Bacon Egg and Cheese Biscuit Braid

bacon egg and cheese breakfast biscuit braid on a platter

5 from 2 votes

Breakfast is elevated with this delightful Bacon Egg and Cheese Biscuit Braid! Simple ingredients come together fast in this savory twist on bacon, egg, and cheese!

Prep Time30

Cook Time25

Total Time55

Course: Appetizer, Breakfast, Brunch

Cuisine: American

Keyword: Bacon Egg Cheese Biscuit Braid

Servings: servings

Calories: 681kcal

Author: Jessica & Nellie

Ingredients

Biscuit

2 ½ cups self-rising flour
1 TBSP baking powder
½ tsp baking soda
12 TBSP butter 1 ½ sticks, cold and cubed
1 cup buttermilk
1 egg

Bacon Egg Filling

4 eggs
2 TBSP butter divided
Salt and pepper to taste
¼ cup milk
8 oz Velveeta cheese cut into small cubes (can use cheddar instead)
6 slices bacon cooked & cut

Instructions

Prep: Preheat oven to 375°F. Line a baking sheet with parchment paper, set aside. Spray a medium skillet with nonstick spray.
To begin the assembly process, the bacon needs to be cooked and chopped. Try the easiest way to cook bacon here!
Biscuit dough: In a large bowl add flour, baking powder, and baking soda and whisk together. Add the cold, cubed butter to flour and cut in with pastry cutter or fork until it resembles pea size bits.
Add the buttermilk and egg to flour mixture and combine all ingredients with wooden spoon. Place in refrigerator while you make the eggs.
Scrambled eggs: In a medium size bowl, combine the eggs and milk, whisk to mix. Begin heating the previously sprayed frying pan and add 1 tablespoon of butter. Once the butter has melted, add the eggs and scramble until cooked through. Sprinkle the eggs with salt and Pepper to your taste preference.
Assemble: On a will floured surface, roll out biscuit dough and knead 4 - 6 times to make sure everything is incorporated. Flour surface again and roll out biscuit dough to about an 8x12” rectangle. Carefully place the dough on parchment prepared baking sheet.
Spread the scrambled eggs evenly down the center of the biscuit dough, leaving about 2” of dough on either side of eggs. Top eggs evenly with cheese cubes and cooked, chopped bacon.
Cut both sides of biscuit dough into 1/2” strips to the edge of filling mixture. Fold each strip over filling, alternating each side like a braid. Brush surface with 1 tablespoon of melted butter.
Bake: Place the braided biscuit in the preheated oven and bake for 25-30 minutes or until golden brown. Then remove it from the oven and let it cool for a couple of minutes. Slice, serve, and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, place the braid in a preheated oven at 350°F for 10-15 minutes or until heated through.

Nutrition