Instructions

Preheat the oven to 375 degrees F.
Crack the eggs into a small bowl, add the heavy cream (or milk) and whisk together until combined. Scramble and cook over medium high heat and set aside.
Open the cinnamon rolls and set icing aside. Flatten and stretch each cinnamon roll with a rolling pin, then cut each one in half.
Evenly distribute the scrambled eggs amongst the cinnamon roll dough pieces then place one sausage link on top of each egg.
Roll the sausage and scrambled eggs up in each cinnamon roll piece then place on a parchment-lined baking sheet with the tail tucked under.
Bake for 12-14 minutes until the cinnamon rolls are cooked and golden brown. Let cool for a few minutes.
Drizzle the icing over the top of each pig in a blanket and serve with syrup.

Storage and Reheating Instructions

To store, place them in an airtight container and refrigerate for up to 3 days. To freeze, wrap each individually in plastic wrap and place them in a freezer bag for up to 2 months. Reheat in the microwave for about 30 seconds, or warm in the oven at 350 degrees F for 5-10 minutes.