Easy Breakfast Braid
Easy Breakfast Braid Recipe adapted from Belly Full for Woodbridge Dairy Farm
This recipe was suggested by Emily B. for our Meat Share Members and I thought it would be a perfect quick Easter breakfast crowd pleaser. I made adjustments to the recipe, because it’s very versatile.
INGREDIENTS
4 large eggs
1/4 cup whole milk
1/4 teaspoon kosher salt
1 tablespoon butter
8 ounce package of refrigerated seamless crescent roll dough sheet (I didn’t use seamless)
1 pound of Woodbridge breakfast sausage
1 cup shredded cheddar cheese
DIRECTIONS
Preheat oven to 375ºF. Line a large baking sheet with parchment paper
In a large skillet, cook Woodbridge sausage until almost fully browned. Remove to paper towels to drain and set aside.
Beat the eggs with the milk and salt, add butter to the skillet, make scrambled eggs in the skillet over medium-low heat. The key here is to not completely cook the eggs. They should look a little wet/shiny still but hold up to being transferred to the pastry.
Unroll the dough sheet onto the prepared baking sheet. Cut 10 slits on each of the long sides about 1/3 of the way in, leaving the center 1/3 uncut. (Reference the pictures below.)
In the center of the dough sheet (uncut section), layer the scrambled eggs, sausage and cheese. Crisscross the dough strips over the filling so that you get a braid pattern, making sure the filling is secure and the dough sticks to each other.
Bake for 20-23 minutes until golden brown (tent with foil after 18 minutes, if it’s getting too brown) Remove from oven.
Let rest for 5 minutes, then slice and serve immediately.
NOTES:
Change the meat and cheese up to create a whole different flavor profile. Chorizo and mexican shredded cheese, Canadian Bacon, and swiss cheese, you get the idea. It’s very versatile.
