Bacon & Egg Breakfast Braid
Servings
4
servingsPrep time
15
minutesCooking time
15
minutesIngredients
1 can (8oz) Pillsbury crescent rolls
7 eggs
½ lb bacon
1 cup (4oz) Colby Jack cheese
2 tablespoon choppen green onion
2 tablespoon milk
1 teaspoon salt
1 teaspoon pepper
2 tablespoon chopped sun dried tomatoes
2 teaspoon poppy seeds or chia seeds
Directions
- Preheat oven to 365 degrees F. Line a large baking sheet with parchment paper.
- In a skillet over medium heat, fry chopped bacon until desired level of crispiness (usually 4-5 minutes for me).
- In a medium bowl, whisk 6 eggs with the milk, salt and pepper until well combined.
- Once desired level of bacon crispiness in reached, pour in the egg mixture and cook until your scrambled eggs are nice and fluffy (about 2-3 minutes). Remember to stir the eggs while they cook 😉 Note: If it seems there is a lot of bacon fat, you can spoon some out before adding the eggs.
- Roll out the dough on the parchment paper and using your fingers combine all the pieces, getting rid of the perforations. Place another piece of parchment paper on top of the dough and using a rolling pin (or wine bottle) roll out to a 9×13 inch rectangle.
- Transfer cooked eggs onto the dough, forming a strip down the middle (see picture below). Sprinkle with grated cheese, green onions and sun dried tomatoes. Carefully cut 1 inch strips down the long side of the dough on each side. Make sure not to get to close to your scrambled eggs. Fold strips towards the center, one from each side at a time.
- Whisk remaining 1 egg and brush the top of the braid. Sprinkle with seeds.
- Bake for 15 – 18 minutes or until golden. Enjoy! 🙂
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