Last Updated on January 18, 2024 by Karen
This Ham, Egg, and Cheddar Breakfast Braid is loaded with scrambled eggs, diced ham, peppers, and lots of cheese – perfect for serving a crowd!
Breakfast is no doubt a favorite at our house. Months ago, I had seen a recipe for a sweet blueberry breakfast braid in a cooking magazine and knew it would make for a great breakfast dish someday. Since Good Friday and Easter are quickly approaching, I decided to give the recipe my own fun savory twist and serve this for a special brunch.
For me, ham is a big part of an Easter meal, but what do you do when you have leftover ham? Well, this recipe is perfect for that! I’ve got just the creative dish for you to make for your special breakfast or brunch, especially when you need to have something yummy for breakfast that is quick and easy to make yet can feed quite a large group of family and friends.
If you love this breakfast recipe, here are some more breakfast ideas you’ll love:
Breakfast Shepherd’s Pie
Eggs and Sausage Breakfast Taquitos
What is Ham, Egg and Cheddar Breakfast Braid?
This savory Ham, Egg and Cheddar Breakfast Braid looks so fancy after it is baked, but don’t let the look intimidate you. It’ll be one of the easiest recipes you will ever make. It’s made from simple, store bought pizza dough, along with eggs, cheese, and your favorite omelette ingredients. I love ham and roasted red pepper, but this would also be great with uncured bacon and mushrooms too!
What ingredients do you need to make this Ham, Egg and Cheddar Breakfast Braid?
The ingredients for this recipe are really simple. Here’s what you’ll need:
Eggs: scrambled to perfection, the eggs add a protein-rich and velvety texture to the breakfast braid.
Milk: Adding milk to the scrambled eggs gives them a creamier consistency. Whole milk is best for this recipe, but low-fat milk also works.
Refrigerated pizza dough: convenient and time-saving, store-bought pizza dough serves as the versatile base for your breakfast braid. Its pliability makes it easy to roll out and shape, ensuring a golden, flaky crust for your savory creation.
Roasted red bell pepper: providing a fresh and mildly pungent flavor, roasted bell peppers contribute a subtle kick to the dish. Their vibrant red color also adds visual appeal, balancing the richness of the ham, eggs, and cheese. I use roasted bell peppers from the jar, but you can also roast it yourself. For those of you who like a bit of heat, roasted hatch chiles (from a can) would be a great substitute!
Ham: Bursting with savory flavor, diced ham brings a smoky and salty component to the braid. Its versatility allows it to distribute evenly throughout the dish, offering savory bites in every slice. I like to use uncured ham for this recipe, but you can also use any type diced ham such as leftover honey glazed ham, baked ham steak.
Cheddar cheese: adds a rich and creamy texture, enhancing the overall indulgence of the breakfast braid. It also melts into gooey goodness, binding the ingredients together. I like to shred it from a block of cheese, instead of using pre-shredded cheese.
How to make Ham, Egg and Cheddar Breakfast Braid:
Once you have all of your ingredients prepped, making this Ham, Egg and Cheddar Breakfast Braid is very simple:
- Prepare the scrambled eggs: whisk together eggs and milk. Cook eggs on a lightly oiled skillet over medium heat until eggs are almost set. Season with salt and pepper to taste.
- Prepare the dough: roll out pizza dough into a large rectangle and place in a lightly greased cookie sheet. Cut 1-inch strips lengthwise on the two sides.
- Put everything together: arrange cooked eggs, peppers, ham, and cheese down the center of the dough. Bring the strips together to the center over the filling, overlapping to form a braid shape.
- Bake until the braid is golden brown. Serve your savory breakfast braid warm and enjoy your delicious ham, cheese, and egg-filled creation!
How do I serve this Savory Breakfast Braid?
Once this Breakfast Braid is baked, you can serve by slicing them up like a stromboli. Here are some ideas for sides to serve with your savory breakfast braid:
- Fresh fruit salad: A refreshing fruit salad with a mix of seasonal fruits adds a burst of freshness to balance the richness of the breakfast braid. Consider options like berries, melons, and citrus fruits.
- Hash browns or breakfast potatoes: Crispy hash browns or seasoned breakfast potatoes make a delightful and hearty side dish. They complement the savory flavors of the braid and add a satisfying crunch.
- Green salad with vinaigrette: For a brunch option, a light green salad with a tangy vinaigrette provides a contrast to the savory and cheesy notes of the breakfast braid. Include a mix of fresh greens, cherry tomatoes, and cucumbers.
- Salsa or tomato chutney: A zesty salsa or tomato chutney can bring a burst of flavor to the plate. The acidity and spice in these condiments complement the richness of the ham, cheese, and eggs.
What can I use instead of pizza dough?
