Easy Pigs in a Blanket Breakfast Casserole Recipe

Introduction

This dish takes the classic, hand-held favorite of pigs in a blanket and transforms it into an easy, crowd-pleasing breakfast casserole. You get all the comforting flavors of flaky pastry, savory sausage, and melted cheese in one simple bake. It’s the perfect solution for a weekend brunch or a make-ahead breakfast that feeds a hungry family with minimal effort.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 8

Ingredients

2 tubes refrigerated crescent roll dough
16 link sausage ({cooked through})
2 cups cheese ({shredded} – I used colby jack)
5 large eggs
1 ½ cups milk (- I used 1%)
½ teaspoon seasoning salt
¼ teaspoon black pepper
½ teaspoon fresh parsley ({chopped}-OPTIONAL)

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Unroll one tube of crescent roll dough and press it into the bottom of the prepared baking dish, sealing any perforations to create a solid layer.
Arrange the 16 cooked sausage links in a single layer on top of the crescent roll dough.
Sprinkle the 2 cups of shredded cheese evenly over the sausage layer.
Unroll the second tube of crescent roll dough and layer it on top of the cheese, again pressing seams together.
In a medium bowl, whisk together the 5 large eggs, 1 ½ cups milk, ½ teaspoon seasoning salt, and ¼ teaspoon black pepper until well combined.
Slowly and evenly pour the egg mixture over the top layer of crescent dough. Gently shake the dish to ensure the liquid settles throughout.
Bake for 40-45 minutes, or until the top is golden brown and the center is set.
Remove from the oven and let it cool for 5-10 minutes before slicing. If using, sprinkle with ½ teaspoon chopped fresh parsley before serving.

Variations

Mini Casserole Muffins: Use a muffin tin to create individual portions. Press a square of crescent dough into each cup, add a half-sausage link, cheese, and the egg mixture. Reduce baking time.
Herb-Infused Crust: Before placing the top layer of dough, sprinkle it lightly with a pinch of garlic powder, onion powder, or dried herbs like oregano.
Dipping Style: Bake the casserole slightly less (so it’s a bit softer), cut it into strips, and serve with small bowls of maple syrup, ketchup, or mustard for dipping.
Cheese Pull Focus: For a dramatic cheese pull, place half the cheese on the bottom layer under the sausages and the other half on top before adding the final dough layer.

Tips for Success

Ensure your sausage links are cooked through and patted dry before adding to prevent excess grease from making the casserole soggy.
Let the casserole rest for 5-10 minutes after baking. This allows the egg layer to fully set, making it much easier to slice cleanly.
Don’t over-whisk the egg mixture; just mix until the yolks and whites are fully incorporated to avoid creating too many air bubbles.
For a deeper golden top, you can brush the top crescent dough layer with a little melted butter or an egg wash before baking.

Storage & Reheating

Store any leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 60-90 seconds, or reheat the entire casserole, covered with foil, in a 350°F oven for 10-15 minutes until warmed through.

FAQ

Can I make this the night before?

Yes, for an overnight casserole, assemble everything through step 7, cover tightly, and refrigerate. In the morning, let it sit at room temperature for 20-30 minutes before baking as directed.

Can I use a different type of cheese?

Absolutely. Cheddar, Monterey Jack, gouda, or a Mexican blend would all work perfectly in this recipe.

What can I use instead of seasoning salt?

You can use ¼ teaspoon each of garlic powder and onion powder, plus an extra ¼ teaspoon of regular salt as a substitute.

My casserole is still jiggly in the middle.

This means it needs more time. Cover the top loosely with foil to prevent over-browning and bake in 5-minute increments until the center is set.

Can I use uncooked sausage links?

No, it’s important that the sausages are pre-cooked through. Using raw links will result in undercooked sausage and excess grease in your casserole.

Can I use puff pastry instead of crescent dough?

While the texture will be different, yes, a sheet of thawed puff pastry can be used for each layer. The baking time may vary slightly.