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Sausage Apple Cheddar Brunch Braid is a breakfast filling wrapped up in a crescent dough and baked.
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SAUSAGE APPLE CHEDDAR BRUNCH BRAID

Sausage Apple Cheddar Brunch Braid is a breakfast filling wrapped up in a crescent dough and baked. It is so easy to make and adds a special touch to your brunch table.
Course Breakfast/Brunch
Cuisine American
Keyword Breakfast Bariad, Sausage Apple Cheddar Breakfasr Braid
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4
Calories 440kcal
Author pamelashank2015

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

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
HELPFUL TIPS
  • 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.