Share this with someone who'd love it
Loaded Breakfast Bread on the Big Green Egg + HearthStone Griddle | Backyard Smoke Show
This Loaded Breakfast Bread on the Big Green Egg + HearthStone Outdoor Griddle is everything you love about a big weekend breakfast wrapped inside golden, flaky crescent dough. Maple cured sausage, crispy bacon, scrambled eggs, shredded cheese, and melty American cheese come together in one loaded breakfast bake that is hearty, satisfying, and made for sharing.
The HearthStone Outdoor Griddle makes quick work of the bacon, sausage, and eggs, while the Big Green Egg finishes the recipe with steady indirect heat for a golden-brown crust. It’s a fun breakfast, brunch, or game day recipe that delivers comfort food flavor with backyard cooking energy.
Serve it sliced, pull-apart style, or as the centerpiece of a weekend breakfast spread.
Ingredients
- 1 pound maple cured sausage
- 6 to 8 strips bacon
- 12 eggs
- 1 sheet crescent dough
- 1 1/2 cups shredded cheese
- 4 to 5 slices American cheese
- BaconUp Bacon Grease
- Wax paper or parchment paper for shaping
EGGcessories and Equipment
- Big Green Egg
- ConvEGGtor
- HearthStone Outdoor Griddle
- Cooking pan or baking sheet
- Mixing bowl
- Spatula
- Pastry brush for egg wash
Step-by-Step Instructions
1. Cook the Bacon on the HearthStone Griddle
Preheat your HearthStone Outdoor Griddle to medium-high heat and grease the cooking surface with BaconUp Bacon Grease.
Add the bacon and cook until crispy. Remove it from the griddle, chop it, and reserve about 1 cup of bacon bits for topping the breakfast bread later.
2. Cook the Sausage and Eggs
Add the maple cured sausage to the griddle and cook until browned and fully cooked through.
Scramble the eggs, then add them to the sausage on the griddle. Cook until the eggs are firm, stirring as needed so the sausage and eggs combine evenly.
Remove the sausage and egg mixture from the griddle.
3. Mix the Filling
In a large mixing bowl, combine the cooked sausage, scrambled eggs, and remaining chopped bacon. Stir until evenly mixed.
This will become the loaded filling for the breakfast bread.
4. Prepare the Crescent Dough
Lay the crescent dough sheet onto your cooking pan using wax paper or parchment paper to help with shaping.
If lining the pan for baking, parchment paper is preferred.
Place the sausage, egg, and bacon mixture down the center of the crescent dough.
Add shredded cheese and slices of American cheese over the filling.
5. Fold the Breakfast Bread
Cut 1-inch strips along both edges of the crescent dough.
Fold the strips over the filling in a crisscross pattern, alternating sides as you work down the dough. This creates a braided look and helps hold the filling inside while it bakes.
6. Add the Topping
Lightly brush the dough with egg wash.
Top with the reserved bacon bits and remaining shredded cheese.
7. Bake on the Big Green Egg
Set up your Big Green Egg for indirect cooking with the convEGGtor in place. Preheat to 375°F.
Place the cooking pan on the cooking grid and bake for about 35 minutes, or until the dough is golden brown and cooked through.
8. Slice and Serve
Remove the breakfast bread from the Big Green Egg and let it rest for a few minutes before slicing.
Serve warm and enjoy.
Expert Tips
- Cook the bacon until crisp so it keeps its texture inside and on top of the bread.
- Reserve bacon bits for the topping to add crunch and visual appeal.
- Do not overfill the dough, or it may be harder to braid and seal.
- Use parchment paper if the liner will stay under the dough during baking.
- Let the bread rest for a few minutes before slicing so the filling can set.
- Add diced jalapeños, green onions, or hot sauce if you want extra flavor.
- Serve with salsa, gravy, or maple syrup on the side for dipping.
Final Thoughts
Loaded Breakfast Bread on the Big Green Egg + HearthStone Outdoor Griddle is a fun, filling recipe that brings breakfast favorites together in one golden, cheesy bake. The griddle handles the bacon, sausage, and eggs with ease, while the Big Green Egg gives the crescent dough a beautifully baked finish.
It’s perfect for weekend brunch, holiday mornings, tailgates, or any time you want a breakfast that feels a little bigger and more memorable.
Fire up the griddle, heat the Egg, and enjoy a loaded breakfast that is easy to slice, serve, and share.
