Savory Sausage Breakfast Braid

I'm not going to lie...most mornings include a bowl of cereal or a quick fried egg for breakfast. We are always in such a rush to get to school that most of the time breakfast is eaten on the go. But for Saturday mornings, holidays, or birthdays, I like to make something more robust and special.

This Sausage Breakfast Braid is one of our new family favorites! Not only is it the perfect brunch item, but we have eaten it for dinner too!

How to Make the Savory Filling

This filling is full of savory flavors and textures that will have you coming back for seconds!

You will need to chop a small onion, 3 ribs of celery (about 1/4-1/3 cup), 2 green onions, and 1 green bell pepper.

In a large saute pan, brown a pound of pork sausage. Throw in all the vegetables and saute this mixture until it is no longer pink. It will take about 6-8 minutes.

If you want an even more flavorful filling, consider using spicy sausage or chorizo!

When the filling is browned, drain any excess fat. Turn the heat to low and add 4 oz of cream cheese and 2 tablespoons of chopped fresh parsley.

Fresh parsley is best, but you can substitute a tablespoon of dried parsley if fresh is not available.

Stir this gently until the cream cheese melts.

How to Make a Sausage Breakfast Braid

Meanwhile, on a flat cookie sheet, you'll want to roll out a tube of crescent dough. Use your fingers to pinch the perforated edges together and then use a rolling pin to shape it into a 12 x 10 rectangle.

I find it best NOT to use the reduced fat crescent dough in this recipe because it does not have enought fat to hold together well.

Once the sausage filling has cooled slightly, scoop it into the middle third of the rectangle. You will want to leave room on either side of the filling to wrap the pieces of your braid over the top.

Now beat an egg and then brush it lightly on top. This will help it brown nicely in the oven.

Bake the sausage breakfast braid at 350 degrees for 20-25 minutes.

I find it helpful to turn the braid halfway through so that all sides can brown evenly.

I made this for breakfast on Thanksgiving morning and it was devoured within minutes! In fact, my family loved it so much that I made it for dinner the following week and my husband asked for it on his birthday!