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This breakfast crescent braid is buttery, flaky and is the perfect way to start your day. Packed with lots of yummy breakfast essentials, like eggs, bacon, and cheese, this is a quick and easy dish that will impress your whole family!
You may look at this and think that it seems complicated to make. However, if I can make it, I assure you that you can too! Braiding the crescent dough isn’t hard at all. It also makes for a very presentable breakfast dish perfect for brunch parties or family breakfasts.
The Steps to Making the Perfect Breakfast Crescent Braid
The first thing you’ll want to have handy for this recipe is a really good nonstick pan. I like the ones in this Amazon Basics set. They’re super affordable and highly recommended. I also recommend having a really good nonstick cookie sheet. These Farberware ones are the ones we have and they’ve held up really nicely the last few years. The reason I recommend these products is so that your eggs don’t stick and the braid doesn’t stick when it’s done.
You’re going to start off by making bacon, crumbling it, and then using a bit of the leftover bacon grease to make your scrambled eggs. The eggs are so flavorful this way! Then, when you’ve crumbled your bacon and scrambled your eggs, you’ll start making your braid. I typically like to use a crescent sheet for this, but if you can’t find that, you’re fine using a regular can of Pillsbury crescents. You’ll just want to make sure that you press the seams together really well if you end up using regular crescents.
Once you’ve unrolled your crescent dough onto your cookie sheet, you’ll scoop the eggs and bacon into the center. You’ll want to leave a one inch gap at both ends and about 3 inches on the sides. You’ll then cut the sides of the dough into 1-1 1/2 inch strips as shown in the middle picture. Make sure the strips are cut evenly so that both sides have the same number. From there, you’ll fold the bottom up toward the filling and begin alternating folding the dough across the filling from each side, like a braid. When you get to the end, fold it down toward you and wrap any remaining strips around. It’s ready to go in the oven!
Recipe:
Breakfast Crescent Braid
Equipment
- Non-stick frying pan
- Non-stick baking sheet
- cooking spray
Ingredients
- 4 strips thick cut bacon, cooked and crumbled
- 1 tbsp reserved bacon grease. Butter is fine if you forget to reserve the bacon grease
- 3 eggs
- 1 tbsp milk
- pepper to taste (I don't recommend salt since the bacon is already salty.)
- 1 can Pillsbury crescent dough sheet
- 1/2 cup shredded cheese
- 1 tbsp butter, melted
- 1 tsp Italian seasoning
Instructions
- Preheat the oven to 350°F. Spray a non-stick baking sheet with cooking spray.
- Heat bacon grease over medium heat in a medium-sized non-stick skillet. Meanwhile, whisk eggs and milk in a small bowl. When the pan and bacon grease are hot, add the eggs and while stirring frequently, cook them just enough to lightly firm up, about 4-5 minutes. They will continue cooking in the oven. Sprinkle with pepper and remove from heat.
- Roll out the crescent sheet on the non-stick cookie sheet. Add half of the cheese to the center of the sheet leaving a border of 1 inch on the short sides and 3 inches on the longer sides. Top with eggs, bacon and remaining cheese.
- Cut 1 1/2 inch wide strips on both of the long sides of the crescent dough toward the filling in the center. Make sure you have the same number of strips on both sides so that both sides will be even.
- Fold the short end closest to you upward toward the filling and then begin braiding the dough. Start on the right side folding toward the left, then pick up a piece from the left and fold it over to the right. Continue this pattern of alternating the sides you fold the dough from until a braid forms. Once you reach the top, fold the dough down toward you and fold the last two strips across the braid.
- Bake for 15 minutes. After 15 minutes, brush the top of the braid with the melted butter and sprinkle with the Italian seasoning. If the braid is browning too quickly, cover it with tin foil. Continue baking for an additional 10-15 minutes or until dough is fully cooked.
- Let sit for 10 minutes before slicing to serve. Enjoy!
Notes
And there you go! A delicious, presentable breakfast braid that everyone will enjoy! I hope you enjoy this like we did. If you try it, I would love to hear your feedback in the comments below! If you want more recipes like this, take a peek at the recipes down below, my recipes page here, or feel free to subscribe for updates. Thanks!
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