Our bacon and egg breakfast braid looks impressive, tastes incredible & takes only a handful of ingredients to make! Crescent dough combines with eggs, bacon & cheese for a delicious hot breakfast everyone loves.
If you’re looking for something warm and comforting to bake up for breakfast this morning, look no further. This crescent roll bacon egg cheese concoction is the perfect recipe for success. Serve it up on a weekday before school, weekends when you want to sleep in, or holidays when you want something with minimal prep that can still be filling. There’s no wrong time to serve up this braided delicacy!
Bacon Egg and Cheese Crescent
This breakfast braid is packed with bacon bits, scrambled eggs, and cheddar cheese all nestled within a buttery and flaky crescent roll crust. Seasoned with love and baked to golden perfection this is a breakfast recipe you’ll want to keep close by for any occasion.
Breakfast Braid Ingredients
-Crescent dough: You will need an 8 ounce can of a crescent roll dough sheet but using a roll of cut crescent rolls can be used if you pinch the seams together to make a sheet.
-Butter: You can use salted or unsalted butter but you will want 1 tablespoon of it.
-Eggs: You will need 2 eggs for the filling but you can use up to 3 eggs if desired.
-Seasonings: Use ¼ teaspoon each of black pepper and salt as well as ½ teaspoon of onion powder to help add more flavor to your eggs.
-Bacon bits: To keep prep time and mess to a minimum use 2 tablespoons of bacon bits. You can also just fry a piece of bacon and crumble it yourself.
-Cheese: Use ½ cup of shredded cheddar cheese for the filling, but grab some more for sprinkling on top if you want to.
How to Make Bacon and Egg Breakfast Braid
Prepare the filling and dough
Preheat your oven to 350 degrees F and line a cookie sheet with parchment paper. Set it aside.
In a pan on the stove over medium heat, melt your butter and cook the eggs with the seasonings and bacon bits for about 3-4 minutes or until the eggs are fully cooked.
Roll out your crescent roll sheet onto a clean surface or onto a pastry mat or a piece of parchment paper to make it easier to transport after you’ve finished.
Pause for a moment to draw imaginary lines on the crescent dough before slicing. Envision it being separated into thirds, lengthwise.
Spread ¼ cup of the shredded cheese into the middle section, and leave a one-inch gap at the top and bottom of the sheet. There should be one-third blank space to either side of the filling.
Add your cooked eggs on top of the cheese.
Spread the remaining cheese over the eggs.
On both of the blank sides slice lines every 2 inches, starting one inch from the top and leaving one inch at the bottom. Make sure to cut all of the ways to the egg mixture from the outer edge. This will help when braiding the strips. Leave a gap at the top and bottom because it makes it easier to keep the stuffing in the braid.
Close it up and braid it
Start at the top and fold the one-inch piece over, and then alternate each side, bringing one piece over the egg mixture.
The crescent dough is very forgiving so you don’t have to pull it tightly. You’re taking the dough one piece at a time, and moving it at a 45-degree angle over the filling.
When you get to the bottom, fold the one-inch piece over the braid, going up.
Carefully lift the braid with a spatula or two, or by lifting your parchment paper and transferring it to your baking sheet.
Bake in the preheated oven for 17-19 minutes or until it’s a nice golden brown.
Slice and serve. Enjoy!
BACON AND EGG BREAKFAST BRAID
- 8 oz crescent dough
- 1 tablespoon butter salted or unsalted
- 2 eggs
- ¼ teaspoon ground pepper
- ¼ teaspoon salt
- ½ teaspoon onion powder
- 2 tablespoons bacon bits
- ½ cup shredded cheddar cheese
- Preheat oven to 350 degrees F.
- Line a cookie sheet with parchment paper. Set aside.
- In a pan, over medium heat melt the butter and cook your eggs and add pepper, salt, onion powder and bacon bits. 3-4 minutes until eggs are fully cooked.
- Roll the crescent dough onto a clean surface. I love using my pastry mat, 10 x 15 inches.
- Imagine the dough being separated in third, lengthwise. Spread ¼ cup of shredded cheese in the middle, leaving 1 inch on top and 1 inch in the bottom.
- Add the cooked egg mixture over the cheese.
- Spread the remaining ¼ cup of shredded cheddar on top of the egg.
- On either side of the egg mixture, cut (I used a nylon pizza cutter, but a knife works as well, just be careful if you are on the silicone mat) lines every 2 inches starting 1 inch from the top and leaving 1 inch in the bottom. Make sure you cut all the way to the egg mixture; it will help when braiding it.
- *NOTE* I leave 1 inch on top and bottom as it is easier to close the ends and all the stuffing remains in the braid.
- Starting on top, side away from you, fold the 1 inch over. Then alternate, each side bringing over the cut piece over the egg mixture.
- The crescent dough is very forgiving, you don’t need to be pulling and making sure it is airtight.
- So, take 1 dough slice on the left, bring it over the egg mixture at about 45 degrees angle. Repeat with a slice from the right and so on.
- When you get to the bottom, fold the 1 inch over and place your dough slices over the braid going up.
- Carefully, with the help of a spatula or 2 move the braid to the prepared baking sheet
- Bake in the preheated oven for 17 to 19 minutes or until it is nice and golden.
- Slice and enjoy!
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What Can I Add To My Crescent Egg and Bacon Breakfast Braid?
You can add your favorite vegetable mixture to the eggs as well, pepper, spinach, mushrooms, onion. If you add a lot of extra veggies, I suggest only 2 eggs as it will overflow the braid. But if you want eggs and cheese, you can use 3 eggs no problem.
What to Serve With Breakfast Crescent Rolls
You can serve this braided crescent roll up with your favorite breakfast sides like fresh fruit, a fruit salad, more eggs, hashbrowns, and more. There’s no limit to the possibilities.
How to Store Leftovers
Keep the remaining in the refrigerator in an airtight container. They will last up to about 3 days and need to be reheated before serving I recommend baking in the oven until warmed through because it won’t make the crescents as soggy as it would if you were to reheat it in the microwave.
Check out these other great crescent roll recipe favorites!
- RASPBERRY CREAM CHEESE CRESCENT RING
- STRAWBERRY CRESCENT ROLLS
- ORANGE BREAKFAST CRESCENTS
- ASPARAGUS CRESCENT ROLLS
- CHEESY BACON CRESCENTS
- CITRUS CRESCENT BLOSSOM
This crescent roll breakfast recipe is one to keep handy in the morning. It’s so much flavor packed into one braid and sure to become a family favorite in no time!