I make these Beef Breakfast Pigs in a Blanket when I want something warm, savory, and satisfying in the morning. Fluffy scrambled eggs, juicy beef sausage, and melty cheese are wrapped inside buttery crescent dough and baked until golden brown. They are perfect for busy mornings, weekend brunch, or even meal prep.
Why You’ll Love This Recipe
I love this recipe because it combines classic breakfast flavors in one handheld bite. The flaky crescent dough turns perfectly golden in the oven while the inside stays soft and cheesy.
I also appreciate how simple it is to prepare. With just a few ingredients and easy steps, I can have them ready in under 30 minutes. They are great for feeding a crowd, and I can easily customize them with different cheeses or spices.
Another reason I enjoy making them is their versatility. I serve them plain, or I pair them with maple syrup, ketchup, or hot sauce depending on what I am craving.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 can (8 oz) refrigerated crescent roll dough (or puff pastry)
8 fully cooked beef breakfast sausage links (or raw, cooked beforehand)
3 large eggs
¼ cup shredded cheese (cheddar, Colby Jack, or favorite cheese)
Salt and pepper, to taste
1 tablespoon butter or oil (for scrambling eggs)
Optional dips: maple syrup, ketchup, hot sauce, or sriracha
Directions
First, I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
If I am using raw beef breakfast sausages, I cook them in a skillet over medium heat until they are browned and fully cooked through. Then I set them aside to cool slightly.
Next, I scramble the eggs. I melt butter or oil in a pan, beat the eggs with a pinch of salt and pepper, and cook them gently until just set. I stir in the shredded cheese and remove the pan from heat.
I unroll the crescent dough and separate it into 8 triangles.
To assemble, I spoon a small amount of scrambled egg onto the wide end of each triangle, place one sausage on top, and roll everything up tightly toward the narrow end.
I arrange them on the prepared baking sheet and bake for 12 to 15 minutes, until they are golden brown.
I like to serve them warm, either on their own or with maple syrup, ketchup, or my favorite hot sauce.
Servings and timing
This recipe makes 8 pigs in a blanket, serving about 4 people (2 per person).
Preparation time: 10 minutes
Cooking time: 15–20 minutes
Total time: about 25–30 minutes
Variations
I sometimes add cooked crumbled beef bacon for extra flavor.
If I want a little spice, I mix garlic powder or smoked paprika into the eggs before cooking.
For a different texture, I use puff pastry instead of crescent dough, which gives a flakier finish.
I also like experimenting with different cheeses such as pepper jack for heat or mozzarella for extra meltiness.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days.
When I want to reheat them, I place them in a 350°F oven for about 8–10 minutes to keep the outside crisp. If I am in a hurry, I microwave them for 30–45 seconds, though the dough will be softer.
For longer storage, I freeze them after baking. I reheat directly from frozen in a 350°F oven for about 15–18 minutes.
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FAQs
Can I make these ahead of time?
Yes, I often prepare them the night before and store them in the refrigerator. I bake them fresh in the morning for the best texture.
Can I use a different type of sausage?
I can substitute beef hot dogs or beef kielbasa cut into smaller pieces if breakfast sausage is not available.
Can I make them without cheese?
Yes, I can skip the cheese if I prefer. They will still be flavorful from the sausage and eggs.
How do I keep the bottoms from getting soggy?
I make sure the scrambled eggs are not too wet and allow the sausages to cool slightly before assembling. Baking on parchment paper also helps.
Can I freeze them before baking?
I prefer baking them first, then freezing. This helps maintain the best texture when reheating.
Conclusion
I find these Beef Breakfast Pigs in a Blanket to be one of the easiest and most satisfying breakfast options I can make. They are warm, cheesy, and packed with savory beef flavor, all wrapped in golden, flaky dough. Whether I prepare them for a family breakfast or a quick grab-and-go meal, they always turn out comforting and delicious.
📖 Recipe:
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Beef Breakfast Pigs in a Blanket
- Total Time: 25–30 minutes
- Yield: 8 pigs in a blanket
- Diet: Halal
Description
Fluffy scrambled eggs, juicy beef sausage, and melted cheese wrapped in buttery crescent dough and baked until golden brown. These warm, savory breakfast pigs in a blanket are perfect for busy mornings, brunch, or meal prep.
Ingredients
1 can (8 oz) refrigerated crescent roll dough (or puff pastry)
8 fully cooked beef breakfast sausage links
3 large eggs
1/4 cup shredded cheese (cheddar, Colby Jack, or preferred cheese)
Salt, to taste
Black pepper, to taste
1 tablespoon butter or oil (for scrambling eggs)
Optional dips: maple syrup, ketchup, hot sauce, or sriracha
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- If using raw beef sausages, cook them in a skillet over medium heat until browned and fully cooked. Set aside to cool slightly.
- In a bowl, beat the eggs with salt and pepper.
- Melt butter or oil in a skillet over medium-low heat. Add the eggs and cook gently, stirring until just set. Stir in the shredded cheese and remove from heat.
- Unroll the crescent dough and separate it into 8 triangles.
- Spoon a small amount of scrambled egg onto the wide end of each triangle. Place one sausage on top and roll tightly toward the narrow end.
- Arrange on the prepared baking sheet and bake for 12–15 minutes, or until golden brown.
- Serve warm with maple syrup, ketchup, or hot sauce if desired.
Notes
Ensure scrambled eggs are not overly wet to prevent soggy bottoms.
Puff pastry can be substituted for a flakier texture.
Add spices like garlic powder or smoked paprika for extra flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven for 8–10 minutes or microwave for 30–45 seconds.
Freeze after baking and reheat from frozen at 350°F for 15–18 minutes.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 pigs in a blanket
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 165 mg
