Name: Cheddar 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 something incredibly comforting about a hearty, cheesy breakfast that’s also visually impressive—and that’s exactly what the Cheddar Breakfast Sausage Braid Recipe delivers. It’s flaky, savory, and just the right mix of melty cheese and spicy sausage wrapped in a braided dough hug.

A long braided pastry with golden-brown crust sits centered on crinkled white parchment paper over a white marbled surface. The pastry shows an even pattern of dough strips crossing over the filling inside, with small green parsley leaves sprinkled on top. To the right, part of a white egg tray holding five whole white eggs is visible. The bottom left corner shows a stack of white plates and a cut bunch of fresh green herbs, adding subtle color contrast. The overall scene has a bright, fresh look with natural light highlighting the textures and colors softly. 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 Cheddar Breakfast Sausage Braid Recipe
Top Tip
How to Serve Cheddar Breakfast Sausage Braid Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheddar Breakfast Sausage Braid Recipe

Why You'll Love This Recipe

I first made this Cheddar Breakfast Sausage Braid on a chilly weekend morning, and it immediately became a new favorite for Sunday brunch. It’s one of those dishes that looks fancy but is surprisingly easy, plus it feeds a crowd without a ton of fuss.

Beautiful presentation: The braided dough wraps around all the fillings perfectly, making it a real eye-catcher on the table.
Flavor packed: Spicy breakfast sausage, scrambled eggs, sweet red pepper, and sharp cheddar cheese balance so well.
Quick to prepare: Using store-bought pizza dough keeps things simple and speeds up the whole process.
Versatile for any occasion: Serve it for weekend brunch, holiday breakfast, or even a special treat any day of the week.

The image shows four sandwich slices laid out on a white marbled surface, each sandwich cut horizontally to reveal the inside. Each slice has three clear layers: a soft white bread outer layer, a middle layer filled with scrambled lightly yellow eggs with small bits of red peppers mixed in, and a bottom layer packed with cooked, crumbled light brown sausage. Small green herb pieces are scattered lightly on top of the bread and on the white marbled surface. The texture of the bread looks airy and soft, while the egg filling appears fluffy and creamy. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in the Cheddar Breakfast Sausage Braid Recipe plays a starring role. The dough acts as a golden, crispy vessel that crisps up beautifully in the oven. The tasty sausage brings heartiness, eggs add fluffiness, and the cheese ties it all together with gooey richness.

Flat lay of a tube of pale, smooth pizza dough partially unrolled on a white ceramic plate, a small white bowl filled with crumbled cooked breakfast sausage in rich brown tones, three whole uncracked brown eggs, a small white bowl with bright diced red bell pepper, a small white bowl containing creamy pale yellow milk, a small white bowl of finely ground black pepper, a small white bowl heaped with shredded sharp cheddar cheese in vibrant orange, and a small white bowl holding melted golden butter, all arranged in 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: Using ready-made dough saves you time and ensures a tender yet flaky braid crust.
Ground breakfast sausage: Makes for a savory, slightly spicy base; cooking it beforehand prevents excess grease.
Eggs: Scrambled to add moisture and protein, they keep the filling soft but substantial.
Milk: Mixed with eggs for creaminess in the scramble—don't skip it for that perfect texture.
Black pepper: A little heat that experiments well with the sausage flavor.
Red bell pepper: Adds a splash of color and sweetness to contrast the savory sausage.
Shredded cheddar cheese: Sharp and melty, it’s the glue that makes every bite irresistibly satisfying.
Butter (melted): Brushed on top for a golden shine and extra richness after baking.

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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 to make your own. I often swap in spicy chorizo for the breakfast sausage when I want a bit of a kick or sprinkle in some fresh herbs like chives to brighten up the flavor. You’ll find that adjusting the type of cheese (try pepper jack or mozzarella) can also personalize the dish perfectly.

Vegetarian version: I’ve tried replacing sausage with sautéed mushrooms and spinach, which keeps it hearty but meat-free.
Make it spicy: Adding diced jalapeños alongside the bell peppers turned up the heat beautifully for my spice-loving friends.
Use different doughs: Puff pastry works, too, for an even flakier texture if you want to get fancy.

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

Step 1: Get everything prepped and warmed

First, I preheat the oven to 350°F and line a baking sheet with parchment paper. While the oven warms up, I unroll the refrigerated pizza dough right onto the parchment and gently press it out into a rectangle. This step is all about creating the perfect base for your braid—if the dough feels sticky, just flour your hands lightly.

