Breakfast Braid
Servings 2 - 3
Equipment
- Large skillet
- Baking Sheet
Ingredients
- 1 container of crescent roll dough rolled into a ball
- 3-4 slices of bacon cooked & crumbled
- 1 tbsp butter
- 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.
- Cook bacon in a large skillet until crisp and browned, drain on paper towels, and crumble. Discard the bacon grease.
- Heat the butter in a large skillet over medium heat.
- Whisk the eggs together with the milk, sea salt, freshly cracked pepper, and cayenne pepper, to taste.
- Pour the egg mixture into the large 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 over 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 minutes before slicing and serving. Enjoy.