Quick Cheesy Chicken Wrap Breakfast Braid: Melty, Savory, and Wrapped in Comfort
This cozy breakfast braid wraps tender shredded chicken, creamy scrambled eggs, and plenty of melted cheese inside buttery crescent dough. It’s quick, filling, and perfect for brunch, make-ahead mornings, or a comforting weekend treat.
Ingredients
- 2 cups cooked shredded chicken rotisserie or grilled
- 5 large eggs
- 1½ cups shredded cheese cheddar, mozzarella, or your favorite blend
- 1 roll refrigerated crescent dough or puff pastry/pizza dough
- 2 green onions chopped (optional)
- ½ bell pepper diced (optional)
- ½ teaspoon paprika
- Salt and black pepper to taste
- 1 tablespoon butter for scrambling eggs
- 1 egg + 1 tablespoon water for egg wash
Instructions
- Step 1: Preheat the oven to 375°F (190°C)Line a baking sheet with parchment paper.
- Step 2: Scramble the eggsBeat 5 eggs with a pinch of salt and cook in butter until just set. Set aside.
- Step 3: Prepare the fillingIn a bowl, combine the scrambled eggs, cooked shredded chicken, 1½ cups of shredded cheese, chopped green onions, and a dash of paprika. Mix gently.
- Step 4: Roll out the doughUnroll the crescent dough into a rectangle and pinch seams together. Place it on the baking sheet.
- Step 5: Add filling down the centerLeave about 3 inches on both sides to braid.
- Step 6: Make diagonal cuts(About 1 inch apart) on the sides of the dough. Fold over alternating strips to create a braid pattern.
- Step 7: Brush with egg wash(1 egg + 1 tbsp water). Sprinkle extra cheese on top if desired.
- Step 8: Bake for 25–28 minutesOr until golden brown and cooked through.
- Step 9: Cool slightly, slice, and serve.Best eaten warm. Optional: serve with a side of salsa or avocado.
Notes
Secret Tips for the Perfect Quick Cheesy Chicken Wrap Breakfast Braid
- Use freshly grated cheese for the best melt: Pre-shredded cheese contains anti-caking agents that can prevent smooth melting. Grating your own cheddar and mozzarella delivers that velvety cheese pull every time.
- Layer cheese both below and above the filling: For an ultra-gooey bite, start with a sprinkle of cheese on the dough before adding the chicken and eggs, then top with more cheese before braiding. It guarantees cheesy goodness in every layer.
- Warm your dough slightly before unrolling: Refrigerated crescent dough is easier to shape and braid when it's just a little soft. Let it sit out for 10 minutes before working with it—less cracking, better results.
- Brush the braid with butter before AND after baking: A pre-bake butter layer adds color and crispness. Brushing again right after baking gives that glossy, bakery-worthy finish and a richer flavor.
- Let it rest before slicing: Don’t rush! Let the braid rest for 5–7 minutes out of the oven. This helps the filling settle and makes each slice cleaner (and more photo-worthy).
- Add a pinch of smoked paprika to the egg mix: This subtle touch enhances the savory depth of the dish without overpowering the cheese and chicken. It’s one of my favorite “can’t-quite-place-it” flavor boosters.
- Use parchment paper and shape directly on the baking sheet: Trying to transfer the braid after assembling is a mess waiting to happen. Build it on parchment-lined sheet pan from the start and skip the stress.
- Freeze unbaked for brunch-on-demand: Assemble the braid, freeze it on a tray until firm, then wrap tightly and freeze for up to a month. Bake straight from frozen at 375°F for 35–40 minutes.