Ham, Egg, and Cheese Breakfast Braid

Name: Ham, Egg, and Cheese Breakfast Braid with Honey-Mustard Glaze
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: Cooking spray; 1 (13.8 oz) can refrigerated pizza crust; 3 cups scrambled eggs with ham, cooked; 8 slices Swiss cheese; 4 tbsp butter; 2 tbsp Dijon mustard; 2 tbsp honey; 1 tsp poppy seeds; 1 tsp dehydrated minced onion; 1 tbsp Worcestershire sauce

A savory breakfast braid combining scrambled eggs, ham, and Swiss cheese wrapped in refrigerated pizza dough and finished with a honey-mustard glaze. This crowd-pleasing dish comes together quickly using pantry staples and leftovers.

🌍American 🏷️Breakfast 🏷️Brunch 🏷️Breakfast braid 🏷️Ham and cheese Scrambled eggs

🏷️

🏷️Swiss cheese

-0:00

applesauceandadhdonTikTok

Total

35 min

Servings

4

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by applesauceandadhd

-0:00

applesauceandadhdonTikTok

Ingredients

Cooking spray
1 (13.8 oz) can refrigerated pizza crust
3 cups scrambled eggs with ham, cooked
8 slices Swiss cheese
4 tbsp butter
2 tbsp Dijon mustard
2 tbsp honey
1 tsp poppy seeds
1 tsp dehydrated minced onion
1 tbsp Worcestershire sauce

10 Ingredients

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Instructions

1
Preheat your oven to 350°F (175°C).
2
Lightly grease a large baking sheet with cooking spray.
3
Unroll the refrigerated pizza dough onto the prepared baking sheet and press it out into a large rectangle.
4
Spread the cooked scrambled eggs and ham mixture down the center third of the dough, leaving the sides clear.
5
Layer the slices of Swiss cheese on top of the egg and ham mixture.
6
Using scissors or a knife, cut 1-inch wide strips into the dough on both sides of the filling, from the filling to the outer edge.
7
Fold the strips over the filling, alternating from side to side to create a braided pattern.
8
In a microwave-safe bowl or measuring cup, combine the butter, Dijon mustard, honey, poppy seeds, dehydrated minced onion, and Worcestershire sauce.
9
Microwave the glaze mixture until the butter is completely melted, then stir to combine.
10
Drizzle the glaze evenly over the top of the braid.
11
Bake for 20-25 minutes, or until the braid is golden brown and cooked through.
12
Let it cool for a few minutes before slicing and serving.

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Tips & Notes

Pro tips

Let the egg-and-ham mixture cool completely before assembling to prevent the dough from becoming greasy or soggy.
When braiding, pull the dough strips taut but gently—oversretching will cause them to snap back during baking.
Brush the honey-mustard glaze evenly across the entire braid for consistent flavor and an even golden-brown finish.
Place the braid on parchment paper to prevent sticking and ensure even browning on the bottom.

Substitutions

Swiss cheese → Cheddar, provolone, or Gruyère (adjusts sharpness and melt quality)
Dijon mustard → whole-grain or yellow mustard (affects flavor intensity)
Honey → maple syrup or brown sugar (alters sweetness and depth)
Refrigerated pizza dough → homemade pizza dough or crescent roll dough (changes texture slightly)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days; reheat at 350°F until warmed through. The braid is best served fresh but can be frozen unbaked for up to 1 month.

Common Questions

Can I make this breakfast braid ahead of time?

Yes, you can assemble the braid, wrap it tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.

What can I substitute for Swiss cheese?

Cheddar, provolone, or Gruyère work well. Use any melting cheese you prefer or have on hand.

Can I use fresh eggs instead of leftover scrambled eggs?

Yes, scramble 3 cups of eggs fresh and let them cool slightly before assembling the braid to prevent the dough from becoming too warm.

Is there a dairy-free version?

You can use dairy-free butter and vegan cheese, though texture and flavor will differ from the original recipe.

How do I know when the braid is done baking?

The crust should be golden brown and the cheese melted, typically 20-25 minutes at 375°F. The internal temperature should reach 165°F for food safety.