The savory sausage breakfast braid is a delicious solution for those mornings when you want something more special than the usual bowl of cereal or quick-fried egg. Most weekdays, breakfast is a rushed affair, often eaten on the go as we head to school. But for Saturday mornings, holidays, or birthdays, I love preparing something more robust and memorable.
This savory 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 Perfect Sausage Breakfast Braid
Creating this delicious breakfast sausage breakfast braid is easier than you might think. Start by preparing the savory filling, which serves as the flavorful base of this dish.
Step 1: Chop the Vegetables
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.
Braid for breakfast. Dinner handled too.
Take and bake dinners from Heidi's Bakery.
Step 2: Brown the Sausage and Add Vegetables
In a large sauté pan, brown a pound of pork sausage. Throw in all the vegetables and sauté 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!
Step 3: Drain Fat and Add Cream Cheese
When the filling of the sausage breakfast braid 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.
Step 4: Melt the Cream Cheese
Stir this gently until the cream cheese melts.
Step 5: Roll Out the Crescent Dough
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 enough fat to hold together well.
Step 6: Add the Sausage Filling
Once the sausage breakfast braid 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.
Step 7: Cut Strips into the Dough
On each long side, cut 1-inch wide strips about 3 inches into the dough. Leave a little space between the end of your cut and the filling.
Step 8: Fold and Braid
Fold alternating strips at an angle across the filling, creating a braid-like appearance.
Step 9: Seal the Ends
Use your fingers to press the ends of the sausage breakfast braid to seal it tightly.
Step 10: Apply Egg Wash
Now beat an egg and then brush it lightly on top. This will help it brown nicely in the oven.
Step 11: Bake Until Golden
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.
Serving Ideas for Your Sausage Breakfast Braid
I made this savory sausage breakfast braid 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!
Don’t forget to save this recipe for later by pinning it! If you enjoyed this savory sausage breakfast braid, you might also love trying my raspberry almond danish, extra fluffy homemade cinnamon rolls, cheesy ham and spinach quiche, or avocado and turkey bacon breakfast sandwich.
I’d love to know—what’s your favorite breakfast to make? Share your ideas in the comments below. Happy cooking, y’all!
Savory Sausage Breakfast Braid
Ingredients
Method
- Chop the onion, celery, green onions and bell pepper.
- In a large sauté pan, brown the sausage with the vegetables until no longer pink, 6-8 minutes. Drain the excess fat.
- Turn the heat to low, add the cream cheese and parsley, and stir gently until the cream cheese melts. Let cool slightly.
- Unroll the crescent dough on a flat baking sheet, pinch the perforations closed and roll into a 12×10-inch rectangle.
- Spoon the filling down the middle third. On each long side, cut 1-inch strips about 3 inches in, leaving a little space before the filling.
- Fold alternating strips at an angle across the filling to form a braid. Press the ends to seal.
- Brush with the beaten egg and bake at 350°F for 20-25 minutes, turning the pan halfway, until golden.
