Breakfast Pigs in a Blanket are both sweet and savory and make an easy breakfast the whole family will enjoy. Only 4 ingredients needed!
Fully cooked sausage links are wrapped in puff pastry that has been drizzled with a little pancake syrup. They are baked for 15 minutes and get wonderfully golden and crispy.
Pigs in a Blanket are a favorite appetizer of mine. Why not enjoy them for breakfast too? This recipe uses breakfast sausage instead of hot dogs or cocktail wieners to make an unbelievably delicious breakfast and brunch dish.
Egg
Puff Pastry– crescent dough can be used instead.
Pancake Syrup– or real maple syrup.
Fully Cooked Sausage Breakfast Links
You could use crescent roll dough for this recipe, but you really can’t beat the buttery light crunch of puff pastry.
You want to use fully cooked sausage for this recipe. You can find it in the refrigerated section with the bacon. Or you can buy it frozen, but you will need to thaw it. As an alternative, you can use uncooked sausage links and cook them. Let them cool before proceeding with the recipe.
Make sure your puff pastry is thawed sufficiently or it will crack when you roll it out.
Use a pizza cutter to quickly and easily cut the puff pastry into squares.
To make them spicy, sprinkle a little cayenne pepper on each puff pastry piece before placing the sausages on them.
Leftovers can be stored in an airtight container in the refrigerator for 3 days or frozen for up to 2 months.
Sausage and Gravy Stuffed Biscuits
Sausage and Crescent Roll Casserole
Crock Pot Cinnamon Roll Casserole
Cinnamon Roll Pigs in a Blanket
Southern Breakfast Enchiladas with Sausage Gravy
Whisk together egg and water in a small bowl and set aside.
Be sure to thaw the puff pastry sufficiently before rolling it out or it will crack.
I like to roll the puff pastry out on a piece of parchment paper sprinkled with a little flour. Makes for easy clean-up.
Nutritional info is provided as an estimate only and will vary based on brands of products used. Not to be used for specific dietary needs.
Originally posted May 17, 2019.
Recipe adapted from Paula Deen
Disclosure: This post contains affiliate links.
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