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Tex-Mex Breakfast Braid

  • Prep 20 min
  • Total 35 min
  • Servings 4
  • Pinterest
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Start the morning off with a pop of Mexican flavors! MORE + LESS -

Karly Campbell
September 20, 2016


(8 oz.) package Pillsbury™ refrigerated Crescent Dough Sheet
tablespoons milk
(4.5 oz.) can Old El Paso™ diced green chiles
teaspoon Old El Paso™ taco seasoning mix
pound breakfast sausage
cup cheddar cheese, grated
cup prepared salsa


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  • 1
    Heat oven to 375ºF. Line a large baking sheet with parchment paper.
  • 2
    Crack eggs into a small bowl and add the milk. Whisk well.
  • 3
    Heat a small skillet over medium heat and spray with non-stick cooking spray. Add the eggs to the pan and cook, stirring often, until just slightly wet. Stir in the green chiles and taco seasoning.
  • 4
    Remove eggs to a plate and set aside.
  • 5
    Return skillet to medium heat and add sausage to the pan, crumbling it as it cooks, until cooked through. Set aside.
  • 6
    Unroll the crescent dough onto the parchment-lined baking sheet. Use a knife or pizza cutter to make diagonal cuts 1-inch on each side of the crescent dough, leaving a 3-inch strip in the center of the dough for the filling.
  • 7
    Spoon the egg into the center of the dough. Top with sausage and sprinkle with 1/4 cup cheese.
  • 8
    Alternately cross strips over filling to seal.
  • 9
    Bake for 15 minutes or until golden brown.
  • 10
    Remove from oven and top with remaining 1/4 cup of cheese and salsa.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
Let’s have a little real talk, shall we?

Sausage and eggs. They’re fine. You can totally get down with plain old sausage and eggs a couple times per week. I won’t hold it against you.

It’s just... have you tried putting your sausage and eggs inside a big ol’ sheet of crescent dough? And maybe adding some pizzazz by way of chopped green chiles, taco seasoning, and fresh salsa? No?

Regular sausage and eggs isn’t looking so good now, is it? Let’s liven breakfast up, friends!

This is easy stuff. You’ll need a sheet of crescent dough, some eggs, some sausage, chopped green chiles, a little salsa and some good old cheddar. Not shown: milk and taco seasoning.

Scramble yourself some eggs. I like to leave them just a touch wetter than I normally would, because this is all getting popped in the oven. Nobody wants dry eggs! Be sure to stir in a little taco seasoning and green chiles when these are just about cooked through. So good!

Fry yourself some sausage.

Now, roll your sheet of crescent dough out on a parchment-lined baking sheet. Cut strips on either side of the dough, leaving about 3 inches of dough untouched in the center. Each strip should be about an inch wide.

Top that center strip with some egg. Sprinkle on the sausage. And don’t forget the cheese!

Fold the strips over the filling, alternating which side is on bottom—like you’re braiding hair, but with eggs and sausage involved.

Bake ‘er up. She’ll be golden and gorgeous.

I like to sprinkle a touch more cheese on the top and then spoon on some fresh salsa.

This is better than a boring breakfast of sausage patties and scrambled eggs, isn’t it? I knew it!

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