Pigs in a Pool

24 Servings
Prep Time 7 minutes
Cook Time 33 minutes
Total Time 40 minutes

Pigs in a Pool are perfect to serve for brunch. Sausage surrounded by breading baked in muffin tins for a savory and cute breakfast treat.

This easy recipe is like the Breakfast version of Pigs in a Blanket. Just like pigs in a blanket, pork is served surrounded by breading. In this recipe, you use breakfast sausage and the breading is sweetened with maple syrup. It is great for a big family breakfast or to serve to guests at a celebratory brunch.

Pigs in a Pool on plate next to sunny side up egg


Pigs in a Pool are the perfect combination of sweet and savory breakfast food. The cooked sausage is surrounded by an easy breading flavored with maple syrup, nutmeg, and cinnamon. The combination of flavors makes them perfect for breakfast. You can serve them as they are, or top them off with maple syrup for some extra sweetness.

The easy sausage recipe gets its name, Pigs in a Pool, because the sausages are baked in muffin cups in pools of batter. Just like how pigs in a blanket are wrapped in dough, these sausages are swimming in the breading like pools. The end result looks like a typical muffin, but with delicious sausage throughout.

Pigs in a Pool in muffin tins before baking

Because they’re made in muffin cups, this recipe is ideal to serve to a big group. You can easily arrange the sausage muffins onto a platter for people to pick up and serve themselves without making a mess. Put them out with other easy brunch recipes like French Toast Muffins, and Oreo Scones for the ultimate party spread.



  • Prep time: Start the recipe by preheating the oven to 375 degrees and spraying each muffin cup with nonstick cooking spray.
  • Sausage: To cook the sausage, line your baking sheet with parchment paper and place the links all about 2 inches apart. Bake for 15 minutes. Then remove the sausage links from the oven and slice them into 3 pieces each. Place 3 pieces into each muffin cup.
  • Batter: Add the egg, milk, melted butter, and maple syrup to a large mixing bowl. Whisk the ingredients together until well combined and frothy. Sift in the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Whisk the dry ingredients into the wet, but be careful not to over mix. Only stir until just combined, so that there are no white flour streaks remaining.
  • Bake: Pour the batter over the sausage in the muffin cups. Bake for 18-20 minutes until the batter is golden brown. Take the Pigs in a Pool from the oven and let them cool for a few minutes before removing them from the muffin tin.

Pigs in a Pool in muffin tins after baking


  • Cheesy Pigs in a Pool: For extra flavor, try adding some cheesy goodness to this recipe. You can whisk shredded cheese into the batter before you pour it into the muffin tins. You can use cheddar, provolone, gouda, or any of your favorite cheeses.
  • Bacon: Instead of sausage, you can cook up some bacon strips to use in this recipe. After frying the bacon break each strip into pieces small enough to fit in the muffin cups, and pour the batter over the bacon.
  • Add-ins: For more add-ins, try adding nuts like chopped pecans, walnuts, or cashews. You could also add some sweetness with blueberries.
  • Mini Pigs in Pools: You can divide the recipe up into mini muffin tins for an easy bite-sized breakfast treat.

Pigs in a Pool on plate next to sunny side up egg



  • Serve: After baking, don’t leave the Pigs in a Pool at room temperature for more than 2 hours.
  • Store: Let the muffins cool, then put them in a Ziploc bag or another airtight container to store in the fridge. They should keep well for 3-4 days.
  • Freeze: To freeze the recipe, leave the muffins in the tin and put it in the freezer for 1 hour. Then transfer the sausage muffins to a freezer-bag to store long-term. They’ll stay good in the freezer for up to 2 months.

Pigs in a Pool on serving dish with maple syrup drizzled over top

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Pigs in a Pool

Pigs in a Pool are perfect to serve for brunch. Sausage surrounded by breading baked in muffin tins for a savory and cute breakfast treat.
Yield 24 Servings
Prep Time 7 minutes
Cook Time 33 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


  • 24 links pork breakfast sausage
  • 1 large egg
  • 2 cups whole milk
  • 2 tablespoons unsalted butter ,melted
  • 2 tablespoons maple syrup
  • 2 cups flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg


  • Preheat oven to 375 degrees and spray 24 muffin cups with cooking spray.
  • Add pork sausage links to a baking sheet lined with parchment paper.
  • Bake for 15 minutes.
  • Cut links in 3 pieces and add to muffin cups (1 link per cup).
  • In a large bowl whisk together egg, milk, melted butter, and maple syrup until well blended.
  • Sift flour, sugar, baking powder, salt, cinnamon, and nutmeg into the wet ingredients.
  • Whisk until just combined.
  • Add batter to muffin cups and bake for 18-20 minutes.


Calories: 250kcal | Carbohydrates: 13g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 780mg | Potassium: 392mg | Fiber: 1g | Sugar: 4g | Vitamin A: 158IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 2mg
Keyword: Pigs in a Pool

Pigs in a Pool Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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