This Breakfast Braid is a hot breakfast that will definitely get your day started on the right foot in the morning. Wrapped up in a flaky crust and loaded with seasoned ground pork, eggs, and cheese, you will already be excited for breakfast the night before! If you love a hot breakfast, be sure to try my Breakfast Tacos.
What Is A Breakfast Braid?
Don’t let the name fool you…you don’t have to actually know how to tie a braid to make this Breakfast Braid. It’s just a matter of cutting the dough and reshaping it before you bake it. There is just something special about a hot breakfast, and making this does not take too much time. In about half an hour, you will have a breakfast that will fill you up and keep you satisfied.
Ingredients & Substitutions
Ground Pork: Look for ground pork (not ground pork sausage) for this recipe. Using ground pork allows us to season it how we like it, with salt, garlic powder, and pepper. Ground pork sausage on the other hand is already seasoned.
Eggs: You will need a total of seven eggs for this recipe. Six eggs will be cooked and scrambled while the other egg will be beaten for the egg wash.
Biscuit Dough: Choose the flaky roll of biscuit dough for the Breakfast Braid.
Toppings: For even more flavor in every bite, top the baked breakfast braid with diced jalapeno peppers and diced tomatoes. They are optional, but so good!
How to Assemble the Breakfast Braid
- After the eggs and sausage mixture have been cooked, unroll the flaky biscuits onto a floured surface.
- Roll them out to create one single layer of dough. Sprinkle the shredded cheese on top of the dough.
- Then, add the eggs and sausage mixture down the center, on top of the cheese.
- Roll all the deliciousness into the dough, sealing the edges.
- Grab some cooking scissors to cut into the roll. Every two inches, cut a slit into the roll, about 2/3 of the way across, flipping every other cut piece to the opposite side.
Don’t worry, it will look more ‘braid-like’ once it’s been cooked😉.
How To Store A Breakfast Braid
Once cooled to room temperature, store leftovers of the breakfast braid in an airtight container in the refrigerator. It will last up to 3-4 days. Reheat pieces in the microwave or the oven. For longer storage, freeze the breakfast braid after it has come to room temperature. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 2-3 months. When ready to heat it, let it thaw in the refrigerator overnight.
More Breakfast Recipes
Breakfast Braid
Ingredients
- 8 ounces (½ pound) ground pork
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 medium yellow onion, diced (about 1 cup)
- ½ orange bell pepper, diced (about ½ cup)
- 6 large eggs, beaten
- 1 cup (113 g) mild cheddar cheese, shredded
- 1 can (16 ounces) flaky biscuits
- 1 large egg, room temperature, beaten for egg wash
- diced jalapenos, for garnish, optional
- diced tomato, for garnish, optional
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper. Set aside.
- To a large non-stick skillet over medium heat, add ground pork. Season with salt, garlic powder, and pepper. Cook until no longer pink, about 8-10 minutes.
- Add the onions and bell pepper. Stir and continue cooking until onions are softened, 3-5 minutes.
- Add the eggs to the cooked pork mixture and stir. Cook until the eggs are done. Remove from heat.
Assembly
- Onto a floured surface, roll out the flaky biscuits to make one large rectangle, about 14×9 inches. Carefully transfer the rolled dough to the prepared baking sheet.
- Sprinkle the cheese over the dough. Spread the pork and egg mixture evenly down the center length of the dough.
- Carefully fold the longer sides of the dough up and over the filling, pinching to seal the seam.
- Every 2 inches, cut about ⅔ of the way across the rolled-up dough. I made a total of 7 cuts. Then, carefully flip every other cut piece to the opposite side, creating a 'braided' appearance.
- Brush the exposed dough with the egg wash.
- Bake for 20-25 minutes or until golden brown. Garnish with jalapeno and tomato, if using. Serve hot.
Video
Did you make this recipe?
You can tag me at @iamhomesteader.
Looks great