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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 323
  • Fat: 15.1g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 6.8g
  • Polyunsaturated fat: 2.1g
  • Protein: 15g
  • Carbohydrate: 32.3g
  • Fiber: 1.2g
  • Cholesterol: 98mg
  • Iron: 2.1mg
  • Sodium: 643mg
  • Calcium: 119mg

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. 1. Preheat oven to 425°.
  2. 2. Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.
  3. 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. 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. 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.
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