Picture flaky, buttery dough braided around a savory blend of sausage, fluffy eggs, and melty cheddar cheese—that’s exactly what makes this Breakfast Sausage Egg Braid Recipe a morning game-changer. It’s not just tasty; it’s a showstopper that turns breakfast into an event.
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Why You'll Love This Recipe
This Breakfast Sausage Egg Braid Recipe has quickly become one of my favorite ways to wow weekend guests and delight my family. It’s simple to put together but looks like you spent hours in the kitchen—which is always a win in my book.
- Easy but impressive: The braid technique looks fancy, but trust me, it's straightforward and fun to do.
- Perfect mix of flavors: Savory sausage meets creamy scrambled eggs and gooey cheddar, all wrapped in buttery dough.
- Great for feeding a crowd: Makes enough to slice and share, ideal for family breakfasts or brunch get-togethers.
- Customizable and forgiving: Swap cheeses or peppers, add herbs, and don’t stress if your braid isn’t Pinterest-perfect!
Ingredients & Why They Work
These ingredients strike a balance between convenience and flavor to create that irresistible braid. Using refrigerated pizza dough saves time without sacrificing texture, while the sausage and eggs provide that comforting breakfast combo everyone loves.
- Refrigerated pizza dough: Easy to work with and creates a soft, flaky base that crisps nicely when baked.
- Ground breakfast sausage: Adds savory spice and moisture; cooking and crumbling it first prevents sogginess.
- Eggs: Scrambled eggs bring creaminess and a tender bite to the filling.
- Milk: Mixed with eggs to keep them fluffy and moist.
- Black pepper: Adds a subtle warmth that complements the sausage’s seasoning.
- Red bell pepper: Adds a pop of color and a gentle sweetness to brighten up the rich filling.
- Cheddar cheese: Melty, sharp cheddar melts throughout for gooey goodness.
- Butter (melted): Brushed on top for a beautiful golden crust and extra flavor.
Make It Your Way
I love how flexible this Breakfast Sausage Egg Braid Recipe is. I often swap out the cheddar for pepper jack when I want a little kick, or add fresh herbs like thyme or parsley when I have them on hand. You can easily personalize it to match your tastes!
- Vegetable variation: I’ve added sautéed mushrooms or spinach in place of red peppers to sneak in extra greens.
- Dairy-free option: Try a dairy-free cheese or omit cheese entirely and add mashed avocado on the side.
- Mild to spicy: Adjust sausage type depending on your heat tolerance—mild, hot, or even chorizo for a smoky twist.
Step-by-Step: How I Make Breakfast Sausage Egg Braid Recipe
Step 1: Prep the Dough Base
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper—that way cleanup’s super easy. Unroll your pizza dough right onto the parchment and gently press it into a rough rectangle. Don’t stress if it’s not perfectly shaped; rustic is charming!
Step 2: Cook and Spread the Sausage
Cook the breakfast sausage in a skillet until nicely browned and crumbled. This is key to avoid greasy pockets in your braid. Once cooked, sprinkle it down the center third of your dough rectangle in an even layer.
Step 3: Scramble the Eggs Just Right
Whisk together the eggs, milk, black pepper, and diced red bell pepper. Pour this into a hot skillet and scramble gently—avoid overcooking so they stay soft and creamy. Then, layer these fluffy eggs right over the sausage.
Step 4: Add Cheese and Start Braiding
Sprinkle the shredded cheddar cheese over the eggs, letting it melt in from the residual heat. Now the fun part: use a pizza cutter or sharp knife to make 12–15 strips on each side of the dough, cutting toward the filling but not through it. Fold the strips over the filling, alternating sides to create that classic braid look.
Step 5: Bake Until Golden and Glorious
Pop your braid into the oven for about 20 minutes or until golden brown on top. When it comes out, brush the melted butter over the warm braid; it adds shine and that irresistible buttery finish. Let it cool slightly before slicing.
Top Tip
From experience, the biggest trick to an amazing Breakfast Sausage Egg Braid Recipe is balancing moist fillings with crisp dough—that’s what really takes it from good to unforgettable.
- Cook Sausage Thoroughly: Ensuring your sausage is fully cooked and crumbly means no soggy dough later.
- Scramble Eggs Gently: Scramble low and slow to keep eggs tender with creamy texture.
- Don’t Overfill The Braid: Keep your filling centered and don’t stack too thick, so the braid folds neatly without tearing.
- Brush with Butter Warm: Brushing melted butter while braid is hot enhances flakiness and flavor—don’t skip this step!
How to Serve Breakfast Sausage Egg Braid Recipe
Garnishes
I love topping slices of this braid with a dollop of sour cream or a sprinkle of fresh chives to brighten up the savory flavors. Sometimes I add a drizzle of hot sauce for a little morning kick—it’s all about what feels right for you!
