This Easy Breakfast Crescent Braid is super quick to pull together thanks to pre-made crescent dough. It looks beautiful when it’s done, making it a great addition to a brunch or holiday spread, while being quick and easy enough to serve as a simple family breakfast. Change up the fillings however you like!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Crescent dough – Look for the Pillsbury Crescent Dough Sheet. It’s the same dough as their crescent rolls, but without the perforations. You can definitely make this with the perforated dough but it’s trickier to work with here and might not look as nice. This would likely work well with their pizza dough sheets as well, but I haven’t tried it personally!
- Scrambled eggs
- Cooked bacon
- Grated cheese
- Hot sauce – Optional.
How to Make an Easy Breakfast Crescent Braid
- Scramble some eggs in a skillet. Make sure you have some cooked bacon and shredded cheese ready to go.
- Lay your dough out on a lightly floured work surface and roll it out to about 10 inches by 12 inches. I like to do this on a piece of parchment for easy transfer to my baking sheet later.
- Pile your toppings right down the middle. I’m using scrambled eggs, cooked bacon, and cheese.
- Using a pizza cutter, slice even slits on the sides of your rectangle fold over both ends.
- Starting at one end, bring the side pieces to the center, overlapping as you go, to form the braid. When you get to the end just tuck any stray pieces where you can to make things look tidy.
- Bake on a parchment-lined baking sheet according to the package directions on your dough. It make take slightly longer than the package says, since it’s braided. Just look for the top to get nice and golden.
Storing and Other Tips
- Store cooled leftovers, tightly wrapped, in the refrigerator and enjoy within 3-4 days for best results.
- If you’re using scrambled eggs as an ingredient, I recommend cooking them a little under done so they aren’t overcooked in the finished braid.
- Feel free to change up the fillings. This basic method would work with nearly any breakfast items, cooked veggies, sweet fillings like cinnamon and apples, or even pizza/calzone fillings.
- Planning ahead: Feel free to assemble the braid, cover tightly, and refrigerate for up to 24 hours before baking.
Easy Breakfast Crescent Braid
A yummy and easy breakfast braid, great to feed a crowd on a busy morning!
Servings
Ingredients
- 1 roll Pillsbury Crescent Recipe Creations
- scrambled eggs I used 3 eggs + 1 egg white + 1 1/2 T milk + salt and pepper
- 4-5 strips bacon, cooked sausage would be great too
- ½ cup grated cheese or more…
- optional: hot sauce
Instructions
- Scramble eggs in a skillet. Since this will cook again in the oven, under cook your eggs. You want them to be cooked enough to hold together, but leave them a bit wet. Cook bacon strips and set aside. (I bake my bacon in the oven. Just lay flat on a foil lined cookie sheet and bake at 400℉ for about 12 minutes or until crisp.)
- Next, use a rolling pin and a lightly floured work surface to roll out the crescent dough to about 10 in x 12 in. Lay the eggs down the center of the rectangle, leaving room on both sides and the 2 ends. Top with bacon, cheese, and a couple shots of hot sauce if you want.
- Use a pizza cutter to slice even slits on the sides of your rectangle. Fold over both ends.
- Now starting on one end, bring the side pieces in and overlap them. You’ll want to alternate- one from the right, then one from the left and so on and so on. Keep doing it until you get all the way to the end. When you get to the end, just tuck where you can to make it pretty!
- Bake according to package instructions. I believe it’s 375 for about 15-20 minutes (but who knows, I threw away my package!) It might take a little longer than the package directs because of the way it’s braided. When it’s done, it should be golden brown on top. Remove from oven and let cool for about 5 minutes.
- Slice on a slight diagonal and eat immediately!
Notes
- Store cooled leftovers, tightly wrapped, in the refrigerator and enjoy within 3-4 days for best results.
- If you’re using scrambled eggs as an ingredient, I recommend cooking them a little under done so they aren’t overcooked in the finished braid.
- Feel free to change up the fillings. This basic method would work with nearly any breakfast items, cooked veggies, sweet fillings like cinnamon and apples, or even pizza/calzone fillings.
- Planning ahead: Feel free to assemble the braid, cover tightly, and refrigerate for up to 24 hours before baking.
Nutrition
Calories: 263kcal, Carbohydrates: 16g, Protein: 8g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Cholesterol: 101mg, Sodium: 486mg, Potassium: 67mg, Sugar: 4g, Vitamin A: 219IU, Calcium: 80mg, Iron: 1mg
Calories: 263kcal
Cost: $7
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Questions & Reviews
I have made something similar called “Brunch Bread”. You mix softened (not melted) butter with a ranch dip packet and spread it around on the dough. Then add bacon, cheese, ham, turkey, whatever your fancy. Wrap it up like you did and then add more of the butter and ranch mixture to the top. It is SO good! I’ll have to try it breakfast style!
the pre-made dough sheets look revolutionary! i make this braid with homemade dough and fill it with blueberry or cherry pie filling, and drizzle a glaze and slivered almonds over the top. its a cute holiday gift, but it ends up being a bit time consuming. this looks yum and quick and easy!
you had me at breakfast sandwich.
This looks very good. Maybe it could become a new conference morning tradition…in six months!
Or that filling made with almond paste from that ‘cookie’ recipe you make with puff pastry. The possibilities are ENDLESS!!!
Ooh I second Eric’s idea- but add cream cheese frosting! I am also imagining something involving cinnamon and honey butter…
My other idea is to fill it with the ingredients from our overnight sticky rolls caramel sauce.
Ooh or cranberries and orange zest with a sugary glaze.
Ok, I’m gonna go buy some now…
Love this!
Great stuff…would be good as a giant cinnamon roll.
Well, doesn’t that just make the cheerios with bananas that I just ate look rather…wanting?! But, I bet YOUR breakfast doesn’t lower your cholesterol (or whatever it is Cheerios claims to lower).
That braid comes together nicely. I admit I had my doubts at the beginning of the post when you said it was easy, but that really does look easy.
Stuff it with:
Lunch meat
Bear Claw filling
Pie Fillings
Cheese
Pizza fixings
Chocolate
Cream Cheese
Veggies N Cheese
I am a little hungry and wish I had this dough in the fridge right now!