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 breakfast sausage, 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.

Breakfast Braid

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.

Filling Ingredients for Breakfast Braid

Breakfast Braid Ingredients

Breakfast sausage–You can buy breakfast sausage, which usually comes in 16 ounces (but you will only use 10 ounces). I would encourage you to try my homemade breakfast sausage for this recipe. It’s the perfect blend of spices and tastes so great with scrambled eggs.

Eggs–If you love scrambled eggs, you have to try my buttermilk scrambled eggs recipe. But, don’t worry about doing that for this recipe. Just give them a try when you are making your next batch of scrambled eggs.

Biscuit dough–Choose the flaky roll of biscuit dough for the Breakfast Braid.

Eggwash on Breakfast Braid for Before Baking

How to Make a Breakfast Braid

It really does not take a whole lot of time to make this hearty, comforting breakfast. You can save quite a bit of time by cutting up the onion, bell pepper, jalapeno, and tomato ahead of time. Just store them in the refrigerator in an airtight container until you are ready to use them.

Once you are ready to make the Breakfast Braid, preheat the oven to 350°F. In a large skillet over medium heat, cook the sausage until it is browned (or an internal temperature of 160°F), which takes about 5 minutes. Add in the onion and bell pepper, cooking until the onion is translucent. In a medium bowl, beat the eggs and pour them into the sausage mixture. (I like to scoot the sausage over to the side of the pan, pour the eggs into the empty side, scramble a bit, and THEN incorporate with the sausage.) Cook until the eggs are cooked. Remove from heat while you prepare the biscuit dough.

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 on top of the cheese.
  • Roll all the deliciousness into the dough, sealing the edges.
  • Rub the egg wash over the roll and grab some cooking scissors to cut into the roll. Cut about six 2-inch slits 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😉. After you take the braid out of the oven, top it with the diced jalapenos and tomatoes. But, of course, the toppings are optional (but so good)!

Baked Breakfast Braid

More Breakfast Recipes

One Piece of Baked Breakfast Braid with Sausage, Jalapeno, and Tomato

Breakfast Braid

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
This Breakfast Braid is loaded with breakfast sausage and eggs, surrounded by a flaky crust.

Ingredients

BRAID

  • 10 ounces breakfast sausage
  • 1 yellow onion, diced
  • 1 orange bell pepper, diced
  • 6 large eggs
  • 1 cup shredded cheddar cheese
  • 1 tube (16.3 ounces) flaky biscuit dough
  • 1 large egg, for egg wash
  • 1 teaspoon flour, for dusting

TOPPING

  • 1 medium jalapeno pepper, diced (optional for garnish)
  • 1 medium tomato, diced (optional for garnish)

Instructions

  • Preheat the oven to 350°F
  • In a large skillet over medium heat, cook the breakfast sausage for about 5 minutes until browned (or an internal temperature of 160°F).
  • Add the onion and bell pepper and stir, cooking until the onion is translucent.
  • In a medium bowl, beat the eggs until the yolks break. Add the eggs to the sausage mix.
  • Stir until the eggs are cooked.
  • On a floured surface, roll out the flaky biscuit dough with a rolling pin to make one single layer of dough.
  • Sprinkle the shredded cheese over the rolled out dough. Add the sausage and egg mixture on top.
  • Roll up the dough and pinch the edges to seal it. Then, brush the egg wash over the roll.
  • Cut about six 2-inch slits into the rolled dough, twisting every other cut to the opposite side, creating a 'braided' look. (Once baked it will look more like a braid.)
  • Bake for 25 minutes, or until golden brown. Serve hot.
  • Top with jalapeno peppers and tomatoes, if desired.

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