Breakfast Braid Sausage Eggs

This flaky breakfast braid is my go-to recipe when I want to turn a simple morning into something memorable The combination of golden pizza dough cradling savory sausage soft scrambled eggs sweet red peppers and melty cheddar cheese always draws a chorus of wows when I set it on the table It comes together quickly and is perfect for sharing whether for an easy weekend breakfast or a showy brunch with friends

I remember the first time I surprised my family with this pretty braid on a Sunday My kids were so impressed they actually helped with the clean up just for another slice

Ingredients

• Refrigerated pizza dough: This forms the crusty base and gets golden and flaky Look for a fresh tube in the refrigerated section for best rise
• Ground breakfast sausage: Adds rich flavor and hearty texture Go for your favorite brand and cook until crispy bits form
• Eggs: Provide tenderness and bind everything together Use fresh eggs for fluffier results
• Milk: Stops the eggs from getting rubbery and keeps the filling creamy
• Black pepper: Brings just a gentle kick and warmth
• Red bell pepper: Lends color and sweet crunch Go for a firm pepper with shiny skin for the best bite
• Shredded cheddar cheese: Brings gooey melty goodness Sharp cheddar is my pick for the most flavor
• Butter: Brushed on top for a shiny finish and extra flavor

Step-by-Step Instructions

Prepare the Dough:

Unroll the tube of pizza dough right onto a sheet of parchment paper on a baking pan Gently press and stretch it into a neat rectangle so the surface is even for filling

Make the Filling:

Brown the sausage fully in a skillet until all the bits are deeply caramelized In a separate bowl whisk eggs with milk black pepper and diced bell peppers until fully combined Scramble this mixture in a hot nonstick pan until the eggs just set and remain fluffy

Assemble the Braid:

Scatter the hot cooked sausage down the very center third of the dough rectangle Pile the scrambled egg mixture over top of the sausage Sprinkle shredded cheddar evenly over the eggs for an even melt

Shape the Braid:

Using a pizza cutter or sharp knife cut horizontal strips along both long edges of the dough about one inch wide making sure to match up the number of strips on each side Begin folding strips over the filling from side to side crossing them in a pattern for a woven look Tuck the ends in so nothing spills out

Bake and Finish:

Slide the tray into a preheated three hundred fifty degree oven Bake uncovered for about twenty minutes Watch for the dough to get golden brown and shiny Once hot and crisp brush all over with melted butter for a final touch Let cool just slightly before slicing so the filling stays inside

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My favorite part is always the edges where the cheese caramelizes onto the crispy crust My daughter loves helping with the braiding step and we laugh about who makes the most beautiful braid each time

Storage Tips

This Breakfast Braid keeps well in the fridge for up to three days Simply wrap leftovers in foil or plastic and reheat in the oven at a low temp to bring back the crust’s crunch Avoid microwaving for too long or the eggs can get rubbery You can also freeze slices individually for quick weekday breakfasts

Ingredient Substitutions

Swap in cooked bacon or diced ham for the sausage if you prefer different flavors or have leftovers on hand If cheddar is not your thing try Monterey Jack or pepper jack for extra kick For a vegetarian twist load up with sautéed mushrooms and some spinach or kale

Serving Suggestions

Serve slices of this braid with fresh fruit or a mixed greens salad for balance It looks especially lovely on a wooden board as a centerpiece at brunch Sometimes I serve with a scoop of salsa alongside or a few shakes of hot sauce for a little zing

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Cultural Context

Braided breads have long been a symbol of celebration around the world While this one uses pizza dough in a modern twist it captures the festive feel of traditional braids served for holidays in many cultures I like to think of it as a bakery style breakfast that brings everyone together at the table

Common Recipe Questions

→ What type of sausage works best?

Ground breakfast sausage is ideal for rich, classic flavor, but crumbled or sliced sausage links can be used for convenience.

→ Can I use a different dough?

Absolutely! Crescent roll or bread dough works well, offering a different texture and taste. Adjust baking time if needed.

→ How can I prevent the bottom from getting soggy?

Be sure to fully cook and drain the sausage and let the scrambled eggs set, reducing excess moisture in the braid.

→ Can this be made ahead?

Yes, assemble and refrigerate overnight before baking fresh. It keeps its structure and flavors well.

→ What other fillings can I add?

Try sautéed mushrooms, spinach, or swap in your favorite cheese for variety. Customize for guests or family preference.

→ How do I serve the braid?

Slice warm and serve alone or with salsa, hot sauce, or a side of fresh fruit for a balanced plate.