Oh, you are going to LOVE this Breakfast Braid with Sausage and Eggs! Seriously, it’s become my go-to for those weekend mornings when I want something a little special but don’t want to spend hours in the kitchen. Imagine this: fluffy scrambled eggs nestled inside savory, perfectly cooked sausage, all wrapped up in that flaky, golden crescent roll dough. It’s like a hug in pastry form! I remember the first time I made this for my family; my picky eater actually asked for seconds, which is basically a miracle in my house. It’s just so incredibly satisfying and, trust me, it looks way fancier than it actually is to make!
Why You’ll Love This Breakfast Braid
- Super Easy! Seriously, this comes together in minutes, making it perfect for busy mornings.
- Crowd-Pleaser: Who doesn’t love sausage, eggs, and flaky pastry? It’s a guaranteed hit for everyone.
- Versatile: Great for a casual weekend brunch, a special holiday breakfast, or even a fun weeknight dinner.
- Looks Impressive: That braid makes it look like you spent ages in the kitchen, but you didn’t!
- So Delicious: The combination of flavors and textures is just pure breakfast bliss.
Gather Your Ingredients for Breakfast Braid with Sausage and Eggs
Okay, let’s get down to business! To make this amazing breakfast braid, you’ll need just a few simple things you probably already have or can grab easily. First up, you’ll need one tube of refrigerated crescent roll dough – the kind that comes in the can. Make sure it’s the regular kind, not the big flaky layers or anything fancy, just the basic tube. Then, you’ll need about half a pound of breakfast sausage. I like to cook mine up ahead of time and crumble it so it’s ready to go. You’ll also need four large eggs, a quarter cup of shredded cheddar cheese (or whatever cheese makes your heart sing!), a tablespoon of milk to make the eggs nice and fluffy, and of course, some salt and pepper. Oh, and a little baking secret: make sure that sausage is fully cooked before it goes into the braid. Nobody wants undercooked sausage!
Ingredient Notes and Substitutions for Breakfast Braid
Now, about those ingredients! If you want to make this braid extra rich and decadent, feel free to swap out the tablespoon of milk for heavy cream. It makes the eggs even more luxurious. And if you’re feeling a bit adventurous or want to add some extra veggies, go for it! I sometimes toss in some finely chopped onions or bell peppers with the sausage before I cook it. It adds a nice little pop of color and flavor. You can also totally switch out the cheddar cheese for Monterey Jack, pepper jack, or even a sprinkle of Parmesan if that’s what you have on hand. It’s all about making it your own!
How to Prepare Your Perfect Breakfast Braid with Sausage and Eggs
Alright, let’s get this beautiful breakfast braid assembled! It’s really quite straightforward, I promise. First things first, you’ll want to get your oven preheating to 375°F (that’s 190°C). While that’s warming up, grab a baking sheet and line it with some parchment paper. This is my secret weapon for easy cleanup – totally worth it!
Now, take that tube of crescent roll dough and unroll it. You want to lay it out flat like one big rectangle. Don’t worry if it’s not perfectly sealed at the seams; just pinch them together gently with your fingers to make sure everything stays inside later.
In a little bowl, crack your four eggs. Add the tablespoon of milk, a pinch of salt, and a dash of pepper. Give it a good whisk until it’s all combined and looks nice and fluffy. Pour this egg mixture right into the center of your crescent roll rectangle. Try to keep it contained in a nice big blob in the middle!
Next, sprinkle your cooked and crumbled breakfast sausage all over the eggs. Then, top that with your shredded cheddar cheese. Oh, it smells so good already!
Here comes the fun part – the braiding! With a knife or a pizza cutter, carefully cut 1-inch wide strips along both of the *long* sides of the rectangle. Make sure you’re cutting from the edge towards the filling, but don’t cut all the way through the filling itself. Once you have your strips, fold the top and bottom strips straight across to cover the filling completely. Then, just alternate folding the side strips over the filling, tucking them in as you go, to create that beautiful braided look. It’s like magic!
Carefully lift your creation and place it onto that prepared baking sheet. Now, pop it into the preheated oven. You’ll want to bake it for about 20 to 25 minutes. Keep an eye on it; you’re looking for that gorgeous golden-brown color on the pastry and making sure the eggs inside are all set. Once it’s done, just let it cool for a few minutes before slicing into it. That little bit of cooling time makes it so much easier to cut, and it lets the flavors meld perfectly.
