Get your eggs, protein, and toast all in one with this Easy Breakfast Braid. Looks fancy, but it’s so simple to make!
We like to serve this with a nice bowl of fruit salad for a complete meal.
Easy Crescent Roll Breakfast
I just want to eat breakfast all the time. Who needs baked chicken when you’ve got eggs. All the egg recipes!
With two younger kids and a million activities, I am always in need of easy and relatively quick meals. Even better if it’s all-in-one like a sheet pan dinner or one-pan pasta dish. Anything with less pots to clean. That’s why breakfast food is such a lifesaver. Cannot even tell you how many times a month I make my Sheet Pan Pancakes, Baked Oatmeal, and Make-Ahead Breakfast Enchiladas << all for DINNER.
This Easy Breakfast Braid is another one of my family’s loves. You’ve basically got your eggs, protein, and toast all in one. Plus it’s so pretty. One of those recipes that looks fancy, but it’s super simple to make. And what a lovely presentation if you’re serving brunch for a small group.
Here’s what you’ll need to make this easy breakfast:
(Scroll below to the printable recipe card for details and measurements.)
- Eggs – We use our scrambled eggs recipe for this braid. Truly THE BEST scrambled eggs ever!
- Half n half – this is cooked with the eggs to make them creamy. It’s simply equal parts whole milk and heavy cream.
- Kosher salt – For flavor.
- Butter – Regular or unsalted depending how salty you want the overall dish to be.
- Crescent roll dough – You’ll need the seamless crescent roll dough sheets. If you can’t find the dough sheets, you’ll need to buy the regular perforated crescent rolls and pinch the seams together well.
- Mustard – We like the subtle tang of flavor this brings. If you hate mustard, simply leave it out.
- Ham – Thinly sliced deli ham. If you’ve got leftover ham that works great too, it just needs to be sliced thin.
- Shredded cheese – Cheddar cheese or Mexican blend.
- Parsley – Fresh chopped parsley adds a nice pop of color.
The bonus to this Breakfast Braid is its versatility. Here are some ways to change it up.
- Don’t like ham? Swap it for cooked, crumbled sausage or bacon.
- Make it spicy. Want more of a kick? Swap out the cheddar cheese for Pepper Jack.
- Add in some scallions. Chopped scallions mixed into the eggs or as its own layer would add more flavor and color.
- Give it a Mexican touch. You could serve it with sour cream and salsa for a Mexican spin.
How to Make a Breakfast Braid
It couldn’t be easier to make this crescent roll breakfast. Once you have all your ingredients, it’s just a matter of slicing the crescent roll dough, folding the strips, and baking to golden perfection. To make this recipe, scroll down to the printable recipe card for all the details and don’t miss the video below.
How to Store
Any leftovers should be tightly wrapped and stored in the refrigerator. It will keep up to 3 days. We recommend reheating in the oven to crisp the dough back up. (I don’t recommend making this ahead of time. The moisture from the eggs will make the dough soggy.)
More Breakfast Recipes:
- Hash Brown Crusted Quiche
- Hash Brown Egg Casserole
- Breakfast Tater Tot Casserole
- Tex Mex Migas
- Chili Relleno Casserole
- Breakfast Burritos
Easy Breakfast Braid
- 4 large eggs
- 1/4 cup half-n-half
- 1/4 teaspoon kosher salt
- 1 tablespoon unsalted butter
- 8 ounce tube refrigerated seamless crescent roll dough sheet
- 3-4 teaspoons mustard
- 8 slices thin deli ham
- 1 cup shredded cheddar cheese or Mexican blend
- chopped fresh parsley, for garnish
- Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.
- Beat the eggs with the half and half and salt, then make Scrambled Eggs.
- Unroll the dough sheet onto the prepared baking sheet. Cut 10 slits (on each of the long sides) about two-thirds of the way in, leaving the center one-third uncut. (Reference the picture in the blog post and watch the video – they help.)
- Spread the mustard along the center of dough. Top with the ham, scrambled eggs, and cheese. Crisscross the dough strips over the filling so that you get a braided pattern, making sure the filing is secure and the dough adheres to each other.
- Bake for 20-23 minutes until golden brown (tent with foil after 18 minutes if it’s getting too brown.) Remove from oven and sprinkle with the parsley.
- Let rest for 5 minutes, then slice and serve immediately.