Breakfast Braid

I have two words for you… MAKE THIS!  I wanted a quick and tasty breakfast on Sunday for my husband and I so I went foraging through the refrigerator.  I had some crescent rolls to use up as well as bacon, eggs, chopped up green onions, and sharp cheddar cheese.  I decided to scramble the eggs and place them along with the other ingredients down the center of the crescent dough.  I cut the edges to make strips then “braided” them over the eggs.  This baked in less than 15 minutes and turned out terrific!  I ate a small portion and my husband finished the remainder – we both really, really loved it!  I can’t wait to make this again.

Remove the crescent roll dough from the container and roll into a ball.  Let it sit for 15 minutes so the dough is easier to use.  Preheat the oven to 375 degrees and line a baking sheet with a silpat mat.

Cook bacon, drain on a paper towel; crumble.  Heat a skillet over medium heat and coat it with cooking spray.   Whisk the eggs together with the milk, sea salt, freshly cracked pepper, and cayenne pepper, to taste.  Pour the egg mixture into the skillet. Constantly fold the egg mixture from the bottom of the pan to the top. This will keep it from overcooking and the middle section will stay soft and fluffy. Do this constantly for 1 or 2 minutes, or until the eggs are just set.  Don’t overcook – they will finish cooking in the oven.

Roll (or spread) the dough out on top of the silpat mat into a rectangle.  Sprinkle some cheese, green onions, and bacon down the center of the dough.  Add the scrambled eggs then the remaining cheese, green onion, and bacon on top.

Cut even slits on both sides of the filling with a pizza cutter. Fold the ends over the filling then starting at one end, fold alternating strips at an angle across the filling.

Place into the oven and bake for 13-15 minutes.

Remove from the oven and let it rest for 1-2 two minutes before slicing and serving.  Enjoy.

 

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Breakfast Braid

Yield: 2-3

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

1 container of reduced fat crescent roll dough, rolled into a ball
Cooking spray
3-4 slices of bacon, cooked & crumbled
5 eggs
1 tbsp milk
Sea salt and freshly cracked pepper, to taste
Cayenne pepper, to taste
2-3 tbsp Sharp cheddar cheese, shredded
1 tbsp green onion, sliced

Directions:

Remove the crescent roll dough from the container and roll into a ball. Let it sit for 15 minutes so the dough is easier to use. Preheat the oven to 375 degrees and line a baking sheet with a silpat mat.

Heat a skillet over medium heat and coat it with cooking spray. Whisk the eggs together with the milk, sea salt, freshly cracked pepper, and cayenne pepper, to taste. Pour the egg mixture into the skillet. Constantly fold the egg mixture from the bottom of the pan to the top. This will keep it from overcooking and the middle section will stay soft and fluffy. Do this constantly for 1 or 2 minutes, or until the eggs are just set. Don't overcook - they will finish cooking in the oven.

Roll (or spread) the dough out on top of the silpat mat into a rectangle. Sprinkle some cheese, green onions, and bacon down the center of the dough. Add the scrambled eggs then the remaining cheese, green onion, and bacon on top.

Cut even slits on both sides of the filling with a pizza cutter. Fold the ends over the filling then starting at one end, fold alternating strips at an angle across the filling.

Place into the oven and bake for 13-15 minutes. Remove from the oven and let it rest for 1-2 two minutes before slicing and serving. Enjoy.

Recipe and photos by For the Love of Cooking.net

 

 

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54 Responses to “Breakfast Braid”

  1. 1

    Linse — January 17, 2012 @ 5:57 am

    What would be some sort of homemade replacement for the crescent roll dough, for those of us who don’t normally have that around?

    [Reply]

  2. 2

    raquel@erecipe — January 17, 2012 @ 8:28 am

    Yes, I also have the same question, we don’t have reduced fat crescent roll dough here, is there a recipe that I can make it ? I am really impressed on this recipe and would love to make it for breakfast.

    [Reply]

  3. 3

    Raw Food Haven — January 17, 2012 @ 8:57 am

    This is one breakfast braid. Like the previous comments, is there an alternative for that dough? Really love the recipe and would love to try it and experiment with other stuff as well.

    [Reply]

  4. 4

    nina — January 17, 2012 @ 9:56 am

    Love the idea and I must say, I know few bloggers who can think on their feet like you!! Lucky hubby!

    [Reply]

  5. 5

    Nevine @ Tableya — January 17, 2012 @ 10:19 am

    Lovely idea and so simple. I’m sure my husband will love this. Do you think the leftovers would freeze well?

    [Reply]

    • Pam replied: — January 17th, 2012 @ 4:56 pm

      I am not sure because we had no leftovers. Let me know if you freeze it and how it turns out.

      Cheers,
      Pam

      [Reply]

  6. 6

    Priyanka — January 17, 2012 @ 11:32 am

    Great idea. Lovely idea….great way to start the day :)

    [Reply]

  7. 7

    Martha — January 17, 2012 @ 12:20 pm

    looks delicious and sounds easy! Score!!

