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.
One of my favorite memories from childhood is waking up to the smell of golden, flaky pastries filled with little sausages my grandma called them pigs in a blanket. She would make them in advance for busy mornings, and I loved sneaking one before school, warm and buttery from the oven. Today, I’ve recreated that magic in my own kitchen with a Make-Ahead Breakfast Pigs in a Blanket recipe. These are perfect for lazy weekend breakfasts, brunches with friends, or even a grab-and-go weekday treat. And the best part? You can prep them the night before and pop them in the oven in the morning, making life so much easier.
This recipe is simple, comforting, and full of love. I’ll show you how I make them step by step, share my little kitchen secrets, and even give tips on storing and reheating. By the end, you’ll have a batch of golden, buttery, sausage-filled pastries ready to make your mornings extra special.
Why I Love Making This Recipe
I adore recipes that bring people together, and breakfast is my favorite meal to do that. There’s something so cozy about gathering around a tray of golden pastries, laughing with family, and savoring bites that feel both indulgent and nostalgic. These Make-Ahead Breakfast Pigs in a Blanket are more than just food they’re a way to make mornings less stressful and more joyful.
I love that you can prep them ahead of time, freeze them, or refrigerate them, and they still taste like they were freshly baked. They’re incredibly versatile too serve them with a drizzle of honey, a side of scrambled eggs, or your favorite dipping sauce. Every time I make them, I’m reminded of my grandma, of cozy kitchens, and of the simple joys of sharing food with loved ones.
Ingredients & Little Kitchen Secrets
Here’s everything you’ll need to make about 12 breakfast pigs in a blanket:
Ingredients
- 12 cocktail sausages or mini hot dogs
- 1 sheet of puff pastry, thawed
- 1 tablespoon Dijon mustard (optional, for a subtle tang)
- 1 egg, beaten (for egg wash)
- 1 teaspoon sesame seeds or poppy seeds (optional)
Little Kitchen Secrets
- Don’t overwork the pastry: Keep it cold until ready to bake. Warm pastry can become too soft and tear.
- Egg wash magic: Brushing with egg makes the pastry golden and glossy. It’s worth the extra step.
- Customize your filling: Try wrapping with a tiny slice of cheese or a sprinkle of herbs for extra flavor.
- Prep ahead: You can assemble these the night before and refrigerate them. Bake in the morning for fresh, golden perfection.
How I Make It, Step by Step
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
- Roll out the puff pastry slightly on a floured surface. Cut into 12 rectangles large enough to wrap each sausage.
- If using, spread a thin layer of Dijon mustard on each rectangle.
- Place a sausage at the edge of each rectangle and roll it up tightly, tucking the ends underneath.
- Place each wrapped sausage on the prepared baking tray. Brush the tops with the beaten egg and sprinkle sesame or poppy seeds if desired.
- Bake for 15–20 minutes, until the pastry is golden, puffed, and crispy.
- Remove from the oven and let cool for a few minutes before serving.
How I Serve It at Home
I love serving these with a small bowl of ketchup, honey mustard, or even a warm cheese dip. Pair them with scrambled eggs, fresh fruit, and a steaming cup of tea for a complete breakfast spread. They’re also perfect for brunch gatherings guests love grabbing a warm pastry straight from the tray.
Storage, Reheating & Make-Ahead Tips
- Make-ahead: Assemble the pigs in a blanket and refrigerate for up to 24 hours before baking.
- Freezing: Wrap individually in parchment and freeze for up to 1 month. Bake from frozen, adding 5–10 minutes to the baking time.
- Reheating: Warm leftovers in a 180°C (350°F) oven for 5–8 minutes to restore crispiness. Avoid microwaving if you want to keep the pastry flaky.
100-Word Short Version
These Make-Ahead Breakfast Pigs in a Blanket are golden, flaky, and perfect for busy mornings. Using puff pastry and cocktail sausages, you can assemble them in advance and bake fresh in the morning. A touch of Dijon mustard and an egg wash makes them extra flavorful and shiny. Serve with dipping sauces, scrambled eggs, or fruit for a cozy breakfast or brunch. They’re easy to freeze, store, and reheat, making mornings stress-free. Every bite brings warmth and nostalgia, reminiscent of family breakfasts and childhood memories. Quick, comforting, and full of love this recipe is a must-try.
Recipe Card Section
⏱️ Time
- Prep: 10 mins
- Cook: 15–20 mins
- Total: 25–30 mins
🛒 Ingredients
- 12 cocktail sausages
- 1 sheet puff pastry, thawed
- 1 tbsp Dijon mustard (optional)
- 1 egg, beaten
- 1 tsp sesame seeds or poppy seeds (optional)
👩🍳 Instructions
- Preheat oven to 200°C (400°F) and line a baking tray.
- Roll out puff pastry and cut into 12 rectangles.
- Spread mustard on each rectangle (optional).
- Place sausage on edge, roll up, and tuck ends.
- Place on tray, brush with egg, sprinkle seeds.
- Bake 15–20 minutes until golden and puffed.
- Cool slightly before serving.
📝 Notes
- Keep pastry cold until use.
- Assemble ahead and refrigerate overnight.
- Freeze individually for up to 1 month.
- Reheat in oven to keep pastry crispy.
🍽️ Nutrition (per pig in a blanket, approximate)
- Calories: 180
- Fat: 11g 🧈
- Saturated fat: 4g
- Carbohydrates: 12g 🌾
- Fiber: 1g
- Protein: 6g 🥩
- Sodium: 320mg
- Sugar: 0.5g
Make-Ahead Breakfast Pigs in a Blanket
- Prep Time: 10 mins
- Cook Time: 15-20 mins
- Total Time: 25-30 mins
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: British
Description
These Make-Ahead Breakfast Pigs in a Blanket are golden, flaky, and perfect for busy mornings. Using puff pastry and cocktail sausages, you can assemble them in advance and bake fresh in the morning. A touch of Dijon mustard and an egg wash makes them extra flavorful and shiny. Serve with dipping sauces, scrambled eggs, or fruit for a cozy breakfast or brunch. Quick, comforting, and full of love, this recipe is a must-try for anyone who wants stress-free, delicious mornings.
Ingredients
- 12 cocktail sausages
- 1 sheet puff pastry, thawed
- 1 tbsp Dijon mustard (optional)
- 1 egg, beaten
- 1 tsp sesame seeds or poppy seeds (optional)
Instructions
- Preheat oven to 200°C (400°F) and line a baking tray.
- Roll out puff pastry and cut into 12 rectangles.
- Spread mustard on each rectangle (optional).
- Place sausage on edge, roll up, and tuck ends.
- Place on tray, brush with egg, sprinkle seeds.
- Bake 15–20 minutes until golden and puffed.
- Cool slightly before serving.
Notes
Keep pastry cold until use. Assemble ahead and refrigerate overnight. Freeze individually for up to 1 month. Reheat in oven to keep pastry crispy.
Nutrition
- Serving Size: 1 pig in a blanket
- Calories: 180
- Sugar: 0.5
- Sodium: 320
- Fat: 11
- Saturated Fat: 4
- Carbohydrates: 12
- Fiber: 1
- Protein: 6
Conclusion
There’s something magical about breakfast that’s ready when you are. These Make-Ahead Breakfast Pigs in a Blanket bring warmth, nostalgia, and joy to any morning. I hope they become a staple in your kitchen like they are in mine. Cooking is about sharing love, making memories, and finding happiness in simple, delicious bites. Enjoy every golden, flaky, sausage-filled moment!