Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield
6 servings (serving size: 1 slice)

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.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

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

Step 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.

Step 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.

Step 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.

Ratings & Reviews

A flexible, family favorite

nwilker
December 31, 2016
When I have family and friends visiting, they request this for breakfast. I will use whatever breakfast meats and veggies I have on hand. While it is not a "lighter option" I often substitute the pizza dough with crescent roll dough, which creates a lighter, flakier crust. 

Quick and versatile

Tomtes
September 20, 2015
This is great...with pizza crust on-hand, it's easy to put together and it seems very adaptable.  I gave only four stars simply because we don't like jalapenos, but I would definitely make this again - especially for company.  I used ground turkey breakfast sausage, mushrooms in place of onions and mozzarella instead of jack as these were what I had on-hand (and my husband doesn't like onions).  I make my own whole-grain crust, so the only hitch is making it the day before; but for this I happened to have some left over.  As a "side" I used the remaining dough to make breadsticks, rolled in butter and cinnamon-sugar :). 

seaside725

heddyq
September 15, 2015
This is a very tasty breakfast braid.  You can switch up the vegetables and meat to your liking. Yummy.  I will be making this again for the holidays.

amyevers's Review

Laurie18
July 27, 2014
N/A

brighteyes8's Review

jmeleeS
July 27, 2014
Fabulous and easy! I don't agree this needs more eggs, although I'm not a huge egg fan. I thought 2 was just fine.

Meshackla's Review

Ivanilla9
July 21, 2014
This recipe is fantastic! I used green pepper and onion with no sausage or jalepeno. You can change this to fit whatever taste you have. I will be making this a lot!

LightestFan's Review

quinns16
January 13, 2014
N/A

HikingHonu's Review

kkparsons
January 12, 2014
N/A

daneanp's Review

sxm398
December 25, 2013
This was good but not enough egg. Next time I'll use bacon instead of sausage. Some herbs would be a great addition too.

gocougs1995's Review

CathyJoyce
December 22, 2013
My family asked me to make this over and over. While it likely increases the fat content, using crescent roll dough instead of pizza dough makes it flakier. I also change up the meats and veggies depending on what's in the fridge. Also works for the vegetarians in the family by removing the meat and upping the veggies (i.e. mushrooms, bell peppers, asparagus, onions).