Breakfast Braid Recipe
You'll love this Breakfast Braid. These are so easy, and full of delicious breakfast flavor.
- 6 eggs
- 1 Tablespoon milk
- salt and pepper to taste
- ½ Tablespoon pepper
- 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