Start Halloween morning with these fun and festive Breakfast Mummies. Flaky dough is wrapped around cheesy eggs, sausage, and bacon, then finished with candy eyeballs. Served with a spooky green hollandaise dip, they’re a playful twist on a hearty breakfast.
A Spooky Start to the Day
These little breakfast mummies always make me laugh when they come out of the oven. They look spooky, but they’re really just cozy pockets of eggs, bacon, and sausage wrapped up in cheesy pizza dough.
The best part is how much fun they are to make! I usually set out all the fillings and let everyone wrap their own mummy. Some come out neat and tidy, others look wild and silly, and that’s half the fun. The candy eyeballs make them extra cute, and I like to serve them with a little green hollandaise “slime” on the side. It’s a playful way to kick off Halloween morning and fills everyone up before the candy starts rolling in later.
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Pizza dough – I used one 13.8 oz (390 g) can of refrigerated pizza dough, which makes six mummies. Store-bought keeps this recipe quick and easy, but if you prefer homemade pizza dough, that works too. Crescent roll dough can also be used, though the mummies will be smaller.
- Cheddar cheese – Shredded sharp cheddar adds gooey texture and bold flavor. A Mexican cheese blend, mozzarella, or pepper jack are good substitutes if you want a different flavor.
- Eggs – Scrambled eggs form the base of the filling. Cook them just until soft and fluffy so they don’t dry out when baked inside the dough.
- Breakfast sausage – Crumbled sausage gives these mummies a hearty, savory bite. I used chicken sausage here.
- Bacon – Cooked and chopped regular or turkey bacon adds a smoky, salty flavor. You can make it crispy or slightly chewy, depending on what you like best.
- Butter – Brushed over the dough with seasonings for extra flavor and golden color. If using crescent roll dough, you can skip the butter step since that dough is richer.
- Candy eyeballs – These give the mummies their fun Halloween look. Add them after baking so they don’t melt.
- Hollandaise sauce – A rich, buttery sauce that pairs perfectly with the savory filling. I like the McCormick packet mix for ease, but homemade hollandaise is always a better option.
- Green food coloring – Just a few drops turn the sauce into a spooky green dip for serving.
Tip!
Make sure to tuck the ends of each dough strip underneath the mummy. This helps keep the filling sealed and prevents the strips from opening while baking.
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Halloween Breakfast Mummies
Equipment
- Large baking sheet
- Parchment paper
- Rolling Pin
- Kitchen scissors
- Pastry brush
- Small microwave-safe bowl
Ingredients
- 1 13.8 oz can (390 g) refrigerated pizza dough
- 1 ¾ cups (200 g) shredded cheddar cheese divided
- 8 large eggs scrambled
- 9 ounces (225 g) breakfast chicken sausage cooked and crumbled
- 12 ounces (340 g) bacon cooked and chopped
- 2 tablespoons unsalted butter melted
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 12 candy eyeballs
- 1 ½ cups (360 ml) hollandaise sauce warm
- Green food coloring
Instructions
- Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- Roll out the pizza dough into a rectangle about 18 × 12 inches (46 × 30 cm). Cut lengthwise in half, then cut across into thirds to make 6 rectangles.
- Sprinkle a layer of cheddar cheese down the center of each piece of dough. Top with scrambled eggs, sausage, bacon, and a bit more cheese.
- Use kitchen scissors to cut fringe strips, about 1 inch (2.5 cm) deep, around the edges of each rectangle at ¼–½ inch (0.5–1 cm) intervals.
- Cross the strips over the filling to create a mummy bandage effect, tucking the ends underneath so they stay closed.
- Make a small slit about 1 inch (2.5 cm) from the top of each mummy to leave space for the eyes later.
- Place the mummies on the prepared baking sheet.
- Mix the melted butter with garlic powder, salt, and pepper, then brush evenly over the tops of the mummies.
- Bake for 10–15 minutes, until the dough is puffed and golden brown. Cool for 2–3 minutes.
- Press two candy eyeballs into each mummy’s face.
- Stir green food coloring into the warm hollandaise sauce until you reach the desired shade. Serve mummies warm with sauce for dipping.
Notes:
- You can substitute crescent roll dough for pizza dough, but the mummies will be smaller. Skip the butter glaze if using crescent rolls.
Secure the dough strips under the mummies so they don’t open during baking. - To make ahead, bake until light golden, cool, and store in an airtight container. Reheat in a 350°F (175°C) oven until hot and deep golden brown, then add candy eyes.
- Avoid baking with the candy eyeballs on, as they will melt. If storing leftovers with eyes, replace them before serving since they may bleed into the dough.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Variations and Add-Ins
- Different cheeses – Try mozzarella, Monterey Jack, or smoked gouda for a new flavor profile.
- Vegetarian mummies – Fill with sautéed vegetables like mushrooms, bell peppers, or spinach instead of meat.
- Spicy twist – Add diced jalapeños, chili flakes, or use pepper jack cheese for heat.
- Sauce swap – Serve with salsa verde, guacamole, or queso dip instead of hollandaise.
- Mini mummies – Make smaller versions with crescent roll dough for bite-sized party food.
Storage and Reheating Tips
- Refrigeration: Store cooled mummies in an airtight container in the fridge for up to 3 days. Add the candy eyes just before serving so they don’t bleed into the dough.
- Freezing: Wrap baked (but not decorated) mummies individually in plastic wrap, then place in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm mummies in a 350°F (180°C) oven until heated through and the dough is crisp again. Avoid microwaving as it makes the dough soft and chewy instead of flaky.
- Serving tip: Always replace candy eyes with fresh ones after reheating, since they melt or discolor with heat.
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