Breakfast Pig in a Blanket

Total Time: Prep/Total Time: 30 min.,Makes: 24 appetizers

Hard-boiled eggs and sausages wrapped up in crescent dough is the breakfast version of the classic pig in a blanket. They’re perfect for those days when you want to stay curled up in your blanket.—James Schend, Taste of Home Deputy Editor


  • 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


  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. Place 1 sausage piece on the wide end of each smaller triangle; top with an egg wedge and a cherry tomato half. Roll up tightly; place, point-side down, on a parchment-lined baking sheet. Brush with beaten egg; sprinkle with poppy seeds. Bake until golden brown on bottom and heated through, 14-16 minutes.


1 piece: 83 calories, 5g fat (1g saturated fat), 45mg cholesterol, 195mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 4g protein.

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