Breakfast Braid Recipe

Breakfast foods ALWAYS taste good to me – any time of day! I love our blackberry cream cheese danish (we usually eat that every Christmas morning!) but I wanted to add a little extra protein and a little less sugar – so I substituted the center for eggs and bacon! It turned out so tasty and even my little girls gobbled it up!

Serves: 4-6

Breakfast Braid Recipe

The perfect easy dish for colder days - and it makes a great breakfast or brunch!

10 minPrep Time

26 minCook Time

36 minTotal Time

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  • 6 eggs
  • 1 Tablespoon milk
  • salt and pepper, to taste
  • 1/2 Tablespoon butter
  • 1 cup pico de gallo
  • 1 (8 oz) tube refrigerated crescent rolls
  • 6 strips of bacon, crumbled
  • 1/2 cup shredded cheddar cheese


  1. Preheat oven to 375 degrees.
  2. In a medium bowl, whisk together eggs, milk, and salt and pepper.
  3. In a large skillet, melt butter over medium heat, then add eggs to the pan. Scramble eggs for about 3 minutes, then add 1 cup of pico de gallo. Continue to scramble eggs until they are set up (about 3 more minutes), then set aside.
  4. Open crescent roll dough and unroll as one large rectangle on a baking sheet than is lined with aluminum foil (or a baking mat). Dough should be almost the entire length of a half sheet pan. Press together to even out edges and seal any holes. Cut 1/2 inch diagonal strips up each side of the dough.
  5. Spoon eggs down the center of the dough, then top with crumbled bacon and cheddar cheese.
  6. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern.
  7. Bake for 15-20 minutes until dough is golden brown. Serve warm.



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