffin pan for bite-size versions
Ingredient Additions & Substitutions
- Use plant-based sausage for a vegetarian version
- Swap pancake batter for crescent roll dough for a flakier texture
- Add cheese before rolling for extra gooeyness
- Gluten-free? Use GF pancake mix or dough
- Keto/Low-carb? Wrap in almond flour dough or cheese dough
How to Make Breakfast Pigs in a Blanket
Pancake Batter (Griddle) Version:
- Cook the sausage: Brown the sausage links in a skillet and set aside to cool slightly.
- Make the batter: In a bowl, whisk together pancake mix, milk, egg, and melted butter until smooth.
- Heat the griddle: Lightly grease a skillet or griddle over medium heat.
- Dip & cook: Dip each sausage into the batter, turning to coat. Place directly onto the hot griddle. Cook for 2–3 minutes per side, turning carefully until golden brown and cooked through.
- Serve warm: Serve with maple syrup or your favorite dipping sauce.
Biscuit or Crescent Roll (Oven-Baked) Version:
- Preheat oven: Set to 375°F (190°C) and line a baking sheet with parchment paper.
- Cook the sausage: Brown sausage links and let them cool slightly.
- Wrap the sausages: Flatten biscuit or crescent dough slightly. Wrap each sausage with a piece of dough, sealing the edges. Optional: add a small sprinkle of shredded cheese before rolling.
- Bake: Arrange on the baking sheet and bake for 12–15 minutes, or until golden brown and puffed.
- Serve with dips: Maple syrup, mustard, or spicy ketchup are all winners!
What to Serve with Breakfast Pigs in a Blanket
Make it a full breakfast with:
- Scrambled eggs or egg muffins
- Fresh fruit skewers or a simple berry bowl
- Yogurt parfaits for a lighter side
- Coffee or hot chocolate (for the grown-ups and kids!)
- Mini pancakes or waffles for a brunch buffet
Tips for the Best Breakfast Pigs in a Blanket
- Use fully cooked sausage for easier assembly and faster cooking
- Let sausage cool slightly before dipping into batter
- If using pancake batter, don’t make it too thin—it should stick!
- Add a pinch of cinnamon or maple flavoring to the batter for an extra fall twist
- Make a double batch and freeze the extras for a fast breakfast later
Storage Instructions
- Fridge: Store leftovers in an airtight container for up to 4 days
- Freezer: Freeze fully cooked pigs in a blanket for up to 2 months
- Reheat: Microwave in 30-second bursts or bake at 350°F for 8–10 minutes until heated through
Frequently Asked Questions
Can I make these ahead of time?
Yes! You can assemble and store in the fridge overnight before cooking, or bake ahead and reheat when ready to serve.
Can I use maple sausage?
Absolutely—it adds even more sweet-savory flavor.
Are these good for meal prep?
Yes! Freeze individually and pop them into the microwave for busy mornings.
Can I use puff pastry?
Sure! Puff pastry gives a buttery, flaky texture—just be sure to bake until fully golden and crisp.
Conclusion
Whether you’re serving a hungry crowd, planning a holiday breakfast, or just trying to get through a busy Monday morning, this Breakfast Pigs in a Blanket Recipe has you covered. It’s simple, fun, customizable, and totally craveable.
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