I never said I wanted to give up grains, I just want to give up the added sugars. Unfortunately, nearly every processed grain product out there has added sugar of some sort. I had been scouring all over the interwebs looking for a recipe that was inspiring for breakfast this week. There was a paleo-ish recipe for wannabe pigs in a blanket, but they required effort I didn’t have time to exert. Then, I found Martha Stewart’s kind of pigs in a blanket breakfast dish that used puff pastry. I googled and it seemed like puff pastry potentially could be no sugar added. I decided to go this route in my intentions as we hit the market on Sunday.
Well, that puff pastry inadvertently ended up being organic phyllo dough! I should have googled the difference at the store, haha, but it all turned out great in the end, so no regrets here. No added sugar in the ingredients, so I scooped it up. I bought organic chicken & apple breakfast sausage links that had no added sugar.
When I got home, I used a combination of recipes to come up with this:
(these aren’t low calorie so to speak, but they were filling and had no added sugar)
This will make 2 servings of 2 piggies each
Preheat the oven to 375
- 1 Large Egg
- 4 defrosted Phyllo dough sheets
- 4 small sausage links
- 4 small, thinly sliced cheddar cheese pieces (I broke them in half to make 2 per piggy)
- raw spinach – optional
- 2 tablespoons of butter, or a butter substitute that has no added sugar
You will need to melt the butter by your preferred method and then combine it with the egg in a bowl. Whisk together.
With all 4 Phyllo sheets layered together, section off 4 rectangles that will allow enough space to cover the sausage and insides, as well as allowing for you to roll it into a little “blanket” around the insides once complete. I ended up with 4 rectangles and two extra half sized chunks at the top. I threw out the extra, but you could make another 2 mini piggies.
Put foil on your baking sheet and very lightly oil/spray oil onto it to ensure there is no sticking.
(I did this all on the baking sheet to ensure no massive breaking accidents) For your first piggy, take one rectangle of a phyllo sheet and glaze it with the butter and egg mix. Keep in mind you have to do this 16 times, so it doesn’t take much per sheet. Lay the next phyllo sheet of that rectangle atop the sheet you just glazed, repeat the glaze process. Do this for all four sheets in your rectangle.
If you are using spinach, put the spinach into a small line toward the left most side of your rectangle, layer the cheese atop the spinach, then place a sausage link on the cheese. Now, gently roll the piggy into a blanket (I really don’t know how else to explain this, but if you have made pigs in a blanket or google a video on it, I am sure someone else can explain it much better than I am!).
Repeat for the remaining piggies.
I had enough of the egg/butter mix to apply a little on the top of my piggies.
Bake for 12-15 minutes, or until Phyllo dough turns a little golden brown on top. This is a personal preference, but they came out perfectly and held their form for our breakfast the next day!
I reheated in a toaster oven at work instead of a microwave to keep the piggies from becoming too soggy.