Cheese and Egg Breakfast Braid

READY IN: 35mins
Recipe by smellyvegetarian

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...

Top Review by SarahBeth

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!

Ingredients Nutrition

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 mushrooms; cook until tender. Stir in eggs and chiles; cook until set. Remove from heat.
  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. 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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