Breakfast Braid
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!
Servings: 6 people
Calories: 473kcal
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 14x9 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
Nutrition
Serving: 1portion | Calories: 473kcal