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Bacon-and-Egg Braid

Bacon-and-Egg Braid
  • Prep 20 min
  • Total 45 min
  • Servings 6
Pillsbury™ Crescent Dough Sheet provides a simple addition to this flavorful braid made with bacon and eggs – perfect for a warm breakfast.
Updated June 28, 2021
Make With
Make With
Pillsbury Crescents

Ingredients

  • 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) refrigerated Pillsbury™ Original Crescent Dough Sheet
  • 3/4 cup shredded sharp Cheddar cheese (3 oz)

Steps

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
403
Total Fat
27g
0%
Saturated Fat
10g
0%
Sodium
775mg
0%
Total Carbohydrate
17g
0%
Dietary Fiber
0g
0%
Protein
15g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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