Jalapeño, Sausage, Jack, and Egg Breakfast Braid

Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
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.

Yield:

6 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 323
Fat 15.1 g
Satfat 5.1 g
Monofat 6.8 g
Polyfat 2.1 g
Protein 15 g
Carbohydrate 32.3 g
Fiber 1.2 g
Cholesterol 98 mg
Iron 2.1 mg
Sodium 643 mg
Calcium 119 mg

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

Preparation

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.

Note:

Angela Spengler, Clovis, New Mexico,

January 2010