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Breakfast Braid Recipe

You'll love this Breakfast Braid. These are so easy, and full of delicious breakfast flavor.
Prep Time10 mins
Cook Time26 mins
Total Time36 mins
Course: Breakfast
Cuisine: American
Keyword: Breakfast Braid
Servings: 6
Calories: 262kcal


  • Mixing Bowl
  • Skillet
  • Baking Sheet


  • 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