I wanted to make something simple and fun for lunch because we had a few kids over today. I wanted to make something that would please even the pickiest palate, so I went in search of ingredients. I had a tube of crescent roll dough, eggs, sausage, and cheddar cheese in the refrigerator, so I grabbed them up and threw it all together into this awesome breakfast braid. It was super delicious and a big hit with the kids who thought it was cool and tasty.
Remove the crescent roll dough from the container and roll 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 sausage links, drain on a paper towel; slice into bite sized pieces. Heat a skillet over medium heat and coat it with cooking spray. Whisk the eggs together with the milk then season with a bit of sea salt and freshly cracked 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. Cut even slits on each side with a pizza cutter, leaving space in the center for the filling. Sprinkle some cheese and sausage pieces down the center of the dough. Add the scrambled eggs then the remaining cheese and sausage on top.
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.