baking · breakfast

Fully Loaded Pigs in a Blanket

I had no idea what to call this recipe. This is the best I could come up with.

I used crescent rolls and breakfast link sausage to make a pigs in a blanket more breakfast-y. To make it even MORE breakfast-y, I added fluffy scrambled eggs and melted cheddar cheese.

These little bites are delicious. They’re a cute way to serve breakfast. I also adore anything handheld for breakfast (sandwiches, burritos, toast) and these fit the bill.

I’m sure I could’ve came up with a better name…but that will have to suffice for now.

This recipe is extremely simple. Feel free to jazz it up in other ways. Maybe add diced tomatoes to the eggs, cut up hashbrown patties or even spicy pepperjack cheese. This recipe is basic and meant to be adapted.


Fully Loaded Pigs in a Blanket

  • Servings: 6-8
  • Difficulty: Easy
  • Print

The best breakfast items rolled into a crescent roll and baked for an easy handheld breakfast.


  • 7 eggs, beaten
  • Salt & Pepper
  • 16 breakfast sausage links, cooked
  • 8 slices sharp cheddar cheese
  • 2 cans crescent rolls
  • Directions

    1. In a large bowl, whisk together salt, pepper and eggs. Spray a large skillet with non-stick cooking spray and heat over medium high heat. Add eggs and scramble until fluffy and cooked through.
    2. Preheat oven to 350 degrees. Unroll crescent roll dough and place the 16 triangles on a large greased baking sheet.
    3. Split each slice of cheese in half diagonally. Add a half to each crescent roll. Top with a spoonful of eggs and one sausage link.
    4. Roll up crescent roll starting at the large end. Bake for 13-15 minutes or until rolls are browned.

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