Bacon-and-Egg Braid

Bacon-and-Egg Braid

Pillsbury® Crescent Recipe Creations® dough sheet provides a simple addition to this flavorful braid made with bacon and eggs – perfect for a warm breakfast.

Prep Time

20

Minutes

Total Time

45

Minutes

Makes

6

servings

5
slices bacon
1
medium onion, finely chopped (1/2 cup)
6
eggs
1/4
cup mayonnaise
1/4
teaspoon red pepper sauce, if desired
1/4
teaspoon salt
1/4
teaspoon freshly ground pepper
1
can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
3/4
cup shredded sharp Cheddar cheese (3 oz)
  1. Heat oven to 375°F. In 10-inch skillet, cook bacon until crisp; drain on paper towels. Reserve 1 tablespoon drippings in skillet. Cook onion in bacon drippings over medium heat 2 minutes or until tender.
  2. In medium bowl, beat eggs, mayonnaise, pepper sauce, salt and pepper with whisk until well blended. Add egg mixture to skillet; cook 4 minutes, stirring occasionally, until set.
  3. On ungreased cookie sheet, unroll dough and press into 12x9-inch rectangle. Spoon eggs down center of dough to within 1 1/2 inches of each short side. Place bacon over eggs; sprinkle with cheese.
  4. With sharp knife, make cuts 1 1/2 inches apart on long sides of dough to within 1/4 inch of filling. Bring ends over filling, then alternately cross strips over filling.
  5. Bake 22 to 24 minutes or until golden brown and no longer doughy. Cut crosswise into slices. Serve warm.
Makes 6 servings (1 slice)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 403
    • Total Fat 27g
      • (Saturated Fat 10g,),
    • Sodium 775mg;
    • Total Carbohydrate 17g
      • (Dietary Fiber 0g,
    • Protein 15g;
    Percent Daily Value*:
      Exchanges:
      • 1 Starch;
      • 1 High-Fat Meat;
      • 3 Fat;
      Carbohydrate Choices:
      • 1;
      *Percent Daily Values are based on a 2,000 calorie diet.