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Breakfast Braid (With Rolls)

Skill: Intermediate Prep Time: 30 Bake Time: 30-35 Servings: 8

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8 Rhodes Bake N Serv Rolls- partially thawed
cooking spray/parchment paper
6 large eggs
1/4 cup sour cream
1 tablespoon butter
salt and pepper
1 tablespoon chives

6 pieces of bacon cooked and crumbled
1 1/2 tablespoons melted butter
1 cup shredded cheese- divided


Thaw out dinner rolls until partially still hard. Slice rolls into four pieces.

Place roll slices out on parchment paper lined baking pan in 5x6 piece pattern, and allow to thaw completely.

Use a greased rolling pin to roll dough to even the dough and roll into single sheet.

Cook eggs with sour cream and chives using butter in pan until soft scrambled but still moist.

Layer cheese, eggs, bacon, and cheese on dough sheet, leaving 2 inches on either side of egg mixture.

In crisscross fashion, pull pieces of dough over egg mixture to create braid.

Brush braid top with additional butter, then top with sprinkled cheese.

Allow to rise for 30 minutes.

Bake in 350 degree oven for 30-35 minutes until golden brown. Remove from oven, allow to cool 10 minutes, then slice into pieces.