Rating: 4.5 stars
57 Ratings
  • 5 star values: 37
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2

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.

Recipe by Cooking Light January 2010

Gallery

Credit: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary test

Yield:
6 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.

  • 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.

  • 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.

  • 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.

Nutrition Facts

323 calories; fat 15.1g; saturated fat 5.1g; mono fat 6.8g; poly fat 2.1g; protein 15g; carbohydrates 32.3g; fiber 1.2g; cholesterol 98mg; iron 2.1mg; sodium 643mg; calcium 119mg.
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