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.
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.
Fold alternating strips at an angle across the filling.
Use your fingers to press the ends of the sausage breakfast braid to seal.
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!
Here's a pretty picture to PIN for later! And if you like this recipe, you may want to check out the following as well:
What is your favorite breakfast to make? Drop me a line in the comment section below and tell me! Happy cooking y'all!
Savory Sausage Breakfast Braid
- 1 lb ground pork sausage
- 1 chopped onion
- 3 ribs chopped celery
- 1 chopped green bell pepper
- 1 Tbsp minced garlic
- 2 chopped green onions
- 2 Tbsp minced fresh parsley
- 1 tube crescent roll dough
- 1 egg, lightly beaten
- 4 oz cream cheese
- Preheat the oven to 350 degrees.
- In a large skillet, heat the first 5 ingredients until the sausage is no longer pink. The vegetables should be tender. It will take about 6-8 minutes.
- Add the cream cheese, green onion, and parsley. Stir it over low heat until the cream cheese has melted.
- Unroll the crescent dough onto a greased baking sheet. Press the perforated edges together to form the dough into a 12x10 inch rectangle.
- Spoon the sausage mixture lengthwise down the center third of the rectangle.
- On each side of the sausage mixture, use scissors to cut 1-inch rectangles toward the center. Leave about 1/2-1 inch of space between the end of the cut and the sausage mixture.
- Fold alternating strips of dough over the sausage from right to left to right again, all the way down the braid. Press to seal the ends.
- Brush the egg mixture on top. Bake at 350 degrees for 20-25 minutes or until golden brown.