Breakfast Braid

• Meat

  • 6 strips Bacon

• Refrigerated

  • 6 Eggs

• Condiments

  • 1 cup Pico de gallo

• Baking & Spices

  • 1 Salt and pepper

• Bread & Baked Goods

  • 1 (8 oz tube Crescent rolls, refrigerated

• Dairy

  • 1/2 tbsp Butter
  • 1/2 cup Cheddar cheese
  • 1 tbsp Milk

Found on sixsistersstuff.com

Description

Ingredients

• 6 eggs
• 1 Tablespoon milk
• salt and pepper, to taste
• 1/2 Tablespoon butter
• 1 cup pico de gallo
• 1 (8 oz) tube refrigerated crescent rolls
• 6 strips of bacon, crumbled
• 1/2 cup shredded cheddar cheese

Directions

• Preheat oven to 375 degrees.
• In a medium bowl, whisk together eggs, milk, and salt and pepper.
• In a large skillet, melt butter over medium heat, then add eggs to the pan. Scramble eggs for about 3 minutes, then add 1 cup of pico de gallo. Continue to scramble eggs until they are set up (about 3 more minutes), then set aside.
• Open crescent roll dough and unroll as one large rectangle on a baking sheet than is lined with aluminum foil (or a baking mat). Dough should be almost the entire length of a half sheet pan. Press together to even out edges and seal any holes. Cut 1/2 inch diagonal strips up each side of the dough.
• Spoon eggs down the center of the dough, then top with crumbled bacon and cheddar cheese.
• Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern.
• Bake for 15-20 minutes until dough is golden brown. Serve warm.

Nutrition