Breakfast Braid Recipe
You'll love this Breakfast Braid. These are so easy, and full of delicious breakfast flavor.
Prep Time10 minutes mins
Cook Time26 minutes mins
Total Time36 minutes mins
Course: Breakfast
Cuisine: American
Keyword: Breakfast Braid
Servings: 6
Calories: 262kcal
- 6 eggs
- 1 Tablespoon milk
- salt and pepper to taste
- ½ Tablespoon butter
- 1 cup Pico De Gallo
- 8 ounces Crescent Roll Dough
- 6 strips bacon cooked and crumbled
- ½ cup shredded cheddar cheese
Preheat oven to 375 degrees.
In a medium bowl, whisk together eggs, milk, and salt and pepper.
In a large skillet, melt butter over medium heat, then add eggs to the pan. Scramble eggs for about 3 minutes, then add 1 cup of pico de gallo. Continue to scramble eggs until they are set up (about 3 more minutes), then set aside.
Open crescent roll dough and unroll as one large rectangle on a baking sheet than is lined with aluminum foil (or a baking mat). Dough should be almost the entire length of a half sheet pan. Press together to even out edges and seal any holes. Cut 1/2 inch diagonal strips up each side of the dough.
Spoon eggs down the center of the dough, then top with crumbled bacon and cheddar cheese.
Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern.
Bake for 15-20 minutes until dough is golden brown. Serve warm.
Calories: 262kcal | Carbohydrates: 21g | Protein: 9g | Fat: 17g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 686mg | Potassium: 80mg | Fiber: 1g | Sugar: 8g | Vitamin A: 516IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 1mg