Best Bacon And Egg Braid Recipes
BACON-AND-EGG BRAID
Pillsbury™ Crescent Dough Sheet provides a simple addition to this flavorful braid made with bacon and eggs - perfect for a warm breakfast.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In 10-inch skillet, cook bacon until crisp; drain on paper towels. Reserve 1 tablespoon drippings in skillet. Cook onion in bacon drippings over medium heat 2 minutes or until tender.
- In medium bowl, beat eggs, mayonnaise, pepper sauce, salt and pepper with whisk until well blended. Add egg mixture to skillet; cook 4 minutes, stirring occasionally, until set.
- On ungreased cookie sheet, unroll dough and press into 12x9-inch rectangle. Spoon eggs down center of dough to within 1 1/2 inches of each short side. Place bacon over eggs; sprinkle with cheese.
- With sharp knife, make cuts 1 1/2 inches apart on long sides of dough to within 1/4 inch of filling. Bring ends over filling, then alternately cross strips over filling.
- Bake 22 to 24 minutes or until golden brown and no longer doughy. Cut crosswise into slices. Serve warm.
Nutrition Facts : Calories 403, Carbohydrate 17 g, Fat 3, Fiber 0 g, Protein 15 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 775 mg
BACON, EGG AND CHEESE BRAID
Treat your family and friends with this hearty egg, cheese and bacon braid.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- In 10-inch nonstick skillet, cook bacon until crisp. Remove bacon from skillet to paper towel. Reserve 1 tablespoon bacon drippings in pan.
- In medium bowl, beat eggs, salt and pepper. Add eggs to skillet; cook over medium-high heat, stirring occasionally, until eggs are set but moist. Remove from heat. Stir in 3 tablespoons of the green onions and the bell pepper until well mixed. Set aside.
- Place Bisquick™ mix in large bowl. Using pastry blender or fork, cut in cream cheese and butter until crumbly. Stir in milk until dough forms. Place dough on work surface sprinkled with Bisquick™ mix; roll to coat. Knead 8 to 10 times.
- Using rolling pin, roll dough into 12x10-inch rectangle. Carefully transfer to large ungreased cookie sheet. Spoon egg mixture in 4-inch strip down center of dough. Top with 1/2 cup of the bacon and 1 cup of the cheese. With sharp knife, make cuts 1 inch apart on long sides of dough rectangle to within 1/4 inch of filling. Fold strips over filling to within 1/2 inch of center, overlapping strips.
- Bake 15 to 20 minutes or until golden brown. Sprinkle with remaining bacon and 1 cup cheese. Bake 2 to 3 minutes longer or until cheese is melted. Sprinkle with remaining 1 tablespoon green onions. Cool 5 minutes before serving.
Nutrition Facts : Calories 410, Carbohydrate 20 g, Cholesterol 195 mg, Fat 3 1/2, Fiber 0 g, Protein 16 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 1 g, TransFat 1/2 g
BACON-AND-EGG BRAID
Pillsbury® Crescent Recipe Creations® dough sheet provides a simple addition to this flavorful braid made with bacon and eggs - perfect for a warm breakfast.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In 10-inch skillet, cook bacon until crisp; drain on paper towels. Reserve 1 tablespoon drippings in skillet. Cook onion in bacon drippings over medium heat 2 minutes or until tender.
- In medium bowl, beat eggs, mayonnaise, pepper sauce, salt and pepper with whisk until well blended. Add egg mixture to skillet; cook 4 minutes, stirring occasionally, until set.
- On ungreased cookie sheet, unroll dough and press into 12x9-inch rectangle. Spoon eggs down center of dough to within 1 1/2 inches of each short side. Place bacon over eggs; sprinkle with cheese.
- With sharp knife, make cuts 1 1/2 inches apart on long sides of dough to within 1/4 inch of filling. Bring ends over filling, then alternately cross strips over filling.
- Bake 22 to 24 minutes or until golden brown and no longer doughy. Cut crosswise into slices. Serve warm.
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