Recipe Introduction: The Perfect Morning Indulgence
Breakfast Pigs in Cinnamon Blankets represent the ultimate comfort food fusion, combining beloved breakfast sausages with sweet, aromatic cinnamon pastry. This recipe transforms simple ingredients into an extraordinary morning treat that’s perfect for special occasions or whenever you want to make breakfast feel like a celebration. The warm spices and flaky pastry create an irresistible combination that will become a household favorite, offering the perfect balance of sweet and savory flavors in every delicious bite.
Storage Options
Refrigerator Storage: Store cooked Breakfast Pigs in Cinnamon Blankets in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispiness.
Freezer Storage: Uncooked wrapped sausages can be frozen for up to 3 months. Place on a baking sheet, freeze until solid, then transfer to freezer bags. Cook directly from frozen, adding 3-5 extra minutes to baking time.
Make-Ahead Option: Prepare Breakfast Pigs in Cinnamon Blankets the night before and refrigerate. Bake fresh in the morning for the best texture and flavor.
Summary
Breakfast Pigs in Cinnamon Blankets are a delightful morning treat that wraps savory breakfast sausages in sweet, cinnamon-sugar dusted pastry. This recipe serves 8-10 people and takes approximately 30 minutes from start to finish. The combination of flaky puff pastry, aromatic cinnamon, and juicy sausages creates an irresistible breakfast dish that’s perfect for special occasions, weekend brunches, or anytime you want to elevate your morning meal with minimal effort and maximum flavor impact.
Equipment
- Large baking sheet
- Parchment paper or silicone baking mat
- Rolling pin
- Sharp knife or pizza cutter
- Small mixing bowl
- Pastry brush
- Measuring cups and spoons
- Wire cooling rack
Ingredients
For the Pastry:
- 1 sheet frozen puff pastry, thawed
- 1 large egg, beaten (for egg wash)
- 2 tablespoons milk
For the Cinnamon Sugar Coating:
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg (optional)
- Pinch of salt
For the Filling:
- 10-12 breakfast sausage links (about 1 pound)
- 2 tablespoons butter, melted
Optional Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Cook the Sausages: In a large skillet over medium heat, cook the breakfast sausages until browned on all sides but not fully cooked through (about 5-6 minutes). Remove from heat and let cool slightly.
- Prepare Cinnamon Sugar: In a small bowl, whisk together granulated sugar, cinnamon, nutmeg (if using), and salt. Set aside.
- Prepare the Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet to smooth any creases. Cut the pastry into 10-12 strips, each about 1 inch wide and long enough to wrap around a sausage link.
- Assemble the Breakfast Pigs in Cinnamon Blankets: Take each sausage link and wrap it with one pastry strip, starting at one end and spiraling around the sausage, leaving small gaps between wraps. Pinch the ends to seal.
- Apply Egg Wash: In a small bowl, whisk together the beaten egg and milk. Brush each wrapped sausage with the egg wash using a pastry brush.
- Add Cinnamon Sugar: While the egg wash is still wet, generously sprinkle each Breakfast Pigs in Cinnamon Blankets with the cinnamon sugar mixture, ensuring even coverage.
- Bake: Place the wrapped sausages on the prepared baking sheet, leaving space between each one. Bake for 15-18 minutes, or until the pastry is golden brown and puffed.
- Cool and Serve: Remove from oven and let cool on the baking sheet for 3-5 minutes before transferring to a wire rack. Serve warm.
- Optional Glaze: If desired, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled Breakfast Pigs in Cinnamon Blankets before serving.
Notes
- Ensure sausages are not fully cooked before wrapping, as they will finish cooking in the oven wrapped in pastry
- Don’t wrap the pastry too tightly around the sausages, as it may burst during baking
- The cinnamon sugar mixture can be adjusted to taste preferences
- For best results, use high-quality breakfast sausages with good flavor
- Breakfast Pigs in Cinnamon Blankets are best served warm and fresh from the oven
Tips for Success
Perfect Pastry Texture: Keep puff pastry cold while working with it. If it becomes too warm and sticky, refrigerate for 10-15 minutes before continuing. This ensures the Breakfast Pigs in Cinnamon Blankets will have flaky, crispy pastry rather than tough, chewy wrapping.
