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I still have this flash back from when I was a kid – it was of a birthday party, where there was a tray of pigs in a blanket on the table. That’s all I remember about it…. I must have been about 7 years old. And I’m really not sure why this particular memory stuck with me, but hey, I’m a foodie and therefore I have a zillion random and vague food memories burned into my psyche.
And since piggies in a blanket is not something I came across very often as a kid, it was pretty darn exciting! So, in honor of these little guys, I have made these breakfast french toast roll ups, which I call “French Toast Pigtails” because well, they look like pigs’ tails! They are a pigs in a blanket recipe meets french toast roll ups hybrid!
I was working on a Pillsbury contest when I created these and since there isn’t much that you can do with wiener wrap dough/pigs in a blanket dough, I did this with it!
I love the flavors of french toast but I don’t often make it. Nor have I ever even made pigs in a blanket. Funny, now that I’m a grown up and could have pigs in a blanket whenever I want, it’s not something I have ever thought of making, even though I only dreamed of eating it as a kid. Now I have other things to think about – like calories and weight watchers points. Nature can be pretty cruel when it comes to food!
But I have to admit that piggies in a blanket are pretty fun as far as food goes! Maybe that was the big attraction as a kid.
Pigs in a Blanket fun facts:
- The term “pigs in a blanket” often refers to hot dogs, Vienna sausages, cocktail or breakfast/link sausages wrapped in biscuit dough, pancake, or croissant dough, and baked.
- The first written record of pigs in a blanket occurs in Betty Crocker’s Cooking for Kids in 1957.
- April 24th is National Pigs in a Blanket Day.
- Pigs in a blanket are also known as devils on horseback, kilted sausages, and wiener winks.
- They are typically small in size and can be eaten in one or two bites. For this reason, they are usually served as an appetizer or hors d’oeuvre or are accompanied by other dishes in the ‘main course’ section of a meal.
- In the United Kingdom, pigs in blankets are small sausages, or chipolatas wrapped up in bacon.
- Pigs in a blanket are usually different from sausage rolls, which are a larger, more filling item served for breakfast and lunch in parts of Europe, Australia, New Zealand, and, more rarely, the United States and Canada
Breakfast Finger Foods
But I’m not only about fun food, I’m all about food being easy and quick. So that’s what I try to do- make stuff that isn’t complicated. And this is so very low maintenance; it’s a breakfast finger food you can leave it out for the kids to serve themselves at a family breakfast or brunch. Or you can take it along to a breakfast or brunch potluck at work. Because although it’s fun for kids and my kids couldn’t get enough of these guys, adults love them too!
I still don’t come across pigs in a blanket that often – I guess they are considered retro now. But when I do, I still can’t help but get excited. Like I said, it’s burned into my psyche. And now you can get excited too AND have homemade pigs in a blanket for breakfast! But most importantly, it’s perfectly acceptable (we’ll just ignore the calories and weight watchers points on this one!)
And if you are looking for more FUN breakfast or brunch finger food for kids, check out my PB & J Breakfast Sandwich!
French Toast Pig Tails
- ¼ cup whipping cream
- 2 tbsp maple syrup ( low sugar)
- cinnamon sprinkles
- Preheat oven to 350 degrees F
- Grease 12 long wooden skewers with shortening
- Cut wiener wraps in half and lay 1 slice of pre-cooked bacon on each wiener wrap
- Roll up weiner wrap with bacon on a skewer, diagonally.
- Whisk egg, butter, milk and cinnamon together
- Brush on egg mixture, then sprinkle on sugar, dividing between all 12 pig tails
- Bake for 12-14 minutes or under light golden brown (as shown)
- Cool for 5 minutes, then gently pull out skewer.
- Serve with dip!
- Mix maple syrup and whipped cream together (you can use spray can whipped cream) Garnish with cinnamon sprinkles if desired.
This recipe is part of The Country Cook Weekend Potluck!