Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I’ll never forget the Sunday mornings growing up when the smell of breakfast would fill the house. My mum would make these little delights called pigs in a blanket, and they always made me feel cozy and loved. Fast forward to now, I’ve put my own twist on this nostalgic favorite, combining eggs and sausage in a blanket to make a hearty breakfast that’s perfect for family mornings or a fun brunch with friends. These Egg and Sausage Pigs in a Blanket are golden, fluffy, and packed with flavor. Every bite reminds me of those sunny mornings in my kitchen with my family.
I love making Egg and Sausage Pigs in a Blanket because it’s simple, satisfying, and brings everyone together. Whether you’re cooking for kids, hosting a brunch, or just treating yourself, this recipe hits that cozy, comfort-food sweet spot.
Why I Love Making This Recipe
The beauty of Egg and Sausage Pigs in a Blanket is how versatile they are. I can whip them up in under 30 minutes, and the combination of soft pastry, savory sausage, and creamy egg is irresistible. I remember a time when I made these for a small brunch with my friends we laughed, sipped coffee, and devoured them in minutes. They’re not just food; they’re little bundles of joy that bring people together.
Also, making these little breakfast rolls allows me to get creative. I sometimes sprinkle cheese inside or add a hint of herbs to the egg. The warmth of baking fills the kitchen, and I love the sense of nostalgia it brings. Cooking something this simple yet heartwarming reminds me that the best dishes are often made with love, not complexity.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for this recipe:
- 8 breakfast sausages (pork or chicken, your choice)
- 4 large eggs
- 1 sheet of puff pastry (thawed if frozen)
- 2 tablespoons milk
- 1 tablespoon butter
- Salt and pepper to taste
- 1 teaspoon Dijon mustard (optional)
- 1/4 cup shredded cheddar cheese (optional)
- Fresh parsley for garnish
Little kitchen secrets:
- For fluffier eggs, beat them with a splash of milk before cooking.
- Pre-cook the sausages slightly so they finish cooking evenly inside the pastry.
- Brush the pastry with milk for a golden, glossy finish.
- Adding cheese inside the egg layer makes these extra indulgent.
How I Make It, Step by Step
- Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Cook the sausages in a skillet over medium heat until they’re just browned. Remove and let cool slightly.
- Whisk the eggs with milk, salt, and pepper. Melt butter in a small skillet and scramble the eggs gently. Remove from heat.
- Roll out the puff pastry on a floured surface and cut into rectangles large enough to wrap each sausage.
- Spread a thin layer of Dijon mustard (if using) on the pastry. Place a little scrambled egg on each rectangle, then top with a cooked sausage. Sprinkle with cheese if desired.
- Roll the pastry around the sausage and egg, pinching the edges to seal. Place seam side down on the baking sheet.
- Brush each roll with milk and bake for 15–18 minutes, or until golden brown and puffed.
- Garnish with fresh parsley and serve warm.
How I Serve It at Home
I love serving Egg and Sausage Pigs in a Blanket with a side of roasted cherry tomatoes and crispy hash browns. For brunch, I pair them with fresh fruit and a hot cup of tea or coffee. Kids especially enjoy dipping them into ketchup or a mild mustard. I find that these little bundles make breakfast feel festive and fun they’re perfect for special mornings or even a weekend treat.
Storage, Reheating & Make-Ahead Tips
- Storage: Store leftover pigs in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a preheated oven at 180°C (350°F) for 5–7 minutes to keep the pastry crisp. Avoid microwaving if you want to maintain that golden crunch.
- Make-Ahead: Assemble them a day ahead and store unbaked in the fridge. Bake fresh in the morning for a quick and easy breakfast.
100-Word Short Version
These Egg and Sausage Pigs in a Blanket are my go-to breakfast treat for cozy mornings. With fluffy scrambled eggs, savory sausages, and buttery puff pastry, they’re a bite-sized delight everyone loves. Quick to prepare and perfect for family or brunch gatherings, these little bundles are as fun to make as they are to eat. I like adding a sprinkle of cheese or a dab of mustard for extra flavor. Serve warm with roasted tomatoes or fruit for a comforting meal. They store well and can be baked fresh from the fridge for an easy breakfast anytime.
Recipe Card Section
⏱️ Time
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
- Total Time: 30 minutes
🛒 Ingredients
- 8 breakfast sausages
- 4 large eggs
- 1 sheet puff pastry
- 2 tablespoons milk
- 1 tablespoon butter
- Salt and pepper to taste
- 1 teaspoon Dijon mustard (optional)
- 1/4 cup shredded cheddar cheese (optional)
- Fresh parsley for garnish
👩🍳 Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Cook sausages until browned; let cool slightly.
- Whisk eggs with milk, salt, and pepper; scramble in butter.
- Roll puff pastry and cut into rectangles.
- Spread mustard, add egg, sausage, and cheese; roll and seal.
- Brush with milk and bake 15–18 minutes until golden.
- Garnish with parsley and serve warm.
📝 Notes
- Add cheese for extra indulgence.
- Pre-cook sausages for even cooking.
- Store in fridge for up to 3 days; reheat in oven.
🍽️ Nutrition
Calories: 250 per serving
Protein: 12g
Carbs: 15g
Fat: 15g
Saturated Fat: 7g
Fiber: 1g
Sugar: 1g
Sodium: 450mg
Cholesterol: 120mg
Egg and Sausage Pigs in a Blanket
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: British
Description
These Egg and Sausage Pigs in a Blanket are the ultimate cozy breakfast treat. Fluffy scrambled eggs and savory sausages wrapped in buttery puff pastry make a quick, satisfying meal perfect for family mornings or brunch. Easy to make, fun to eat, and filled with warmth and love, this recipe brings everyone together.
Ingredients
- 8 breakfast sausages
- 4 large eggs
- 1 sheet puff pastry
- 2 tablespoons milk
- 1 tablespoon butter
- Salt and pepper to taste
- 1 teaspoon Dijon mustard (optional)
- 1/4 cup shredded cheddar cheese (optional)
- Fresh parsley for garnish
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Cook sausages until browned; let cool slightly.
- Whisk eggs with milk, salt, and pepper; scramble in butter.
- Roll puff pastry and cut into rectangles.
- Spread mustard, add egg, sausage, and cheese; roll and seal.
- Brush with milk and bake 15–18 minutes until golden.
- Garnish with parsley and serve warm.
Notes
Add cheese for extra indulgence. Pre-cook sausages for even cooking. Store in fridge for up to 3 days; reheat in oven for best results.
Nutrition
- Serving Size: 1 pig in a blanket
- Calories: 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 120mg
Conclusion
Making Egg and Sausage Pigs in a Blanket always brings me joy. The aroma of baking pastry and savory sausage fills the kitchen and creates memories I cherish with family and friends. These little breakfast bundles are simple, comforting, and made with love the perfect way to start any morning. I hope this recipe inspires you to gather your loved ones, share some laughs, and enjoy cozy, delicious mornings together. Cooking is more than food it’s love, comfort, and shared stories.