Are you looking for a great dish for your next breakfast or brunch? This bacon egg and cheese breakfast braid is easy to make, beautiful and delicious!
I love a breakfast dish that is easy, delicious, and hearty! This crescent braid is stuffed with the classic bacon eggs and cheese! It is perfect for feeding a crowd, or making ahead to have on hand for busy weekday mornings. It is a great breakfast food for any occasion! We love to serve this tasty breakfast braid up with a bowl of fresh fruit for an easy and complete meal!
Absolutely! One of the best parts of this easy breakfast braid is how versatile it is! If you prefer sausage or ham instead of bacon you can easily swap it out. (this is a great way to use leftover ham!) Or you can omit the meat all together and make this a vegetarian dish! You can also mix your meats and add some sausage crumbles to the bacon pieces for a tasty combination! You can also use turkey bacon, or vegetarian bacon if you prefer!
Yes! This is the perfect recipe for making ahead to grab and eat for busy weekday mornings! It is also great to make ahead for a hearty weekend breakfast or for occasions like Christmas morning where you want something tasty but don't want to be stuck in the kitchen! You can make it and bake it and heat it up for a few minutes in the oven or the microwave when ready to serve. Store the baked braid refrigerated in an airtight container or wrapped in plastic wrap.
Yes! Pretty much anything you love in an omelet you can add to this breakfast braid! Chopped onions, green or red bell pepper, green onions or even hash brown potatoes can all be added to this breakfast bake! This is an easy recipe to personalize however you like it!
1 Package Refrigerated Crescent Rolls
7 Large Eggs
6-8 Slices Bacon
1 Cup Shredded Sharp Cheddar Cheese
2 tsp Everything Bagel Seasoning
Salt & black pepper
Water
Pre heat oven to 375 and line a large baking sheet with a piece of parchment paper.
Cook bacon to just under your desired preference for crispiness, it will cook a little more in the oven so it will continue to crisp. Remove from the heat, drain on paper towels and allow to cool.
Place 6 eggs in a large bowl, add a splash of water (about a tablespoon) and a pinch of salt and pepper. Whisk until all the yolks and whites have been well blended.
Scramble eggs in a large skillet over medium heat in a little bit of butter or oil. Cook until mostly cooked but still a bit soft and wet in appearance. Remove from heat and set aside.
Unroll crescent dough onto the prepared baking sheet and press the seams together to seal and create a sheet of crescent dough.
Spoon scrambled eggs lengthwise down the middle third of the dough.
Reserve about ¼ cup of shredded cheddar and sprinkle the rest evenly across the eggs.
Chop bacon into small pieces and sprinkle evenly on top of the cheese.
Using a sharp knife slice the sides of the crescent roll sheet into 8 even wide strips on each of the long sides of the rectangle.
Lift strips of dough from each side and pinch them together in the middle. Repeat until all of the pieces of dough have been pressed together.
Place the remaining egg in a small bowl with a splash of water and whisk. Brush the egg wash over the top of the braid .
Evenly sprinkle the reserved shredded cheese and everything bagel seasoning across the top.
Bake for 10-15 minutes or until the top is golden brown.
Remove from the oven and allow to cool for 5-10 minutes before cutting into 8 pieces and serving warm. I like to use a bread knife or pizza cutter to slice it.
Store leftovers refrigerated in an airtight container.
Are you looking for a great dish for your next breakfast or brunch? This bacon egg and cheese breakfast braid is easy to make, beautiful and delicious!
Nutrition Information: Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 249Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 204mgSodium: 579mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 17g
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