Step 2: Sausage and eggs come together

Cook the ground breakfast sausage until it’s nicely browned and crumbled with no pink spots. I drain the fat off to keep the braid from getting soggy. Then, in a small bowl, whisk eggs together with milk, black pepper, and the diced red bell pepper. Pour that mixture into a hot skillet and scramble gently until the eggs are just set — not overcooked to keep them tender and juicy.

Step 3: Layer and braid like a pro

Sprinkle the sausage down the center third of the dough rectangle. Then, evenly spread the scrambled eggs over the sausage, followed by a generous layer of shredded cheddar. Using a pizza cutter, slice the dough on each side of the filling into 12–15 strips, making sure the cuts reach down to the edge of the filling but not through it.

Here’s where it gets fun: fold the strips over the filling, alternating sides like you’re weaving a braid. This locks all that goodness inside so it doesn’t spill out while baking.

Step 4: Bake to golden perfection

Bake the braid for about 20 minutes or until it’s deeply golden on top and cooked through. Right when it comes out, brush the melted butter all over the crust for that irresistible glossy finish and added richness. Serve warm so the cheddar is nice and melty—you won’t want to wait!

Top Tip

After making this Cheddar Breakfast Sausage Braid Recipe several times, I’ve learned a few tricks that really make it come out flawless every time.

Pre-cook the sausage thoroughly: This helps reduce grease, so your braid doesn't turn soggy on the bottom.
Keep egg scramble soft: Slightly undercook the eggs, as they’ll finish cooking a bit in the oven with the rest of the braid.
Use a sharp pizza cutter: Makes even, clean strips for folding and helps maintain the braid’s neat look.
Brush immediately with melted butter: For the perfect shiny and golden crust that draws everyone in at the table.

How to Serve Cheddar Breakfast Sausage Braid Recipe

cheddar breakfast sausage - Serving Suggestion

Garnishes

I like to finish it off with a sprinkle of chopped fresh parsley or chives for a pop of color and a hint of freshness that cuts through the richness. Sometimes, just a few dashes of hot sauce on the side make it extra zingy for those who love a little heat first thing.

Side Dishes

This braid pairs beautifully with a fresh fruit salad or crispy roasted potatoes. For brunch, I often serve it alongside simple avocado slices or a light mixed green salad to balance out the cheesy, meaty richness.

Creative Ways to Present

For special occasions, I’ve braided multiple smaller braids on one tray to make a festive centerpiece that everyone can grab a piece from. You can also make mini individual braids in muffin tins for perfectly portioned breakfast bites—guaranteed to impress guests.

Make Ahead and Storage

Storing Leftovers

Leftovers from this Cheddar Breakfast Sausage Braid Recipe store well in an airtight container in the fridge for up to 3 days. When I reheat slices, I pop them in a toaster oven to keep the crust crisp instead of soggy like it can get in the microwave.

Freezing

I’ve frozen the unbaked braid wrapped tightly in plastic wrap and foil. When ready to bake, let it thaw overnight in the fridge and then bake as usual. This way you have a convenient make-ahead breakfast that looks freshly made.

Reheating

For reheating, I recommend warming slices in a 350°F oven for about 10 minutes or until heated through. This helps restore that lovely crispy crust and melty cheese texture much better than microwaving.

Frequently Asked Questions:

Can I use puff pastry instead of pizza dough?

Absolutely! Puff pastry will make the braid even flakier and more delicate, but be sure to keep an eye on baking time as it may cook a little faster than pizza dough.

How do I prevent the braid from getting soggy?

The key is to cook the sausage thoroughly and drain excess grease, and lightly scramble the eggs rather than making them watery. Also, make sure to use parchment paper and a baking sheet that allows air circulation to keep the bottom crisp.

Can I prepare this recipe ahead of time?

Yes, you can assemble the braid, then wrap and refrigerate it overnight before baking the next morning. Alternatively, freeze the unbaked braid and thaw before baking.

Is this recipe suitable for meal prep or feeding a crowd?

Definitely! The braid is great for meal prep since it stores well and reheats nicely. It also feeds about 6 people, making it perfect for breakfast gatherings or brunch parties.

Final Thoughts

I truly love the Cheddar Breakfast Sausage Braid Recipe because it feels so special yet is incredibly doable on any morning. Whether you're serving family or hosting friends, it’s the kind of dish that turns ordinary breakfast into a celebration. Give it a try—you’re going to enjoy how easy it is to impress with this braided beauty.