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Breakfast Braid

Breakfast Braid

I have two words for you… MAKE THIS!  I wanted a quick and tasty breakfast on Sunday for my husband and me so I went foraging through the refrigerator.  I had some crescent rolls to use up as well as bacon, eggs, chopped-up green onions, and sharp cheddar cheese.  Next, I decided to scramble the eggs and place them along with the other ingredients down the center of the crescent dough.  I cut the edges to make strips then “braided” them over the eggs.  This baked in less than 15 minutes and turned out terrific!  I ate a small portion and my husband finished the remainder–we both really, really loved it!  I can’t wait to make this again.

Breakfast Braid

How to Make a Breakfast Braid

Remove the crescent roll dough from the container and roll it into a ball.  Let it sit for 15 minutes so the dough is easier to use.  Preheat the oven to 375 degrees and line a baking sheet with a silpat mat.

Cook bacon, drain on a paper towel; crumble.  Heat a skillet over medium heat and coat it with cooking spray.   Whisk the eggs together with the milk, sea salt, freshly cracked pepper, and cayenne pepper, to taste.

Pour the egg mixture into the skillet. Constantly fold the egg mixture from the bottom of the pan to the top. This will keep it from overcooking and the middle section will stay soft and fluffy. Do this constantly for 1 or 2 minutes, or until the eggs are just set.  Don’t overcook – they will finish cooking in the oven.

Roll (or spread) the dough out on top of the silpat mat into a rectangle.  Sprinkle some cheese, green onions, and bacon down the center of the dough.  Add the scrambled eggs then the remaining cheese, green onion, and bacon on top.

Breakfast Braid

Cut even slits on both sides of the filling with a pizza cutter. Fold the ends over the filling then starting at one end, fold alternating strips at an angle across the filling.

Breakfast Braid

Place into the oven and bake for 13-15 minutes.

Breakfast Braid

Remove from the oven and let it rest for 1-2 two minutes before slicing and serving.  Enjoy.

Breakfast Braid

Breakfast Braid

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
Servings: 2 - 3
Author: Pam / For the Love of Cooking

Ingredients

  • 1 container of crescent roll dough rolled into a ball
  • Cooking spray
  • 3-4 slices of bacon cooked & crumbled
  • 5 eggs
  • 1 tbsp milk
  • Sea salt and freshly cracked pepper to taste
  • Cayenne pepper to taste
  • 2-3 tbsp Sharp cheddar cheese shredded
  • 1 tbsp green onion sliced

Instructions

  • Remove the crescent roll dough from the container and roll it into a ball. Let it sit for 15 minutes so the dough is easier to use.
  • Preheat the oven to 375 degrees and line a baking sheet with a silpat mat.
  • Heat a skillet over medium heat and coat it with cooking spray. Whisk the eggs together with the milk, sea salt, freshly cracked pepper, and cayenne pepper, to taste.
  • Pour the egg mixture into the skillet. Constantly fold the egg mixture from the bottom of the pan to the top. This will keep it from overcooking and the middle section will stay soft and fluffy. Do this constantly for 1 or 2 minutes, or until the eggs are just set. Don't overcook - they will finish cooking in the oven.
  • Roll (or spread) the dough out on top of the silpat mat into a rectangle. Sprinkle some cheese, green onions, and bacon down the center of the dough. Add the scrambled eggs then the remaining cheese, green onion, and bacon on top.
  • Cut even slits on both sides of the filling with a pizza cutter. Fold the ends over the filling then starting at one end, fold alternating strips at an angle across the filling.
  • Place into the oven and bake for 13-15 minutes. Remove from the oven and let it rest for 1-2 two minutes before slicing and serving. Enjoy.
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54 Comments

  1. What would be some sort of homemade replacement for the crescent roll dough, for those of us who don’t normally have that around?

  2. Yes, I also have the same question, we don’t have reduced fat crescent roll dough here, is there a recipe that I can make it ? I am really impressed on this recipe and would love to make it for breakfast.

  3. This is one breakfast braid. Like the previous comments, is there an alternative for that dough? Really love the recipe and would love to try it and experiment with other stuff as well.

  4. You always make the best breakfast! Have I mentioned before that I wish you were my neighbor? I’d drop by every morning.. for .. uhhmmm.. coffee, yea, coffe.. and what’s that? A breakfast braid…well ok, just a bite or two or three!!! 🙂

  5. How did I not think of this already? I eat breakfast for breakfast AND dinner all the time, and this looks absolutely up my alley. Thanks for the idea!

  6. looks super good Pam. I love dishes like this, usually always have some type of pastry on hand, then never remember to put them together.

  7. Mmm! I’m not much of a breakfast cooker, but this looks great! Do you think that the final product could be frozen and used as quick breakfasts during the week? I’m always looking for something I can make quickly and easily before work.

  8. Wow, this looks really good. I made a calzone the other night similar to this.
    But this would be great for breakfast. The kids will love it.
    Thanks for sharing. (Beautiful site)
    Patricia

  9. You, my friend, are a genius! This looks so incredibly delicious and the perfect breakfast on a quiet Sunday morning. Now, I’m off to catch up on all your other lovely recipes I’ve missed.

  10. Question: why roll dough into a ball before then rolling out again? Why not just unroll the crescents and then spread w/ a rolling pin?? This step was time consuming and seems like it would have been much easier if NOT rolled in a ball. We have this secret family recipe for “veggie pizza” where you use the crescent rolls as a “crust” , just kind of fusing the seams together. Anyway YUM!. Great lunch for a weekend 🙂

    1. JenE,

      I tried to do it without rolling but the crescent dough had deep scores that kept coming apart even after trying to pinch the seams together so I ended up forming the dough int0 a ball and rolling it out – it worked great. It was more time consuming but worth it in my opinion.

      Your veggie pizza sounds great!

      Cheers,
      Pam

  11. I just made this today, although it doesn’t look as nice as yours and its alot shorter (I had trouble rolling out the dough) It tastes amazing! Thanks for sharing the recipe!

  12. Hi, do you think this could be cooked, sliced, then frozen and reheated in the microwave? I just know I won’t do this before going to work. Thanks!

    1. Sarah,

      I have never tried freezing it so I am not sure how it would turn out. If you end up doing it, let me know if it works!

      Cheers,
      Pam

  13. Made this for supper tonight, AMAZING! Husband and I both absolutely loved it! I was surprised at how much flavor there was. Definately a keeper recipe!

  14. Seriously? I have cresent rolls in the fridge that need to be cooked and bacon and eggs. This will be breakfast on Sunday. I am so excited to try this!!