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
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
Questions & Reviews
We do one for Halloween and call it the Mummy Calzone. We add two eyes (sliced olives) to the “head” so it literally looks like a mummy all wrapped up. It’s super cute and fun for parties.
We also spread a cream cheese/sugar mixture on the bread and top with pie filling (hubby loves cherry). Sometimes I top it with a glaze. So delicious.
Ok, first off I hate breakfast foods but I can’t wait to try this one! My kids would love the braid with pizza sauce, pizza toppings and cheese too.
Yeah, my 21 month old will love this. Thank you, I will add some veggies also.
er…hold that thought. Just having some technical difficulties! I’ll try to get it fixed soon!
Jennifer- not a dumb question at all! The HP printing service we were using got switched up so I had to remove it. I just need to find the new code and apply it so you can print the posts again. I’ll go do it right now! Hopefully when I fix it, there will be a little printer icon at the end of the post and that should take care of it. Sorry to everyone for that glitch!
first time at your blog… I LOVE that your recipe has words like Pillsbury in it. 🙂 Looks fantastic. I bet it would be good with chicken, broccoli and cream cheese.
Sara,
Dumb question probably… (not related to this post) but is there a trick to printing out the posts?
Yum! When I first saw the picture I thought it was way too advance for my cooking skills, but I think I could totally pull this off! lol
I’ve done this type of thing filled with pizza fillings. It’s tastes great, I’ll have to try some new things.
I dont know about the braid but I am excited to see the sheet w/out perforations. We make a veggie pizza appetizer (finger food)that we basically just pressed out the cressant roll dough in a cookie sheet. Then we add a ranch packet to cream cheese schmear that over the top then top with broccilli cut small and grated cheddar cheese sliced gray tomatoes, sliced black olives and chopped chives. People love it and so we do it all the time so it is nice to know that it will be easier now.