    [Reply]

  8. 8

    Kim in MD — January 17, 2012 @ 12:29 pm

    I have one word to describe this…YUM! Very creative, Pam!

    [Reply]

  9. 9

    Jenn's Food Journey — January 17, 2012 @ 12:31 pm

    You always make the best breakfast! Have I mentioned before that I wish you were my neighbor? I’d drop by every morning.. for .. uhhmmm.. coffee, yea, coffe.. and what’s that? A breakfast braid…well ok, just a bite or two or three!!! :)

    [Reply]

  10. 10

    bellini — January 17, 2012 @ 12:59 pm

    It does look delicious and perfect for a slow Sunday.

    [Reply]

  11. 11

    gloria — January 17, 2012 @ 1:10 pm

    AMazing dear I want to make but I have to make some dough, here we dont have crescent roll dough:( any idea to make the dough??

    [Reply]

  12. 12

    pam — January 17, 2012 @ 1:13 pm

    This looks so good!

    [Reply]

  13. 13

    alida — January 17, 2012 @ 1:25 pm

    I’d better try this out for my husband. Great idea!A perfect Sunday breakfast. Thanks for sharing!

    [Reply]

  14. 14

    Mary — January 17, 2012 @ 1:38 pm

    This sounds delicious, Pam. I love trying different breakfast foods. My kids would love this.

    [Reply]

  15. 15

    Bugaboo — January 17, 2012 @ 2:40 pm

    How did I not think of this already? I eat breakfast for breakfast AND dinner all the time, and this looks absolutely up my alley. Thanks for the idea!

    [Reply]

  16. 16

    Alexis @ There She Goes — January 17, 2012 @ 2:42 pm

    i love this idea! its like a twisted egg sandwich :)

    [Reply]

  17. 17

    Leslie — January 17, 2012 @ 2:54 pm

    That looks so simple & so yummy!

    [Reply]

  18. 18

    Peggy Recker — January 17, 2012 @ 3:09 pm

    This looks so good!

    [Reply]

  19. 19

    Larry — January 17, 2012 @ 3:45 pm

    looks super good Pam. I love dishes like this, usually always have some type of pastry on hand, then never remember to put them together.

    [Reply]

  20. 20

    Lyndsey@TheTinySkillet — January 17, 2012 @ 3:53 pm

    What a great idea! It’s a tasty breakfast and a beautiful presentation. Plus the best meals come from what we have on hand!

    [Reply]

  21. 21

    Pam — January 17, 2012 @ 4:06 pm

    Hi everyone! There were a few people asking for a crescent roll dough recipe and I found one here: http://www.tasteofhome.com/Recipes/Homemade-Crescent-Rolls Keep in mind that I have never made this dough but it comes from Taste of Home which usually has great recipes. I hope this helps.

    Cheers,
    Pam

    [Reply]

  22. 22

    Holliday — January 17, 2012 @ 5:10 pm

    Mmm! I’m not much of a breakfast cooker, but this looks great! Do you think that the final product could be frozen and used as quick breakfasts during the week? I’m always looking for something I can make quickly and easily before work.

    [Reply]

  23. 23

    Blond Duck — January 17, 2012 @ 5:58 pm

    Drool!

    [Reply]

  24. 24

    spiky — January 17, 2012 @ 6:00 pm

    very very nice blog. care to exchange links?
    a delicoius visit from philippines.

    [Reply]

  25. 25

    Mary — January 17, 2012 @ 6:53 pm

    This is wonderful – I’m hoping I can surprise my girls with this one morning soon!
    Mary x

    [Reply]

  26. 26

    Agne — January 17, 2012 @ 7:48 pm

    Every time I come here I can find something new. And I’m definitely going to try this recipe.

    [Reply]

  27. 27

    Marjie — January 17, 2012 @ 7:55 pm

    It’s like an egg breakfast from a restaurant, only better!

    [Reply]

  28. 28

    Grubarazzi (@Grubarazzi) — January 17, 2012 @ 9:19 pm

    Really great idea. I love this!

    [Reply]

  29. 29

    Patricia Peterson — January 17, 2012 @ 9:39 pm

    Wow, this looks really good. I made a calzone the other night similar to this.
    But this would be great for breakfast. The kids will love it.
    Thanks for sharing. (Beautiful site)
    Patricia

    [Reply]

  30. 30

    Cathy — January 17, 2012 @ 10:29 pm

    Wow. Fancy looking without being…fancy! Love finding new breakfast options! Though I do love my tomato/green onion breakfast scramble.

    [Reply]

  31. 31

    Pam — January 17, 2012 @ 10:40 pm

    This is my kind of breakfast! Way to go!!!

    [Reply]

  32. 32

    Words Of Deliciousness — January 18, 2012 @ 1:30 am

    Great recipe, I would love this for breakfast.

