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BREAKFAST BRAIDED BREAD

<span class="Normal__Char" style="font-family: 'Times New Roman','Arial'; font-size: 12pt;">A special treat for an all in one breakfast dish...perfect for a Mother's Day brunch</span>
5/7/13

BREAKFAST BRAIDED BREAD

Ingredients:

2 tubes of refrigerated crescent rolls or 1 loaf of uncooked bread dough
2 cups Scrambled eggs (about 8 eggs)
4 oz diced ham, sausage or bacon
cup diced peppers and onions
cup shredded cheddar cheese

Directions:

     Preheat oven to 375 degrees.
     Prepare scrambled eggs as usual in pan and set aside. (reserve some raw egg to brush on top of the bread prior to baking)
     Unroll the crescent dough and place side by side to make one large rectangle about 9"x13"  OR roll out bread dough to same size and place onto baking sheet that has been sprayed with non stick spray.
     Arrange the breakfast meat lengthwise down the center of the rectangle.
     Layer the scrambled eggs over the top of the meat and top with diced peppers and onions.
     Sprinkle with cheese.
     On each long side of the dough, cut 1 -2 inch wide strips to the center.
     Starting at one end, criss-cross the strips at an angle to make a 'braid'.
     Pinch the ends closed.
     Brush the top of the braid with the reserved egg for a shiny coating.
     Bake at 375 degrees for 20-25 minutes.
     Cut and serve!
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