This Breakfast Braid is loaded with breakfast sausage and eggs, surrounded by a flaky crust.
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.