Tips for Success with Your Breakfast Braid
To get that perfect golden-brown finish and make sure your eggs are cooked through without burning the pastry, try not to overfill the center. You want just enough filling to allow the dough to seal and braid nicely. If the braid starts looking too brown before the eggs are set, you can always loosely tent a piece of foil over the top. And a little trick for super easy slicing? Let it cool for at least 5-10 minutes before cutting. It makes all the difference!
Serving Suggestions for Breakfast Braid
This delicious breakfast braid is pretty much a meal in itself, but if you want to round things out, it’s fantastic with a side of fresh fruit salad. The sweetness of berries or melon really cuts through the richness of the sausage and cheese. A little dollop of sour cream or a drizzle of hot sauce on top is also amazing if you like a little kick! It’s perfect for a relaxed brunch spread.
Storing and Reheating Your Breakfast Braid
Got leftovers? Lucky you! Once your Breakfast Braid with Sausage and Eggs has cooled down, just wrap it up tightly in plastic wrap or pop it into an airtight container. It’ll keep nicely in the fridge for about 2-3 days. When you’re ready for another slice, you can either pop it in the microwave for a quick warm-up (just a few seconds!) or, my favorite way, reheat it in a toaster oven or a regular oven at around 350°F (175°C) for about 5-10 minutes until it’s warm and crispy again. That way, it tastes almost as good as the first time!
Frequently Asked Questions about Breakfast Braid with Sausage and Eggs
Got some burning questions about this easy breakfast braid? I get it! Let’s dive in.
Q: Can I really use any kind of cheese?
A: Absolutely! While cheddar is fantastic, feel free to get creative. Monterey Jack, a sharp Provolone, or even a sprinkle of Parmesan would be delicious in this crescent roll recipe. Just make sure it’s shredded so it melts nicely!
Q: What if I don’t have breakfast sausage?
A: No worries! You can use cooked crumbled bacon, diced ham, or even some plant-based sausage crumbles if you prefer. Just make sure whatever you use is pre-cooked and nicely crumbled so it distributes evenly.
Q: How do I make sure the eggs are cooked all the way through?
A: The key is to not overstuff the braid and to bake it until the pastry is golden brown. The residual heat from the oven will finish cooking the eggs. If you’re worried, you can whisk the eggs with a little extra milk or cream, which helps them set up beautifully.
Q: Can I add veggies to this?
A: Yes! Sautéed onions, bell peppers, or even some spinach would be lovely additions. Just make sure to cook them down a bit first so they don’t make the braid soggy. Add them with the sausage and cheese!
Nutritional Estimate for Breakfast Braid
This Breakfast Braid with Sausage and Eggs is a hearty way to start your day! While nutritional values can vary based on the specific brands and amounts you use, a typical serving (about 1/6th of the braid) is estimated to have around 350 calories, 22g of fat, 15g of protein, and 25g of carbohydrates. Remember, these are just estimates, but it’s a good idea to keep them in mind! For more information on general nutritional guidelines, you can check out resources like the MyPlate website.
Print
Sensational Breakfast Braid with Sausage and Eggs
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delicious breakfast braid featuring savory sausage and fluffy eggs, encased in a golden-brown pastry.
Ingredients
- 1 tube (8 oz) refrigerated crescent rolls
- 4 large eggs
- 1/2 lb breakfast sausage, cooked and crumbled
- 1/4 cup shredded cheddar cheese
- 1 tablespoon milk
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the crescent roll dough into one large rectangle. Pinch the seams together to seal.
- In a bowl, whisk together the eggs, milk, salt, and pepper.
- Pour the egg mixture into the center of the crescent roll rectangle.
- Sprinkle the cooked sausage and cheddar cheese over the eggs.
- Cut 1-inch strips along the two longer sides of the rectangle, angling them towards the center.
- Fold the top and bottom strips straight across to enclose the filling.
- Braid the side strips by alternating folding them over the filling.
- Carefully transfer the braid to the prepared baking sheet.
- Bake for 20-25 minutes, or until golden brown and the eggs are set.
- Let cool slightly before slicing and serving.
Notes
- You can add other vegetables like chopped onions or bell peppers to the filling.
- For a richer flavor, use heavy cream instead of milk.
- Ensure the sausage is fully cooked before adding it to the braid.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 150mg
Keywords: breakfast braid, sausage and eggs, crescent roll recipe, easy breakfast, brunch idea