Side Dishes
Pair this braid with fresh fruit salad or crispy breakfast potatoes for a balanced spread. A side of lightly dressed greens also offers a refreshing contrast to the rich, cheesy braid.
Creative Ways to Present
For special occasions, I sometimes bake mini individual braids using biscuit dough in muffin tins—cute and perfect for brunch parties. Another fun idea: sprinkle extra cheese on top before baking for a golden, bubbly crust that looks stunning.
Make Ahead and Storage
Storing Leftovers
I store leftover braid wrapped tightly in foil or plastic wrap in the fridge. It holds up well for a couple of days and tastes great cold or reheated, making it a perfect next-day breakfast or snack.
Freezing
You can freeze the assembled but unbaked braid, wrapped well in plastic wrap and foil. When you’re ready, thaw overnight in the fridge and bake as usual. Freezing after baking works too—just freeze slices and reheat individual portions.
Reheating
I reheat leftover braid slices in a toaster oven or regular oven at 350°F for about 10 minutes to restore that crispy crust and melty cheese. Microwaving works but the crust won’t stay as flaky, so I save that only for quick fixes.
Frequently Asked Questions:
You can swap the sausage for sautéed mushrooms, seasoned tofu crumbles, or a plant-based breakfast sausage to keep it vegetarian while still keeping the hearty feel.
Absolutely! Homemade dough can add an extra layer of flavor and texture. Just roll it out to a rectangle shape and proceed as directed, keeping the dough thickness consistent to ensure even baking.
Cooking the sausage fully and draining any excess grease is crucial. Also, avoid adding too much wet filling at once; the scrambled eggs should be cooked to a slightly firm but moist consistency to help preserve the dough’s texture.
Yes! You can assemble the braid, cover it tightly, and refrigerate overnight. Let it rest out for about 20 minutes before baking to take the chill off, then bake as directed for a fresh morning treat.
Final Thoughts
This Breakfast Sausage Egg Braid Recipe is one of those dishes I turn to when I want breakfast to feel special, but don’t want to spend all morning cooking. It’s hearty, comforting, and sure to impress anyone around your table. Give it a try—you’ll be surprised how easy it is to whip up and how often it becomes your new go-to breakfast showstopper.
Print
Breakfast Sausage Egg Braid Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This delicious Breakfast Braid features a flaky pizza dough filled with savory ground breakfast sausage, fluffy scrambled eggs with red bell peppers, and melty cheddar cheese. Perfect for a hearty breakfast or brunch, this easy-to-make braid is both visually appealing and packed with flavor.
Ingredients
Dough
- 1 10-ounce tube refrigerated pizza dough
Filling
- 12 ounce ground breakfast sausage (cooked and crumbled)
- 4 eggs
- 2 tablespoons milk
- ½ teaspoon black pepper
- ¼ cup diced red bell pepper
- 1 cup shredded cheddar cheese
Topping
- 2 tablespoons butter (melted)
Instructions
- Preheat oven: Preheat the oven to 350°F and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare dough: Unroll the refrigerated pizza dough onto the parchment paper and gently press it into a rectangle shape to create an even base for the filling.
- Add sausage: Sprinkle the cooked and crumbled breakfast sausage down the center third of the dough rectangle, leaving space on both sides for folding.
- Make scrambled eggs: In a small bowl, whisk together the eggs, milk, black pepper, and diced red bell pepper. Pour this mixture into a hot skillet and scramble the eggs until fully cooked and fluffy.
- Assemble filling: Evenly sprinkle the scrambled eggs over the sausage layer on the dough, then top with the shredded cheddar cheese.
- Cut strips: Using a pizza cutter, carefully cut each side of the dough into 12-15 strips, stopping before the filling area, to create strips that will be folded over the filling.
- Braid dough: Fold the strips alternately from each side over the filling to create a braided effect, enclosing the filling inside the dough.
- Bake: Place the baking sheet in the oven and bake for 20 minutes or until the braid is golden brown on top and cooked through.
- Finish and serve: Brush the baked braid with melted butter for added flavor and shine. Serve warm for best taste.
Notes
- This breakfast braid is perfect for special occasions as it is both visually appealing and delicious.
- You can substitute cooked bacon or ham for the sausage if preferred.
- For a spicier version, add chopped jalapeños or hot sauce to the egg mixture.
- Use low-fat cheese or turkey sausage to reduce fat content.
- Make sure the dough strips are not too thick or too thin for easy folding and even baking.
- Let the braid cool for a few minutes before slicing to prevent the filling from spilling out.
Nutrition
- Serving Size: 1 serving
- Calories: 478 kcal
- Sugar: 1.5 g
- Sodium: 940 mg
- Fat: 31 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.9 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 19 g
- Cholesterol: 173 mg

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