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Pigs in a blanket breakfast casserole is an all-in-one kind of comfort food breakfast packed with protein, carbs, and cheese. It’s the kind of breakfast to make for a weekend, holiday brunch, or even an easy make-ahead weekday breakfast.

If you discovered this recipe via search, but are really looking for a stuffed cabbage casserole, check out this Stuffed Cabbage Casserole.

Now back to breakfast casseroles…..

This dish reminds me of my growing up years. One church especially where my dad was a pastor. This church knew how to throw a potluck. And they always made an Easter breakfast after the annual sunrise service. Breakfast casseroles ruled those Easter breakfast potlucks.

(Secret: as a teenager, I was never a fan. First, I had to get up way early. Then I had to eat egg casserole for breakfast. It wasn’t my jam.)

If an Easter sunrise service is a foreign concept to you, basically, it’s where Christians gather at sunrise to remember the resurrection of Jesus on Easter morning.

Anyway, back to pigs in a blanket breakfast casserole, which, quite honestly, I’m surprised never showed up at those northeastern rural potlucks.

What is pigs in a blanket breakfast casserole?

Odds are, if you’ve searched for this dish you already know what it is. Until recently, I had no idea what to expect when I searched for it. And truthfully, the only reason I did is because I was confused about why it kept coming up as a dish associated with my stuffed cabbage casserole.

As the name suggests, it’s a breakfast casserole made combining ingredients you would use to make pigs in a blanket with a breakfast casserole. So, if you’re into comfort food breakfast casseroles, you’re bound to like this one as well.

So what is in this dish?

Pigs in a blanket casserole is mostly made up of Lil Smokies (aka cocktail wieners) or breakfast sausage, crescent roll dough, eggs, and milk then is topped with cheese. It’s super easy to make, but something a little different than your average breakfast.

I tested and tested to answer some of the questions I have (and I am guessing some of you have as well.)

Does the crescent roll get soggy?

I don’t know about you, but that was the very first question in my head. Like, there are very few breakfasty things that are worse than soggy bread. Overcooked eggs war for first place on that one. So, I tested this recipe a few times with this specific question in mind. To my surprise, the rolls bake through nicely and don’t stay soggy.

Can you make this breakfast casserole ahead of time?

You absolutely can make this breakfast casserole ahead of time. It is quite easy to reheat for a quick breakfast and is a good “on the go” option. You can warm in the microwave with good results. You can also reheat in the oven.

Can you make this a little healthier?

For the most part, I find that breakfast casseroles aren’t the healthiest thing around. The things that make them most appealing – sausage, cheese, some type of carb, easy to throw together – also tend to drive down the “good for you” factor. Some swaps you can make to make this a little better for you are:

  • Reduced fat sausage or turkey sausage. You could also make this garlic-free chicken sausage recipe and shape the sausage into links before frying.
  • Use reduced fat milk.
  • Substitute each whole egg with 2 egg whites.
  • Skip the cheese.
shows that the casserole is about an inch thick and the eggs are fluffy


This dish is already basically a shortcut. About the only options you would realistically want to make a choice between long way vs. shortcut are the cheese and the meat.

Shortcut #1: I am a huge fan of freshly shredded cheese. It just has a much richer flavor. But there’s nothing wrong with grabbing a bag of pre-shredded cheese.

Shortcut #2: Instead of breakfast sausage, you can use pre-cooked breakfast sausage. I would go with something like an Al Fresco’s chicken sausage links as opposed to the microwavable pre-cooked sausage. Li’l Smokies (or an off-brand) are also an easy go-to except you will need to cut your crescent rolls down to size, which means it really isn’t that much of a shortcut by the time you’re done.


Pigs in a Blanket Breakfast Casserole

Pigs in a Blanket Breakfast Casserole is made with sausage, crescent roll dough, eggs, milk, and cheese. It’s a comfort food kind of all-in-one breakfast that’s perfect for a weekend or holiday brunch.

  • Author: Heather McCurdy
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Category: Casserole
  • Method: Bake


  • 12-ounce package chicken breakfast sausage links
  • 1 tube (8-count) crescent rolls
  • 4 ounces shredded cheese*
  • 6 eggs
  • 1 cup milk
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper (ground)



  1. Preheat oven to 375 degree F and lightly grease 9×13 pan.
  2. Cook breakfast sausage according to directions on package.
  3. Beat together eggs, milk, dijon, salt, and pepper.
  4. When sausage is done cooking, wrap 1 and 1/2-2 sausages* in each crescent roll dough, starting from the wide end. 
  5. Put into greased pan.
  6. Spread shredded cheese over top of pigs in a blanket.
  7. Pour egg mixture evenly over top of casserole.
  8. Bake 35-45 minutes. Because ovens vary, I would check it at 35 minutes to see if it’s baked through. If it is not, bake for an additional 5-10 minutes depending how soft it still is.


  • *approximately 1 slightly heaped cup of shredded cheese, not packed. I most frequently use gouda or cheddar, but you could also use another favorite cheese instead.

Keywords: breakfast casserole, pigs in a blanket, sausage recipe

pigs in a blanket breakfast casserole with text overlay

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