If you’re craving a breakfast that feels like a warm hug wrapped in flaky, golden dough, the Cream Cheese Sausage & Egg Breakfast Braid Recipe is just what you need. This dish cleverly combines creamy, tangy cream cheese with savory breakfast sausage and fluffy scrambled eggs, all enveloped in a beautifully braided crescent roll crust. It’s a crowd-pleaser that’s as impressive as it is easy to make, perfect for weekend brunches, family gatherings, or any morning you want to start with something special and satisfying.
Ingredients You’ll Need
This recipe uses simple, everyday ingredients that come together to create layers of flavor and texture. Each item plays a vital role—from the rich cream cheese adding smoothness, to the sausage providing a hearty punch, and the crescent roll dough giving that irresistible golden, flaky base.
- 1 (8-oz) can refrigerated crescent rolls or crescent sheet: This forms the buttery, flaky braid that holds all the filling beautifully.
- 1 lb breakfast sausage: Adds savory depth and a satisfying meaty texture to the dish.
- 4 oz cream cheese, softened: Brings a creamy, tangy contrast that balances the richness of the sausage.
- ¾ cup shredded cheddar cheese: Melts perfectly on top, adding sharp, melty gooeyness.
- 6 large eggs: Whisked and scrambled to create a fluffy, protein-packed layer.
- Salt and pepper, to taste: Essential for seasoning the eggs and enhancing all the flavors.
How to Make Cream Cheese Sausage & Egg Breakfast Braid Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375ºF and lining a baking sheet with parchment paper. This prep step is crucial because hot ovens and non-stick surfaces help ensure your braid bakes to a beautiful golden crisp without sticking.
Step 2: Cook the Sausage
Cook the breakfast sausage over medium heat until it’s browned and no longer pink, breaking it up as it cooks. Drain off any excess fat to keep the braid from becoming greasy. Then, while the sausage is still warm, mix it with the softened cream cheese—this warm interaction helps the cream cheese melt into the sausage, creating a rich, luscious filling.
Step 3: Scramble the Eggs
Whisk the eggs with salt and pepper, then scramble them gently in a hot skillet until just cooked through and fluffy. The tender eggs add a soft texture that contrasts perfectly with the sausage and dough.
Step 4: Prepare the Crescent Roll Dough
Unroll the crescent roll dough vertically on your lined baking sheet. Do not separate the individual triangles; instead, seal the perforations by pressing them firmly together. This keeps the dough intact so it can hold all that delicious filling without leaking.
Step 5: Layer the Filling
Spread the scrambled eggs down the center of the unrolled dough—this is your base layer. Then spoon about three-quarters of the creamy sausage mixture over the eggs and sprinkle half a cup of shredded cheddar on top, which will melt up into a gooey finishing touch under the braid.
Step 6: Create the Braid
Cut about 10 strips on each side of the dough, starting at the edges of the filling. Carefully lift and fold the strips over the filling, alternating sides in a crisscross pattern to create a stunning braid. This step is where the braid gets its signature look and keeps the filling perfectly tucked inside.
Step 7: First Bake
Bake the braid in your preheated oven for 20 minutes, or until the dough is lightly browned and starting to crisp. This initial bake sets the shape and gets the crust nicely cooked.
Step 8: Add Remaining Toppings
Remove the braid from the oven and spread the remaining sausage and cream cheese mixture over the top. Sprinkle the rest of the shredded cheddar cheese to top it all off.
Step 9: Final Bake
Return the braid to the oven and bake for another 10 minutes, until the cheese melts and bubbles, and the crescent rolls turn a gorgeous golden brown. This final bake finishes the texture and flavor, making every bite irresistibly delicious.
How to Serve Cream Cheese Sausage & Egg Breakfast Braid Recipe
Garnishes
For a pop of freshness and color, scatter some chopped green onions or fresh parsley over the braid before serving. A light drizzle of your favorite hot sauce or a dollop of sour cream on the side can also elevate the flavor experience wonderfully.
Side Dishes
This braid pairs beautifully with a simple fruit salad, roasted breakfast potatoes, or even a crisp green salad if you want to add a touch of brightness and balance to the hearty flavors.
