Description
These Breakfast Puff Pastry Pigs in a Blanket turn any morning into something cozy and special. Buttery puff pastry wraps around juicy breakfast sausages, soft scrambled eggs, and melty cheese, then bakes up golden and flaky. Perfect for weekend brunch, holiday mornings, or make-ahead breakfasts—simple, comforting, and always a crowd-pleaser.
Ingredients
- 1 sheet puff pastry, thawed (about 250 g / 9 oz)
- 8 breakfast sausages (small links)
- 4 large eggs
- 2 tbsp milk or cream
- 1/2 cup shredded cheddar or gruyère
- 1/4 tsp salt (or to taste)
- 1/8 tsp black pepper
- 1 egg, beaten (egg wash)
- Optional: 1 tbsp sesame seeds or everything bagel seasoning
- Optional for serving: honey mustard or maple syrup
Instructions
- Preheat the oven to 200°C / 400°F. Line a baking sheet with parchment paper.
- Cook the breakfast sausages in a skillet over medium heat until just cooked through. Transfer to a plate and let them cool completely (this keeps the puff pastry from melting).
- Whisk the eggs with milk (or cream), salt, and pepper. Scramble gently over low heat until soft and slightly creamy—don’t overcook, because the eggs finish in the oven.
- Lightly flour your surface and unfold the puff pastry. If needed, roll it gently to smooth seams. Cut into 8 equal rectangles.
- On each rectangle, add a small spoonful of scrambled eggs and a pinch of shredded cheese. Place one cooled sausage at one end.
- Roll the pastry around the filling into a neat bundle. Place seam-side down on the baking sheet. Leave a little space between each one for puffing.
- Brush the tops with beaten egg wash. Sprinkle with sesame seeds or everything bagel seasoning if you like.
- Bake for 15–20 minutes, until deeply golden, puffed, and crisp.
- Cool for 3–5 minutes, then serve warm with honey mustard or a drizzle of maple syrup.
Notes
Keep the sausages completely cool before wrapping so the pastry stays flaky. Don’t overfill with eggs—too much can leak as it bakes. Make-ahead tip: assemble and refrigerate (covered) up to 12 hours before baking. Freezer tip: freeze unbaked bundles on a tray, then store in a bag; bake from frozen, adding 5–8 extra minutes. Reheat baked leftovers in a 180°C / 350°F oven for 8–10 minutes to crisp them back up (avoid the microwave if possible). Substitutions: use turkey/chicken sausage, swap cheddar for feta or mozzarella, or add a thin slice of ham for extra savory flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 puff pastry bundle
- Calories: 320
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 110 mg