Preheat oven to 400F.

In a large bowl, stir yeast into the warm water and let sit a few minutes, until bubbly.

Stir in salt and sugar until dissolved.

Mix in flour with a wooden spoon. Once the dough begins to stick together, turn it out onto a lightly floured surface and knead for 5 minutes. Add more flour if it feels too sticky.

Cover the dough with a damp towel and let rest while you make the eggs.

Whisk the eggs together with the salt, pepper and onion powder. Scramble in a hot skillet with oil or butter. Once the eggs are cooked, fold in the ham or bacon and cheese.

Roll out the dough into a large rectangle, about 18 inches by 15 inches. Cut it into 8 equal rectangles.

Along the long sides of each rectangle, cut about 1-inch diagonal strips.

Place a spoonful of the egg mixture in the center of each dough and fold the strips over, alternating from one side to the other to give the illusion of a braid. Pinch the top and bottom dough together at the ends to seal the pocket together.

Whisk together the last egg and a few tablespoons of water.

Place the braids on a parchment-lined sheet pan and brush with the egg wash mixture. Top with the coarse salt and bake for about 10 minutes.

Eat while hot or wrap in butcher paper or foil to take on the go. They can also be frozen and reheated at a moments notice.