Breakfast Pigs in a Blanket

Ingredients

• 12 breakfast sausage links (pork, chicken, or turkey)
• 4 large eggs, lightly beaten
• ¼ cup milk (for fluffy eggs)
• 1 package refrigerated crescent roll dough (or puff pastry for a flakier version)
• Salt and pepper to taste
• Butter for greasing the pan (optional)

Instructions

1. Start by cooking the breakfast sausage links. In a large skillet, heat a bit of oil over medium heat. Add the sausage links and cook them for about 7-10 minutes, turning occasionally, until they are fully cooked and browned on all sides. If you’re using chicken or turkey sausage, the cooking time may be slightly shorter, so check the packaging for specific instructions. Once cooked, remove the sausage from the skillet and set them aside to cool slightly.
2. While the sausage is cooling, prepare the eggs. In a bowl, beat the eggs lightly with a whisk. Add the ¼ cup of milk, which will help make the eggs fluffy and creamy. Season with a pinch of salt and pepper. In the same skillet you used to cook the sausage (add a bit of butter if needed), pour the egg mixture over medium heat. Gently stir the eggs as they cook, scrambling them until they are soft, fluffy, and just set. This should take about 3-4 minutes. Remove the eggs from the heat once they’re cooked, but still creamy and soft.
3. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with butter or non-stick spray. Open the package of refrigerated crescent roll dough and unroll the dough onto the baking sheet. You can separate it into individual triangles or squares, depending on the type of dough you’re using (crescent rolls or puff pastry). If you’re using puff pastry, cut it into 12 squares to wrap around the sausage links.
4. Place one sausage link in the center of each dough piece, and spoon a small portion of scrambled eggs on top of each sausage link. Don’t overfill, as you want to be able to wrap the dough around the sausage and egg mixture without it spilling out. You can also add a sprinkle of shredded cheese, chopped onions, or peppers for extra flavor, but this is optional.
5. Roll up the dough around the sausage and egg, starting from the wide end and pinching the sides to seal the filling inside. Ensure the dough is tightly wrapped around the sausage to avoid any leakage during baking.