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 chilly Sunday morning, I remember waking up to the smell of warm maple syrup and soft, golden pastry filling my kitchen. I had just discovered a simple way to elevate a classic breakfast: Maple Breakfast Pigs in a Blanket. These little bites of comfort instantly became a family favorite. Each bite was sweet, savory, and cozy perfect for sharing with my nieces and nephews during lazy weekend mornings. Since then, I’ve made this recipe countless times, and it never fails to bring smiles to the table.
In this recipe, I’ll show you exactly how I make Maple Breakfast Pigs in a Blanket from scratch, sprinkle in some kitchen secrets, and give you tips to serve, store, and even make-ahead these delightful bites. Trust me, they’re easier than they look and so much fun to eat!
Why I Love Making This Recipe
I love making Maple Breakfast Pigs in a Blanket because they’re a bridge between comfort food and little indulgences. The sweetness of the maple syrup pairs beautifully with the savory sausage, wrapped in soft, buttery pastry. Every time I prepare them, I feel like I’m recreating a warm, childhood memory for my family. Plus, they’re a crowd-pleaser perfect for brunches, breakfast buffets, or even a cozy treat on a cold morning. The simplicity of rolling little sausages in dough, brushing with syrup, and popping them in the oven feels like magic every time.
Ingredients & Little Kitchen Secrets
Here’s what I use for my Maple Breakfast Pigs in a Blanket:
- 1 sheet of puff pastry, thawed
- 12 mini sausages (pork or chicken)
- 2 tablespoons pure maple syrup
- 1 tablespoon unsalted butter, melted
- 1 egg, beaten (for egg wash)
- 1 teaspoon sesame seeds (optional, for topping)
- Pinch of salt
Kitchen secrets:
- I like using puff pastry instead of regular dough for that extra flakiness.
- Brushing a little butter before maple syrup gives a caramelized, golden finish.
- Don’t overcrowd the baking sheet; they need space to puff up nicely.
How I Make It, Step by Step
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface and cut it into 12 rectangles, each large enough to wrap a mini sausage.
- Place a sausage on each rectangle, brush lightly with melted butter, and wrap the pastry around it. Seal the edges gently.
- Brush each wrapped sausage with the beaten egg for a shiny, golden finish.
- Drizzle a small amount of maple syrup over each one. A little goes a long way!
- Sprinkle sesame seeds on top if desired for a little crunch and visual appeal.
- Bake for 15–18 minutes, or until puffed and golden brown.
- Remove from the oven and allow to cool slightly before serving.
How I Serve It at Home
I love serving Maple Breakfast Pigs in a Blanket warm, straight from the oven. I often place them on a large platter with extra maple syrup on the side for dipping. They pair wonderfully with fresh fruit, yogurt, or a steaming cup of coffee. My nieces like dipping them in a little honey too a sweet twist that’s always a hit.
For weekend brunch, I arrange them alongside scrambled eggs and roasted tomatoes. They make the table feel festive and inviting, even if it’s just a quiet morning at home. Watching my family reach for these little bites always fills my heart with joy.
Storage, Reheating & Make-Ahead Tips
Storage: Keep leftover pigs in a blanket in an airtight container in the fridge for up to 3 days.
Reheating: Pop them in a preheated oven at 180°C (350°F) for 5–7 minutes to restore crispiness. Avoid the microwave; it makes the pastry soggy.
Make-ahead: You can assemble the pigs in a blanket the night before, cover them, and refrigerate. Brush with egg wash and bake fresh in the morning for perfect flaky bites.
100-Word Short Version
Maple Breakfast Pigs in a Blanket are the ultimate cozy breakfast treat. I wrap mini sausages in buttery puff pastry, brush with melted butter and maple syrup, and bake until golden and flaky. They’re easy to make, fun for family mornings, and perfect for brunches or cozy weekends. A little sesame seed sprinkle adds crunch, while extra syrup on the side makes them irresistible. Serve warm with fresh fruit or coffee. These bites are not only delicious but heartwarming, bringing my family together around the table and filling our kitchen with the sweet aroma of maple and comfort.
Recipe Card Section
⏱️ Time
- Prep: 10 minutes
- Cook: 15–18 minutes
- Total: 25–28 minutes
🛒 Ingredients
<ul>
<li>1 sheet of puff pastry, thawed</li>
<li>12 mini sausages (pork or chicken)</li>
<li>2 tablespoons pure maple syrup</li>
<li>1 tablespoon unsalted butter, melted</li>
<li>1 egg, beaten (for egg wash)</li>
<li>1 teaspoon sesame seeds (optional)</li>
<li>Pinch of salt</li>
</ul>
👩🍳 Instructions
<ol>
<li>Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.</li>
<li>Roll out puff pastry and cut into 12 rectangles.</li>
<li>Place a sausage on each rectangle, brush with melted butter, and wrap the pastry around it.</li>
<li>Brush each wrapped sausage with beaten egg.</li>
<li>Drizzle maple syrup on top and sprinkle sesame seeds if desired.</li>
<li>Bake for 15–18 minutes until golden and puffed.</li>
<li>Cool slightly before serving.</li>
</ol>
📝 Notes
- Use puff pastry for a flakier texture.
- Don’t overcrowd the baking sheet for even baking.
- Store leftovers in an airtight container; reheat in oven.
- Can be made ahead: assemble and refrigerate overnight, bake fresh in the morning.
🍽️ Nutrition (per serving, 2 pigs in a blanket)
Calories: 220 kcal, Fat: 12g, Saturated Fat: 6g, Carbs: 18g, Fiber: 1g, Sugar: 4g, Protein: 8g, Sodium: 400mg
Maple Breakfast Pigs in a Blanket
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 pieces 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Maple Breakfast Pigs in a Blanket are the ultimate cozy breakfast treat. Flaky puff pastry wraps around mini sausages, brushed with butter and drizzled with maple syrup for a sweet, comforting bite. Perfect for brunch, weekend mornings, or a family breakfast.
Ingredients
- 1 sheet of puff pastry, thawed
- 12 mini sausages (pork or chicken)
- 2 tablespoons pure maple syrup
- 1 tablespoon unsalted butter, melted
- 1 egg, beaten (for egg wash)
- 1 teaspoon sesame seeds (optional)
- Pinch of salt
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Roll out puff pastry and cut into 12 rectangles.
- Place a sausage on each rectangle, brush with melted butter, and wrap the pastry around it.
- Brush each wrapped sausage with beaten egg.
- Drizzle maple syrup on top and sprinkle sesame seeds if desired.
- Bake for 15–18 minutes until golden and puffed.
- Cool slightly before serving.
Notes
Use puff pastry for a flakier texture. Don’t overcrowd the baking sheet for even baking. Store leftovers in an airtight container; reheat in oven. Can be made ahead: assemble and refrigerate overnight, bake fresh in the morning.
Nutrition
- Serving Size: 2 pieces
- Calories: 220
- Sugar: 4g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg
Conclusion
Making Maple Breakfast Pigs in a Blanket reminds me why I love cooking so much. It’s about more than ingredients; it’s about creating memories, laughter, and cozy moments with the people I love. This recipe is simple, sweet, and always a hit at the table. Whether it’s a weekend brunch, a special occasion, or just a lazy morning, these little bites of happiness bring warmth to every home. I hope it becomes a beloved recipe in your kitchen too!