Jalapeño, Sausage, Jack, and Egg Breakfast Braid |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This prize-winning stuffed breakfast bread recipe starts with a can of refrigerated pizza dough that's filled with a mixture of sausage, eggs, cheese and jalapeño peppers. Serve with fresh fruit for breakfast or brunch. Ingredients:
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 |
1 large egg white, lightly beaten |
Directions:
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.
|
|