Ingredients

For the Pancake Batter:

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 large egg
• ¾ cup milk (or buttermilk for extra flavor)
• 1 tablespoon melted butter
• ½ teaspoon vanilla extract (optional for sweetness)

For the Filling:

• 12 breakfast sausage links (pork, chicken, or turkey — cooked until golden brown)
• 4 large eggs, lightly beaten
• ¼ cup milk (to make the scrambled eggs soft and fluffy)
• Salt and pepper, to taste

For Cooking & Serving:

• Butter or oil for greasing the pan
• Maple syrup, for drizzling or dipping
• Optional: shredded cheese or chopped herbs for garnish

Instructions

1. Cook the sausage: Heat a nonstick skillet over medium heat. Add the sausage links and cook until browned on all sides and cooked through (about 8–10 minutes). Remove from the skillet and set aside on a paper towel-lined plate.
2. Scramble the eggs: In the same skillet, add a little butter. Whisk the eggs with milk, salt, and pepper, then pour into the pan. Stir gently over low heat until just set — soft and fluffy, not dry. Remove from heat.
3. Make the pancake batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk the egg, milk, melted butter, and vanilla. Combine wet and dry ingredients, mixing gently until smooth but not overbeaten.
4. Cook the pancakes: Heat a lightly greased griddle or nonstick pan over medium heat. Pour about ¼ cup of batter for each pancake and cook until bubbles form on top, then flip and cook until golden brown. Repeat with remaining batter.
5. Assemble your pigs in a blanket: Place one cooked sausage link and a small spoonful of scrambled eggs on a pancake. Roll it up gently, seam side down. You can secure it with a toothpick if serving at a party or brunch table.
6. Keep warm: Place the rolled pancakes on a baking sheet and keep them warm in a 200°F (90°C) oven until ready to serve.
7. Serve and enjoy! Serve hot with warm maple syrup for dipping or drizzling. Optional — dust with powdered sugar or serve alongside fresh fruit for a balanced breakfast.

Tips for Perfect Breakfast Pigs in a Blanket

• Use pre-cooked or frozen sausages to save time on busy mornings.
• Make mini versions for kids or brunch platters by using smaller sausages and half-sized pancakes.
• Try adding cheese to the scrambled eggs for an extra creamy texture inside.
• Use buttermilk in the pancake batter for richer, fluffier pancakes.
• If meal-prepping, let them cool completely before refrigerating or freezing.

Serving Ideas

These wraps pair beautifully with fresh fruit salad, orange juice, or a hot cup of coffee. For brunch, serve them on a platter with small bowls of maple syrup, honey butter, or spicy sriracha mayo for dipping. They also make a fun breakfast-for-dinner option when served with hash browns or roasted potatoes.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Wrap individually in foil or plastic wrap, then freeze up to 2 months.
• Reheat: Warm in the microwave for 30–40 seconds or in the oven at 350°F (175°C) for 8–10 minutes.

Recipe Variations

• Cheesy Egg Wraps: Sprinkle shredded cheddar or mozzarella inside before rolling.
• Sweet & Savory: Add a thin spread of strawberry jam or drizzle of honey before rolling for a fun contrast.
• Spicy Twist: Add jalapeño slices or a dash of hot sauce to the scrambled eggs.
• Waffle Style: Use mini waffles instead of pancakes for a crispy texture!