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Sausage, Egg, and Cheese Breakfast Braid

Yield 6 servings (serving size: 1 slice)
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.

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

Nutrition 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

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 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.

  7.  

  8. Young Chefs can:

  9. Unroll dough

  10. Sprinkle cheese

  11.  

  12. Older Chefs can:

  13. Pat dough into rectangle and measure dimensions

  14. Brush dough with egg white