Normally the province of game day snacks and hors d'oeuvres parties, we've taken the concept of pigs in a blanket and brought it to the breakfast table. Breakfast sausages get wrapped in fluffy, malty pancakes for a morning meal full of familiar flavors. Served next to a hearty red bell pepper, spinach, and egg scramble, these are pigs in a blanket with a whole new look.
Trim and thinly slice green onions on an angle, keeping white and green portions separate. Stem, seed, and slice red bell pepper into ¼" dice. Coarsely chop spinach. Place pancake mix and ¾ cup water in a medium mixing bowl and stir to combine. Avoid over-mixing batter; a few stray lumps of flour are okay. Over-mixing develops gluten, making pancakes chewy instead of light and fluffy.
Cook the Sausages
Place sausages on prepared baking sheet and bake 10 minutes. Flip onto second side and bake until sausages reach a minimum internal temperature of 165 degrees, 5-6 minutes. While sausages cook, make pancakes.
Make the Pancakes
Heat a large non-stick pan over medium-low heat. Coat pan with cooking spray (if cooking spray smokes, allow pan to cool 2-3 minutes). Working in batches, cook three silver dollar-sized pancakes, 3-4" in diameter, until golden brown, 1-2 minutes. There will be six pancakes in total. Stack cooked pancakes and wrap with a paper towel to keep warm. Wipe pan clean.
Make the Egg Scramble
Return pan used for pancakes to medium heat. Add butter, bell pepper, and white portions of green onion to hot pan. Cook, stirring occasionally, or until slightly charred, 5 minutes. Add spinach and cook until just wilted, 30 seconds. Add eggs and cook, stirring occasionally, until eggs are no longer runny, 2-3 minutes. Season with ½ tsp. salt and a pinch of pepper.
Assemble the Pigs in a Blanket
Lay pancakes on a clean surface. Place a cooked sausage in each pancake and fold similar to a taco.
Plate the Dish
Serve eggs on a plate. Add three pigs in a blanket and serve with syrup. Garnish eggs with green portions of green onion.