Breakfast Braid with Sausage & Eggs

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Introduction:

A Breakfast Braid is a beautiful and savory dish that combines the hearty flavors of breakfast into a flaky, golden pastry. Filled with seasoned sausage, fluffy scrambled eggs, and melty cheese, all wrapped in a braided crescent dough, it’s perfect for brunch, family gatherings, or holiday mornings. It looks impressive but is surprisingly easy to make!

Origin:

The breakfast braid is inspired by European braided breads and American breakfast staples. While the technique of braiding dough is traditional in countries like Denmark and Germany (often used for sweet pastries), this savory version takes a modern American twist by incorporating popular breakfast items like eggs, sausage, and cheese.

Ingredients:

Main Ingredients:

  • 1 can (8 oz) refrigerated crescent dough sheet (or crescent roll dough, pressed together)
  • 6 large eggs
  • 1/4 cup milk
  • 1/2 lb breakfast sausage (pork, turkey, or chicken)
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella (optional blend)
  • Salt and black pepper to taste
  • 1 tbsp butter or oil (for cooking eggs)
  • 1 egg (for egg wash)

Optional Ingredients:

  • 1/4 cup chopped onions or bell peppers (sautéed)
  • 2 tbsp chopped green onions or chives (for garnish)
  • 1/4 tsp red pepper flakes (for a kick)
  • 1/4 cup crumbled cooked bacon
  • 2 tbsp cream cheese (spread over dough before filling)
  • Everything bagel seasoning (for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Cook the sausage in a skillet over medium heat until browned and fully cooked. Drain and set aside.
  3. Scramble the eggs: In a bowl, whisk together eggs, milk, salt, and pepper. Heat butter in a pan and cook eggs gently until just set (they’ll finish cooking in the oven). Remove from heat.
  4. Roll out the dough into a rectangle on the baking sheet. Lightly press together any seams if using crescent roll dough.
  5. Assemble the filling: Down the center third of the dough, layer cooked sausage, scrambled eggs, and shredded cheese.
  6. Cut slits (about 1 inch apart) along both long sides of the dough, cutting up to the filling. Fold strips over the filling, alternating sides to create a braid pattern.
  7. Brush the braid with beaten egg for a golden finish. Sprinkle with everything bagel seasoning if using.
  8. Bake for 20–25 minutes, or until golden brown and cooked through. Let cool for 5 minutes before slicing.

Tips for Success:

  • Don’t overfill the braid; too much filling can cause leaks.
  • Let the braid cool slightly before slicing for cleaner cuts.
  • Use parchment paper or a silicone baking mat to prevent sticking.
  • Cook eggs slightly underdone, as they’ll continue cooking in the oven.
  • For a crispier bottom, bake on a pizza stone or preheated baking sheet.

Recommendations:

  • Serve with: Fresh fruit, hash browns, or a side salad for a complete brunch.
  • Make Ahead: Prepare the filling the night before to save time in the morning.
  • Variations: Try using ham and Swiss cheese, or make a vegetarian version with sautéed spinach and mushrooms.
  • Freezing: Assemble, freeze before baking, and bake straight from frozen (add ~10 more minutes of baking time).

Nutrition (Approx. per serving – 1 slice out of 6):

  • Calories: ~320 kcal
  • Protein: 14–16g
  • Carbohydrates: 20–24g
  • Fat: 20g
  • Saturated Fat: 8g
  • Fiber: 1g
  • Sugar: 3g
  • Sodium: 550–700mg

Note: Nutrition varies depending on sausage type and optional ingredients used.

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