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

Angela Spengler,

Oxmoor House

August 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note