ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Jalapeño, Sausage, Jack, and Egg Breakfast Braid

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

6 servings (serving size: 1 slice)

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

Nutrition 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

How to Make It

  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.