Cheese and Egg Breakfast Braid
Start your day with this stunning Cheese and Egg Breakfast Braid, a cozy and delicious twist on a classic breakfast. This savory dish features a flaky crescent roll dough wrapped around layers of fluffy scrambled eggs, gooey cheddar cheese, and vibrant bursts of flavor from chopped green onions, red bell peppers, and crumbled bacon or sausage. Its elegant braided design is surprisingly simple to achieve, making it the perfect option for impressing guests or treating your family to a special weekend brunch. With a golden, glossy finish from an easy egg wash, this breakfast braid is a feast for the eyes and the palate. Ready in just 40 minutes, it’s a crowd-pleasing, one-pan meal that’s as satisfying as it is beautiful. Perfect for breakfast, brunch, or even a breakfast-for-dinner treat!
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Recipe Information
Ingredients
- 1 package crescent roll dough sheet
- 4 large eggs
- 2 tablespoons milk
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon butter
- 1 cup shredded cheddar cheese
- 2 tablespoons green onions, chopped
- 0.5 cup red bell pepper, diced
- 0.5 cup cooked bacon or sausage, crumbled
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
Heat a skillet over medium heat and melt the butter. Add the egg mixture to the skillet and cook, gently stirring, until soft scrambled. Remove from heat.
Unroll the crescent roll dough sheet onto the prepared baking sheet. Press the dough lightly to flatten, forming a large rectangle.
Using a sharp knife or kitchen scissors, make diagonal cuts about 1 inch apart on the long sides of the dough, leaving the center section intact (this will hold the filling).
In the center of the dough, layer the scrambled eggs, shredded cheese, green onions, red bell peppers, and crumbled bacon or sausage.
Fold the cut sections of the dough over the filling, alternating sides to create a braided look. Pinch the ends to seal.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the braid with the egg wash to give it a golden shine as it bakes.
Bake in the preheated oven for 20–25 minutes, or until the dough is golden brown and fully cooked.
Remove from the oven and let cool for 5 minutes before slicing and serving. Enjoy your delicious Cheese and Egg Breakfast Braid!
Nutrition Facts
Calories |
331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 616 mg | 27% | |
| Total Carbohydrate | 17.9 g | 6% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 3.8 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 177 mg | 14% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 156 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
