Breakfast Pigs in a Blanket

published May 1, 2023
Breakfast Pigs in a Blanket Recipe

All you need to make the perfect appetizer is two simple ingredients.

Serves6 to 8


Prep10 minutes

Cook15 minutes

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Breakfast pigs in a blanket on a platter.
Credit: Kelli Foster

Pigs in a blanket, one of the easiest appetizers you can make, are always one of the first things gobbled up on a snack board, and with good reason — it’s hard not to love flaky, buttery dough wrapped around smoky sausages. 

Now you can eat them for breakfast simply by replacing the “pigs” inside with juicy breakfast links. It’s just as easy, and I love them so much that I’m sharing two versions here: savory with everything bagel spice, or sweet-savory with maple syrup instead. Make a batch of each and you’ll have the best of both worlds.

Credit: Kelli Foster

The Ingredients You’ll Need for Breakfast Pigs in a Blanket

  • Crescent roll dough. Grab a tube and cut the dough into 16 triangles.
  • Breakfast sausage links. You can use any kind of breakfast sausage links you like — they can be cooked, uncooked, or even frozen. I like Jones Dairy Farm pork sausages, the winner of our breakfast sausage taste test, but you can use whatever you like, including plant-based links.
  • Toppings of choice. To keep it savory, you’ll need an egg wash (use leftover egg wash in scrambled eggs) and everything bagel spice. For a sweet-savory option, you’ll need a little bit of maple syrup.
Credit: Kelli Foster

How to Make Breakfast Pigs in a Blanket

These are as easy to make as regular pigs in a blanket; just unroll the crescent dough and cut it into 16 triangles. For the sweet version, brush the dough with maple syrup before you place a breakfast sausage link at the wider end of each triangle before rolling it up. To make savory ones, brush the pigs in a blanket with an egg wash (or maple syrup), and sprinkle with everything bagel spice.

Bake on a parchment paper-lined baking sheet (don’t use a silicone baking mat, which inhibits browning here) until the pigs are golden-brown on the outside. Serve as an easy grab-and-go breakfast or as part of a bigger brunch or breakfast spread.

Breakfast Pigs in a Blanket Recipe

All you need to make the perfect appetizer is two simple ingredients.

Prep time 10 minutes

Cook time 15 minutes

Makes 16

Serves 6 to 8

Nutritional Info


  • 16

    cooked or uncooked breakfast sausage links (do not thaw if frozen)

  • 1 (8-ounce) can

    refrigerated crescent rolls

Option 1: Everything bagel

Option 2: Maple syrup

  • 5 teaspoons

    maple syrup, divided, plus more for serving


Prepare the ingredients:

  1. Arrange a rack in the middle of the oven and heat the oven to 375ºF. Line a rimmed baking sheet with parchment paper.

  2. Pat 16 breakfast sausage links dry with paper towels. Unroll 1 can refrigerated crescent roll dough on a work surface. Separate the dough along the perforated seams into 8 triangles. Use a pizza cutter or sharp knife to cut each triangle lengthwise into 2 narrow triangles, 16 total.

Option 1: Everything bagel

  1. Place 1 large egg and 1 teaspoon water in a small bowl and whisk with a fork until combined.

Option 2: Maple syrup

  1. Brush the dough with a thin layer of the maple syrup, about 2 1/2 teaspoons.

Form and bake the pigs in a blanket:

  1. For each pigs in a blanket, place 1 sausage at the wide end of a dough triangle. Roll towards the pointed end, wrapping the dough around the sausage and allowing the dough to overlap.

  2. Place the pigs on the blanket on the baking sheet seam-side down, spacing them evenly apart.

  3. For everything bagel pigs in a blanket, brush the tops and sides with a thin layer of the egg wash, then sprinkle with 1 tablespoon everything bagel spice. For maple syrup pigs in a blanket, brush the tops and the sides with the remaining 2 1/2 teaspoons maple syrup.

  4. Bake until the dough is puffed and golden brown, 13 to 15 minutes. Serve warm with more maple syrup for dipping the sweet-savory pigs in a blanket if desired.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat in a 300ºF oven until warmed through, about 10 minutes.