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
It will serve 6-8 small/medium pieces. If you've got other things to serve, one is probably fine, but if it's the main dish I'd make 2 (cuz everyone will want seconds!)
How many would one of these serve? I'm trying to figure out how many I would need to make to feed 6-8 adults. 🙂 Thanks!
I am thinking sausage and egg….then dipped in gravy, nummy.
I've read/stalked your blog for quite a few months now always wanting to make something but for some reason never did. Today I made this! YUMMY. We all agree (except my husband who hasn't eaten his yet). I'm still eating my second piece as I type.
Oh, I must be so behind in the cooking scene… but I am so happy to hear there is a sheet of this dough! I just use the perforated ones, and well, ya know… it can be a pain sometimes. I make taco braids, or cheeseburger "pie" braids, chicken… there really are tons of things!
Oh baby… I made this, this morning and all I have to say is WOAH! It is SO delish… TOTALLY SO not fat free, but worth EVERY BITE! I used maple flavored bacon and sharp cheddar. I also put a pad of butter in the eggs and some season salt… YUMMMMMY! You guys saved me SO much time and money. I was ready to do a WHOLE breakfast casserole! Thanks a TON… Your TOTALLY going on my blog roll!
Shelley Smith
I’m making this in the morning and adding mushrooms!
This is so pretty! My in-laws are coming to town next weekend so I definitely have to try this to impress my mother-in-law 🙂
Does the talent ever end with you two? If only I could be a little more domesticated!
Meagan- I do the mini mummies with crescent dough wrapped around hotdogs. So fun!