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Breakfast Crescent Braid

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4 Servings

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

You are welcome to use regular Pillsbury crescents, just make sure that you press the seams together so that there aren't any holes.