Name: Breakfast Sausage Braid Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 10-ounce tube refrigerated pizza dough; 12 ounce ground breakfast sausage (cooked and crumbled); 4 eggs; 2 tablespoons milk; 1/2 teaspoon black pepper; 1/4 cup diced red bell pepper; 1 cup shredded cheddar cheese; 2 tablespoons butter (melted)

There’s nothing quite as satisfying as the perfect mix of savory sausage, fluffy eggs, and melty cheese wrapped up in a golden, flaky braid. This Breakfast Sausage Braid Recipe is exactly that kind of morning magic — simple to make but impressive enough to brighten any breakfast table.

The image shows a long braided bread loaf placed on crinkled white parchment paper on a white marbled surface. The bread has a golden-brown crust with thin braided strips wrapped diagonally over a creamy yellow filling that peeks through the gaps. The top is sprinkled with small green herbs, adding a fresh color contrast. To the side, there is a white egg carton holding several white eggs, partially visible. In the lower part of the image, a stack of white plates adds a clean touch. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Breakfast Sausage Braid Recipe
Top Tip
How to Serve Breakfast Sausage Braid Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Breakfast Sausage Braid Recipe

Why You'll Love This Recipe

I first stumbled upon this delightful breakfast braid when I wanted something quick for weekend company but didn’t want the usual scrambled eggs. It’s hearty, eye-catching, and lets you enjoy all your favorite breakfast flavors in one neat package.

Impressive yet Easy: It looks like a fancy brunch item but takes under 40 minutes from start to finish.
Flavor-packed: Ground sausage, eggs, bell peppers, and cheddar combine for a perfect balance of savory and melty.
Perfect for Sharing: The braid shape makes it easy to slice and serve, ideal for feeding a crowd without fuss.
Customizable: You can switch up fillings or add veggies to make it your own breakfast masterpiece.

The image shows four slices of a sandwich laid in a row on a white marbled surface. Each slice has three distinct layers: the top and bottom layers are light golden-brown bread with a soft texture, the middle layer is filled with fluffy yellow scrambled eggs mixed with small bits of cooked sausage meat that is grayish-brown in color, and small pieces of red bell pepper scattered throughout the egg mixture. The sandwich slices are placed close together, showing a clear cross-section of the filling inside. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Breakfast Sausage Braid Recipe lies in pairing a simple refrigerated pizza dough with hearty, flavorful fillings. The dough acts like an edible blanket, holding all those rich ingredients together while baking to golden perfection.

Flat lay of a tube of smooth, pale pizza dough unrolled slightly, a small heap of cooked and crumbled golden-brown breakfast sausage, three whole brown eggs with clean shells, a small white ceramic bowl of creamy milk, a small white bowl filled with finely diced vibrant red bell pepper, a small white bowl of shredded bright orange cheddar cheese, a small white bowl containing melted golden butter, and a small white bowl with freshly ground black pepper, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Refrigerated pizza dough: It saves time and offers a flaky texture that crisps perfectly in the oven.
Ground breakfast sausage: I like to cook and crumble it first to control the texture and ensure it’s nicely browned.
Eggs: They add a fluffy, protein-packed layer that complements the sausage beautifully.
Milk: Just a splash keeps the scrambled eggs tender and soft.
Black pepper: Adds subtle spice and depth to the eggs.
Red bell pepper: These little pops of color and sweetness brighten the whole braid.
Shredded cheddar cheese: Melts gooey and rich on top, sealing in all the flavors.
Butter: Brushed on at the end for a shiny, irresistible crust.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe is a fantastic canvas for whatever you love in breakfast. I often swap in a little spinach or mushrooms for some greens, or add jalapeños for a mild kick. Feel free to get creative and make it truly yours!

Vegetable Variation: Adding sautéed mushrooms or spinach gave it a fresh twist I really enjoyed.
Meat Swap: Turkey sausage works well if you want a lighter version without losing flavor.
Cheese Options: I’ve tried pepper jack for some heat or mozzarella for a creamier melt.
Make It Vegetarian: Skip sausage and add hearty veggies like zucchini and peppers with extra cheese.

Step-by-Step: How I Make Breakfast Sausage Braid Recipe

Step 1: Prep Your Oven and Dough

First things first, preheat your oven to 350°F and line a baking sheet with parchment paper to keep things neat and easy. Next, unroll the pizza dough onto the parchment and gently press into a rectangle—this shape makes braiding straightforward.

