How to Make Breakfast Pigs in a Blanket

My family loves these Breakfast Pigs in a Blanket. So do people at my church. I double the recipe and take them to church potluck breakfasts, and they always disappear in a matter of minutes. They’re that good. They contain everything that makes a filling breakfast: eggs, meat, cheese, and some carbs in the form of crescent rolls. Serve them with some juice, coffee, or tea, and some fresh fruit, and you have a complete meal.

Breakfast Pigs in a Blanket

To make them, you simply lay out the crescent rolls, scramble some eggs and place them on top of the rolls, and add a cooked sausage link and half-slice of cheese to each.


Breakfast Pigs in a Blanket

Then roll up the crescent rolls, brush them with some beaten egg, and bake.

Breakfast Pigs in a Blanket

If you like regular pigs in a blanket with hot dogs, cheddar cheese, and biscuit or crescent roll dough, then you’ll probably like this breakfast version of pigs in a blanket.

Breakfast Pigs in a Blanket


3 eggs

1 can refrigerated crescent rolls

8 fully cooked breakfast sausage links

4 slices cheddar cheese (or any cheese you prefer)

Salt and pepper to taste


Preheat the oven to 350 degrees. Beat the eggs in a small bowl. Hold back 1 tablespoon of the beaten eggs to brush on top of the pigs in a blanket before baking. Cook the rest of the eggs scrambled style.

Unroll the crescent roll dough and separate into 8 triangles. Cut the cheese slices in half. Put one half slice of cheese on each crescent dough triangle. On top of each triangle, place a spoonful of scrambled eggs and one breakfast sausage link. Roll up the dough triangles loosely, following the directions on the can. Place the breakfast pigs in a blanket on an ungreased cookie sheet.

Brush the reserved beaten egg on top of each crescent roll and sprinkle with salt and pepper to taste.

Bake in the oven for 15 to 18 minutes or until the crescent rolls are golden brown.

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