Breakfast Pig in a Blanket

Total Time:Prep/Total Time: 30 min.
Margaret Knoebel

Recipe by James Schend, Pleasant Prairie, Wisconsin

Tested by Margaret Knoebel

Taste of Home's Editorial Process

Updated on Oct. 05, 2023

Hard-boiled eggs and sausages wrapped up in crescent dough make for the breakfast version of the classic pig in a blanket. —James Schend, Pleasant Prairie, Wisconsin

TEST KITCHEN APPROVED

Breakfast Pig in a Blanket

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Yield:2 dozen
Prep:15 min
Cook:15 min
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Ingredients

  • 4 hard-boiled large eggs
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 12 uncooked breakfast sausage links, cut in half widthwise
  • 12 cherry tomatoes, halved
  • 1 large egg, beaten
  • 1 tablespoon poppy seeds
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Directions

  1. 1
    Preheat oven to 325°. Cut each egg into 6 wedges. Unroll crescent dough and separate into 8 triangles; cut each triangle lengthwise into 3 thin triangles.
  2. 2
    Place 1 sausage piece on wide end of each smaller triangle; top with an egg wedge and a cherry tomato half. Roll up tightly and place point-side down on a parchment-lined baking sheet.
  3. 3
    Brush with beaten egg; sprinkle with poppy seeds. Bake until sausage is no longer pink and crescent rolls are golden brown on bottom, 14-16 minutes.

Nutrition Facts

1 piece: 83 calories, 5g fat (1g saturated fat), 45mg cholesterol, 195mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 4g protein.
Tester
Margaret Knoebel
Margaret is a recipe editor/tester at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of Amer...
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Margaret Knoebel
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