Hard-boiled eggs and sausages wrapped up in crescent dough is the breakfast version of the classic pig in a blanket. They're perfect for those days when you want to stay curled up in your blanket.—James Schend, Taste of Home Deputy Editor
Breakfast Pig in a Blanket Recipe photo by Taste of Home
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4 hard-boiled large eggs
1 tube (8 ounces) refrigerated crescent rolls
12 uncooked breakfast sausage links, cut in half widthwise
12 cherry tomatoes, halved
1 large egg, beaten
1 tablespoon poppy seeds
Preheat oven to 325°. Cut each egg into 6 wedges. Unroll crescent dough and separate into 8 triangles; cut each triangle lengthwise into 3 thin triangles. Place 1 sausage piece on the wide end of each smaller triangle; top with an egg wedge and a cherry tomato half. Roll up tightly; place, point-side down, on a parchment-lined baking sheet. Brush with beaten egg; sprinkle with poppy seeds. Bake until golden brown on bottom and heated through, 14-16 minutes.