Step 2: Cook the Sausage and Eggs

Cook the ground breakfast sausage until it’s nicely browned and crumbly—that extra caramelization adds so much flavor. In a small bowl, whisk eggs with milk, black pepper, and diced red bell pepper. Scramble this mixture in a hot skillet until just cooked but still soft. Don’t overcook here; you want the eggs to stay tender inside the braid.

Step 3: Layer and Cut

Sprinkle the cooked sausage down the center third of your dough rectangle. Next, layer on the scrambled eggs and then the shredded cheddar cheese. Using a pizza cutter or sharp knife, make 12 to 15 even strips on each side of the dough, cutting only up to where the filling ends in the middle.

Step 4: Braid It Up!

Here’s the fun part: fold the strips alternately over the filling, left then right, like making a braid. This technique keeps the filling snug and creates that gorgeous woven look. Don’t worry if your braid isn’t perfect — it’ll still taste amazing!

Step 5: Bake and Butter

Bake your braid for about 20 minutes until it turns golden brown on top. As soon as it comes out of the oven, brush the melted butter on top to add shine and a little extra richness. Serve it warm for the best melty-cheese experience.

Top Tip

From my many breakfasts braiding up in the kitchen, I’ve learned a few tricks that make this Breakfast Sausage Braid Recipe foolproof and extra delicious.

Don’t Overfill: Keeping the filling to the middle third helps the dough fold easily without tearing or leaking.
Use a Pizza Cutter: It makes quick, clean strips and keeps your edges even, making braiding simpler.
Brush Butter Warm: Brushing melted butter right out of the oven locks in moisture and creates a golden crust that smells irresistible.
Let It Rest Briefly: Allow your braid to cool for 5 minutes before slicing so the cheese and eggs settle, giving cleaner slices.

How to Serve Breakfast Sausage Braid Recipe

breakfast sausage braid - Serving Suggestion

Garnishes

I like to add a sprinkle of fresh chopped chives or a little parsley on top — it adds a bright pop of color and freshness against the rich braid. A light drizzle of hot sauce also gives it a nice zing.

Side Dishes

This braid pairs wonderfully with fresh fruit salad or simple roasted potatoes on the side. I’ve also served it alongside a crisp green salad to balance out the richness for a more rounded brunch.

Creative Ways to Present

For gatherings, I’ve woven multiple smaller braids and arranged them in a circle on a large platter for a festive, shareable centerpiece. You can even cut it into mini braid bites for an easy, party-friendly finger food.

Make Ahead and Storage

Storing Leftovers

Once cooled, I tightly wrap leftover braid in plastic wrap and refrigerate. It keeps well for up to 3 days, making it perfect for quick breakfasts during busy mornings.

Freezing

I’ve frozen assembled braids (before baking) wrapped well in plastic and foil. When ready to bake, I let it thaw overnight in the fridge and add a few extra minutes to the bake time. The texture remains surprisingly fresh!

Reheating

For reheating, a quick 10-minute session in a 350°F oven restores that crisp crust and melty cheese charm better than a microwave. If pressed for time, wrapping it in a damp paper towel in the microwave works, but you’ll lose some crispiness.

Frequently Asked Questions:

Can I use homemade dough for this recipe?

Absolutely! Homemade pizza or puff pastry dough can be used and might make this braid even more special, but refrigerated dough is a convenient shortcut that works beautifully.

How do I prevent the braid from leaking filling?

Keeping the sausage, eggs, and cheese stacked neatly in the center and not overfilling helps prevent leaks. Also, folding the strips tightly and overlapping properly seals everything inside during baking.

Can I make this recipe gluten-free?

Yes! You can try using a store-bought gluten-free pizza dough or make your own. Just keep in mind that gluten-free doughs may be a bit more delicate to handle when braiding.

Can I prepare the filling the night before?

Definitely! Cook and refrigerate the sausage and scrambled eggs separately, then layer and assemble the braid just before baking for a quick morning prep.

Final Thoughts

This Breakfast Sausage Braid Recipe has become one of my go-to brunches because it’s as comforting as it is fun to make. I love how it brings a little wow factor to the table without making things complicated for you. Give it a try—you’ll find yourself reaching for this braid anytime you want easy, tasty, and shareable breakfast goodness.