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Breakfast Braid A Fun Easy Dinner Idea

Breakfast Braid A Fun Easy Dinner Idea

A versatile and easy-to-make Breakfast Braid that can be enjoyed any time of day, filled with scrambled eggs, cheese, and your choice of meats and vegetables, all wrapped in flaky crescent roll dough.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 tubes (8 oz each) crescent roll dough
  • 6 large eggs, scrambled
  • 1½ cups shredded cheddar cheese
  • 8 slices/½ lb cooked bacon or sausage, crumbled
  • ½ cup bell pepper, diced small
  • ¼ cup green onions, sliced thi
  • 2 tablespoons butter, for scrambling eggs
  • Salt and pepper, to taste
  • 1 egg beaten, for egg wash

Method
 

  1. Preheat your oven to 375°F and line a large baking sheet with parchment paper.
  2. Cook bacon until crispy, then crumble it. Dice vegetables into small pieces.
  3. Melt butter in a skillet over medium heat, whisk eggs with salt and pepper, and scramble until just set.
  4. Unroll both tubes of crescent dough and pinch seams together to form a large rectangle.
  5. Cut 1-inch strips along both long sides of the dough, leaving the center third intact.
  6. Layer scrambled eggs down the center of the dough, top with cheese, crumbled meat, bell peppers, and green onions.
  7. Fold strips over the filling at an angle, alternating sides to create a braid.
  8. Brush the braid with beaten egg and bake for 20-25 minutes until golden brown.

Notes

Keep ingredients dry to avoid sogginess. Don't skip the egg wash for a golden finish. Let the braid rest for 5 minutes before slicing.