Breakfast Pigs in a Blanket Recipe

5 from 6 votes

This post may contain affiliate sales links. Please read my disclosure policy.

This Breakfast Pigs in a Blanket recipe is the best of both worlds: a simple, savory-sweet breakfast that is perfect any day of the week.

A plate of breakfast pigs in a blanket with powdered sugar.

What are Breakfast Pigs in a Blanket?

I love Pigs in regular blanket (crescent roll dough, puff pastry or biscuit dough), but french toast blankets are even better. Just like you would assume, I wrap each “pig” (breakfast sausage) up in some crustless white bread, dip it in a french toast egg mixture and fry them up in lots of butter. SO GOOD. It’s a fun twist and easy breakfast that is delicious any day of the week, but perfect for the weekend.

A plate with a breakfast of pigs in a blanket on it.

Ingredients Needed for Breakfast Pigs in a Blanket

Weekday mornings are not my forte. But weekend mornings…watch the magic happen! The waffles are steaming! The eggs are scrambling! The green juice is flowing! And this girl got the idea for a brilliant beyond brilliant breakfast idea: Pigs in a French Toast Blanket. It’s truly the perfect breakfast! Here’s everything you’ll need to make a breakfast version of Pigs in a Blanket.

  • White Bread – soft white bread is going to be used to make the french toast part of this recipe.
  • Maple Breakfast Sausage Links – savory and sweet is the best combination! Cook sausages according to the package instructions before wrapping in the bread. Use store-bought or use my homemade breakfast sausage recipe.
  • Eggs, Milk, Vanilla extract, and Cinnamon – this is the french toast egg mixture.
  • Butter – used to fry up the french toast blankets.
  • Maple Syrup and Powdered Sugar – optional garnishes but highly recommended!
breakfast pigs in a blanket ingredients

How to Make Breakfast Pigs in a Blanket

For full recipe details, including ingredient measurements, see the printable recipe card down below. Here are step-by-step directions for making this sweet and savory breakfast.

Roll Each Sausage in a Slice of Bread

Remove sixteen middle slices of white bread from the loaf. Cut the crusts off and discard (or use as breadcrumbs for another recipe).Wrap one cooked breakfast sausage up in one piece of bread, pressing the bottom edge of the bread on the board to seal tightly around the sausage. Repeat with remaining sausages.

Make the French Toast Egg Mixture

In a shallow dish or small bowl, whisk eggs, milk, vanilla extract, and a little bit of cinnamon together to combine.

Preheat Skillet, Dip in Egg Mixture + Fry

Preheat a large, nonstick skillet over medium heat. Melt in 1 tablespoon butter in the bottom of the pan. Dip eight bread wrapped breakfast sausages into the egg mixture and place it into the hot butter. Cook and rotate the pigs to create golden brown blankets on every side.

Repeat with Remaining Pigs in a Blanket + Serve

Remove from pan and repeat with remaining Breakfast Pigs in a Blanket. You may want to line a plate with a paper towel or two, to absorb any excess grease from the sausage. Serve warm with powdered sugar and maple syrup.

Storing Directions

The best part about this breakfast pigs in a blanket recipe is that you can make it ahead of time, freeze and enjoy later! Talk about a quick breakfast for those busy school mornings!

To store in the fridge: allow to cool to room temperature before placing in an airtight container or zip top bag for up to 3 days.

To freeze: make the recipe as directed however don’t garnish. Let the pigs in a blanket cool to room temperature. Then place in a freezer bag or freezer safe airtight container for up to 2 months. To reheat, warm in the oven or air fryer at 350° F until heated through, flipping halfway through.

A plate with breakfast pigs in a blanket and sauce on it.

Try These Other Delicious Breakfast Ideas:

This delicious breakfast finger food has become one of our favorites and the whole family devours them. Be sure to grab the printable recipe below! Have a great day, friends!!

