COLORFUL
Waking up to the smell of cinnamon and the anticipation of a delicious breakfast can truly set the tone for a great day ahead. Breakfast Pigs in a Blanket is a recipe that combines the coziness of cinnamon rolls with the hearty goodness of sausage and eggs. Not only is this dish incredibly easy to make, but it’s also a crowd-pleaser that’s perfect for lazy weekend mornings, special occasions, or even a fun breakfast-for-dinner situation.
Ingredients:
Prep Time: 10 minutes | Total Time: 22 minutes | Servings: 12
- 3 Eggs, large
- 1 Tablespoon Heavy Cream, or milk
- 1 can Refrigerated Canned Cinnamon Rolls, I use Pillsbury Originals (8 count)
- 12 Sausage Links, I use Jimmy Dean Fully Cooked
- Syrup for Dipping
Instructions:
- Preheat the oven to 375 degrees F.
- Crack the eggs into a small bowl, add the heavy cream (or milk) and whisk together until combined. Scramble and cook over medium high heat and set aside.
- Open the cinnamon rolls and set icing aside. Pave each roll on a large surface or cutting board and use a rolling pin to flatten and stretch each cinnamon roll, then cut each one in half.
- Evenly distribute the scrambled eggs amongst the cinnamon roll dough pieces then place one sausage link on top of each egg.
- Roll the sausage and scrambled eggs up in each cinnamon roll piece then place on a parchment lined baking sheet with the tail tucked under.
- Bake for 12-14 minutes until the cinnamon rolls are cooked and golden brown. Take out of the oven and let cool for a few minutes.
- Drizzle the icing over the top of each of the pigs in a blanket and serve with syrup.
- *You will have two extra cinnamon rolls leftover, 12 pigs in a blanket total, just add them to the baking sheet and bake as usual.
Storage and Reheating Instructions:
To store, simply place them in an airtight container and refrigerate for up to 3 days. If you want to freeze them wrap each pig in a blanket individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2 months.
To reheat, pop them in the microwave for about 30 seconds, or warm them in the oven at 350 degrees F for 5-10 minutes until heated through.
Helpful Tips & Substitutions
Can this be made ahead of time?
Yes! Prepare everything as directed, but instead of baking, cover the prepared pigs in a blanket with plastic wrap and refrigerate overnight. The next morning, bake as instructed, adding a couple of extra minutes to the baking time if necessary.
Substitutions & Variations
- Dairy-Free? Use your favorite milk alternative instead of heavy cream.
- Vegetarian? Swap the sausage links for veggie sausages or even a veggie-packed omelet strip.
- Spice It Up: Add some chopped jalapeños or cheese to the egg mixture for an extra kick.
Helpful Cooking Notes
- For Even Cooking: Make sure to cut the cinnamon roll dough evenly so that all the pigs in a blanket cook at the same rate.
- Getting Creative: Don’t be afraid to experiment with different fillings. Ham and cheese, bacon and scrambled eggs, or even a sweet version with fruit and cream cheese can make exciting variations.
Try Some of our Other Favorite Breakfast Recipes
Whip up a delightful breakfast with Breakfast Pigs in a Blanket. The combination of cinnamon rolls, sausage and eggs make it perfect for all.
INGREDIENTS
- 3 Eggs, large
- 1 Tablespoon Heavy Cream, or milk
- 1 can Refrigerated Canned Cinnamon Rolls, I use Pillsbury Originals (8 count)
- 12 Sausage Links, I use Jimmy Dean Fully Cooked
- Syrup for Dipping
INSTRUCTIONS
- Preheat the oven to 375 degrees F.
- Crack the eggs into a small bowl, add the heavy cream (or milk) and whisk together until combined. Scramble and cook over medium high heat and set aside.
- Open the cinnamon rolls and set icing aside. Pave each roll on a large surface or cutting board and use a rolling pin to flatten and stretch each cinnamon roll, then cut each one in half.
- Evenly distribute the scrambled eggs amongst the cinnamon roll dough pieces then place one sausage link on top of each egg.
- Roll the sausage and scrambled eggs up in each cinnamon roll piece then place on a parchment lined baking sheet with the tail tucked under.
- Bake for 12-14 minutes until the cinnamon rolls are cooked and golden brown. Take out of the oven and let cool for a few minutes.
- Drizzle the icing over the top of each of the pigs in a blanket and serve with syrup.
NOTES
Storage and Reheating Instructions:
To store, simply place them in an airtight container and refrigerate for up to 3 days. If you want to freeze them wrap each pig in a blanket individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2 months. To reheat, pop them in the microwave for about 30 seconds, or warm them in the oven at 350 degrees F for 5-10 minutes until heated through.Helpful Tips & Substitutions
Can this be made ahead of time?
Yes! Prepare everything as directed, but instead of baking, cover the prepared pigs in a blanket with plastic wrap and refrigerate overnight. The next morning, bake as instructed, adding a couple of extra minutes to the baking time if necessary.Substitutions & Variations
- Dairy-Free? Use your favorite milk alternative instead of heavy cream.
- Vegetarian? Swap the sausage links for veggie sausages or even a veggie-packed omelet strip.
- Spice It Up: Add some chopped jalapeños or cheese to the egg mixture for an extra kick.
Helpful Cooking Notes
- For Even Cooking: Make sure to cut the cinnamon roll dough evenly so that all the pigs in a blanket cook at the same rate.
- Getting Creative: Don’t be afraid to experiment with different fillings. Ham and cheese, bacon and scrambled eggs, or even a sweet version with fruit and cream cheese can make exciting variations.
NUTRITION
Serving: 12gCalories: 181kcalCarbohydrates: 16gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.05gCholesterol: 57mgSodium: 143mgPotassium: 66mgSugar: 7gVitamin A: 93IUVitamin C: 0.1mgCalcium: 9mgIron: 0.4mg
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