I love making a good breakfast recipe that I can put in the fridge and just pop out and warm a piece when I wake up and am hungry. I love making this into a biscuit braid, but even more so, I like putting the filling of this braid into crescent rolls and making them in individual sizes. It makes it easier to grab and go later and I have my portions cut out perfectly.
Check out what our friends over at Melissa Southern Style Kitchen had to say about this:
“As soon as I returned home, I tried out this breakfast braid. It’s scrumptious but then again, it does include our favorite breakfast ingredients wrapped up like a mouthwatering biscuit dough papoose. Win-win if you ask me.”
Oh yes, this is definitely a win-win breakfast. What could be better than a fresh homemade biscuit full of eggs and bacon? Yum-O!
2¼ cup Gold Medal self rising flour
½ cup Land O’ Lakes cold butter, cubed
¾ cup Land O’ Lakes buttermilk
2 Tbsp Land O’ Lakes butter, divided
6 large eggs
¼ cup Daisy sour cream
2 tsp chopped chives
salt and black pepper to taste
6 slices bacon, cooked and crumbled
1 cup shredded Kraft sharp cheddar cheese
Preheat the oven to 375°F and line a standard baking sheet with parchment paper.
Cut ½ cup cold cubed butter [1 stick] into the flour until it resembles cornmeal.
Make a well in the center and add the buttermilk. Use a fork to work the buttermilk into the flour until fully moistened.
Turn the dough onto a well flour surface and knead 6-8 times coating with flour. Use a floured rolling pin to roll into an 8 x 12 inch rectangle. Move to the parchment and reshape if needed.
Whisk together the eggs, sour cream chopped chives salt and black pepper.
Melt 1 Tbsp butter in a skillet and soft scramble the eggs.
Arrange the scrambled eggs down the center of the dough. Sprinkle with the bacon crumbles and shredded cheese.
Cut diagonal strips to within ¼ inch of the filling on both sides. Fold the strips over each other.
Shape and smooth with your hands, pinching any tears in the dough together.
Brush the dough on all sides with the remaining 1 Tbsp melted butter.
Bake for 25 minutes broiling within the last few minutes to brown, if desired.
Cut into slices and serve.
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Quick Tip: Use any of your favorite veggies in the scrambled eggs
Thanks again to Melissa Southern Style Kitchen for this amazing recipe.