Ingredients:

  • 8 oz Breakfast Sausage (bulk), browned and crumbled
  • 4 Large Eggs
  • 2 Tbsp Whole Milk or Heavy Cream
  • 1 cup Mature Cheddar Cheese, grated
  • 1 tsp Dried Chives or Parsley
  • Salt and Black Pepper, To taste
  • 1 (8 oz) can Refrigerated Crescent Roll Dough
  • 1 Large Egg (for egg wash)
  • 1 tsp Water (for egg wash)

Instructions:

  1. Brown the Sausage: In a skillet over medium heat, crumble and cook the breakfast sausage until thoroughly browned and crisp. Drain off all excess fat completely and set the sausage aside.
  2. Scramble the Eggs: Whisk the 4 eggs with milk, salt, and pepper. Cook in the same skillet (wiped clean) over low-medium heat until just set and slightly soft (do not overcook). Remove from heat immediately.
  3. Combine and Cool Filling: In a medium bowl, combine the cooked sausage, scrambled eggs, grated cheddar, and dried chives. Stir gently and allow the filling to cool slightly (5-10 minutes)—this prevents the dough from melting prematurely.
  4. Prepare Dough and Preheat: Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper. Carefully unroll the crescent dough onto the prepared baking sheet. If using triangles, pinch all the seams firmly together to form a seamless rectangle.
  5. Cut and Assemble: Mentally divide the dough into thirds lengthwise. Using a pizza cutter or sharp knife, cut 1-inch wide strips diagonally from the outer edges inwards, stopping at the centre third line. Spoon the cooled filling down the centre, and fold the top and bottom dough borders up and over the filling to seal the ends securely.
  6. Braid and Wash: Start by alternating the strips from the left and right sides over the filling, creating a crossover pattern down the length of the braid. Whisk the remaining large egg with 1 teaspoon of water to create an egg wash, and brush the entire surface of the Breakfast Braid liberally.
  7. Bake and Serve: Bake for 22–25 minutes, or until the pastry is puffed, deeply golden brown, and cooked through. Transfer the braid to a cutting board, let rest for 5 minutes before slicing diagonally and serving.