Here’s a delicious and hearty Breakfast Braid with Sausage & Eggs recipe — perfect for a weekend brunch or meal prep!
🥐 Breakfast Braid with Sausage & Eggs
✅ Ingredients:
- 1 sheet refrigerated crescent dough (or puff pastry)
- 4 large eggs
- 1/2 lb breakfast sausage (pork, turkey, or chicken), cooked and crumbled
- 1/2 cup shredded cheddar cheese (or cheese of choice)
- 2 tbsp milk
- Salt and pepper to taste
- 1 tbsp chopped green onions (optional)
- 1 tbsp butter (optional, for brushing)
🔥 Instructions:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cook sausage in a skillet over medium heat until browned and fully cooked. Drain excess fat if needed.
- Whisk eggs with milk, salt, and pepper. Scramble them in a pan until just set (they’ll finish cooking in the oven).
- Roll out the crescent dough onto the prepared baking sheet. Press seams together if using crescent rolls.
- Cut strips (about 1 inch wide) on both long sides of the dough, leaving the center third uncut for filling.
- Layer the filling: First eggs, then sausage, then cheese, and green onions if using.
- Fold the strips over the filling, alternating sides to create a braid-like pattern. Tuck the ends underneath.
- Optional: Brush the top with melted butter for a golden finish.
- Bake for 20–25 minutes, or until golden brown and cooked through.
- Cool slightly, slice, and serve!
🧊 Make-Ahead Tips:
- You can prepare the filling the night before.
- Store leftovers in the fridge for up to 3 days and reheat in the oven or air fryer for best texture.