Start your morning on a delicious note with our mouthwatering Sausage Jack and Egg Breakfast Braid! Imagine a golden, flaky pastry wrapped around savory sausage, gooey cheddar cheese, and fluffy scrambled eggs, all coming together in one delightful dish. Perfect for brunch gatherings or a cozy family breakfast, this recipe is not just a feast for the taste buds but also a feast for the eyes. With just 40 minutes from prep to plate, you'll have a stunning centerpiece that will leave your guests begging for seconds. Ready to elevate your breakfast game? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 package refrigerated crescent roll dough
- 1 cup cooked sausage, crumbled
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1 tablespoon milk
- Salt and pepper to taste
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a medium skillet, cook the sausage over medium heat, breaking it into small crumbles. Cook until the sausage is fully browned and no pink remains. Drain any excess grease on a paper towel-lined plate and let cool slightly.
- In a mixing bowl, whisk together 4 large eggs, 1 tablespoon of milk, salt, and pepper until well combined and slightly frothy.
- Unroll the crescent roll dough onto the prepared baking sheet. Press the seams together to create a single rectangular sheet of dough.
- Using a sharp knife or pizza cutter, make diagonal cuts about 1-inch apart on both sides of the dough, leaving the center third uncut. These will be the strips used to braid the dough.
- In the center third of the dough, layer the cooked sausage crumbles evenly, then sprinkle the shredded cheddar cheese over the sausage.
- Pour the whisked egg mixture carefully over the sausage and cheese, ensuring even distribution.
- Begin braiding by folding the dough strips alternately over the center filling, creating a woven pattern that covers the eggs and filling.
- In a small bowl, beat the additional egg to create an egg wash. Brush the entire surface of the braid with the egg wash to create a golden, shiny crust.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the dough is golden brown and the eggs are set.
- Remove from the oven and let cool for 5-10 minutes before slicing. This allows the filling to set and makes cutting easier.
- Slice into 6 equal portions and serve warm. Can be accompanied by additional hot sauce, salsa, or fresh herbs if desired.
Tips
- Sausage Variations: Feel free to experiment with different types of sausage, such as turkey or spicy Italian, to customize the flavor to your liking.
- Cheese Choices: While cheddar is a classic, mixing in other cheeses like pepper jack or mozzarella can add a unique twist to your breakfast braid.
- Egg Wash Perfection: Don’t skip the egg wash! It not only gives the braid a beautiful golden color but also adds a lovely sheen to the crust.
- Make Ahead: You can prepare the filling the night before and assemble the braid in the morning for a quicker breakfast option.
- Serving Suggestions: Serve your breakfast braid with a side of fresh fruit or a light salad for a balanced meal, or offer a variety of hot sauces for an extra kick.
- Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 22g
Protein: 18g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 235mg