I like to use pizza dough so that it’s more bread-like, but you can also use store bought crescent roll dough—another convenient option– if you prefer it to be more flaky and buttery. Refrigerated biscuit dough can be flattened and pressed together to create a base for your breakfast braid. This option will yield a slightly denser texture compared to pizza dough. Puff pastry can also be used as a delicious alternative. It will give your breakfast braid a light and airy texture. Roll out the puff pastry according to package instructions and proceed with the filling and braiding steps.
Make sure that you adjust the baking time and temperature according to the specific dough you choose, as different doughs may require different cooking conditions.
Here are some ways you can change up this recipe:
- Vegetarian twist: Replace the ham with plant-based breakfast sausage, tofu, or sautéed vegetables like bell peppers, onions, mushrooms, and spinach. Consider adding feta or goat cheese for extra flavor.
- Spicy kick: Add diced jalapeños, green chilies, or a sprinkle of red pepper flakes to add some heat to the dish. You can also mix a spicy cheese such as pepper jack cheese into the filling.
- Herb-infused eggs: Mix fresh herbs like chives, parsley, or dill into the scrambled eggs for a burst of freshness and added flavor.
- Different cheese varieties: Experiment with various cheese combinations. Try a blend of sharp cheddar, Gouda, or Swiss for a unique flavor profile.
- Breakfast meat alternatives: Substitute the ham with cooked and crumbled breakfast sausage, bacon, or turkey sausage for a different meaty twist.
- Egg wash and seasoning: Brush the braided dough with an egg wash (whisked egg with a bit of water) before baking, and sprinkle sesame seeds, poppy seeds, or everything bagel seasoning for added texture and flavor.
Feel free to get creative and tailor the recipe to your liking. These variations can bring new and exciting flavors to your savory breakfast braid.
How should Ham, Egg and Cheddar Breakfast Braid be stored?
Allow the breakfast braid to cool to room temperature before placing it in the refrigerator. Wrap the breakfast braid tightly in plastic wrap or aluminum foil to prevent it from drying out and to retain its moisture. Place in an airtight container and store in the refrigerator for up to 5 days. When ready to enjoy the leftovers, reheat individual slices in the oven or toaster oven for a few minutes until warmed through.
Can I make it ahead of time?
Yes! Follow the recipe up to the point of assembling the breakfast braid, including rolling out the dough, preparing the scrambled eggs, and layering the ham and cheese. Once you have assembled the braid, cover with aluminum foil or plastic wrap coated with cooking spray to prevent it from sticking to the dough. Place the wrapped breakfast braid in the refrigerator overnight. When you’re ready to serve, bake the refrigerated breakfast braid according to the original recipe’s instructions. You may need to add a few extra minutes to the baking time to account for the chilled dough.
By preparing the breakfast braid ahead of time, you can save time on the day of serving while still enjoying a freshly baked and flavorful dish. It’s a convenient option for busy mornings or when you have guests to entertain.
Tips for making Ham, Egg and Cheddar Breakfast Braid:
- Use parchment paper for easy transfer: Line your baking sheet with parchment paper before placing the breakfast braid on it. This not only prevents sticking but also makes it easier to transfer the braid from the baking sheet to the serving platter.
- Don’t overstuff the braid: Be mindful not to overfill the braid with the ham, egg, and cheese mixture. Overstuffing can make it challenging to fold the dough over and seal properly. A balanced filling ensures even cooking and a neater presentation.
- Seal the edges well: take extra care to seal the edges of the breakfast braid properly. Press the edges together firmly to prevent the filling from leaking out during baking.
- Check for doneness: Keep an eye on the baking time. The crust should be golden brown, and the cheese should be melted and bubbly. If needed, you can cover the braid with foil during the last few minutes of baking to prevent too much browning.
- Allow the baked breakfast braid to rest for a few minutes before slicing. This allows the filling to set, making it easier to cut neat slices.
If you make this Ham, Egg and Cheddar Breakfast Braid recipe or any of my other recipes, leave me a comment and let me know what you think!
Ham, Egg and Cheddar Breakfast Braid
Ingredients
- 6 large eggs
- 1/4 cup milk
- Salt and pepper to taste
- 1 13.8-ounce can refrigerated pizza crust dough
- 2 roasted bell pepper diced
- 4 oz uncured ham diced
- 1 cup shredded Cheddar cheese
Instructions
- Preheat oven to 425°F.
- Whisk together eggs and milk. Cook eggs on a lightly oiled skillet over medium heat until eggs are almost set. Season with salt and pepper to taste.
- Roll out pizza dough into a large rectangle and place in a lightly greased cookie sheet. Cut 1-inch strips lengthwise on the two sides.
- Arrange cooked eggs, peppers, ham, and cheese down the center of the dough. Bring the strips together to the center over the filling, overlapping to form a braid shape.
- Bake in preheated oven for 15 minutes, until the braid is golden brown. Let cool slightly before slicing and serve warm.
my family has been making this for years. it is a favorite. i got my recipe from pampered chief booklet.