Breakfast Braid

Name: Breakfast Braid
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 people
Ingredients: 8 ounces (½ pound) ground pork; ½ teaspoon kosher salt; ¼ teaspoon garlic powder; ¼ teaspoon ground black pepper; 1 medium yellow onion; ½ orange bell pepper; 6 large eggs; 1 cup (113 g) mild cheddar cheese; 1 can (16 ounces) flaky biscuits; 1 large egg; Diced jalapenos; diced tomato

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Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
6 people
Calories
473 kcal
Course
Breakfast
Cuisine
American

Breakfast Braid

Xyla Marshall

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This Breakfast Braid is a hot breakfast that will definitely get your day started on the right foot in the morning. Wrapped up in a flaky crust and loaded with seasoned ground pork, eggs, and cheese, you will already be excited for breakfast the night before!

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Ingredients

Servings

8 ounces (½ pound) ground pork
½ teaspoon kosher salt
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 medium yellow onion, diced (about 1 cup)
½ orange bell pepper, diced (about ½ cup)
6 large eggs, beaten
1 cup (113 g) mild cheddar cheese, shredded
1 can (16 ounces) flaky biscuits
1 large egg, room temperature, beaten for egg wash
Diced jalapenos, for garnish, optional
diced tomato, for garnish, optional

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Instructions

Preheat oven to 350°F. Line a large baking sheet with parchment paper. Set aside.
To a large non-stick skillet over medium heat, add ground pork. Season with salt, garlic powder, and pepper. Cook until no longer pink, about 8-10 minutes.
Add the onions and bell pepper. Stir and continue cooking until onions are softened, 3-5 minutes.
Add the eggs to the cooked pork mixture and stir. Cook until the eggs are done. Remove from heat.

Assembly

Onto a floured surface, roll out the flaky biscuits to make one large rectangle, about 14x9 inches. Carefully transfer the rolled dough to the prepared baking sheet.
Sprinkle the cheese over the dough. Spread the pork and egg mixture evenly down the center length of the dough.
Carefully fold the longer sides of the dough up and over the filling, pinching to seal the seam.
Every 2 inches, cut about ⅔ of the way across the rolled-up dough. I made a total of 7 cuts. Then, carefully flip every other cut piece to the opposite side, creating a 'braided' appearance.
Brush the exposed dough with the egg wash.
Bake for 20-25 minutes or until golden brown. Garnish with jalapeno and tomato, if using. Serve hot.