Description
A delicious breakfast braid featuring savory sausage and fluffy eggs, encased in a golden-brown pastry.
Ingredients
Scale
- 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