Creative Ways to Present
Slice the braid into individual servings and arrange them nicely on a wooden board or colorful platter. Add small bowls of salsa, guacamole, or ketchup on the side for a fun DIY dipping station that’s sure to impress guests at any brunch or family meal.
Make Ahead and Storage
Storing Leftovers
Store any leftover braid in an airtight container in the refrigerator for up to 3 days. The layers of cheesy sausage and eggs stay moist and flavorful, making it a perfect grab-and-go option for busy mornings.
Freezing
The braid freezes wonderfully. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn, and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat slices in a preheated oven at 350ºF for 10 to 15 minutes until warmed through and the crust re-crisped. Avoid microwaving if you want to keep that perfect flaky texture intact.
FAQs
Can I make this recipe vegetarian?
Absolutely! You can substitute the breakfast sausage with a vegetarian sausage alternative or even sautéed mushrooms and bell peppers, which add wonderful texture and flavor without meat.
What type of cream cheese works best?
Regular cream cheese at room temperature works best as it blends smoothly into the sausage mixture. Low-fat versions can be used, but the texture and creaminess might be slightly reduced.
Can I use different cheeses?
Yes! Cheddar is classic, but feel free to use mozzarella for a milder melt, pepper jack for some spice, or a sharp gouda for a smoky note.
Is this recipe freezer-friendly?
Definitely! The Cream Cheese Sausage & Egg Breakfast Braid freezes well just as it is, making it a perfect make-ahead breakfast option.
How do I prevent the dough from getting soggy?
Draining the sausage well and cooking the eggs just right helps prevent sogginess. Also, sealing the crescent roll seams firmly keeps the filling from leaking out and moisture from seeping in.
Final Thoughts
If you’re looking for a breakfast that not only tastes incredible but also wows visually, the Cream Cheese Sausage & Egg Breakfast Braid Recipe is your new best friend. It’s a dish that brings together comfort and elegance with every bite. I promise once you try it, this will become a staple in your breakfast rotation, and you’ll love sharing it with friends and family just as much as I do.
Print
Cream Cheese Sausage & Egg Breakfast Braid Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
A savory and cheesy breakfast braid featuring creamy cream cheese, flavorful sausage, and scrambled eggs wrapped in flaky crescent roll dough. Perfect for a hearty breakfast or brunch, this easy-to-make braid combines rich textures and bold flavors baked to golden perfection.
Ingredients
Breakfast Braid Ingredients
- 1 (8-oz) can refrigerated crescent rolls or crescent sheet
- 1 lb breakfast sausage
- 4 oz cream cheese, softened
- ¾ cup shredded cheddar cheese, divided
- 6 large eggs
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 375ºF and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Cook Sausage: In a skillet over medium heat, cook the breakfast sausage until it is no longer pink and crumbled. Drain any excess fat. While warm, mix the sausage with softened cream cheese and set aside.
- Scramble Eggs: Whisk together eggs, salt, and pepper in a bowl. Pour the mixture into a hot skillet and scramble until cooked through but still moist.
- Prepare Crescent Dough: On the lined baking sheet, unroll the crescent rolls vertically, keeping all perforations sealed together to form one sheet.
- Assemble Filling: Spread the scrambled eggs evenly down the center of the crescent dough. Layer ¾ of the sausage and cream cheese mixture over the eggs, then sprinkle with ½ cup of the shredded cheddar cheese.
- Braid the Dough: Cut 10 strips on each side of the dough. Alternate lifting strips from each side, folding them over the filling in a braided pattern to encase it securely.
- Bake Initial: Place the braid in the preheated oven and bake for 20 minutes or until the crust is lightly browned.
- Add Topping: Remove the braid from the oven, top it with the remaining sausage mixture, and sprinkle with the remaining cheddar cheese.
- Final Bake: Return the braid to the oven and bake for an additional 10 minutes, or until the cheese has melted and the crust is golden brown.
Notes
- For a spicier version, use spicy breakfast sausage or add red pepper flakes to the sausage mixture.
- You can substitute cheddar cheese with other melty cheeses like mozzarella or Monterey Jack based on preference.
- This recipe can be made ahead by assembling the braid and refrigerating it before baking the next morning.
- Ensure the cream cheese is softened for easier mixing and a smoother texture.
- Use parchment paper or a silicone baking mat to avoid sticking and for easy cleanup.
