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Wake up your morning with this tasty breakfast braid that wraps up sausage, scrambled eggs, sweet peppers, and melty cheddar in an amazing golden crust. It’s super simple—doesn’t eat up all your time but looks totally impressive. Great for feeding a group or just making breakfast feel special, this colorful braid turns out awesome every single time.
The first time I baked this braid for a Sunday morning treat, my kids were amazed. They pitched in with dishes just to have another wedge.
Irresistible Ingredients
- Butter: Smear this over the top for that lovely shine and a rich bite
- Cheddar cheese (shredded): Makes everything stretchy and flavorful. I’m team sharp cheddar for extra punch
- Red bell pepper: Brightens things up and gives great crunch. Pick a glossy, firm one
- Black pepper: Adds a little warmth without stealing the show
- Milk: Mixes in with the eggs so your filling turns out creamy, not tough
- Eggs: Keeps everything fluffy and ties it all together. The fresher, the better
- Ground breakfast sausage: Gives you awesome flavor and hearty filling. Sizzle it until it’s got some crispy edges
- Refrigerated pizza dough: The magic wrapper that bakes up fluffy and golden. Use the chilled kind from the grocery store’s fridge for best puff
Easy Step Guide
- Get Ready to Bake
- Heat your oven to 350, unroll the pizza dough onto parchment, then flatten and stretch it into a good rectangle shape right on your tray
- Build the Braid
- Cut matching strips down each long side of the dough with a sharp knife or pizza cutter, lining up both sides. Start crossing them over the goodies in a criss-cross braid, tucking in the ends so nothing leaks
- Add the Goods
- Spoon the cooked sausage right down the dough’s center. Heap the scrambled egg combo on top, then cover everything with a layer of cheddar cheese
- Mix the Filling
- Brown sausage in a hot skillet till it looks deeply golden. Whisk together eggs, milk, a bit of black pepper, and the diced peppers in a bowl. Pour into a nonstick pan and scramble gently until the eggs are barely set and fluffy
- Bake to Perfection
- Bake it open-faced for roughly 20 minutes until the crust turns crisp and golden brown. Once it’s done, brush all over with melted butter. Let it chill for a few minutes before you try slicing so the inside won’t slide out
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Good to Remember
- Packed with protein so nobody gets hungry soon
- Serves up for any meal—breakfast, brunch, or even a hearty supper
- Warms up and stays tasty as leftovers too
Don’t skip the edges—the cheese gets all crunchy and caramelized there. My kid loves weaving the strips and we always try to outdo each other’s braiding attempts.
Keeping it Fresh
This braid stores in your fridge for up to three days. Just wrap it in foil or plastic, and reheat in a low oven to get that crispy crust back. The microwave works, but go quick or the eggs can dry out. Freeze slices solo and grab them for a speedy breakfast anytime.
Switch It Up
Trade out sausage for cooked bacon or bits of ham if that’s what you have. You can swap in Monterey Jack or pepper jack if you want more kick. For a meatless version, saute mushrooms or toss in spinach or kale.
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Fun Ways to Serve
Pair up wedges of this braid with some fresh berries or a handful of greens. It really pops on a wooden board for brunch. Sometimes at my place, we set out salsa or a dash of hot sauce for a bit of zip on the side.
Why Braids Matter
Braided breads show up for big occasions all over the world. This twist uses pizza dough for a modern vibe but brings that same party feeling as old-school holiday braids. It always makes our breakfast feel extra special and brings the whole crew together.
Recipe FAQs
- → Which sausage should I use for this dish?
Classic breakfast sausage is perfect, but pre-cooked crumbles or sliced links also work if you're in a hurry.
- → Can I swap pizza dough out?
For sure! Use crescent roll dough or homemade bread dough for a different taste and feel.
- → Can I prep this the night before?
Yes! Build the braid, cover it up, and keep it in the fridge overnight. Bake it fresh in the morning for the best taste.
- → How can I avoid a soggy bottom layer?
Make sure your eggs and sausage are cooked through and any extra liquid is drained before layering in the dough.
- → Can I switch up the ingredients?
Of course! Feel free to toss in spinach, mushrooms, or swap out the cheese to match your tastes.
- → What’s the ideal way to serve this?
Cut into hearty slices and enjoy warm. Add salsa or a hot sauce drizzle if you're feeling adventurous!