Get your eggs, protein, and toast all in one with this Easy Breakfast Braid. Looks so fancy, but it’s so simple to make!
I just want to eat breakfast all the time. Who needs baked chicken when you’ve got eggs. All the eggs!
With two young 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.
I’ve got another awesome breakfast recipe for you – this Easy Breakfast Braid is my family’s new love. 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.
This Breakfast Braid is Versatile
The bonus to this Breakfast Braid is its versatility. If you don’t like ham, use cooked sausage or bacon. Want more of a kick? Swap out the cheddar cheese for Pepper Jack. Garnish with chopped scallions instead of parsley. So many different combinations.
You could also serve it with sour cream and salsa for a Mexican touch. Of course MY kids would never go for that, but what do they know!
Want some other breakfast ideas? Here are ones that we love:
Looking for other egg recipes? I’ve got you covered!
Watch the video to see how this Easy Breakfast Bread is made!
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.
- Follow these directions for The Best 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 for 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 serve immediately.