This easy breakfast braid is perfect for a lazy weekend brunch, or making ahead for an on the go breakfast any day of the week! Stuffed with spinach and cheese and loads of flavor!
Having an easy, savory breakfast, especially on the weekends is our favorite thing. This easy breakfast braid is stuffed full of spinach, scrambled eggs, and cheese.
Ingredients you need for the dough:
- Active dry yeast
- All purpose flour
- Olive oil
- Warm water
- Baking powder
- Granulated sugar
Ingredients you need for the filling:
- Avocado oil
- Frozen spinach
- Mozzarella cheese
- Black pepper
Making your spinach and cheese breakfast braid
Making the dough:
- Pour the warm water into a large bowl, mix in the sugar and sprinkle the yeast on top of the water/sugar mixture. Allow to proof.
- Once the yeast has proofed, mix in the remaining ingredients until you have a shaggy dough. Knead until dough is no longer sticky.
- Place in a well oiled bowl to rise.
Make the Filling
- Thaw spinach, and squeeze to drain as much water out of it as possible. Set aside. Slice the onions into thin slices. Heat 1 tablespoon oil in a large skillet over medium heat.
- Turn the heat up slightly and add onion to the pan to carmelize.
- Add spinach to pan and stir to combine. Scoop veggies into a separate bowl and set aside.
- Melt remaining Tablespoon of butter in the pan and add eggs. Add salt and pepper.
- Cook eggs until almost done. Add veggies to the egg and stir gently.
Making the braid
- Roll dough out into a (roughly) 12×15 rectangle on a lightly floured surface or on parchment paper.
- Place veggie/egg mixture lengthwise down the center of the dough. Sprinkle with cheese.
- Using a pizza cutter, slice strips about 1/2 inch apart in the side of the dough.
- Braid the dough by placing the strips of dough one on top of the other.
- Transfer completed braid to a baking sheet and brush with lightly beaten egg white.
- Bake until golden brown. Slice and serve warm.
Do I have to make the dough from scratch?
I prefer to make the dough from scratch, so I can control the ingredients. I also usually have them all on hand all the time, so it’s easy. However, if you want to, you can use crescent roll dough from the store to make the dough for this. (I won’t judge)
What to serve with this spinach and cheese breakfast braid
For the dough
- 1 Tablespoon active dry yeast
- 2 1/2 cups all purpose flour
- 2 tablespoons olive oil
- 1 cup warm water
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons white sugar
- 6 eggs
- 2 Tablespoons butter
- 1 small onion, sliced thin
- 1 teaspoon sugar
- 16 ounce package frozen spinach, thawed
- 1 cups shredded mozzarella cheese
- 1 egg
- 1 teaspoon salt
- 3/4 teaspoon black pepper
Make the Dough
1. Pour the warm water into a large bowl, mix in the sugar and sprinkle the yeast on top of the water/sugar mixture. Leave to sit for 10 minutes (this allows the yeast to proof).
2.. Once the yeast has proofed, mix in the remaining ingredients (save 1/2 cup of flour) until you have a shaggy dough.
3. Turn the dough out onto a lightly floured surface and knead until smooth. Incorporate the remaining half cup of flour until the dough is no longer sticky.
4.. Place in a well oiled bowl, in a warm spot, to rise for 30 minutes.
Make the Filling
1. Thaw spinach, and squeeze to drain as much water out of it as possible. Set aside. Slice the onions into thin slices.
2. Heat 1 Tablespoon avocado oil in a large saucepan over medium heat.
3. Turn the heat up slightly and add onion to the pan.
4. Let cook, stirring every so often until the onions turn dark brown. Sprinkle with the sugar so that they caramelize.
5. Add spinach to pan and stir to combine. Scoop veggies into a separate bowl and set aside.
6. Melt remaining Tablespoon of avocado oil in the pan and add eggs. Add salt and pepper.
7.Cook eggs until almost done. Add veggies to the egg and stir gently. (Eggs should not be completely cooked, as they will finish cooking in the oven.)
Making the braid
1.Roll dough out into a (roughly) 12×15 rectangle on a lightly floured surface or on parchment paper, if you have it.
2. Place veggie/egg mixture down the center of the dough. Sprinkle with cheese.
3. Using a pizza cutter, slice 1 inch strips in the side of the dough (see picture above).
4. “Braid” the dough by placing the strips one on top of the other.
5.Transfer completed braid to a cookie sheet and brush with lightly beaten egg.
6.Bake at 375 for 20-25 minutes until golden brown. Slice and serve warm.
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American Bakeware Large Baking Sheet - Non Stick Ceramic Stoneware - Heat Resistant to 400 °F - No Metal, Lead, or other Harmful Materials - Safe for Ovens, Microwaves, Dishwasher, Made in the USA
Beyond Gourmet 42 Unbleached Non-Stick Parchment Paper, Made in Sweden, 71-Square-Feet
Wholesome Organic Cane Sugar, Fair Trade, Non GMO, 10 LB, single unit
Trader Joe's Baking Powder Aluminum Free & Double Acting 8.1 Oz (Pack of 2)
REDMOND Real Sea Salt - Natural Unrefined Organic Gluten Free Fine, 26 ounce pouch (1 Pack)
Kirkland Signature Organic Extra Virgin Olive Oil 2L (2QT 3.6 fl. oz)
Hodgson Mill Organic All-Purpose White Flour, Unbleached, 2 LB (Pack of 6). Unbromated & Unenriched Naturally White Wheat Flour (Packaging May Vary)
Saf Instant Yeast, 1 Pound Pouch
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 436Total Fat 18gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 10gCholesterol 236mgSodium 1075mgCarbohydrates 49gFiber 5gSugar 4gProtein 20g
I do my best to make sure these numbers are accurate, however, please be your own best advocate and double check!