Breakfast Pigs in a Blanket

These Breakfast Pigs in a Blanket are baked French toast taken to the next level. Using refrigerated crescent rolls and cooked link sausages, they are brushed with a cinnamon custard and baked to puffy perfection! Simple enough for kids to help and easily doubled, or tripled to feed a big group of hungry people!

Save This Recipe! 💌

I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!

I agree to be receive new recipes from But First We Brunch

My Breakfast Pigs in a Blanket are the culmination of all my childhood cravings, wrapped up in the absolute pinnacle of my dinner memories - the crescent roll. That's a lot to take in, I know, but listen, as a classic French toast maniac who also snuck into all her parent's parties to steal all the pigs in a blanket and hide in her room with them, I am only telling the truth.

Then the crescent roll. I don't recall a single Sunday roast or Holiday meal that didn't include them. And maybe I tucked extras into my dresses and scuttled off to my room like a bread goblin. Maybe.

SO... Why wouldn't I combine all my memories into this pigs in a blanket flavor bomb? I already made baked French toast, to keep me supplied with that. I turned crescent rolls into the almond croissant muffins of my dreams. I love breakfast sausage. I have been dragging you guys through my childhood appetite and it was all bound to collide into this recipe. It was only a matter of time.

Ingredients

I feel like I always have crescent rolls in the refrigerator. If you don't you should, because this recipe rocks hard core and you will want to whip it up all the time. Also, I made fun of The Boy (my husband) when he bought a huge bag of breakfast sausage links, but who's laughing now while he eats French toast breakfast pigs in a blanket (trademark pending 😂)

See recipe card below for exact measurements.

Substitutions & variations

If you are lactose intolerant, gluten-free, or trying to eat more plant based foods, here are a few ideas to make this recipe work.

• Gluten-free dough - I know that Whole Foods carries gluten-free crescent rolls and puff pastry, so you can give them a try.
• Milk - If you want this to be non-dairy, you can use any plant based milk that you prefer.
• Sausages - Feel free to use whichever plant based sausages you prefer.
• Crescent roll substitute - You can use puff pastry, refrigerated flaky biscuits, or even pie dough, in place of the crescent dough. Cut the pie dough into triangles and proceed as written. Pull biscuits apart in half and roll out to a 3 inch circle and proceed as written. Cut puff pastry into 3 inch squares and proceed as written.

Instructions

These sausage pigs in a blanket are such an easy breakfast. As always, I suggest you read through all the instructions, look at the pretty pictures of me making it, and then scroll down to the recipe card for all the details.

• Start by preheating your oven to 375°F and lining a large sheet pan with parchment paper or aluminum foil sprayed with cooking spray.

Step 1: Cook breakfast sausages according to package directions and let cool.

Step 2: In a small bowl, whisk together eggs, cream, brown sugar, cinnamon, and salt.

Step 3: Open tube of crescent rolls and cut or pull apart at perforations.

Place one crescent dough triqangle on the counter, fat end facing you. Brush with the French toast custard.

Step 4: Place a sausage link across the bottom of the dough and roll away from you. 

Step 5: Brush the outside of your sausage roll with more French toast custard.

Step 6: Place on your prepared baking sheet and repeat with the remaining sausages and pieces of dough.

Bake in preheated oven for 12 to 15 minutes, or until golden brown and puffy.

Optional: As soon as you remove the pan from the oven, combine 2 tablespoons of granulated sugar with ¼ teaspoon of cinnamon. Hold a piece of butter in your fingers and rub over each pig in a blanket and sprinkle with cinnamon sugar. Serve with warm maple syrup or your favorite dipper.

Recipe FAQs

More French Toast