    [Reply]

  33. 33

    Joanne — January 18, 2012 @ 1:50 am

    And whoever said it was a good idea to skip breakfast? Not while this is around! Looks delicious! Like a breakfast calzone.

    [Reply]

  34. 34

    mandy — January 18, 2012 @ 2:27 am

    You, my friend, are a genius! This looks so incredibly delicious and the perfect breakfast on a quiet Sunday morning. Now, I’m off to catch up on all your other lovely recipes I’ve missed.

    [Reply]

  35. 35

    mandy — January 18, 2012 @ 2:27 am

    PS LOVE the new site!

    [Reply]

  36. 36

    Alice — January 18, 2012 @ 3:12 am

    What a yummy idea!

    [Reply]

  37. 37

    peachkins — January 18, 2012 @ 10:36 am

    This looks absolutely gorgeous! I will wake up for this!

    [Reply]

  38. 38

    grace — January 18, 2012 @ 11:34 pm

    great idea, pam–bacon, egg, and cheese is always the way to go for a satisfying breakfast, and the braid is lovely!

    [Reply]

  39. 39

    Stylin_U — January 18, 2012 @ 11:50 pm

    Mmm I will be making this soon : )

    [Reply]

  40. 40

    Chung-Ah Rhee — January 19, 2012 @ 7:01 am

    I love that you used crescent rolls! It saves time on making the dough.

    And yes, I will be making this!! I might add some mozzarella and pancetta too! :)

    [Reply]

  41. 41

    Chris — January 21, 2012 @ 7:16 pm

    This looks too good to be so easy!
    Brilliant idea, Pam!

    [Reply]

  42. 42

    JenE — January 21, 2012 @ 7:43 pm

    Question: why roll dough into a ball before then rolling out again? Why not just unroll the crescents and then spread w/ a rolling pin?? This step was time consuming and seems like it would have been much easier if NOT rolled in a ball. We have this secret family recipe for “veggie pizza” where you use the crescent rolls as a “crust” , just kind of fusing the seams together. Anyway YUM!. Great lunch for a weekend :)

    [Reply]

    • Pam replied: — January 22nd, 2012 @ 10:05 pm

      JenE,

      I tried to do it without rolling but the crescent dough had deep scores that kept coming apart even after trying to pinch the seams together so I ended up forming the dough int0 a ball and rolling it out – it worked great. It was more time consuming but worth it in my opinion.

      Your veggie pizza sounds great!

      Cheers,
      Pam

      [Reply]

  43. 43

    For the Love of Crescent Rolls « EGG — January 24, 2012 @ 4:52 pm

    [...] Click Here for the Recipe! Share this:TwitterFacebookLike this:Like3 bloggers like this post. Tagged Chocolate, Cinnamon, Cooking, Crescent Rolls, Food, Peanut Butter and Jelly, Pillsbury Doughboy, Recipes [...]

  44. 44

    Mama Mia — January 28, 2012 @ 4:18 am

    This looks fantastic!! I can’t wait to try it. I am always looking for something to do with the tins of crescent rolls in my fridge.

    [Reply]

  45. 45

    Emily — January 29, 2012 @ 5:33 pm

    I just made this today, although it doesn’t look as nice as yours and its alot shorter (I had trouble rolling out the dough) It tastes amazing! Thanks for sharing the recipe!

    [Reply]

  46. 46

    Maranda — February 5, 2012 @ 2:41 pm

    This looks fantastic! Genius!!! And I love your new look!!!

    [Reply]

  47. 47

    Sarah West — February 9, 2012 @ 6:10 am

    Hi, do you think this could be cooked, sliced, then frozen and reheated in the microwave? I just know I won’t do this before going to work. Thanks!

    [Reply]

    • Pam replied: — February 9th, 2012 @ 4:48 pm

      Sarah,

      I have never tried freezing it so I am not sure how it would turn out. If you end up doing it, let me know if it works!

      Cheers,
      Pam

      [Reply]

  48. 48

    Mandy — February 19, 2012 @ 10:50 pm

    Your site is awesome! I love the photography and the food ideas. Can’t wait to try this recipe!!

    [Reply]

  49. 49

    Nicole — February 25, 2012 @ 3:10 pm

    Made this for supper tonight, AMAZING! Husband and I both absolutely loved it! I was surprised at how much flavor there was. Definately a keeper recipe!

    [Reply]

  50. 50

    Jane — March 29, 2012 @ 10:03 am

    Seriously? I have cresent rolls in the fridge that need to be cooked and bacon and eggs. This will be breakfast on Sunday. I am so excited to try this!!

    [Reply]

  51. 51

    [Works For Me Wednesday] Nightly Prep | Learning With Mom — April 11, 2012 @ 4:08 pm

    [...] or baking something, like cinnamon rolls or muffins. [It doesn't work so much if I'm making egg breakfasts unless I'm using the slow cooker. Any slow cooker breakfast would count as nightly prep.] If I [...]

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