Breakfast Pigs in a Blanket are the ultimate morning comfort food. They take the classic party appetizer and give it a breakfast twist by using sausages and pancake batter. They’re sweet, salty, portable, and absolutely irresistible.
Here are two ways to make them: the Classic Pancake-Wrapped Version (like a breakfast corn dog) and the Flaky Crescent Roll Version (a quicker, crowd-pleasing alternative).
Option 1: Pancake-Wrapped Breakfast Pigs (The “Griddler”)
This version tastes exactly like a pancake breakfast wrapped around a sausage. It’s perfect for dipping in maple syrup.
Ingredients
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12 breakfast sausage links (the small link kind, not patties)
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1 cup complete pancake mix (like Bisquick or Krusteaz, just add water) OR your favorite homemade pancake batter
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2-3 tablespoons maple syrup (for the batter and for serving)
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Oil or butter for greasing the pan
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Optional: Powdered sugar for dusting
Instructions
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Cook the Sausages: In a skillet over medium heat, cook the breakfast sausage links according to package directions until browned and cooked through. You want them fully cooked before wrapping. Set them aside on a paper towel to cool slightly.
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Make the Batter: Prepare your pancake batter according to package directions (or mix your homemade batter). Stir in 1 tablespoon of maple syrup to the batter to enhance the breakfast flavor.
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Heat the Griddle: Heat a large skillet or griddle over medium heat and grease lightly with butter or oil.
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Wrap: Pour about 2 tablespoons of batter onto the hot griddle in a small rectangle (roughly the length of the sausage). Immediately place a sausage link on the edge of the batter and gently roll it over so the batter wraps around the sausage. You can also just lay the sausage in the middle of a small pancake and flip it like a normal pancake, ensuring the sausage is encapsulated.
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Cook: Cook for 2-3 minutes per side, until the pancake is golden brown and cooked through.
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Serve: Dust with powdered sugar and serve immediately with warm maple syrup for dipping.
Option 2: Crescent Roll Breakfast Pigs (The “Oven-Baked”)
This is the easiest method, using store-bought dough. It tastes like a buttery, flaky pastry wrapped around sausage.
Ingredients
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1 can (8 oz) refrigerated crescent roll dough
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8 breakfast sausage links, fully cooked
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4 slices of bacon, cooked and crumbled (optional)
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1/2 cup shredded cheddar cheese
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1 egg, beaten (for egg wash)
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Everything bagel seasoning or sesame seeds (optional)
Instructions
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Preheat: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
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Prepare the Dough: Unroll the crescent dough and separate it into 8 triangles along the perforated lines.
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Assemble:
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If using bacon and cheese, sprinkle a little crumbled bacon and shredded cheddar onto the wide end of each triangle.
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Place a breakfast sausage link on the wide end of the triangle.
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Roll the dough up around the sausage, starting at the wide end and rolling towards the tip. Place it on the prepared baking sheet with the tip tucked underneath to prevent unrolling.
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Egg Wash: Brush the top of each rolled crescent with the beaten egg. Sprinkle with everything bagel seasoning or sesame seeds for extra crunch (optional).
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Bake: Bake for 12-15 minutes, or until the crescent rolls are golden brown and puffed up.
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Serve: Let cool for 5 minutes before serving. These are great with maple syrup or spicy mustard.
Dipping Sauce Ideas
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Warm maple syrup (the classic choice)
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Spicy maple (mix syrup with a dash of hot sauce)
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Cream cheese glaze (powdered sugar, milk, and a little cream cheese)
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Honey mustard