A delicious and hearty breakfast option featuring a savory filling of breakfast sausage, eggs, and cheese, all wrapped in a flaky crescent roll braid.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Low Calorie
Ingredients
Scale
1 pound breakfast sausage
6 large eggs
1 cup shredded cheddar cheese
1/2 cup diced bell pepper (any color)
1/2 cup diced onion
1 tablespoon olive oil
1 package (1 lb) refrigerated crescent roll dough
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 egg (for egg wash)
Instructions
Preheat the oven to 375°F.
In a large skillet, heat olive oil over medium heat. Add diced onion and bell pepper, sautéing until softened, about 3-4 minutes.
Add the breakfast sausage to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked, about 5-7 minutes. Drain excess fat if necessary.
In a bowl, whisk together 6 eggs, garlic powder, salt, and black pepper. Pour the mixture into the skillet with the sausage and vegetables. Cook, stirring occasionally, until the eggs are just set, about 3-4 minutes. Remove from heat and stir in the cheddar cheese until melted.
Unroll the crescent roll dough and lay it flat on a parchment-lined baking sheet. Pinch the seams together to form a rectangle.
Cut slits along the sides of the dough, about 1 inch apart, leaving the center intact. Spoon the sausage and egg mixture down the center of the dough.
Fold the strips of dough over the filling, alternating sides to create a braid effect. Pinch the ends to seal.
Beat the additional egg and brush it over the top of the braid for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the dough is golden brown. Let cool for a few minutes before slicing.
Notes
For a spicier version, add diced jalapeños or use spicy sausage.
Substitute the cheddar cheese with pepper jack or mozzarella for a different flavor profile.