Sausage Cheddar Breakfast Braid
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Sausage Cheddar Breakfast Braid
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 1 container of crescent roll dough rolled into a ball
- 5 sausage links cooked & cut into bite-sized
- 1 tbsp butter
- 5 eggs
- 1 tbsp milk
- Sea Salt and Freshly Cracked Pepper to taste
- 3 tbsp sharp cheddar cheese shredded
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Instructions
- Remove the crescent roll dough from the container and roll it 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 or parchment paper.
- Cook sausage links in a large skillet, drain on a paper towel; slice into bite-sized pieces.
- Wipe out the same large skillet, and melt the butter over medium heat.
- Whisk the eggs with the milk then season with a bit of sea salt and freshly cracked pepper, to taste.
- Pour the egg mixture into the hot skillet; constantly fold the egg mixture from the bottom of the pan to the top, which 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.
- Cut even slits on each side with a pizza cutter, leaving space in the center for the filling.
- Sprinkle some cheese and sausage pieces down the center of the dough. Add the scrambled eggs then the remaining cheese and sausage on top.
- 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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