Jalapeno, Sausage, Jack and Egg Breakfast Braid

Photo by Ally H.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

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 jalapeño peppers, chopped

  • 2

    large eggs, lightly beaten

  • 1/2

    cup (2 ounces) shredded Monterey Jack cheese

  • 1/4

    cup shredded cheddar cheese

  • 1/4

    cup chopped seeded jalapeño peppers

  • 1

    large egg white, lightly beaten

Directions

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 9 minutes or until lightly browned. Stir in eggs; cook 1 1/2 minutes or until set. Remove from heat. 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. 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.

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