Western Breakfast Braid

IMG_6152-1Entertaining family this weekend? 
Make this Western Breakfast Braid to show off your mad kitchen skills!IMG_6149-1

time: 30ish minutes
serves: 5
equipment: one skillet, one cookie sheet, parchment paper, pastry brush, and a knife


  • 1 can Crescent Roll Sheet (or normal Crescent Rolls, don’t tear apart)
  • 6 large eggs
  • 3 one-tablespoon servings of butter, separated
  • 1/2 cup ham, cubed into bite-sized pieces
  • 1/4 cup onion, diced
  • 1/4 cup red and bell pepper, diced
  • 1 cup sharp cheddar cheese, shredded


  • preheat oven to 375
  • line a cookie sheet with parchment paper
  • unroll and spread the Crescent Roll dough out onto the lined cookie sheet
  • in a skillet, melt 1 tablespoon of butter then sautee the peppers and onions, remove from skillet and set aside
  • scramble the eggs in a bowl
  • add another tablespoon of butter to the skillet and cook the eggs; I advise cooking the eggs to where they are just a little runny, they’ll finish cooking in the oven
  • spread the cooked eggs down the middle of the rolled out dough
  • spread the ham down the middle of the dough, on top of the eggs
  • spread the veggies down the middle of the dough on top of the ham and eggs
  • spread the shredded cheese down the middle of the dough on top of the ham, eggs, and veggies
  • Using a knife or pizza cutter, cut each side of the dough into 1/2-inch strips
  • Alternating sides, fold strips inward at an angle to form a braid
    • if you overstuff the dough like I did, you’ll be lucky to get your strips to overlap a little bit and that’s okay
  • Melt remaining tablespoon of butter and brush the braid with the melted butter
  • Bake for 18-22 minutes, until the top is a golden brown color

– The Martin’s Kitchen –


remember: eggs should reach an internal temperature of 145F – consuming raw or undercooked eggs may increase your risk of foodborne illness

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