Sausage Apple Cheddar Brunch Braid
Sausage Apple Cheddar Brunch Braid is a warm, savory breakfast wrapped in flaky crescent dough and baked until golden brown. This easy brunch recipe combines sausage, eggs, sweet apples, and sharp cheddar cheese for the perfect balance of flavors. It’s simple enough for everyday mornings but special enough to serve for holidays or weekend brunch.
If you are looking for a breakfast dish that feels a little extra without a lot of work, this crescent braid is always a favorite.
The Pillsbury Bake-Off Contest has inspired home cooks for generations, and I was fortunate enough to participate three different times. That experience is where I first learned how versatile crescent dough can be—especially when making braids.
Breakfast braids can be made sweet or savory, and once you learn the basic method, the possibilities are endless.
HOW TO MAKE A SAUSAGE APPLE CHEDDAR BRUNCH BRAID:
INGREDIENTS:
(Full list of ingredients and instructions in printable recipe card.)
spicy ground sausage
eggs
half & half
kosher salt
coarse black pepper
red bell pepper
green bell pepper
onion
medium size apple
shredded, sharp cheddar cheese
1 Pillsbury Refrigerated Crescent Dough Sheet
INSTRUCTIONS:
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Crumble and brown sausage in a small skillet. Drain grease and set aside.
- Spray a 10-inch skillet with no stick cooking spray. Heat over a medium heat. Whisk together the eggs and half & half. Pour into skillet.
- Add the cooked sausage, salt, black pepper, red and green peppers, onions, and apples. Stir ingredients together, cooking until the eggs are set. Place egg mixture into a medium size mixing bowl: set aside to cool.
- Unroll the crescent dough sheet onto a parchment lined baking sheet. Arrange the cooled filling down the center.
- Sprinkle with shredded cheddar cheese.
- Using a pastry wheel, or knife, cut 1-inch strips down both edges to within about a half an inch of the filling.
Cover the filling by criss-crossing the dough strips over the filling. Press edges down.This does not have to be perfect! The breakfast braid is nice when it has a rustic look. - Bake for about 15-18 minutes, until crust is light golden brown. Remove from the oven. Sprinkle remaining cheese over the braid.
- Transfer to a serving platter or cut and serve on a cutting board.
Step by Step Photos for Making a Sausage Apple Cheddar Brunch Braid
Unroll the crescent dough sheet onto a parchment lined baking sheet. Arrange the cooled filling down the center. Sprinkle cheese.
Using a pastry wheel, or knife, cut 1-inch strips down both edges to within about a half an inch of the filling.
Cover the filling by criss-crossing the dough strips over the filling. Press edges down.
Bake for about 15-18 minutes, until crust is light golden brown. Remove from the oven. Sprinkle remaining cheese over the braid.
Transfer to a serving platter or cut and serve on a cutting board.
Some other delicious brunch braids are
Peaches and Cream Crescent Braid.
Blueberry Almond Breakfast Braid
Pumpkin Mascarpone Breakfast Braid
Why You’ll Love Sausage Apple Cheddar Brunch Braid
- It is so quick and easy to make.
- These braids are so versatile and can be made sweet or savory.
- This looks so impressive and tastes delicious.
- Can be served as a brunch or dessert dish.
TIPS FOR SUCCESS
- Let the filling cool slightly before adding to the dough to prevent sogginess
- Dice apples small so they cook evenly
- Use parchment paper for easy cleanup
- Don’t overfill the braid—keep it centered
How to Store
- This is best if eaten the day it is made. Can be served warm or at room temperature.
- Leftovers can be wrapped tightly with Cling Wrap or placed in an airtight container. Refrigerate. Store for 1 day.
SERVING IDEAS
- Weekend brunch gatherings
- Holiday breakfasts
- Baby or bridal showers
- Breakfast-for-dinner nights
Frequently Asked Questions
What if the crescent dough sheet is not available?
You can use the crescent rolls and pinch the seams together.
This post was shared at Week-end Potluck party on
https://sweetlittlebluebird.com
SAUSAGE APPLE CHEDDAR BRUNCH BRAID
Ingredients
- 1/2 LB spicy ground sausage
- 3 large eggs
- 2 Tablespoons half & half
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse black pepper
- 1/4 cup red bell pepper diced
- 1/4 cup green bell pepper diced
- 2 Tablespoons onion diced
- 1 medium size apple peeled & diced
- 1 1/4 cup shredded sharp cheddar cheese
- 1 Pillsbury Refrigerated Crescent Dough Sheet
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Crumble and brown sausage in a small skillet. Drain grease. Spray a 10-inch skillet with no stick cooking spray. Heat over a medium heat. Whisk together the eggs and half & half. Pour into skillet. Add the cooked sausage,salt, black pepper, red and green peppers, onions, and apples. Stir ingredients together, cooking until the eggs are set. Place egg mixture into a medium size mixing bowl: set aside to cool.
- Unroll crescent sheet in the center of parchment lined baking sheet.
- Arrange egg-sausage filling down the center of crescent dough. Using a pastry wheel or knife, cut 1-inch strips down both sides, within 1-inch of filling. Sprinkle 1 cup of the cheese over filling. Criss-cross the dough strips to cover filling. Press edges or loose ends together.
- Bake for about 15-18 minutes, until crust is light golden brown. Remove from the oven. Sprinkle remaining cheese over the braid. Transfer to serving platter or a cutting board. Cut into 8 slices to serve. Serves 4
Notes
- If you do not have the crescent dough sheet available, you can use the crescent rolls and just pinch the seams together well.
- This is best if eaten the day it is made. Can be served warm or at room temperature.
- Leftovers can be wrapped tightly with Cling Wrap or placed in an airtight container. Refrigerate. Store for 1 day.
