1/1 Photo of Cheese and Egg Breakfast Braid
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
- 1Preheat oven to 425°.
- 2Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.
- 3Heat 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.
- 44. 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.
- 55. 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.
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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:
reduced-fat cheddar cheese