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!