Sausage, Egg, and Cheese Breakfast Braid

recipe
Save this filling breakfast bread for a morning when you aren't rushed. Young bakers will enjoy helping fill and then braid the dough. Feel free to substitute a milder cheese in place of the Monterey Jack.

Yield:

6 servings (serving size: 1 slice)

Recipe from

Oxmoor House

Nutritional Information

Calories 294
Caloriesfromfat 0.0 %
Fat 12.4 g
Satfat 4.7 g
Monofat 3.1 g
Polyfat 0.6 g
Protein 13.4 g
Carbohydrate 33 g
Fiber 0.6 g
Cholesterol 98 mg
Iron 2.4 mg
Sodium 679 mg
Calcium 115 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 apples, chopped
2 large eggs, lightly beaten
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup (1 ounce) shredded mild cheddar cheese
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 8 minutes or until lightly browned. Stir in eggs; cook 1 minute or until set. Remove from heat.

4. Sprinkle Monterey Jack cheese lengthwise down center of dough, leaving a 2 1/2-inch border on each side. Spoon egg mixture over cheese. Sprinkle cheddar cheese over egg mixture.

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. Alternately arrange strips diagonally over filling. Fold ends under to seal. Brush with egg white.

6. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut into slices.

 

Young Chefs can:

Unroll dough

Sprinkle cheese

 

Older Chefs can:

Pat dough into rectangle and measure dimensions

Brush dough with egg white

Note:

Angela Spengler,

August 2011
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