Description
Delicious and easy-to-make Breakfast Pigs In A Blanket featuring fully-cooked breakfast sausages wrapped in flaky puff pastry, baked to golden perfection, and topped with a sweet icing drizzle. Perfect for a quick breakfast or brunch treat.
Ingredients
Scale
Breakfast Pigs In A Blanket
- 1 sheet puff pastry, thawed but still cold
- 8 fully-cooked breakfast sausage links
- 1 egg, beaten with 1 tablespoon water (egg wash)
Icing
- 1/2 cup powdered sugar
- 1 to 2 tablespoons milk or cream
- Optional: warm maple syrup, for dipping
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking.
- Prepare Puff Pastry: Unfold the thawed puff pastry on a lightly floured surface and cut it into 8 equal strips or rectangles.
- Wrap Sausages: Place one fully cooked breakfast sausage link at the end of each pastry strip and roll it up tightly, then place them seam-side down on the prepared baking sheet.
- Apply Egg Wash: Brush the tops of each rolled pastry with the beaten egg mixed with water to help them achieve a golden brown finish while baking.
- Bake: Bake in the preheated oven for 18 to 22 minutes or until the puff pastry is golden and puffed up completely.
- Make Icing: While the breakfast pigs in a blanket cool slightly, mix the powdered sugar with 1 to 2 tablespoons of milk or cream to create a smooth glaze.
- Serve: Drizzle the icing over each piece and serve warm. Optionally, provide warm maple syrup on the side for dipping.
Notes
- Ensure the puff pastry is cold but thawed properly to prevent tearing while rolling.
- Adjust the milk or cream quantity for your desired icing consistency.
- Use fully cooked breakfast sausages to reduce bake time and ensure safety.
- Maple syrup adds a lovely touch but is optional.
- Serve immediately for best texture and flavor.