Even Cooking: Choose sausages that are similar in size to ensure even cooking times. Pre-cooking the sausages briefly helps guarantee they’re fully cooked when the pastry is golden brown and ready.
Cinnamon Distribution: Apply the cinnamon sugar mixture while the egg wash is still wet to ensure it adheres properly and creates an even, beautiful coating on your Breakfast Pigs in Cinnamon Blankets.
Preventing Sogginess: Place the wrapped sausages seam-side down on the baking sheet to prevent the pastry from unrolling and to create a better seal that prevents juices from making the bottom soggy.
Additional Tips and Variations
Flavor Variations: Experiment with different spice blends in place of cinnamon. Try pumpkin pie spice, apple pie spice, or even a savory herb blend like rosemary and thyme for unique versions of Breakfast Pigs in Cinnamon Blankets.
Sausage Options: While traditional breakfast sausages work wonderfully, consider using chicken apple sausages, turkey sausages, or even vegetarian sausages to accommodate different dietary preferences.
Make-Ahead Strategy: Prepare Breakfast Pigs in Cinnamon Blankets up to the point of baking, then cover and refrigerate overnight. Brush with egg wash and add cinnamon sugar just before baking for the freshest results.
Dipping Sauces: Serve with maple syrup, honey mustard, or a vanilla yogurt dip to complement the sweet and savory flavors. These additions make Breakfast Pigs in Cinnamon Blankets even more special for brunch gatherings.
Size Variations: Create mini versions using cocktail sausages for party appetizers, or make larger versions with bratwurst for heartier servings.
Frequently Asked Questions (FAQ)
Q: Can I use a different type of pastry instead of puff pastry? A: While puff pastry creates the flakiest results for Breakfast Pigs in Cinnamon Blankets, you can substitute with crescent roll dough or phyllo dough. Adjust baking times accordingly, as these alternatives may cook faster.
Q: How do I know when the Breakfast Pigs in Cinnamon Blankets are fully cooked? A: The pastry should be golden brown and puffed, and the internal temperature of the sausage should reach 165°F (74°C). If the pastry browns too quickly, cover with foil and continue baking until the sausage is fully cooked.
Q: Can I make these ahead for a party? A: Absolutely! Breakfast Pigs in Cinnamon Blankets can be assembled and frozen up to 3 months in advance. Bake directly from frozen, adding 5-8 extra minutes to the cooking time.
Q: What’s the best way to reheat leftover Breakfast Pigs in Cinnamon Blankets? A: Reheat in a 350°F oven for 5-7 minutes to restore crispiness. Avoid microwaving, as this will make the pastry soggy.
Q: Can I reduce the sugar in the cinnamon coating? A: Yes, you can adjust the cinnamon sugar mixture to your taste preferences. Start with less sugar and add more if desired, keeping in mind that the coating helps create the signature sweet-savory balance of Breakfast Pigs in Cinnamon Blankets.
Conclusion
Breakfast Pigs in Cinnamon Blankets represent the perfect fusion of comfort food and morning indulgence, creating a memorable dish that transforms ordinary breakfast into something extraordinary. This recipe demonstrates how simple ingredients can be combined in creative ways to produce impressive results that will delight everyone at your breakfast table. The sweet warmth of cinnamon paired with savory breakfast sausages wrapped in flaky pastry creates a harmony of flavors and textures that embodies the best of both sweet and savory breakfast traditions.
Whether you’re preparing Breakfast Pigs in Cinnamon Blankets for a special weekend brunch, holiday morning, or simply as a way to make weekday breakfast more exciting, this recipe delivers consistent, crowd-pleasing results. The make-ahead flexibility and storage options make it practical for busy schedules, while the impressive presentation and delicious taste make it special enough for entertaining. With these detailed instructions, helpful tips, and creative variations, you’re well-equipped to master this delightful breakfast treat and create lasting memories around your dining table.