Breakfast Braid
Breakfast Braid might be just the morn meal you are searching for. One serving contains 288 calories, 22g of protein, and 20g of fat. This recipe serves 2 and costs $1.18 per serving. Many people made this recipe, and 3779 would say it hit the spot. If you have green onion, sharp cheddar cheese, crescent roll dough, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 30 minutes. It is brought to you by For the Love of Cooking. Overall, this recipe earns a solid spoonacular score of 63%. Breakfast Braid, Holiday Breakfast Braid, and Easy Breakfast Braid are very similar to this recipe.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
Cayenne pepper, to taste
3-4 slices of bacon, cooked & crumbled
1 container of reduced fat crescent roll dough, rolled into a ball
5 eggs
1 tbsp green onion, sliced
1 tbsp milk
Sea salt and freshly cracked pepper, to taste
2-3 tbsp Sharp cheddar cheese, shredded
Equipment:
baking sheet
oven
frying pan
whisk
pizza cutter
Cooking instruction summary:
Remove the crescent roll dough from the container and roll into a ball. Let it sit for 15 minutes so the dough is easier to use. Preheat the oven to 375 degrees and line a baking sheet with a silpat mat.Heat a skillet over medium heat and coat it with cooking spray. Whisk the eggs together with the milk, sea salt, freshly cracked pepper, and cayenne pepper, to taste. Pour the egg mixture into the skillet. Constantly fold the egg mixture from the bottom of the pan to the top. This will keep it from overcooking and the middle section will stay soft and fluffy. Do this constantly for 1 or 2 minutes, or until the eggs are just set. Don't overcook - they will finish cooking in the oven. Roll (or spread) the dough out on top of the silpat mat into a rectangle. Sprinkle some cheese, green onions, and bacon down the center of the dough. Add the scrambled eggs then the remaining cheese, green onion, and bacon on top.Cut even slits on both sides of the filling with a pizza cutter. Fold the ends over the filling then starting at one end, fold alternating strips at an angle across the filling. Place into the oven and bake for 13-15 minutes. Remove from the oven and let it rest for 1-2 two minutes before slicing and serving. Enjoy.
Step by step:
1. Remove the crescent roll dough from the container and roll into a ball.
2. Let it sit for 15 minutes so the dough is easier to use. Preheat the oven to 375 degrees and line a baking sheet with a silpat mat.
3. Heat a skillet over medium heat and coat it with cooking spray.
4. Whisk the eggs together with the milk, sea salt, freshly cracked pepper, and cayenne pepper, to taste.
5. Pour the egg mixture into the skillet. Constantly fold the egg mixture from the bottom of the pan to the top. This will keep it from overcooking and the middle section will stay soft and fluffy. Do this constantly for 1 or 2 minutes, or until the eggs are just set. Don't overcook - they will finish cooking in the oven.
6. Roll (or spread) the dough out on top of the silpat mat into a rectangle. Sprinkle some cheese, green onions, and bacon down the center of the dough.
7. Add the scrambled eggs then the remaining cheese, green onion, and bacon on top.
8. Cut even slits on both sides of the filling with a pizza cutter. Fold the ends over the filling then starting at one end, fold alternating strips at an angle across the filling.
9. Place into the oven and bake for 13-15 minutes.
10. Remove from the oven and let it rest for 1-2 two minutes before slicing and serving. Enjoy.
Nutrition Information:
covered percent of daily need
