By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
367 cal · 45 min
Bacon Egg & Cheese Breakfast Braid
Recipe GLPR5a16add5ce397c
A beautiful yeasted breakfast bread filled with scrambled eggs, crispy bacon, sautéed red peppers, and melted cheddar cheese, braided into an attractive presentation and baked until golden. Perfect for a special morning or brunch gathering.
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Ingredients
1 (0.25 ounce) package active dry yeast
2 1/2 cups bread flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons olive oil
1 cup warm water
8 slices bacon, cooked and crumbled
8 eggs, scrambled
1 small red bell pepper, diced
1/2 cup grated cheddar cheese
1 egg, beaten (for egg wash)
Sea salt for sprinkling
Directions
In a large mixing bowl, combine the yeast, 2 cups of bread flour, baking powder, and salt. Mix well. Add the olive oil and warm water, stirring with a spatula until a shaggy dough begins to form.
Turn the dough out onto a lightly floured work surface and knead for 8–10 minutes until it becomes smooth and stiff. If the dough feels sticky, add the remaining 1/2 cup flour gradually until you have a manageable consistency.
Transfer the dough to a lightly oiled bowl and cover with a clean kitchen towel. Let it rise in a warm place for 30 minutes, or until it has puffed up and roughly doubled in size.
While the dough proofs, cook the bacon in a skillet over medium heat until crisp, then drain and crumble into small pieces. In the same skillet, sauté the diced red pepper until softened, about 3–4 minutes; set aside to cool slightly.
In a separate bowl, whisk together the 8 eggs and scramble them in a lightly oiled pan over medium-low heat, stirring frequently until the eggs are cooked through (internal temperature 160F) and no longer wet. Season lightly with salt if desired and allow to cool slightly.
Once the dough has doubled, turn it out onto a well-floured surface and gently shape it into a rectangle. Roll the dough out to approximately 12 × 15 inches.
Transfer the rolled dough onto a piece of parchment paper. Spread the scrambled eggs in a strip down the center, then top with the crumbled bacon, sautéed peppers, and grated cheddar cheese in order.
Using a pizza cutter or knife, cut 1-inch-wide strips on either side of the filling, being careful not to cut all the way through the dough beneath. Fold the strips over the filling in an alternating pattern, slightly stretching each strip and overlapping it to create a braided appearance.
Brush the entire braid with the beaten egg and sprinkle generously with sea salt.
Bake at 375°F for 20–25 minutes, or until the crust is golden brown and crisp.
Remove from the oven and allow to cool for a few minutes. Slice and serve warm.
Comments
The ingredient list is fully stocked at any Charlotte grocer—bacon, eggs, cheddar, and bell pepper are standards everywhere, and bread flour plus yeast are reliable finds at Harris Teeter, Food Lion, Kroger, and Walmart. Cost per serving lands around $1.50–$2.00 depending on bacon quality, which is reasonable for a breakfast that feeds eight. The stated 45 minutes is honest for dough rise and braid assembly, though a home baker should budget an extra 20–30 minutes if the kitchen is cool or if proofing is the first time working with yeast. This is a fussy recipe—plaiting dough, filling evenly, and keeping the braid from splitting during the oven rise all require attention and a steady hand, so it suits someone who enjoys the process rather than a weeknight rush. The braid does not reheat particularly well; it's best eaten fresh or within a day, and slices can turn tough once cold.
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