Sunday, January 31, 2010

Sausage, Jack, and Egg Breakfast Braid


  • 1  (13.8-ounce) can refrigerated pizza crust dough
  • Cooking spray
  • 1  tablespoon  olive oil
  • 1/4  cup  chopped onion
  • 4  ounces  chicken sausage with jalapeño peppers, chopped
  • 2  large eggs, lightly beaten
  • 1/2  cup  (2 ounces) shredded Monterey Jack cheese
  • 1/4  cup  shredded cheddar cheese
  • 1/4  cup  chopped seeded jalapeño peppers (I omitted these)
  • 1  large egg white, lightly beaten


1. Preheat oven to 425°.
2. Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.
3. Heat oil in a large skillet over medium heat. Add onion and sausage; cook 9 minutes or until lightly browned. Stir in eggs; cook 1 1/2 minutes or until set. Remove from heat.
4. Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; top with jalapeño peppers.
5. Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal. Brush with egg white. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.  Recipe is from the Cooking Light magazine.

No comments:

Post a Comment

Related Posts with Thumbnails