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    You are in: Home / Recipes / Cheese and Egg Breakfast Braid Recipe
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    Cheese and Egg Breakfast Braid

    Cheese and Egg Breakfast Braid. Photo by loof

    1/1 Photo of Cheese and Egg Breakfast Braid

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    smellyvegetarian's Note:

    I found a recipe in Cooking Light that looked great, but I knew I would want to make some changes (mainly, I wanted to make it veg). Here is the recipe as I intend to make it, posted for safekeeping. Feel free to offer suggestions! I'm also tempted to add more veggies...

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    Units: US | Metric


    1. 1
      Preheat oven to 425°.
    2. 2
      Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.
    3. 3
      Heat oil in a large skillet over medium heat. Add onion and mushrooms; cook until tender. Stir in eggs and chiles; cook until set. Remove from heat.
    4. 4
      4. Sprinkle 1/2 c cheese lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle remaining cheddar over egg mixture.
    5. 5
      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 if desired. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.

    Ratings & Reviews:

    • on August 15, 2011


      I doubled the recipe and made two since this was sent with 8 hungry men for breakfast during their annual man outing to the lake! I made them the night before and froze them. I just had them bake them about 10 minutes longer than instructed. They all loved it and according to DH there was not a bite left! A winner in my book! Made for Veg'n Swap 37!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 22, 2011


      Delicious! I don't care for onions so left them out. I made half of the recipe, using a small can of crescent rolls (pinching the seams together to make a sheet of dough). I loved the green chilis in this, added a great flavor. Easy to make and impressive for company - thanks for sharing a great recipe! Made for Spring Pick-A-Chef 2011

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cheese and Egg Breakfast Braid

    Serving Size: 1 (51 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 73.3
    Calories from Fat 49
    Total Fat 5.4 g
    Saturated Fat 1.3 g
    Cholesterol 124.0 mg
    Sodium 48.2 mg
    Total Carbohydrate 1.5 g
    Dietary Fiber 0.2 g
    Sugars 0.7 g
    Protein 4.4 g

    The following items or measurements are not included:

    pizza dough

    reduced-fat cheddar cheese

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