BACON-AND-EGG BRAID

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Bacon-and-Egg Braid image

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

5 slices bacon
1 medium onion, finely chopped (1/2 cup)
6 eggs
1/4 cup mayonnaise
1/4 teaspoon red pepper sauce, if desired
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
3/4 cup shredded sharp Cheddar cheese (3 oz)

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

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