Bacon Egg and Cheese Biscuit Braid

There’s something incredibly satisfying about creating a breakfast dish that’s not only delicious but also visually impressive. The Bacon Egg and Cheese Biscuit Braid is one of those recipes that feels like a labor of love, but in reality, it’s surprisingly simple to make. Whether you’re hosting a brunch, treating your family to a special weekend breakfast, or just craving something hearty and comforting, this recipe is a winner. It combines the savory flavors of crispy bacon, fluffy eggs, and melted cheese, all wrapped in a golden, flaky biscuit crust.

I’ve always been a fan of recipes that are as fun to make as they are to eat, and this one definitely fits the bill. The braiding technique might look fancy, but it’s easier than you think, and the result is a beautiful, pull-apart dish that’s perfect for sharing (or not—no judgment here!). The best part? You can customize it with your favorite ingredients, making it a versatile go-to recipe for any occasion. Let’s dive into what you’ll need and how to make this breakfast masterpiece.

What You Need To Make This Recipe

Biscuit dough: The foundation of this recipe, biscuit dough is flaky, buttery, and easy to work with. You can use store-bought refrigerated biscuit dough for convenience, or if you’re feeling ambitious, homemade biscuit dough will take this dish to the next level.

Eggs: Eggs are the star of the filling, providing a rich, creamy texture. Scrambled eggs work best here, as they’re easy to spread evenly across the dough.

Bacon: Crispy, smoky bacon adds a salty, savory flavor that pairs perfectly with the eggs and cheese. You can cook it to your preferred level of crispiness, but make sure it’s well-drained to avoid making the dough soggy.

Cheese: Cheese brings everything together with its gooey, melty goodness. Cheddar is a classic choice, but you can experiment with other varieties like Monterey Jack, pepper jack, or even a sprinkle of Parmesan for extra flavor.

Milk: A splash of milk in the scrambled eggs makes them extra fluffy and tender.

Seasonings: Salt, pepper, and a pinch of garlic powder or paprika can elevate the flavors of the filling. Don’t be afraid to get creative with your favorite herbs and spices.

Egg wash: A simple egg wash (beaten egg with a little water or milk) brushed over the biscuit dough before baking gives the braid a beautiful golden-brown finish.

Ingredients List

1 can (16.3 oz) refrigerated biscuit dough (8 biscuits)
6 large eggs
1/4 cup milk
6 slices bacon, cooked and crumbled
1 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder (optional)
1 egg (for egg wash)
1 tablespoon water (for egg wash)

How to Make Bacon Egg and Cheese Biscuit Braid

Step 1: Preheat the Oven and Prepare the Dough

Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper. Open the can of biscuit dough and separate the biscuits. Arrange them in a rectangle on the baking sheet, pressing the seams together to form one large sheet of dough.

Step 2: Cook the Bacon and Scramble the Eggs

While the oven is heating, cook the bacon until crispy, then crumble it into small pieces. In a bowl, whisk together the eggs, milk, salt, pepper, and garlic powder. Scramble the eggs in a skillet over medium heat until just set—they should still be slightly soft since they’ll continue cooking in the oven.

Step 3: Assemble the Filling

Spread the scrambled eggs evenly over the center of the biscuit dough, leaving about 1 inch of dough around the edges. Sprinkle the crumbled bacon and shredded cheese over the eggs.

Step 4: Braid the Dough

Using a sharp knife or kitchen scissors, cut 1-inch-wide strips along the longer sides of the dough. Fold the strips over the filling, alternating sides to create a braided pattern. Press the ends to seal.

Step 5: Apply the Egg Wash

In a small bowl, whisk together the egg and water for the egg wash. Brush the mixture evenly over the braided dough. This will give the biscuit braid a shiny, golden finish.

Step 6: Bake to Perfection

Bake the braid in the preheated oven for 18-20 minutes, or until the dough is golden brown and cooked through. Let it cool for a few minutes before slicing and serving.

Tips for Making This Recipe

Use room-temperature biscuit dough: If the dough is too cold, it can be harder to work with. Let it sit at room temperature for 10-15 minutes before assembling.
Don’t overcook the eggs: Remember, the eggs will continue to cook in the oven, so it’s better to undercook them slightly when scrambling.
Customize the filling: Add diced vegetables like bell peppers or onions, or swap the bacon for sausage or ham.
Seal the edges well: Make sure the braided strips are securely pressed together to prevent the filling from leaking out during baking.
Serve fresh: This dish is best enjoyed warm, right out of the oven.

FAQs

Can I make this recipe ahead of time?
Yes, you can prepare the filling and assemble the braid the night before. Cover it tightly with plastic wrap and refrigerate. Bake it in the morning for a fresh, hot breakfast.

Can I use puff pastry instead of biscuit dough?
Absolutely! Puff pastry will give the braid a flakier, more buttery texture. Just adjust the baking time as needed.

How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven to maintain the crispiness.

Can I freeze this dish?
Yes, you can freeze the unbaked braid. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. Bake from frozen, adding a few extra minutes to the cooking time.

What can I serve with this?
This dish pairs well with fresh fruit, a side salad, or a drizzle of hot sauce or maple syrup for a sweet-and-savory twist.

Enjoy making and sharing this Bacon Egg and Cheese Biscuit Braid—it’s sure to become a breakfast favorite!