The Story & Intro
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.
When I make Egg and Sausage Pigs in a Blanket, I feel that same warmth I felt as a little girl standing on a wooden chair in my grandmother’s kitchen. I remember the smell of eggs sizzling in olive oil, the sound of laughter, and the feeling that food meant care.
I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is. Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.
Egg and Sausage Pigs in a Blanket may sound playful, but for me, this recipe feels deeply comforting. I make it for slow weekends, busy school mornings, and those days when everyone needs something warm in their hands. I have served Egg and Sausage Pigs in a Blanket to sleepy children, visiting friends, and even my husband when he sneaks into the kitchen before sunrise. Every time, it brings smiles.
This recipe reminds me that food does not need to be complicated to be meaningful. Egg and Sausage Pigs in a Blanket combines simple ingredients, familiar flavors, and that little joy you feel when you unwrap something warm and delicious.
Why I Love Making This Recipe
I love this recipe because it feels generous without being difficult. I can make Egg and Sausage Pigs in a Blanket even when my mind feels tired or my day feels too full. I only need a few ingredients, a pan, and a little patience.
I also love how flexible it is. I can make it richer, lighter, crispier, or softer depending on who I cook for. When children visit, I keep it simple and mild. When adults gather around my table, I add herbs, cheese, or a touch of spice.
Most of all, I love how this recipe brings everyone into the kitchen. Someone always asks what smells so good. Someone always wants to help roll the dough. These moments matter to me.
Ingredients & Little Kitchen Secrets
I always say ingredients matter, but love matters more. Still, choosing good ingredients makes Egg and Sausage Pigs in a Blanket truly shine.
I use good-quality breakfast sausages, not too large and not too salty. I prefer ones with gentle seasoning so the eggs can speak too.
I choose fresh eggs, preferably free-range. My grandmother taught me that eggs carry the soul of a recipe.
For the dough, I usually use refrigerated crescent roll dough because it feels soft, buttery, and forgiving. You can use puff pastry if you want something flakier, but crescent dough feels more comforting to me.
My little secret is brushing the dough lightly with olive oil instead of butter. This habit comes from Crete, of course. It adds flavor without heaviness.
Sometimes I add grated cheese, sometimes herbs, and sometimes nothing at all. This recipe listens to your mood.
How I Make It, Step by Step
I start by heating a pan over medium heat. I crack my eggs into a bowl and whisk them gently with a pinch of salt. I never rush this step.
I add a little olive oil to the pan and pour in the eggs. I stir slowly, letting soft curds form. I remove the eggs from the heat while they still look slightly creamy because they will cook more in the oven.
Next, I cook the sausages until they are golden and cooked through. I let them rest for a few minutes so they stay juicy.
I open the crescent roll dough and separate it into triangles. I place a spoonful of eggs near the wide end, add a sausage, and gently roll everything up. I tuck the sides in slightly, like wrapping something precious.
I place each roll seam-side down on a baking tray lined with parchment. I brush the tops lightly with olive oil and sometimes sprinkle sesame seeds or herbs.
I bake them in a hot oven until golden, fragrant, and irresistible. My kitchen always fills with the smell of comfort at this moment.
How I Serve It at Home
At home, I serve Egg and Sausage Pigs in a Blanket warm, right from the oven. I place them on a big plate in the center of the table and let everyone grab one.
Sometimes I serve them with yogurt on the side, sometimes with mustard, and sometimes with nothing at all. On weekends, I add fresh fruit, olives, and coffee. On weekdays, I wrap them in parchment and send them out the door with love.
These little bundles feel like hugs you can eat.
Storage, Reheating & Make-Ahead Tips
I often make these ahead because life gets busy. I store them in an airtight container in the refrigerator for up to three days.
To reheat, I place them in the oven for a few minutes until warm. I avoid the microwave when I can because the dough stays nicer in the oven.
I also freeze them before baking. When I need them, I bake them straight from frozen, adding a few extra minutes. This trick has saved many mornings in my home.
100-Word Short Version
Egg and Sausage Pigs in a Blanket are a warm, comforting breakfast made with fluffy eggs, juicy sausage, and soft crescent dough. I prepare scrambled eggs, cook the sausages, then wrap everything together and bake until golden. This recipe feels simple, cozy, and perfect for busy mornings or relaxed weekends. I love how flexible it is and how easily it brings everyone to the table. These little bundles of goodness taste like home and love in every bite.
Recipe Card Section
⏱️ Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
🛒 Ingredients
– 8 breakfast sausages
– 6 large eggs
– 1 tablespoon olive oil
– Salt to taste
– 1 package crescent roll dough (8 triangles)
– Optional: grated cheese, herbs, sesame seeds
👩🍳 Instructions
- Preheat the oven to 190°C / 375°F.
- Whisk eggs with salt.
- Cook eggs gently in olive oil until softly set.
- Cook sausages until browned and cooked through.
- Separate crescent dough triangles.
- Place eggs and sausage on dough and roll.
- Place seam-side down on baking tray.
- Brush with olive oil and bake until golden.
📝 Notes
Use puff pastry for a flakier texture or add cheese for extra richness.
🍽️ Nutrition
Calories vary depending on sausage and dough used. Expect a satisfying balance of protein, fats, and carbohydrates 🥐🍳
Egg and Sausage Pigs in a Blanket
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
These Egg and Sausage Pigs in a Blanket are a cozy, comforting breakfast made with fluffy scrambled eggs, juicy breakfast sausages, and soft golden crescent dough. Perfect for busy mornings, relaxed weekends, or feeding a hungry family with love.
Ingredients
- 8 breakfast sausages
- 6 large eggs
- 1 tablespoon olive oil
- Salt, to taste
- 1 package crescent roll dough (8 triangles)
- Optional: grated cheese, fresh herbs, sesame seeds
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Whisk the eggs with a pinch of salt.
- Heat olive oil in a skillet and gently scramble the eggs until softly set.
- Cook the sausages in a pan until browned and fully cooked.
- Separate the crescent roll dough into triangles.
- Place a spoonful of eggs and one sausage on each triangle and roll up.
- Place seam-side down on the baking sheet.
- Bake for 18–20 minutes until golden brown.
Notes
You can add cheese or herbs to the eggs for extra flavor. These freeze well before baking and can be baked straight from frozen with a few extra minutes in the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 145mg
Conclusion
When I make Egg and Sausage Pigs in a Blanket, I feel connected to my grandmother, my island, and the people I love. This recipe reminds me that food does not need to be perfect to be meaningful. It only needs care. I hope you make these in your kitchen and feel that same warmth.
