Breakfast Pigs in a Blanket
Sausage links rolled in fluffy pancakes and Swiss cheese. Serve with syrup or powdered sugar for a fun finger food breakfast recipe.
If you’re looking for a quick and filling breakfast, these pancake-wrapped sausage links with melted cheese check every box. Made with boxed pancake mix and cooked sausage, they come together fast and reheat well, making these breakfast pigs-in-a-blanket perfect for busy mornings or weekend brunch.
A little sweet, a little savory, and easy to customize with a change of batter or cheese, this is one of those go-to breakfast recipes worth making. Let’s get started!
Ingredients
- 1 package (12 oz) fully cooked sausage links (about 14 links)
- Pancake mix + water (or whatever ingredients your box requires)
- 14 slices Swiss cheese
- Nonstick cooking spray
- Maple syrup and powdered sugar (optional, for serving)
How much batter do you need for a batch?
I used 2 cups of pancake mix and about 1¼ cups water to make 14 small pancakes. Adjust as needed based on the mix you use and how thick you pour. If you do not have boxed mix, here is a simple pancake recipe.
How to make Breakfast Pigs in a Blanket
Before you get started, please note that these pancakes are hot when they come off the pan. Use tongs or be ready to roll fast so you don’t burn your fingers.
- Add the sausage links to a large skillet and cook over medium-high heat, turning them often, until browned and heated through (about 8–10 minutes, or until they reach an internal temperature of 165°F). Set aside and keep warm.
- In a large bowl, prepare the pancake mix according to the package. You’ll need enough batter for 14 small pancakes, approximately 3 tablespoons each.
- Heat a small skillet or griddle over medium heat and grease it with nonstick spray. Scoop 3 tablespoons of batter into the hot pan and cook until bubbles form on top. Flip and cook another 1–2 minutes until golden.
- While each pancake is still hot, place it on a plate. Immediately top with one slice of Swiss cheese and a sausage link. Roll tightly and place seam side down on a plate to keep warm. Repeat with remaining pancakes.
- Serve warm, optionally topped with maple syrup or powdered sugar.
Tips and Swap
- Cheese swaps: Cheddar, provolone, or even pepper jack work great if you want a stronger or spicier flavor.
- Make-ahead: Store leftovers in the fridge for 3–4 days. Reheat in the microwave or a toaster oven.
- Feeding a crowd? Double the batch and keep them warm in the oven at 200°F until ready to serve.
Ingredients
Equipment
- Skillet
- tongs
- non-stick cooking spray
Steps
- 1
Place sausage links into a large skillet and cook over medium-high heat, turning frequently, until browned on all sides and internal temperature reaches 165°F, which takes about about 8 to 10 minutes. Remove from pan and keep warm.
- 2
In a mixing bowl, combine 2 cups of pancake mix with 1 ¼ cups water (or follow package instructions for 14 pancakes). Mix until smooth but avoid overmixing.
- 3
Heat a small nonstick skillet over medium-high heat and coat with nonstick spray. Using a 3-tablespoon portion scoop, add batter to the pan. Cook until bubbles form and edges look dry, then flip and cook an additional 1–2 minutes until golden.
- 4
Working while pancake is still warm, place one cooked pancake on a plate or cutting board. Immediately top with one slice of Swiss cheese and one sausage link. Roll up tightly and place seam-side down on a plate. Tongs help if they are too hot. Repeat with remaining pancakes.
- 5
Serve warm as-is, or top with powdered sugar and dip in maple syrup for a sweet-and-savory breakfast option.
Filed under Finger Foods Breakfast Recipes Sweet Breakfast Ideas
