Sausage, Egg, & Cheese Breakfast Braid

Morning, friends!  I hope you all are lucky enough to have the day off of work like me.  If not, well then I’ll try not to rub it in too much.  I’ve spent a good portion of the new years weekend in the kitchen cooking up a fury.  Ancho chicken tacos, sausage lasagna, and balsamic glazed pork loins, just to name a few.  This Monday morning (did I mention I have the day off of work???) I wanted to make something special.  So I threw together a delicious sausage and egg breakfast braid.

Isn’t it impressive looking?

Sausage Breakfast Braid (1 of 1)-2

I’ve been wanting to make a braid ever since I saw Julie’s Pumpkin Pecan Streusel Breakfast Braid (which is high on my to-make list, I might add).  The braid looks incredibly complicated, but I was pleasantly surprised by how easy it was to assemble!

All you do is roll out some premade pizza dough, top with a bit of cheese:

Sausage Breakfast Braid (1 of 16)

Add scrambled eggs with sausage:

Sausage Breakfast Braid (2 of 16)

Top with another bit o’ cheese:

Sausage Breakfast Braid (3 of 16)

The braid look is achieved by cutting diagonal slits in the edges of the dough and overlapping them in a cross-cross fashion: Sausage Breakfast Braid (4 of 16)

I realize this looks like something I’d make for Halloween, but trust me it doesn’t have to be perfect.  Thank the heavens.Sausage Breakfast Braid (5 of 16)

Into the oven for 15-20 minutes until it’s gloriously golden brown:

Sausage Breakfast Braid (7 of 16)

Underneath the crispy crust, the dough is warm and chewy.  Just the way bread should be.

Sausage Breakfast Braid (6 of 16)

Let the braid sit for a few minutes before slicing.

Sausage Breakfast Braid (10 of 16)

This is such an easy recipe idea, and it would be just as easy to swap in different meats (hello, ham!) or add some veggies (green pepper, onion, spinach, or tomato, perhaps?):

Sausage Breakfast Braid (13 of 16)

I just went back for seconds thirds, and the verdict is this breakfast braid tastes quite good cold as well.

Sausage Breakfast Braid (1 of 1)

Stats on 1/4 of the breakfast braid:  311 calories, 37g carbs, 9g fat, 18g protein, 2g fiber

Sausage, Egg, & Cheese Breakfast Braid (Serves 4)

  • 12 ounces pre-made pizza dough (I used Trader Joe’s)
  • 1 chicken sausage
  • 2 eggs
  • 2 tbsp milk
  • 3 egg whites (divided)
  • S&P
  • 1/2 cup Reduced Fat Sharp Cheddar Cheese
  • Franks Red Hot

Step One:  Remove casing from chicken sausage, then sauté and crumble with spatula until golden brown.  Remove from pan.  Whisk 2 eggs, 2 eggs whites, and 2 tbsp milk in a bowl, season with S&P, then scramble in the same sauté pan over medium heat until set.

Step Two:  Roll out pizza dough into a cookie sheet coated with cooking spray.  Using a knife, make diagonal two-inch long slits one-inch apart all the way around the rectangle.  Sprinkle 1/4 cup of cheese over the middle of the dough, then add the sausage and egg mixture, and top with the remaining cheese.  Sprinkle hot sauce on top, to taste.

Step Three:  Starting at one end of the dough, fold the strips over the egg mixture overlapping strips from each side of the dough.  Brush the top of the dough with the remaining egg white.  Bake at 425 degrees for 15-20 minutes, until golden brown.



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  1. This look delicious! Dylan would love these in the morning before school 🙂
    Remember my strudel monstrosity? I wonder if the dough would work for that, because that is how it was supposed to look!

  2. Gosh for a second I thought I had the recipe that I have been looking for.. Some time ago, I was served a breafast loaf, which was huge, enough to feed at this setting 7-9 people. I cannot find it anywhere, but here is what I know about it. The young lady the night before let a loaf a bread rise, early Easter Morning, she rolled out the dough, flat and added all the great morning foods, like listed above with this one. and then rolled the entire loaf up and cooked it. Only reason I need the recipe, is because I did’t watch the entire thing, and not sure what bread she used, and how thin she rollled it and so on.. I just feel a lot better if I had that receipe.. So if any of you amazing cooks know what I am talking about, please use the email address and send it to me. I have been craving it for years. It was fast easy and I know for a fact it was not a pizza dough. HELP…lol