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1/1 Photo of Jalapeno, Sausage, Jack, and Egg Breakfast Braid
This is a delicious recipe that is easy to make. It was orginally in the January 2010 issue of Cooking Light, but I made a couple of changes, so the ratio of bread to filling would be a bit more even. I also use whatever cheese I have on hand, usually (whatever you'd put in an omelet). Even if your sausage is fully cooked, don't hesitate to brown it with the onions, because it brings out the flavor that much more. This is easy to make for breakfast or brunch. We sometimes have this as "breakfast for dinner" with roasted ranch potatoes, and we can have leftovers for breakfast the next morning!
Units: US | Metric
Serving Size: 1 (36 g)
Servings Per Recipe: 16
The following items or measurements are not included: