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4.9 from 42 votes

Bacon Egg & Cheese Crescent Braid

Easy breakfast braid stuffed with eggs, bacon and gooey cheese then wrapped in dough for the ultimate warm breakfast.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 8 Pieces
Calories: 288 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 8 ounces crescent roll dough
  • 7 large eggs divided
  • 1 tablespoon water
  • 1/8 teaspoon salt
  • 6 lices Bacon
  • 1 cup cheddar cheese divided
  • 1 1/2 teaspoons everything Bagel seasoning

Instructions

    Cup of Yum
  1. Preheat the oven to 375. Line a baking sheet with a piece of parchment paper or spray with cooking spray.
  2. Cook bacon in a large skillet until crispy over medium heat. Remove the bacon and place on paper towels to blot any excess grease. Save the bacon grease in the pan.
  3. Crack six eggs into a medium size mixing bowl. Add a tablespoon of water and a pinch of salt to the eggs. Whip the eggs with a whisk until fully mixed.
  4. Place the medium-sized skillet back over medium low heat. Heat up the leftover oil from the bacon or add some pan spray. Add the eggs and stir continuously as the eggs cook until they are soft scrambled. Remove the egg from the pan.
  5. Unroll crescent dough into a large rectangle shape and press the seams together to seal and create a sheet of dough. Place the sheet of dough on top of a large baking sheet
  6. Spread the eggs down the center of the dough.
  7. Sprinkle 3/4 cup cheddar cheese over the cooked egg mixture. Chop bacon into small pieces and sprinkle the bacon evenly over the cheese.
  8. Use a sharp knife or a pizza cutter to slice the sides of the crescent roll dough into eight even strips on each side along the long sides of the rectangle.
  9. Take a piece of dough from the right and left sides that are parallel and pull them up and across the top of the filling, pressing them together to connect them. Work down the entire length of the dough to press the strips of dough together over the filling.
  10. Crack the remaining egg in a small bowl and beat with a whisk. Brush the egg over the top of the crescent dough.
  11. Sprinkle the remaining 1/4 cup shredded cheese and the Everything Bagel seasoning across the top of the braid.
  12. Bake the braid for 10-15 minutes or until the top is golden brown. Slice and enjoy!

Notes

  • Soft scrambled means cooking the scrambled eggs until they are just cooked but are still a little soft and wet in appearance.
  • Soft scrambled means cooking the scrambled eggs until they are just cooked but are still a little soft and wet in appearance.
  • We soft scramble the eggs in this recipe as they will cook more in the oven. If you cook the eggs until all the liquid is gone in the eggs, they may taste a little dry after being baked into the braid.
  • We soft scramble the eggs in this recipe as they will cook more in the oven. If you cook the eggs until all the liquid is gone in the eggs, they may taste a little dry after being baked into the braid.
  • My family typically will each eat two slices each of this breakfast braid for Sunday brunch, so if I have more people over I might double the recipe and make two braids. If we have a lot of other sides though they may only eat a single piece.

Nutrition Information

Calories 288kcal (14%) Carbohydrates 12g (4%) Protein 12g (24%) Fat 22g (34%) Saturated Fat 9g (45%) Polyunsaturated Fat 4g Monounsaturated Fat 7g Trans Fat 0.04g Cholesterol 188mg (63%) Sodium 571mg (24%) Potassium 104mg (3%) Sugar 3g (6%) Vitamin A 384IU (8%) Calcium 125mg (13%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Pieces

Amount Per Serving

Calories 288

% Daily Value*

Calories 288kcal 14%
Carbohydrates 12g 4%
Protein 12g 24%
Fat 22g 34%
Saturated Fat 9g 45%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 7g 35%
Trans Fat 0.04g 2%
Cholesterol 188mg 63%
Sodium 571mg 24%
Potassium 104mg 2%
Sugar 3g 6%
Vitamin A 384IU 8%
Calcium 125mg 13%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.