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

A breakfast plate of pigs in a blanket with powdered sugar.
PrintPrint Pin ItPin It
5 from 6 votes

Breakfast Pigs in a Blanket

Breakfast Pigs in a Blanket are the best of both worlds: a simple, savory-sweet breakfast that is perfect any day of the week.
servings 16 pieces
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 loaf soft white bread
  • 16 links maple breakfast sausage 1 package, cooked according to package instructions
  • 3 eggs
  • 1/2 cup milk
  • 1/2 tsp vanilla
  • 1/4 tsp cinnamon
  • 2 tbsp butter divided
  • maple syrup for serving, optional
  • powdered sugar for serving, optional

Instructions

  • Remove sixteen middle slices of white bread from the loaf. Cut crusts off and discard (or use as breadcrumbs for later!).
    Sliced bread on a wooden cutting board for breakfast.
  • Wrap one cooked breakfast sausage link up in one piece of bread, pressing the bottom edge of the bread on the board to seal tightly around the sausage. Repeat with remaining sausages.
    A person rolling a breakfast sausage in a piece of bread
  • In a shallow dish, whisk eggs, milk, vanilla, and cinnamon together to combine.
    a bowl of French toast egg mixture
  • Preheat a large, nonstick skillet over medium heat. Melt in 1 tablespoon butter in the bottom of the pan.
    A person using a spatula to stir butter in a frying pan, preparing breakfast pigs in a blanket.
  • Dip eight bread wrapped breakfast sausages into the egg mixture and place each one into the hot butter, being careful not to overcrowd the pan. Cook and rotate the pigs to create golden blankets on every side.
    A person is frying breakfast pigs in a blanket in a frying pan.
  • Remove from pan and serve warm with powdered sugar and maple syrup.
    A person is drizzling syrup on a plate of breakfast pigs in a blanket.

Video

Nutrition

Calories: 144kcal | Carbohydrates: 21g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 229mg | Potassium: 73mg | Fiber: 1g | Sugar: 3g | Vitamin A: 101IU | Vitamin C: 0.001mg | Calcium: 104mg | Iron: 2mg
Course: Breakfast
Cuisine: American
Keyword: breakfast sausage, french toast, pigs in a blanket breakfast

Share a Comment

Your email address will not be published.

Recipe Rating




29 Responses
  1. Ann Daylong

    Do you have a favorite ‘soft white bread’ used that always remains wrapped around the sausage?
    Thinking of adding these to a higher-end breakfast buffet and calling them French Pigs une Couverture. lol

      1. Ann

        Thanks, Lauren, but I meant store-bought bread. Do you have a favorite store-bought bread to use in this Pigs in a Blanket recipe?

    1. Amanda S.

      I’m definitely trying this recipe this weekend. We always do bigger breakfasts on the weekends and I’m really excited to try something different!

  2. Linda Brocki

    5 stars
    Love these. I finally tried them on my 2 year old who hates bread but loves sausage and it was a hit. Will be making this once a week. Thanks for the yummy recipe.

  3. PiCKLEBERRYPOP » Wacky Wednesday

    […] USE BACON!). Breakfast Pigs in Blankets. Low fat. Mini Pretzel dogs. Teriyaki anyone? How about French Toast? Or Sweet & […]

  4. Kris Lamont

    5 stars
    To thoroughly cook sausage: brown all sides, add 1/4 cup water & cook until water is gone. Will be fully cooked & moist. Yummmy. Old line cook hack.

  5. Vicki D

    Can’t wait to try this! Something different..we always have big breakfasts here on the weekend as my husband cooks anything & everything scrambled eggs to breakfast burritos. Have you tried freezing these at all? Wondering if we could make a batch and let kids take them on school day mornings.
    Thanks so much! We’ll be making these tomorrow.

  6. Grace

    What a great idea! This would’ve been perfect for Groundhog Day (ground hog–tradition in our family to eat sausage every Feb. 2nd!). Also perfect for weekends when I’m more inclined to make not-cold-cereal. 😉

“logos”