Cream Cheese Sausage and Egg Breakfast Braid - the ultimate breakfast braid! Only 5 ingredients - sausage, cream cheese, cheddar cheese, eggs, and crescent rolls. So simple, yet so delicious! This is great for breakfast, brunch, lunch, or dinner. Whip up some grits and fresh fruit and you are set!
Preheat oven to 375ºF. Line a baking sheet with parchment paper.
Cook sausage until no longer pink and crumbled. Drain fat. Mix together warm sausage and cream cheese. Set aside.
Whisk together eggs, salt, and pepper. Pour eggs into a hot skillet and scramble.
Roll out crescent rolls vertically on baking sheet, do not separate and seal perforations.
Spread scrambled eggs down the center of crescent rolls. Top the eggs with ¾ of the sausage and cream cheese mixture. Top with ½ cup cheese.
Cut 10 strips on each side of the dough. To braid, lift strips of dough across the filling to meet in the center. Continue alternating strips to form a braid.
Bake for 20 minutes - until lightly browned.
Remove braid from oven and top the braid with remaining sausage mixture. Sprinkle with remaining cheese.
Bake the braid for an additional 10 minutes, or until the cheese has melted and the crescent rolls are golden brown.
Notes:
I used a roll of Jimmy Dean sausage. You can use any brand or flavor of sausage that you prefer.
Feel free to substitute turkey sausage for the pork sausage if you want to lighten this dish up. You can also use low-fat cream cheese.
I prefer to use a can of the crescent sheet dough instead of crescent rolls.
I like to save a little of the filling and spread it on top of the braid while it is cooking. Cook the braid first and the extra filling on top during the last 10 minutes of baking. If you put it on top before baking, the dough won’t cook all the way through.
If you want to skip topping the braid with extra sausage and cheese, reduce the sausage to 3/4 of a pound and the cream cheese to 3-oz.